Recipes - Awadhi Murgh Biryani at Renaissance Lucknow Hotel

Gosht Galawat Kabab

S No. Qty. Unit (kg.) INGREDIENTS Name

1 160 gm Chicken Curry Cut

2 20 gm Slice onion

3 30 ml Refind oil

4 No. whole spices-clove-5no./green Cardamom-5/dal chini-3/Bay leaf-5 No.

5 20 gm Curd

6 5 gm yellow chilly powder

7 Table salt to taste

8 100 Ml Milk

9 5 gm Javitri Elaichi Powder

10 2 gm Sugar

11 7 Ml Rose water

12 5 Ml Kewra water

13 2 Drop Sweet Ittar

14 25 Ml. Desi Ghee

15 100 gm Basmati Rice

Step -1 Take Lagan put refind Oil , add whole spices and slice onion make it slightly golden brown, now add chichken curry cut ,ginger garlic paste ,curd cook it with adding 500 ml. of water,add yellow chilly powder,table salt to cook the chicken 60%.

Step -2 When Chicken cooked 60% strain the yakhani with adding 100 ml milk,Javitri Elaichi powder,salt,sugar,rose water and sweet ittar.when the yakhani get set add chicken pieces,make it hot, Now yakhani Is ready to dum with rice.

Step-3 First Soak rice at least 2 to 3 hours,add whole spices as-Bayleaf,Clove,Green cardamom and salt in rice water,Boil these spices in water only fo 5 minutes to extract the flavour of Spices,Put rice in the water and cook it 70 % put on the top of chicken yakhani and dum it for 10 to 12 minutes.