Petitchef

Jewels from avadh (part 2) - lucknowi dum pukht biryani

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4
Chicken, cut into small pieces - 500 g

Rice (Basmati) - 2 Cups

Ghee - 5 tablespoons

Chicken Stock - 4 Cups

Onions, finely chopped - 1 Cup

Black Cardamom - 4

Green Cardamom - 3

Black peppercorn - 10


Cloves - 8

Fennel seeds - 1 teaspoon

Bay Leaf - 2

Kewra Essence - 1/2 teaspoon

Gulab ittar - 1/4 teaspoon

Milk - 1/4 Cup

Saffron - 4-5 strands

Salt - 1 teaspoon


For Marination:

Onion, finely chopped - 1/2 Cup

Ginger, finely chopped - 2 tablespoons

Garlic, finely chopped - 2 tablespoons

Coriander Powder - 1/2 teaspoon

Cumin Powder - 1/2 teaspoon

Red Chili Powder - 1 teaspoon

Cinnamon Powder - 1/4 teaspoon

Cloves, ground - 1/4 teaspoon

Nutmeg powder - 1/4 teaspoon

Lime juice - 1/4 teaspoon

Yogurt - 1/2 Cup

Salt - 1/4 teaspoon


For Garnish:

Onion, thinly sliced and fried in ghee till they are browned - 1 Cup

Almonds, sliced and fried - 1/4 Cup

Cashews, sliced and fried - 1/4 Cup

Preparation

  • Boil the stock with the whole spices - Black cardamom, black peppercorn, cinnamon, cloves, fennel seeds and bay leaf. Let it rest for 20 minutes and then strain. Wash 7 rinse the basmati rice twice in cold water. Soak the basmati rice in water for 30 minutes - 1 hour. Drain.
  • Meanwhile, mix all ingredients for marinade in a processor and make a smooth paste. Add in the chicken pieces and mix well to coat each chicken piece. Let it marinate for upto 5 hours.
  • Heat ghee in a large pan. Add in the rice. Cook for 5-7 minutes or till rice turns opaque white. Crush and add in 2 saffron strands. Add in 4 cups of chicken stock. Bring the rice to a boil, cover and allow to simmer for 15 minutes. Switch off the flame and let the rice rest for 10-15 minutes. This will allow the rice to absorb the moisture.
  • Take another heavy bottomed pan and add ghee. Heat. Add in the chopped onions. Saute till onions turn translucent. Add in the marinated chicken and saute till chicken is done and the gravy has almost dried up. Take an earthernware pot (preferably) which has a lid, to start assembling the biryani. Add in ghee and grease the earthenware pot.
  • Lay a layer of rice. Sprinkle some chicken stock. Add in some of the chicken pieces. Repeat this alternate layering of rice and chicken pieces. Finish with a layer of rice on top. Sprinkle the rest of the chicken stock. Warm the milk with cardamom pods. Crush and add the saffron. Add the Kewra and Gulab ittar.
  • Sprinkle on top of the finished biryani layers. Add in the garnishes. Now cover with a lid and seal the vessel by applying a dough made with wheat flour or flour around the lid, all the way around.
  • Preheat an oven to 200 degrees Celsius. Place the biryani in the oven. Let the biryani cook in the oven for 10-15 minutes. Remove, break seal and serve straight from the pot.

Photos

Jewels from Avadh (Part 2) - Lucknowi Dum Pukht Biryani, photo 1Jewels from Avadh (Part 2) - Lucknowi Dum Pukht Biryani, photo 2




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