During the Mughal reign, Awadh (now Lucknow) was the capital of their kingdom, which is how Awadhi biryani with its delicate flavours got its name. The Mughal rulers ensured the availability of the biryani wherever the Nizams of the Mughal kingdom visited.
Chennai: ASHWINI Nachappa became a household name in the 80s because she was the only sprinter who outran PT Usha in one race. She also represented India in the Olympics and won several medals in many international games. She became famous as the poster girl for her adventure with movies, especially, a movie titled Ashwini which was the story of her life. Presently, she runs a successful sports-oriented boarding school in Coorg and is married to the love of her life Datta, a businessman.
Ashwini and I met in 2003 and formed Vision Of India, which had Syed Kirmani, Venkatesh Prasad, Vasundhara Das, Kapil Dev, Devaki Jaipuria and many more eminent members. Ashwini did a lot of social work and helped and supported Shukla Bose with Parikrma Foundation. On one occasion, we travelled to Kolkata together to meet Jagmohan Dalmiya to organise a cricket match. It was then I realised that Ashwini was a foodie. She talked of all her experiences with food and the famous people she had dined with which included Ben Johnson, Raymond Stewart, Calvin Smith and Carl Lewis. The food laid out for athletes at international competitions covered dishes from all countries. Also, special Indian food was sent for the Indian athletes by the local Indian consulate. The Thai and Indian food was her best eating experience, but the Chinese food was a letdown. When they were in China for the games, they were all excited to eat lots of great Chinese food but were disappointed as the real Chinese food had innumerous crawling creatures and bland. Indian Chinese is the best according to her.
Ashwini grew up in a small middle-class family and initially, had to practise without proper shoes. She fondly remembers their visits to her grandmother in Virajpet in Coorg. Her grandmother always cooked on a woodfire and used clay and stone vessels. The hand-baked akki rotis and dry fish curry along with ghee rice and pandi curry are some of Ashwini’s favourites. Ashwini’s mother was an excellent self-taught chef who specialises in chutneys. Ashwini herself is a great cook, who loves making different kinds of rice. Her favourite dish she makes for guests is the Awadhi biryani.
During the Mughal reign, Awadh (now Lucknow) was the capital of their kingdom, which is how Awadhi biryani with its delicate flavours got its name. The Mughal rulers ensured the availability of the biryani wherever the Nizams of the Mughal kingdom visited. He sent his Nizams to Hyderabad and Arcot and their chefs created the Hyderabadi and Arcot biryanis by infusing the local flavours. Today, Ashwini shares her Awadhi biryani recipe and wishes all of you a safe and healthy 2021.
INGREDIENTS
* Broiler chicken: 3/4th kg after cleaning
* Cinnamon stick: 1 stick
* Cumin seeds: 2 tsp
*Coriander seeds: 2 tsp
*Star anise: 2
*Green cardamom: 3
*Pink salt: 2 tsp
*Milk: 21/2 cups
*Basmati rice: 2 cups
*Clove: 10
*Fennel seeds: 1 tsp
*Black pepper: 1 tsp
*Mace powder: ½ tsp
*Black cardamom: 2
*Ghee: 4 tsp
*Refined oil: 4 tbsp
*Saffron: 1 pinch
*Onion: 2
*Mint/coriander: 1 tbsp paste
*Mixed wheat dough for sealing and dum
FOR MARINATION: Ginger paste: 1 tsp | Turmeric: 1 tsp | Cashewnut
paste: 2 tsp | Curd: ½ cup | Garlic paste: 1 tsp | Kashmiri red chilli
powder: 1 tsp | Garam masala powder: 1 tsp
METHOD
*To make the garam masala, dry roast all spices. Once they are roasted, transfer them to a masala grinder and make a fine powder
*Wash basmati rice and drain excess water. Boil the rice in double the amount of water, adding 1 tsp oil, a little salt and remove from the fire and drain it, when half cooked
*Marinate the chicken: First make cuts on the chicken pieces then marinate it with ginger garlic paste, turmeric, salt and chilli powder. Add cashew nut paste, garam masala, curd and blend it in. Cover it with a lid and put it in the refrigerator for an hour. This process is important to allow the flavour of spices to blend into the chicken
*Thinly slice onions and deep fry it in some oil and keep aside
*Take out the chicken and apply the coriander/mint paste
*Add ghee and oil to the pot. Once it is sufficiently hot, transfer the marinated chicken from the bowl to the pot
*Stir and cook the chicken for a few minutes on high flame till it is roasted. Cover with the lid and simmer it for another 10 min
*Add saffron to the milk and mix well so that the saffron releases its colour and aroma in the milk
*Now layer the chicken with cooked rice and add the saffron milk mixture
*Add salt, garam masala, fried onions and remaining ghee over it. Add mace powder and
mix well
*Cover the pot with the lid and weigh it down with something heavy and seal the whole lid with wheat dough.
*Keep the flame low. Cook for about half an hour. Serve your homemade Awadhi chicken Biryani hot with raita or salad of your choice
— Chef Ramaa Shanker is the author of Festive Offerings to the Gods: Divine Soul Recipes
Ashwini and I met in 2003 and formed Vision Of India, which had Syed Kirmani, Venkatesh Prasad, Vasundhara Das, Kapil Dev, Devaki Jaipuria and many more eminent members. Ashwini did a lot of social work and helped and supported Shukla Bose with Parikrma Foundation. On one occasion, we travelled to Kolkata together to meet Jagmohan Dalmiya to organise a cricket match. It was then I realised that Ashwini was a foodie. She talked of all her experiences with food and the famous people she had dined with which included Ben Johnson, Raymond Stewart, Calvin Smith and Carl Lewis. The food laid out for athletes at international competitions covered dishes from all countries. Also, special Indian food was sent for the Indian athletes by the local Indian consulate. The Thai and Indian food was her best eating experience, but the Chinese food was a letdown. When they were in China for the games, they were all excited to eat lots of great Chinese food but were disappointed as the real Chinese food had innumerous crawling creatures and bland. Indian Chinese is the best according to her.
Ashwini grew up in a small middle-class family and initially, had to practise without proper shoes. She fondly remembers their visits to her grandmother in Virajpet in Coorg. Her grandmother always cooked on a woodfire and used clay and stone vessels. The hand-baked akki rotis and dry fish curry along with ghee rice and pandi curry are some of Ashwini’s favourites. Ashwini’s mother was an excellent self-taught chef who specialises in chutneys. Ashwini herself is a great cook, who loves making different kinds of rice. Her favourite dish she makes for guests is the Awadhi biryani.
During the Mughal reign, Awadh (now Lucknow) was the capital of their kingdom, which is how Awadhi biryani with its delicate flavours got its name. The Mughal rulers ensured the availability of the biryani wherever the Nizams of the Mughal kingdom visited. He sent his Nizams to Hyderabad and Arcot and their chefs created the Hyderabadi and Arcot biryanis by infusing the local flavours. Today, Ashwini shares her Awadhi biryani recipe and wishes all of you a safe and healthy 2021.
INGREDIENTS
* Broiler chicken: 3/4th kg after cleaning
* Cinnamon stick: 1 stick
* Cumin seeds: 2 tsp
*Coriander seeds: 2 tsp
*Star anise: 2
*Green cardamom: 3
*Pink salt: 2 tsp
*Milk: 21/2 cups
*Basmati rice: 2 cups
*Clove: 10
*Fennel seeds: 1 tsp
*Black pepper: 1 tsp
*Mace powder: ½ tsp
*Black cardamom: 2
*Ghee: 4 tsp
*Refined oil: 4 tbsp
*Saffron: 1 pinch
*Onion: 2
*Mint/coriander: 1 tbsp paste
*Mixed wheat dough for sealing and dum
FOR MARINATION: Ginger paste: 1 tsp | Turmeric: 1 tsp | Cashewnut
paste: 2 tsp | Curd: ½ cup | Garlic paste: 1 tsp | Kashmiri red chilli
powder: 1 tsp | Garam masala powder: 1 tsp
METHOD
*To make the garam masala, dry roast all spices. Once they are roasted, transfer them to a masala grinder and make a fine powder
*Wash basmati rice and drain excess water. Boil the rice in double the amount of water, adding 1 tsp oil, a little salt and remove from the fire and drain it, when half cooked
*Marinate the chicken: First make cuts on the chicken pieces then marinate it with ginger garlic paste, turmeric, salt and chilli powder. Add cashew nut paste, garam masala, curd and blend it in. Cover it with a lid and put it in the refrigerator for an hour. This process is important to allow the flavour of spices to blend into the chicken
*Thinly slice onions and deep fry it in some oil and keep aside
*Take out the chicken and apply the coriander/mint paste
*Add ghee and oil to the pot. Once it is sufficiently hot, transfer the marinated chicken from the bowl to the pot
*Stir and cook the chicken for a few minutes on high flame till it is roasted. Cover with the lid and simmer it for another 10 min
*Add saffron to the milk and mix well so that the saffron releases its colour and aroma in the milk
*Now layer the chicken with cooked rice and add the saffron milk mixture
*Add salt, garam masala, fried onions and remaining ghee over it. Add mace powder and
mix well
*Cover the pot with the lid and weigh it down with something heavy and seal the whole lid with wheat dough.
*Keep the flame low. Cook for about half an hour. Serve your homemade Awadhi chicken Biryani hot with raita or salad of your choice
— Chef Ramaa Shanker is the author of Festive Offerings to the Gods: Divine Soul Recipes
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