Awadhi Chicken Biryani Recipe | Authentic Flavor

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Ingredients	Step by step guide
Ingredients 1½ cups Daawat Biryani Basmati Rice 750 grams chicken, cut into 1 inch pieces on the bone 2 blade mace 10 green cardamoms 3 bay leaves Salt to taste 4½ tbsps ghee + for drizzling 1 inch cinnamon 10 cloves 1 medium onion, sliced ½ tsp cumin seeds (jeera) 3 green chillies ½ cup yogurt 1½ tbsps ginger-garlic paste ½ tsp green cardamom powder ½ tsp mace (javitri) powder A few saffron strands ½ tsp rose water ½ tsp screwpine essence (kewra) Whole wheat flour (atta) dough as required 2 tbsps fried onions Few fresh mint leaves 2 tbsps fresh cream 1 tbsp saffron milk Fresh mint sprig for garnishing Green cardamom powder for sprinkling 1 inch ginger, cut into strips 8-10 raisins 8-10 cashew nuts, roasted Screwpine essence (kewra) for drizzling 4 tsps saffron milk + for brushing Few fresh mint leaves Refined flour (maida) or whole wheat flour (atta) roti for covering	Step by step guide Step 1 Soak the Daawat Biryani Basmati Rice in sufficient water for 30 minutes. Step 2 Heat 3 cups of water in a deep non-stick pan. Add mace, 6 green cardamoms, 2 bay leaves, drained Daawat Biryani Basmati Rice, salt to taste. and 1½ tbsps ghee. Stir lightly, cover, and cook till 3/4th done. Step 3 Heat 3 tbsps ghee in another deep non-stick pan. Add remaining green cardamoms, cinnamon, remaining bay leaves, cloves, onion, and cumin seeds. Now mix and sauté until onions are lightly browned. Step 4 Put chicken pieces in a bowl. Step 5 Slit green chillies and add to the bowl along with yogurt, ginger-garlic paste, salt, ¼ tsp cardamom powder, ¼ tsp mace powder, saffron, ¼ tsp rose water, and ¼ tsp screwpine essence. Mix well and set aside to marinate. Step 6 Roll out wheat flour dough into a cylinder and place on a lid. Step 7 Strain the Daawat Biryani Basmati Rice in a colander, and set it aside. Step 8 Add the marinated chicken to the onions, spread the strained Daawat Biryani Basmati Rice on top, and then add fried onions and mint leaves. Drizzle cream, saffron milk, some ghee, the remaining rose water, remaining screwpine essence, remaining cardamom powder, and remaining mace powder. Place the lid with dough on top and press. Cook on low heat for 25-30 minutes. Step 9 Garnish with mint sprig and serve hot.

Ingredients

Step by step guide

Ingredients

1½ cups Daawat Biryani Basmati Rice
750 grams chicken, cut into 1 inch pieces on the bone
2 blade mace
10 green cardamoms
3 bay leaves
Salt to taste
4½ tbsps ghee + for drizzling
1 inch cinnamon
10 cloves
1 medium onion, sliced
½ tsp cumin seeds (jeera)
3 green chillies
½ cup yogurt
1½ tbsps ginger-garlic paste
½ tsp green cardamom powder
½ tsp mace (javitri) powder
A few saffron strands
½ tsp rose water
½ tsp screwpine essence (kewra)
Whole wheat flour (atta) dough as required
2 tbsps fried onions
Few fresh mint leaves
2 tbsps fresh cream
1 tbsp saffron milk
Fresh mint sprig for garnishing
Green cardamom powder for sprinkling
1 inch ginger, cut into strips
8-10 raisins
8-10 cashew nuts, roasted
Screwpine essence (kewra) for drizzling
4 tsps saffron milk + for brushing
Few fresh mint leaves
Refined flour (maida) or whole wheat flour (atta) roti for covering

Step by step guide

Step 1 Soak the Daawat Biryani Basmati Rice in sufficient water for 30 minutes.
Step 2 Heat 3 cups of water in a deep non-stick pan. Add mace, 6 green cardamoms, 2 bay leaves, drained Daawat Biryani Basmati Rice, salt to taste. and 1½ tbsps ghee. Stir lightly, cover, and cook till 3/4th done.
Step 3 Heat 3 tbsps ghee in another deep non-stick pan. Add remaining green cardamoms, cinnamon, remaining bay leaves, cloves, onion, and cumin seeds. Now mix and sauté until onions are lightly browned.
Step 4 Put chicken pieces in a bowl.
Step 5 Slit green chillies and add to the bowl along with yogurt, ginger-garlic paste, salt, ¼ tsp cardamom powder, ¼ tsp mace powder, saffron, ¼ tsp rose water, and ¼ tsp screwpine essence. Mix well and set aside to marinate.
Step 6 Roll out wheat flour dough into a cylinder and place on a lid.
Step 7 Strain the Daawat Biryani Basmati Rice in a colander, and set it aside.
Step 8 Add the marinated chicken to the onions, spread the strained Daawat Biryani Basmati Rice on top, and then add fried onions and mint leaves. Drizzle cream, saffron milk, some ghee, the remaining rose water, remaining screwpine essence, remaining cardamom powder, and remaining mace powder. Place the lid with dough on top and press. Cook on low heat for 25-30 minutes.
Step 9 Garnish with mint sprig and serve hot.

Ingredients	Step by step guide
1½ CUPS DAAWAT BIRYANI BASMATI RICE 750 GRAMS CHICKEN, CUT INTO 1 INCH PIECES ON BONE 2 BLADE MACE 10 GREEN CARDAMOMS 3 BAY LEAVES SALT TO TASTE 4½ TABLESPOONS GHEE + FOR DRIZZLING 1 INCH CINNAMON 10 CLOVES 1 MEDIUM ONION, SLICED ½ TEASPOON CUMIN SEEDS (JEERA) 3 GREEN CHILLIES ½ CUP YOGURT 1½ TABLESPOONS GINGER-GARLIC PASTE ½ TEASPOON GREEN CARDAMOM POWDER ½ TEASPOON MACE (JAVITRI) POWDER FEW SAFFRON STRANDS ½ TEASPOON ROSE WATER ½ TEASPOON SCREWPINE ESSENCE (KEWRA) WHOLE WHEAT FLOUR (ATTA) DOUGH AS REQUIRED 2 TABLESPOONS FRIED ONIONS FEW FRESH MINT LEAVES 2 TABLESPOONS FRESH CREAM 1 TABLESPOON SAFFRON MILK FRESH MINT SPRIG FOR GARNISHING GREEN CARDAMOM POWDER FOR SPRINKLING 1 INCH GINGER, CUT INTO STRIPS 8-10 RAISINS 8-10 CASHEWNUTS, ROASTED SCREWPINE ESSENCE (KEWRA) FOR DRIZZLING 4 TEASPOONS SAFFRON MILK + FOR BRUSHING FEW FRESH MINT LEAVES REFINED FLOUR (MAIDA) OR WHOLE WHEAT FLOUR (ATTA) ROTI FOR COVERING	STEP 1. SOAK DAAWAT BIRYANI BASMATI RICE IN SUFFICIENT WATER FOR 30 MINUTES. STEP 2. HEAT 3 CUPS WATER IN A DEEP NON-STICK PAN. ADD MACE, 6 GREEN CARDAMOMS, 2 BAY LEAVES, DRAINED DAAWAT BIRYANI BASMATI RICE, SALT AND 1½ TABLESPOONS GHEE. STIR LIGHTLY, COVER AND COOK TILL 3/4TH DONE. STEP 3. HEAT 3 TABLESPOONS GHEE IN ANOTHER DEEP NON-STICK PAN. ADD REMAINING GREEN CARDAMOMS, CINNAMON, REMAINING BAY LEAF, CLOVES, ONION AND CUMIN SEEDS, MIX AND SAUTÉ TILL ONIONS ARE LIGHTLY BROWNED. STEP 4. PUT CHICKEN PIECES IN A BOWL. STEP 5. SLIT GREEN CHILLIES, ADD TO THE BOWL ALONGWITH YOGURT, GINGER-GARLIC PASTE, SALT, ¼ TEASPOON CARDAMOM POWDER, ¼ TEASPOON MACE POWDER, SAFFRON, ¼ TEASPOON ROSE WATER AND ¼ TEASPOON SCREWPINE ESSENCE AND MIX WELL. SET ASIDE TO MARINATE. STEP 6. ROLL OUT WHEAT FLOUR DOUGH INTO A CYLINDER AND PLACE ON A LID. STEP 7. STRAIN THE DAAWAT BIRYANI BASMATI RICE IN A COLANDER. SET ASIDE. STEP 8. ADD MARINATED CHICKEN TO THE ONIONS, SPREAD THE STRAINED DAAWAT BIRYANI BASMATI RICE ON TOP AND ADD FRIED ONIONS AND MINT LEAVES. DRIZZLE CREAM, SAFFRON MILK, SOME GHEE, REMAINING ROSE WATER, REMAINING SCREWPINE ESSENCE, REMAINING CARDAMOM POWDER AND REMAINING MACE POWDER, PLACE LID WITH DOUGH ON TOP AND PRESS. COOK ON LOW HEAT FOR 25-30 MINUTES. STEP 9. GARNISH WITH MINT SPRIG AND SERVE HOT.

Ingredients

Step by step guide

1½ CUPS DAAWAT BIRYANI BASMATI RICE
750 GRAMS CHICKEN, CUT INTO 1 INCH PIECES ON BONE
2 BLADE MACE
10 GREEN CARDAMOMS
3 BAY LEAVES
SALT TO TASTE
4½ TABLESPOONS GHEE + FOR DRIZZLING
1 INCH CINNAMON
10 CLOVES
1 MEDIUM ONION, SLICED
½ TEASPOON CUMIN SEEDS (JEERA)
3 GREEN CHILLIES
½ CUP YOGURT
1½ TABLESPOONS GINGER-GARLIC PASTE
½ TEASPOON GREEN CARDAMOM POWDER
½ TEASPOON MACE (JAVITRI) POWDER
FEW SAFFRON STRANDS
½ TEASPOON ROSE WATER
½ TEASPOON SCREWPINE ESSENCE (KEWRA)
WHOLE WHEAT FLOUR (ATTA) DOUGH AS REQUIRED
2 TABLESPOONS FRIED ONIONS
FEW FRESH MINT LEAVES
2 TABLESPOONS FRESH CREAM
1 TABLESPOON SAFFRON MILK
FRESH MINT SPRIG FOR GARNISHING
GREEN CARDAMOM POWDER FOR SPRINKLING
1 INCH GINGER, CUT INTO STRIPS
8-10 RAISINS
8-10 CASHEWNUTS, ROASTED
SCREWPINE ESSENCE (KEWRA) FOR DRIZZLING
4 TEASPOONS SAFFRON MILK + FOR BRUSHING
FEW FRESH MINT LEAVES
REFINED FLOUR (MAIDA) OR WHOLE WHEAT FLOUR (ATTA) ROTI FOR COVERING

STEP 1. SOAK DAAWAT BIRYANI BASMATI RICE IN SUFFICIENT WATER FOR 30 MINUTES.
STEP 2. HEAT 3 CUPS WATER IN A DEEP NON-STICK PAN. ADD MACE, 6 GREEN CARDAMOMS, 2 BAY LEAVES, DRAINED DAAWAT BIRYANI BASMATI RICE, SALT AND 1½ TABLESPOONS GHEE. STIR LIGHTLY, COVER AND COOK TILL 3/4TH DONE.
STEP 3. HEAT 3 TABLESPOONS GHEE IN ANOTHER DEEP NON-STICK PAN. ADD REMAINING GREEN CARDAMOMS, CINNAMON, REMAINING BAY LEAF, CLOVES, ONION AND CUMIN SEEDS, MIX AND SAUTÉ TILL ONIONS ARE LIGHTLY BROWNED.
STEP 4. PUT CHICKEN PIECES IN A BOWL.
STEP 5. SLIT GREEN CHILLIES, ADD TO THE BOWL ALONGWITH YOGURT, GINGER-GARLIC PASTE, SALT, ¼ TEASPOON CARDAMOM POWDER, ¼ TEASPOON MACE POWDER, SAFFRON, ¼ TEASPOON ROSE WATER AND ¼ TEASPOON SCREWPINE ESSENCE AND MIX WELL. SET ASIDE TO MARINATE.
STEP 6. ROLL OUT WHEAT FLOUR DOUGH INTO A CYLINDER AND PLACE ON A LID.
STEP 7. STRAIN THE DAAWAT BIRYANI BASMATI RICE IN A COLANDER. SET ASIDE.
STEP 8. ADD MARINATED CHICKEN TO THE ONIONS, SPREAD THE STRAINED DAAWAT BIRYANI BASMATI RICE ON TOP AND ADD FRIED ONIONS AND MINT LEAVES. DRIZZLE CREAM, SAFFRON MILK, SOME GHEE, REMAINING ROSE WATER, REMAINING SCREWPINE ESSENCE, REMAINING CARDAMOM POWDER AND REMAINING MACE POWDER, PLACE LID WITH DOUGH ON TOP AND PRESS. COOK ON LOW HEAT FOR 25-30 MINUTES.
STEP 9. GARNISH WITH MINT SPRIG AND SERVE HOT.