India > Awadhi

Awadhi Biryani Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 1 lb boneless chicken, cut into small pieces
- 1 cup yogurt
- 1/2 cup ghee
- 2 onions, thinly sliced
- 2 tbsp ginger-garlic paste
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 2 cups water
- Salt, to taste

Special equipment needed:
- Large pot with lid
- Mixing bowl
- Skillet

Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a mixing bowl, combine the chicken, yogurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, mint leaves, cilantro leaves, and salt. Mix well and marinate for 30 minutes.
3. In a large pot, heat the ghee over medium heat. Add the sliced onions and sauté until golden brown.
4. Add the marinated chicken to the pot and cook for 5-7 minutes, stirring occasionally.
5. Drain the soaked rice and add it to the pot with the chicken. Stir well to combine.
6. Add 2 cups of water to the pot and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes, or until the rice is cooked and the water has been absorbed.
7. Remove the pot from the heat and let it sit for 5 minutes.
8. Fluff the rice with a fork and serve hot.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat for sautéing onions and cooking chicken, low heat for simmering rice.
Serving size:
4-6 servings

Nutritional information:
Calories: 550
Fat: 25g
Carbohydrates: 60g
Protein: 22g
Sodium: 400mg
Sugar: 4g

Substitutions for ingredients:
- Lamb or beef can be used instead of chicken.
- Vegetable oil can be used instead of ghee.
- Greek yogurt can be used instead of regular yogurt.

Variations:
- Add raisins and cashews for a sweeter biryani.
- Use saffron instead of turmeric for a more fragrant biryani.
- Add potatoes and carrots for a vegetable biryani.

Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and ensures that the rice cooks evenly.
- Marinating the chicken in yogurt and spices helps to tenderize the meat and infuse it with flavor.
- Fluffing the rice with a fork after cooking helps to separate the grains and prevent clumping.

Storage instructions:
Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat biryani, place it in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.

Presentation ideas:
Serve the biryani in a large serving dish and garnish with fresh cilantro leaves and sliced onions.

Garnishes:
Fresh cilantro leaves, sliced onions, and lemon wedges.

Pairings:
Raita, naan bread, and mango chutney.

Suggested side dishes:
Mixed vegetable curry, dal, or roasted eggplant.

Troubleshooting advice:
- If the biryani is too dry, add a splash of water or chicken broth and stir well.
- If the biryani is too wet, remove the lid and cook over low heat for a few minutes to evaporate the excess moisture.

Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover biryani in the refrigerator within 2 hours of cooking to prevent bacterial growth.

Food history:
Awadhi biryani is a popular dish from the Awadh region of India, which is known for its rich and flavorful cuisine. The dish is believed to have originated in the Mughal era and is traditionally made with long-grain basmati rice, meat (usually chicken or lamb), and a blend of aromatic spices.

Flavor profiles:
The flavors of Awadhi biryani are complex and aromatic, with notes of cumin, coriander, turmeric, and garam masala. The dish is mildly spicy and has a rich, buttery flavor from the ghee.

Serving suggestions:
Serve the biryani with a side of raita and naan bread for a complete meal.

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Region: Indian

Taste: Spicy, Savory, Aromatic, Rich, Flavorful, spicy, aromatic, flavorful, rich, complex, savory, tender, succulent, satisfying