Lucknowi Awadhi Biryani

Ingredients

Jhol

• 1 Sliced Onion

• Raw Chicken ( 500 gms)

• 2 tablespoon Ginger Garlic Paste

• 3 Elaichi

• 3 long

• ½ Cinnamon

• ½ Jaiphal/ Nutmeg

• 1.5 tablespoon Red Chilli Powder

• 2 tablespoon Dahi (60gms)

• ½ cup Milk

• 1 pinch Elaichi Powder

• 1 pinch Javitri Powder

• 1 tablespoon Kewda

• 1 tablespoon Color

Rice (500 gms)

• 2 Elaichi

• 2 long

• 1 Green Chilli

• Oil

• Salt ( 2 tblspoon )

Onions (500 gms) for deep frying which should be finely sliced. To be added in the end before giving Dum to the Biryani.

Procedure

• Fry onion till Golden Brown & then Add Chicken Pieces with Elaichi, Dal Chini, Long (Black Cloves), Black Pepper, Ginger Garlic Paste, Jaiphal, Red chili powder, Curd and cook it for 5-8 mins.

• Add ½ cup milk & mix it well for 2 mins

• Take chicken Pieces out & keep them separate.

• Strain the masala using a strainer & add a pinch of Elaichi & Javitri Powder along with Red Color(or Kesar in milk) & Kewada.

• Separate the Oily layer of Jhol for coloring it later.

• Switch on the stove & put Handi & pour the 'Jhol' in it & put chicken in it.

• Cook for 2 mins on High Flame

• Soak Rice for 30mins in water & then add 3 liter of water in a pan & add 6 Elaichi, 6 Black Cloves, 1 tablespoon Oil & Salt to taste (almost 2x times the normal quantity).

• Boil the Rice till Half Cooked.

• Add the Half Boiled rice after straining them in Chicken & add Grilled Onion(Golden Brown) , add Jhol upper layer of Oil & Kesar Color( yellow color) in it.

• Give it Dum for 1 min on high Flame & then 12 - 15 mins on slow Flame.

• Close the flame & put it for 15 mins like this.