Awadhi Biryani is a traditional dish from the city of Lucknow, in the Indian state of Uttar Pradesh. Known for its rich and aromatic flavours, it’s made by slow-cooking aromatic long-grain basmati rice and tender chicken or lamb with a blend of exotic spices. It's considered a staple in North Indian cuisine and is known for the mouthwatering 'dum' cooking style used, where food is cooked over a slow fire or baked to interweave flavours of the ingredients.
Chat with our coaches to find out how.
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes.
In a pan, fry the chopped onions until golden brown.
Add the ginger-garlic paste and sauté for 2 minutes.
Add the chopped tomatoes and cook till they are soft.
Add the chicken or lamb pieces and cook until they are half-done.
Add the yogurt, turmeric, chilli powder, biryani masala, and salt. Mix well.
Drain the rice and add it to the pan. Stir gently.
Pour in the water and bring it to a boil. Reduce the heat to low, cover and cook till the rice is fully cooked and the water has evaporated.
Garnish with chopped cilantro and serve hot.