Eid cooking: Prepare this delicious Awadhi biryani for friends and family - Hindustan Times
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Eid cooking: Prepare this delicious Awadhi biryani for friends and family

By Ismat Tahseen
Apr 09, 2024 06:27 PM IST

The delicate flavur in the biryani comes about with a subtle sweetness alongside the heat from spices.

Biryani is synonymous with Eid. With the festival coming up, get cooking with one of the most flavoursome biryanis of all - Awadhi biryani. Talking about what makes it so special, consultant chef Rehman Mujeebur says, “Awadhi biryani is certainly special. It has a unique blend of flavours. There is a delicate balance between its rich, fragrant spices and the tenderness of the meat or vegetables used. It also has a subtle sweetness alongside the heat from spices.”

He adds, “Awadhi biryani has evolved significantly over time, adapting to changing tastes and culinary techniques. Historically, it was prepared with a specific blend of spices like khada masala and was slow-cooked in a sealed pot, allowing the flavours to intensify. However, modern versions may incorporate a wider range of spices and cooking methods influenced by global culinary trends.”

Chef Rehman Mujeebur presents his recipe for you to try:
 

Make an aromatic and flavoursome biryani for Eid al-Fitr (Chef Rehman Mujeebur)
Make an aromatic and flavoursome biryani for Eid al-Fitr (Chef Rehman Mujeebur)

Awadhi Biryani

Ingredients

Basmati rice - 1 kg
Green cardamom - 10 gm
Cloves - 5
Salt

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For the biryani base

Jhol
Chicken cooked - 1.5 kg
Elaichi powder - 10 g
Mace powder - 5 g
Sugar - 10 g
Kewra water - 5 ml
Ittar - 5 drops
Degi mirch - 20 g
Saffron water - 10 ml
Ghee - 200 g 
Salt

Method

Boil 5 litres of water and add the salt, cardamom and cloves. Add the rice and cook till 75 % done. Strain it and keep aside.

For the biryani base
Take the jhol in a deg and add the biryani base masalas.  Add the chicken. Add the cooked rice. Seal the container with foil and keep on dum for 25 minutes.

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