Are you looking for recipe inspiration? Luckhnawi chicken Biryani special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Luckhnawi chicken Biryani What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Luckhnawi chicken Biryani, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Luckhnawi chicken Biryani delicious at home, because as long as you know the trick, this dish can be a special treat.
Well, this time, let's try it, and vary the Luckhnawi chicken Biryani yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Luckhnawi chicken Biryani using 31 ingredient type and 28 manufacturing steps. Here's how to make the dish.
#ingredientrice
Ingredients and spices that need to be prepared to make Luckhnawi chicken Biryani:
- 1 kg Basmati rice Long grain
- 1 kg Chicken cut into medium pieces
- 6 large onions
- 4 tablespoon Ginger paste
- 4 tablespoon garlic paste
- 8 green chilli slit
- 1/2 cup mint
- 1/2 cup coriander leaves
- 2 tablespoon cream Malai Full
- 1 cup curd Thick
- 4 tablespoon coriander powder
- 1 tablespoon chilli powder Red
- 1/2 teaspoon turmeric
- as needed Salt
- 1 cup Oil
- 4 tablespoon ghee
- 2 lemon
- 1 pinch saffron
- 1 tablespoon Milk
- 1 tablespoon kewra water
- 1 cup onions Fried
- 4 Bay Leaves
- 2 inch cinnamon
- 6 Cloves
- 6 black pepper corns
- 4 cardamom Green
- 4 cardamom Black
- 2 star Anise
- 1/2 nutmeg crushed
- 1 teaspoon mace
- 1 tablespoon Shah jeera
Steps to make a Luckhnawi chicken Biryani
1
Wash rice nicely and soak for minimum 2 hrs.
2
Wash chicken pieces nicely and then marinate them with curd, 1 tsp lemon juice, red chilli powder, turmeric, coriander powder and some salt.
3
Keep the chicken marinade for about 45 mins.
4
Heat oil in a big wok or a handi and add all the whole spices mentioned and allow them to crackle.
5
Now add chopped onions and fry them till soft.
6
Next add the ginger garlic paste and fry the mix till it becomes golden in colour.
7
Add the green chilies and few leaves of mint and some coriander in it and fry well.
8
Once the oil starts leaving the sides, pour in the marinaded chicken along with the left over marinade mix and mix nicely.
9
Keep the flame high. You may see the curd leaving water from sides.
10
Fry the mix till the water evaporates completely. Keep stirring in between.
11
When the chicken mix starts getting thick, add fresh cream into it.
12
Mix properly till everything incorporates well. Adjust salt and check.
13
Give a stir and close the lid. Simmer the gas flame and let the chicken cook till it gets tender.
14
Once the chicken is fully cooked, turn off the gas.
15
How to cook rice In a large vessel heat water double the quantity of rice.
16
Add 1 tsp lemon juice in it and some oil (1tbsp).
17
As soon as the water is hot, add the soaked rice and allow it to cook in high flame.
18
Add salt to the rice and let it cook till it's 80% done.
19
Drain the water and pass the rice through a colander.
20
Spread it on a large tray, so that it doesn't get sticky.
21
Assembling/Layering for Dum Heat a broad base flat iron tawa on gas and place a large handi on it.
22
Add some curd in the base of the handi to prevent the yakhni from sticking.
23
Layer the chicken mix equally on the base and add a spoon full of ghee here and there.
24
Now add the rice on top and garnish it with ghee, saffron soaked milk, mint, coriander, lemon juice, kewra water and some nuts if you wish.
25
Seal the handi with aluminium foil and cover it with the lid with something heavy placed over it.
26
Allow the biryani to be on dum for around 30 mins.
27
Remove the foil from one side and mix the biryani well.
28
Serve hot with raita and salad.
