Biryani is derived from the farsi word,"biryan" and study tells that it originated in Persia and over the years travelled to India Via Afghanistan to north of India. During the Mughal rule ,Lucknow was called Awadh giving rise to the Avadhi Biryani. Lucknow amongst other navabi cities remains be the hub for all the avadhi cuisine. Biryani is prepared in many ways depending on the region and its culinary identity.
chicken: 2 pounds
Basmati Rice: 1 1/2 cup
yogurt: 1 1/2 cups
Ginger& garlic paste : 1 tbsp of each
turmeric powder : 1/2 tsp
Paprika powder: 1/2 tsp
garam masala : 2 tsp
salt: 1 tsp
Fresh coriander leaves: a small bunch
Fresh mint leaves: 10-15 leaves
Kewra water: 1tsp
Rose water: 1 tsp
kesar: a few strands
Milk: 2 tbsp
1 large onion thinly sliced and deep fried
garam masala sabat/whole : Green cardamoms -7,clove -7,Cinnamon -2 inch piece , black cardamom -2-3, & caraway seeds- 1 tsp
Take the chicken pieces and marinate them in curd along with ginger , garlic paste , turmeric ,salt, paprika, half deep fried onions,some mint leaves & coriander leaves and half garam masala. Leave it for 2 hours in the refrigerator.
Meanwhile take the rice and fry it in ghee/butter/oil for a few minutes.the rice gets a nutty flavor. Then take 4 glasses of water add salt and take all the whole spices and tie them in a Muslim cloth ,and put this in a large open pan with the water. When the water begins to boil add the rice, remove the rice after it is 3/4th done. Drain the water and keep the rice. pre-heat oven to 400 degrees Fahrenheit
In a handi/earthenware pot spread a layer of marinated chicken and then a layer of 3/4th done rice. Sprinkle some deep fried onions, with some torn mint leaves,coriander leaves,dissolve kesar in milk and add kevra and rose water to this. Now sprinkle some milk. Again make a second layer of chicken followed by a layer of rice and then sprinkled the remaining mint leaves,coriander leaves,fried onions and kesar, kevra & rose water dissolved in the milk. Now keep the pot on heat,when the entire mixture is hot ,place the lid and seal it with dough or aluminium foil and stick it in the oven for 20-25 minutes. Serve hot from the handi and enjoy with raita.
Note: The pictures you is basically the same preparation cooked in two different mediums Handi and heavy iron pan. Hands down the biryani in the handi was moist and had a tandoor flavor as it was cooked in a preseasoned earthenware pot.