Awadhi Murgh Biryani

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Serving Portions: 4
  • Biryani Masala
  • 15 gms Green Cardomom
  • 5 gms Clove
  • 5 gms Black pepper corn
  • 10 gms Cinnamon
  • 5 gms Nutmeg
  • 5 gms Star Anise
  • 8 gms Mace
  • 12 gms Rose petal dried
  • 12 gms Khus ki Jar
  • 5 gms Stone flower
  • 10 gms Fennel Seeds
  • 20 gms Coriander Seeds
  • 8 gms Dry Ginger
  • 5 gms Pipli
  • 14 gms Knorr Malai Tikka Marinade Mix
  • 50 gms Hung Curd
  • 20 gms GG Paste
  • 20 gms Refined Oil
  • 200 gms Chicken Curry Cut
  • 150 gms Basmati Rice
  • 5 gms Caraway Seeds
  • 5 nos Green Cardamom
  • 5 gms Cinnamon
  • 5 gms Bay Leaves
  • 25 gms Clarified Butter/Ghee
  • 150 gms Grated Onion
  • 30 gms Coriander Leaves
  • 20 gms Mint Leaves
  • 20 gms Green Chilli
  • 5 gms Yellow Chilli Powder
  • 5 gms Coriander Powder
  • 20 gms Lemon Juice
  • 1 gm Saffron
  • 50 gms Milk
  • 5 ml Rose Water
  • 5 ml Kewra Water
  • To taste Salt


    • Finely slice the onions and fry them in refined oil. Once done keep it aside
    • For Biryani Masala: Rose petals, Khus ki Jar, Stone Flower, dry ginger, coriander seeds, cloves, cinnamon, star anise, nutmeg, green cardamom, black pepper, mace, fennel. Dry roast all the spices and grind them to a fine masala.
    • In a vessel, Prepare the marinade by adding marinade mix, hung curd, ginger garlic paste, corinader leaves, green chilli slit, mint leaves, yellow chilli powder, one and a half teaspoon Awadhi garam masala, fried onions and lemon juice.
    • Add in the pieces of chicken in the marinade and let it rest for a minimum of two hours.
    • Soak the basmati rice for a minimum one hour.
    • Now cook the rice in a pot of boil water with bay leaf, caraway seeds, salt, cinnamon, cardamom and lemon juice added to it. Cook the rice till its 70 % done.
    • Simultaneously, Take a lagan, add ghee caraway seeds, bay leaf and the marinated chicken. Let it cook till its juices start sealing. Now add the layer of rice on top.
    • Garnish the layer with fried onion, cardamom powder, saffron milk, melted ghee, corinader, mint and slit green chilli. Add in a dash of kewra and rose water.
    • Seal the pot with foil and ensure its sealed properly on all sides. Cook it at high flame for 3-5 minutes. Once the air fills up and foil rises. Reduce the flame to low and let it cook for another 15-20 minutes.
    • Serve it with burani raita and some shorba.
    • Chef's Tip: Toast the saffron strands lightly and crush them. Then add it to warm milk or water. You will get more prominent colour.

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