Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Uttarpradesh · Breakfast

Awadhi Biryani (Breakfast Version, Lighter)

Traditional 4. Awadhi Biryani recipe

🧺 Ingredients

• Basmati rice (aged, long grain): 250g
• Mutton or chicken, bone-in pieces: 500g
• Ghee: 75ml
• Onions, thinly sliced: 150g
• Yogurt (full-fat): 100ml
• Saffron strands: 0.5g (pinch)
• Water for saffron milk: 30ml
• Ginger-garlic paste: 15g
• Green chilies, minced: 3
• Fresh mint leaves: 10g
• Fresh coriander leaves: 10g
• Salt: 7g
• Water for cooking: 400ml
• Green cardamom: 4
• Black cardamom: 1
• Cinnamon stick: 3cm
• Cloves: 3
• Mace: 1
• Bay leaf: 1
• Black peppercorns: 6

👩‍🍳 How to make Awadhi Biryani

1. Soak saffron in 30ml warm water (not hot), let sit 20 minutes until strands are soft and water turns golden
2. Soak basmati rice in cold water 30 minutes, then drain
3. Marinate mutton/chicken: mix yogurt, ginger-garlic paste, green chilies, salt, and all whole spices
4. Add meat to yogurt mixture, coat well
5. Cover and marinate 30 minutes at room temperature (or up to 2 hours refrigerated)
6. Boil water in a separate pot (need 1000ml total for rice boiling)
7. Add salt, bring to rolling boil
8. Add soaked rice to boiling water, stir gently once
9. Cook rice 8-9 minutes (rice should be 70% cooked—still slightly firm in center when pressed between fingers)
10. Drain rice in colander, set aside
11. Meanwhile, heat 45ml ghee in a heavy-bottomed pot (ideally a handi/clay pot) at medium-high heat
12. When ghee shimmers, add sliced onions
13. Fry onions 6-7 minutes, stirring frequently, until deep golden-brown and crispy
14. Remove half the fried onions to a plate; keep half in pot
15. Add marinated meat (with all marinade) to remaining onions in pot
16. Cook on medium heat 12-15 minutes, stirring occasionally
17. Meat should release its moisture and the yogurt gravy should reduce slightly (oil should just start appearing)
18. When meat is cooked 70% (still slightly pink inside when cut), begin layering
19. Spread meat-gravy mixture as the bottom layer in pot
20. Pour half the 70%-cooked rice evenly over meat layer, pressing gently
21. Drizzle 15ml melted ghee over rice
22. Pour half the saffron milk over rice layer
23. Layer remaining rice on top
24. Drizzle remaining 15ml ghee over top
25. Pour remaining saffron milk
26. Sprinkle reserved crispy onions on top
27. Scatter mint and coriander leaves
28. Cover pot tightly (use aluminum foil under lid if necessary to seal)
29. Place on medium heat for 2 minutes (to build initial steam and heat)
30. Reduce heat to low (use a tawa/griddle under pot if possible to prevent burning)
31. Cook covered for 30 minutes (dum pukht method—no peeking)
32. After 30 minutes: rice should be fully cooked, fragrant aroma should escape when lid is lifted
33. Turn off heat, let biryani rest covered for 5 minutes

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