***Weekend Biryani Tales***
Weekend Lunch= Biryani!!!
HAPPY COOKING!
Biryani is an Emotion…..Happy to share with you all a super hit Indian recipe from Moradabadi cuisine. I think there are many people like me who are too addicted to biryani. I have tried a lot of Indian biryanis but this is unique for its aroma that comes from the freshly ground spices. This one is my favourite. Served them with raita or red n green chilli chutneys.
A scrumptious biryani recipe fit for special occasions or whenever the mood calls for it!
When it comes to Biryani, everyone has their palate set and no matter what kind of new style you bring on, the biryani enthusiasts will not budge about their favourite type. That is when Moradabadi Chicken Biryani enters the scene and unites all the Biryani lovers with a delicious amalgamation of spices that steals hearts away. Prepared using basmati rice, chicken, lemon juice, onions, green chillies, ginger, and spices like hing, cardamom, cloves, jeera, garam masala powder, cumin powder and the likes. This delectable recipe started to grow its roots in Lucknow, the city of Nawabs, famous for its mouth-watering chicken dishes. It uses a minimal amount of oil, therefore, giving you a burst of flavours without the overpowering taste of oil found in most biryani recipes.
It is perfect for special lunches and dinners, or for kitty parties and buffets. If you want to enjoy the lip-smacking Moradabadi Chicken Biryani, you do not have to travel all the way to another city, just follow us through these steps and make your own at home.
Ingredients for Moradabadi Chicken Biryani
Steps for Moradabadi Chicken Biryani
Moradabadi Chicken Biryani
Ingredients
800-900 grams of Chicken
125 grams -half cup curd
More than 1 teaspoon of Salt
1 tablespoon Lemon Juice
1 tablespoon of Coriander Powder
2 tablespoons of Ginger-Garlic paste
500 grams of basmati rice
5-6 tablespoons of Oil
1 big size Onion sliced
1 Star Anise
Half Maze flower
5-6 Green Cardamoms
2 large Cardamom
5-6 Cloves
10-12 Black Peppercorns
2-3 Cinnamon sticks
2 Bay Leaves
More than 1 teaspoon of Cumin Seeds
10-12 Green Chillies roughly chopped
4 Cup Water
1 tablespoon Fennel Seed Powder
2 teaspoons of Salt
1 teaspoon Garam Masala Powder
Orange Food Colour
Fried Onions
Steps
Take 800-900 grams of chicken, wash it, drain water, place it in a bowl, add half cup curd, 1 tbsp lemon juice, more than 1 tsp salt, 1tbsp coriander powder, 2 tbsp ginger garlic paste mix all these ingredients with the chicken, cover and let it marinate for at least half an hour.
Take 500 grams of basmati rice, wash it twice and then soak in water for at least 30 minutes.
Take a big wok in which you want to cook the biryani, heat 5-6 tbsp of oil, add 1 big size sliced onion, fry till soft, then add 1 star Anise, half maze flower, 5-6 Green Cardamoms, 2 large cardamom, 5-6 cloves, 10-12 black pepper corns, 2-3 cinnamon stick, 2 bay leaves, more than 1 tsp cumin seeds, 10-12 green chillies roughly chopped, now fry these spices with the onion till the onion turns golden brown for 1-2 minutes.
After cooking for 2 minutes add the marinated chicken and mix it on a high flame for 2 minutes, then cover and cook on medium to high flame for 5-6 minutes.
Check after 5-6 minutes, the chicken will release its water and then cover it and let the chicken cook in its water till chicken is done.
Check the chicken most of the water would have dried then add 4 for cups hot water to it, mix it and when it comes to a boil, add 1 tbsp fennel seeds powder, 2 tsp salt, this salt is for the rice that you are going to add, 1 tsp garam masala powder then add the drained and soaked basmati rice to the boiling chicken.
Mix it and let the rice cook with the chicken on high flame for 5-6 minutes, check it, when most water is dried up then low the flame and cook it for 5-6 minutes.
After that check the rice and add a little food colour, red food colour mixed with some water. Sprinkle some fried onions and if needed add a little hot ghee, 5 minutes on low flame for dum.
Then turn off the flame and let it rest for 10 minutes.
Serve this yummy and hot Moradabadi Biryani with salad and raita.
If you like my recipes then do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Points to Remember * Add hot water to the chicken for cooking rice as by adding normal water the chicken may turn hard. * If you are cooking the biryani in the normal vessel rather than non-stick wok, then for putting the Biryani on dum, place an iron tawa under your vessel.
Moradabadi biryani is a traditional Indian biryani variety named after the city of Moradabad in Uttar Pradesh. However, it is believed that the dish originated in Lucknow. It is usually prepared with a combination of chicken pieces, rice, green chili peppers, garam masala, hung curd (thick yogurt), ginger-garlic paste, cloves, bay leaves, cinnamon, cardamom, mace, nutmeg, black pepper, coriander, fennel, cumin, caraway, salt, lemon juice, and a small amount of oil. Moradabadi biryani is typically prepared kacchi-style, in which raw chicken is cooked along with rice and spices. Interestingly, food coloring is added near the end of cooking to make the dish more visually appealing. If desired, the biryani can be garnished with coriander leaves before serving.
