MasterChef Pankaj Bhadouria's video: Chicken Dum Biryani I Lucknawi Chicken Biryani I I Pankaj Bhadouria

Check this recipe for all the important tips and instructions for making the perfect Biryani. A good Biryani recipe is all about good flavors and excellent rice! Sharing here the recipe of Awadhi Chicken Biryani. The Lucknow Chicken Biryani recipe is different from the others as there is a lot of emphasis on clear flavor of spices, but the spices are nowhere to be seen! Thank you for watching! 💫 And don’t forget to subscribe here: https://goo.gl/mQwVjN **************************************************************************** Recipe : Chicken Dum Biryani Preparation Time: 20 minutes Cooking Time: 50 minutes Serves: 3-4 Ingredients: 500g Rice 5 tbsp Oil 1 kg chicken 1 cup sliced onions 2 tbsp ginger garlic paste 5-6 cloves 2 black cardamoms 1 mace ½ nutmeg 2” cinnamon 5-6 green cardamoms 1 tsp red chili powder ¼ tsp saffron Salt to taste ½ tsp cardamom mace powder ¼ cup milk ½ cup yoghurt For the rice: 8 cups water 1 bay leaf 2” cinnamon 1 tsp caraway seeds 2 black cardamom 1 tsp oil Method: Wash and soak the rice for 30 minutes. Heat the oil and add the sliced onions. Fry the onion till golden in color. Add in the chicken and sauté for a few minutes. Add in the cloves, mace, cardamom, black cardamom, mace and nutmeg and mix in. Add the red chili powder and saute for a few minutes. Add half the soaked saffron. Add in the beaten curds and cook till the chicken is 80% cooked. Remove from heat. Remove the chicken pieces from the gravy. Strain the gravy to get the clear extract. Remove the oil floating on the top. This is Rogan. In a large pan, bring the water to boil. Add salt, 1 tsp oil. The water should taste over salted. Loosely tie the spices for the rice in a muslin cloth and add to the water. Simmer the water with the spices for 4-5 minutes. Add in the drained rice and cook till the rice is 80% done. Remove and strain the rice. To begin layering, place ¾ of the rice at the bottom of a pan. Place the chicken pieces over it. Cover with the remaining rice. To the strained gravy, add the cardamom mace powder, remaining saffron and 1 tsp milk. Pour the gravy over the rice. Spread some of the Rogan over it. Dot with Ghee. Cover and seal the pan with dough. Place on high for 5 minutes and reduce the heat to minimum and allow to cook on Dum till steam escapes from the side. Remove from heat. Allow to stand for 10 minutes and then open the seal. Allow to stand for 10 minutes and then fluff the rice and serve. For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com Follow Pankaj Bhadouria on Your favourite Social Media: https://www.facebook.com/pbhadouria https://www.instagram.com/masterchefpankajbhadouria https://twitter.com/BhadouriaPankaj ****************************************************************************