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Awadhi Biryani Recipe

Awadhi Biryani

Awadhi Biryani is a traditional dish from the Awadh region in Uttar Pradesh, India. Known for its royal flavors and delicate aroma, it features marinated chicken or lamb cooked with partially boiled rice using a "dum" method. This slow-cooking technique melds the flavors perfectly, resulting in a rich, aromatic, and luxurious biryani that's loved for its complexity and depth of taste.
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Course: Main Course
Cuisine: Indian
Keyword: Awadhi Biryani
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 People
Calories: 500kcal
Author: Biryanibonanza

Ingredients

Ingredients:

For Marination:

  • 500 grams Chicken or lamb, cut into pieces
  • 1 Cup Yogurt (curd)
  • 1 tsp Turmeric powder
  • 1 tbsp Red chili powder
  • Salt to taste

For Biryani Masala:

  • 2 tbsp Ghee (clarified butter)
  • 1 tsp Cumin seeds
  • 4-5 Cloves
  • 4-5 Green cardamom pods
  • 2 Inch cinnamon stick
  • 1 Bay leaf
  • 1 Large onion, thinly sliced
  • 2 Tomatoes, finely chopped
  • 2 Teaspoons ginger-garlic paste
  • 2 Green chilies, slit
  • 1/2 Cup Chopped mint leaves
  • 1/2 Cup Chopped coriander leaves

For Rice:

  • 2 Cup Basmati rice, soaked for30 minutes and drained
  • Water as required
  • Salt to taste

For Layering:

  • 1/4 Cup Milk, warmed
  • A few strands of saffron
  • Fried onions (optional)
  • 2 tbsp Ghee (clarified butter)

Instructions

Instructions:

    1. Marinate the Meat:

    • In a bowl, mix the meat with yogurt, turmeric powder, red chili powder, and salt. Marinate for at least30 minutes.

    2. Prepare Biryani Masala:

    • Heat ghee in a large pan orpressure cooker. Add cumin seeds, cloves, cardamom pods, cinnamon stick, andbay leaf. Sauté until fragrant.
    • Add sliced onions and sautéuntil golden brown.
    • Stir in ginger-garlic pasteand green chilies. Cook until the raw smell disappears.
    • Add chopped tomatoes andcook until they turn soft and oil starts to separate.
    • Add marinated meat and cookuntil the meat is partially cooked and coated well with the masala.
    • Stir in chopped mint and coriander leaves. Adjust salt if needed.

    3. Cook the Rice:

    • Meanwhile, in a large pot, bring water to a boil. Add salt and soaked basmati rice.
    • Cook rice until it is70-80% done (parboiled). Drain the rice and keep aside.

    4. Layering the Biryani:

    • In the same pot used forcooking masala, spread a layer of cooked rice evenly over the meat masala.
    • Sprinkle some fried onions(if using) and drizzle half of the warmed milk infused with saffron over the rice.
    • Add another layer of rice and repeat the process, ending with a layer of rice on top.

    5. Dum Cooking (Slow Cooking):

    • Drizzle ghee over the toplayer of rice.
    • Cover the pot tightly with a lid or seal with aluminum foil to trap the steam.
    • Cook on low heat (dum) for 20-25 minutes until the rice and meat are fully cooked and infused with flavors.

    6. Serve:

    • Once done, gently fluff thebiryani with a fork to mix the layers.
    • Serve hot Awadhi Biryanigarnished with fresh mint leaves and fried onions. Enjoy with raita (yogurtsalad) or your favorite side dish.

    Notes

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    Nutrition

    Calories: 500kcal | Carbohydrates: 60g | Protein: 25g | Fat: 20g | Fiber: 3g