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A fragrant and royal rice dish from the city of Lucknow. Tender chicken and long-grain basmati rice are slow-cooked in a sealed pot with saffron, kewra, and subtle spices for a truly aromatic experience.
For 4 servings
Marinate the Chicken
Prepare Birista, Rice, and Saffron Milk
Par-boil the Rice
A fragrant and royal rice dish from the city of Lucknow. Tender chicken and long-grain basmati rice are slow-cooked in a sealed pot with saffron, kewra, and subtle spices for a truly aromatic experience.
This awadhi recipe takes 100 minutes to prepare and yields 4 servings. At 824.14 calories per serving with 33.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Chicken Base
Layer the Biryani
Dum Cook the Biryani
Rest and Serve
Replace chicken with 500g of mutton pieces. Increase the marination time to at least 4-6 hours and cook the mutton until it is 90% tender before layering the rice.
Substitute chicken with 250g paneer cubes and 2 cups of mixed vegetables like carrots, peas, beans, and cauliflower. Sauté the vegetables with the marinade before layering.
After layering the biryani, place a small steel bowl in the center. Add a piece of red-hot charcoal to the bowl, pour a teaspoon of ghee over it, and immediately cover and seal the pot. Let it smoke for 2-3 minutes before starting the dum cooking.
Chicken provides high-quality protein, crucial for muscle building, tissue repair, and maintaining a healthy immune system.
Basmati rice is a good source of complex carbohydrates, which provide sustained energy to the body throughout the day.
Spices like cardamom, cloves, and saffron are not just for flavor; they contain antioxidants that help combat oxidative stress in the body.
The yogurt used in the marinade is a natural probiotic, which promotes healthy gut bacteria, aiding digestion and improving gut health.
One serving (approx. 560g) contains around 750-850 calories, primarily from rice, chicken, ghee, and oil. The exact count can vary based on the cut of chicken and amount of oil absorbed.
It's a rich, celebratory dish. While it provides protein from chicken and energy from carbohydrates, it is also high in calories and fats from ghee and oil. It can be enjoyed in moderation as part of a balanced diet. Using less ghee and oil can make it lighter.
'Dum Pukht' is a slow-cooking technique where food is cooked in a sealed, heavy-bottomed pot (handi) on very low heat. The steam and aromas are trapped inside, allowing the ingredients to cook in their own juices and absorb all the flavors, resulting in a very aromatic and moist dish.
The main difference lies in the spice level and cooking method. Awadhi biryani is milder, more fragrant, and uses the 'pukki' method where cooked meat and semi-cooked rice are layered and steamed. Hyderabadi biryani is spicier and often uses the 'kacchi' method, where raw marinated meat is layered with semi-cooked rice and cooked together.
Yes, you can use boneless chicken, but bone-in chicken is traditionally preferred as the bones add more flavor and moisture to the biryani. If using boneless chicken, reduce its cooking time slightly to prevent it from drying out.
This usually happens if the heat is too high during the 'dum' process or if the pot is not heavy-bottomed. Always use the lowest possible heat setting. Placing a flat iron tawa (griddle) under the pot can also help distribute the heat more evenly and prevent scorching.
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