Awadhi Chicken Biryani with Boondi Raita

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces, whisked curd, ginger garlic paste, lemon juice, kashmiri red chili powder, turmeric powder, garam masala, and 1 tsp of salt.
   • Mix thoroughly to ensure each piece of chicken is well-coated.
   • Cover the bowl and refrigerate to marinate for at least 1 hour, or up to 4 hours for deeper flavor.
2. 2

   Prepare Birista, Rice, and Saffron Milk

   • Gently wash the basmati rice until the water runs clear, then soak in fresh water for 30 minutes. Drain completely before cooking.
   • Heat oil in a wide pan over medium heat. Add the sliced onions and fry slowly for 15-20 minutes, stirring occasionally, until they are uniformly golden brown and crisp. Remove the fried onions (birista) and drain on a paper towel.
   • In a small bowl, soak the saffron strands in the warm milk and set aside.
3. 3

   Par-boil the Rice

   • In a large pot, bring 8 cups of water to a rolling boil. Add the bay leaves, green cardamoms, cloves, cinnamon stick, and 2 tsp of salt.
   • Add the drained rice to the boiling water and cook for 5-7 minutes until the rice is 70% cooked. A grain should break easily when pressed but still have a firm core.
   • Immediately drain the rice in a colander to stop the cooking process.
4. 4

   Cook the Chicken Base

   • In a heavy-bottomed pot or handi, heat 3 tbsp of ghee over medium heat.
   • Add the marinated chicken along with the entire marinade to the pot.
   • Cook for 10-12 minutes, stirring occasionally, until the chicken is about 80% cooked and the gravy has thickened.
5. 5

   Layer the Biryani

   • Spread the par-boiled rice evenly over the chicken layer.
   • Sprinkle half of the birista, chopped mint, and coriander leaves over the rice.
   • Drizzle the saffron milk, kewra water, rose water, and the remaining 1 tbsp of ghee over the top.
   • Garnish with the remaining birista.
6. 6

   Dum Cook the Biryani

   • Prepare a firm dough using the atta and a little water. Roll it into a long rope.
   • Press the dough rope firmly along the rim of the pot to create a seal. Place the lid on top and press down to seal it completely.
   • Cook on high heat for 2 minutes to build up steam, then reduce the heat to the lowest possible setting.
   • Let it cook on 'dum' for 20-25 minutes. For even heating, you can place a flat tawa (griddle) under the pot.
7. 7

   Rest and Serve

   • Turn off the heat and let the biryani rest, sealed, for 15 minutes. This step is crucial for the flavors to meld together.
   • Carefully break the dough seal and open the lid. Gently fluff the rice from the sides of the pot using a fork or a thin spatula.
   • Serve the Awadhi Chicken Biryani hot, traditionally accompanied by a side of cooling raita.