Awadhi Boneless Chicken Biryani Recipe:
A traditional Awadhi Biryani cooked in Dum style for a fragrant and flavoursome biryani.
The Sunday usually is a Biryani day to us, and today it was about boneless Chicken Biryani cooked in Awadhi style, indulgent Sunday eh! This Awadhi style boneless Chicken Biryani turned out delicious and comforting, I am already high on all the compliments Igot during lunch today. I cooked it using the traditional dum process that is to essentially seal the cooking pot with some dough to ensure that no steam escapes out.
So a heavy bottom cookpot is a must for this process to avoid burning the rice at the base. The ‘dum’ process locks all the flavours into the rice and meat and hence the outcome is a flavoursome biryani. I do not have a heavy cast iron pot so I used my thick bottom dutch oven and sealed the lid with some dough for the process. Not that you cannot use the casserole or the pressure cooker, they work quite fine too but then you may have to compromise with some favours being lost, so for the best results apply the ‘dum’ technique. And there I rest my case.
Stop envying already for Biryanis are not difficult to cook check the recipe below, just the entire process is a little elaborate. Nonetheless, the efforts are all worth for at the end what we get is a delicious, crowd pleaser Biryani.
Ingredients (Serves 4):
- 500 gms boneless chicken, cut to 1.5-2 inch pieces
- 1 tsp red chilli pwd
- 2 tsp kashmiri mirch
- 1 tbsp garlic paste
- 1 tbsp butter or any oil
- 1 tbsp curd
For the Garam Masala Potli:
- 3-4 bay leaves, crushed
- 2 black cardamom (Badi Elaichi)
- a 1 inch Cinamon stick (Dalchini)
- 4-5 Clove (Laung)
- 1 star anise
- ½ tsp Caraway seeds (Shah jeera)
- 1 small piece of clean muslin
For the Biryani:
- 2 cups Basmati Rice
- 3-4 green chilli, cut to thin strips
- 1 tbsp thin ginger strips
- 5 medium Onion, sliced
- 1 tsp turmeric
- ½ tbsp cumin pwd
- ½ tsp garam masala
- 2-3 green cardamom
- 2-3 cloves
- 1 bay leaf
- 3 tbsp Clarified butter (ghee)
- 3 tbsp vegetable Oil
- ¼ cup milk
- 7-8 strands of Saffron
- 2 cups chicken stock & 2 cups water (or 4 cups water)
- Any flour dough to seal the lid (almost a cup of kneaded dough is required)
- Roasted Almonds or cashews to garnish, aprox ¼ cup
- Mix all the ingredients in a bowl and then add the chicken cubes and rub it well with the spice mixture and set it aside to marinate for approx an hour (or atleast 20-30 mins, while you do the other preparations)
- Soak the saffron in the milk and keep aside
- Wash the basmati rice and soak for 10 mins.
- Then heat 2 tbsp ghee (clarified butter) in a wok or rice pot, add the green cardamom, bay leaf, clove and cumin seeds, fry until fragrant.
- Add the drained rice and fry until the strands separate. Do not stir too much for you may just break the strands.
- In the same wok heat the remaining oil, both ghee and vegetable oil and add 1/2 of the onions and fy them till it is absolutely dark brown (almost just before burning). Drain out the onions and keep aside.
- Now add back the remaining onions to the same wok (using the same wok helps retaining the flavour, also if required you might add extra tbsp oil) and just fry till translucent.
- Add the marinated chicken along with all the marinade and fry for 3-4 minutes on medium heat.
- Add turmeric, cumin powder and garma masala pwd and fry on a medium heat until the water almost dries out. (Simultaneously, you may go ahead with the step 1 & 2 of the Biryani Below on the other stove)
- The add chopped green chillies, ginger and dress with salt to taste and continue to fry until the oil separates and the chicken is almost cooked. Remove from heat and keep aside.
- Bring the stock and water to boil in the Biryani pot (thick bottom deep skillet, or dutch oven). While it boils, tightly tie all the spices from the Grama Masala potli ingredients in a muslin cloth and drop it into the boiling water.
- Add the fried rice and some salt to taste and cover cook the rice until it is half cooked. Turn off the heat and discard the masala potli.
- Now arrange the dum, open the lid and frisk sprinkle the saffron soaked milk all over the rice, and then spread the browned onions on top, follow up with the cooked chicken along with all the spices scraped out from the wok.
- Give just one little stir and cover with the lid and then roll the dough into a long pipe and wrap it around the rim of the pot and the lid to ensure that it is completely sealed. Reduce the heat to low and allow to cook for 10 -12 mins.
- Turn off the heat and allow to rest for 10 mins. Carefully pull out the dough and discard, then open the lid add the roasted nuts and keep covered until ready to serve with a raita of your choice.
Dos and Don’ts:
- Do adjust the quantity of chillies to suit your taste.
- For extra fragrance you may pour an extra tbsp of ghee on top before putting the Dum
- Traditionally a little red edible colour is used over the rice for a more intense look, I find it unnecessary while homecooking.