Lucknowi Murg Biryani (Awadhi Chicken Biryani) Recipe
Biryani comes from the Mughlai cuisine and has some amazing variations done in different regions where the Mughals used to travel. In my knowledge, Biryani is made with different preparations in different states of India. There can be nothing as filling as a pot full of Biryani. One such amazing version comes from the land of Awadh and is commonly known as Lucknowi Biryani. Awadhi cuisine offers some authentic Mughlai recipes that is simply unmatchable. From the aroma to the texture, every thing is just so perfect in this Biryani.
If you like this recipe, you can also try other Biryani recipes such as
The contest is in association with Preethi Kitchen Appliances.
- 500 grams Basmati rice
- 1/2 kg Chicken , cut into medium pieces
- 4 Onion
- 3 tablespoons Ginger garlic paste
- 5 Green Chillies , slit (adjust according to your taste)
- 1/4 cup Mint Leaves (Pudina)
- 1/4 cup Coriander leaves (Dhania)
- 1/4 cup Fresh coconut , grated
- 1/4 cup Khuskhus , soaked in water
- 1 tablespoon Fresh cream
- 3/4 cup Hung Yogurt (Greek/ Thick Curd)
- 2 tablespoons Coriander Powder
- 3/4 tablespoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , as required
- Cooking oil , as required
- Ghee , as required
- 1 Lemon
- Saffron strands , few
- 1 tablespoon Milk
- 1 tablespoon Kewra Water
- 2 Onions , fried/sauteed Whole spices
- 2 Bay leaf (tej patta)
- 1 Cinnamon Stick
- 4 Cloves
- 4 Whole Black Pepper Corns
- 2 Cardamom (Pods /Seeds)
- 1 Star anise
- 2 Black cardamom (Badi Elaichi)
- 1/2 teaspoon Nutmeg powder , freshly pound
- 1/2 teaspoon Mace
- 1/2 tablespoon Shahi jeera (Caraway)
Directions for Lucknowi Murg Biryani (Awadhi Chicken Biryani) Recipe
To begin making the Lucknowi Murg Biryani recipe, wash rice till you get clear water and soak it for minimum 2 hrs before cooking.
Wash chicken pieces nicely and then marinate them with curd, 1 teaspoon lemon juice, red chili powder, turmeric, coriander powder and some salt. Keep the chicken for marination about 45 minutes before cooking.
Heat oil in a big wok or a handi and add all the whole spices mentioned above and allow them to crackle.
Now add chopped onions and fry them till soft.
Now add the ginger garlic paste and fry the mix till it becomes golden in colour.
Add the green chilies and few leaves of mint and some coriander in it and fry well.
Once the oil starts leaving the sides, pour in the marinaded chicken along with the left marinade mix and mix nicely.
Keep the flame high. You may see the curd leaving water from sides. Fry the mix till the water evaporates completely. Keep stirring in between.
When the chicken mix starts getting thick, add grounded coconut, khuskhus paste (soaked khus khus grounded into a paste) and fresh cream into it. Mix properly till everything incorporates well.
Adjust salt and check.
Give a stir and close the lid. Simmer the gas flame and let the chicken cook till it gets tender.
Once the chicken is fully cooked, you will see oil oozing out from the sides. Turn off the gas and keep the yakhni aside.
Meanwhile proceed to cook the rice. In a large vessel heat water double the quantity of rice. Add 1 teaspoon lemon juice in it and some oil.
As soon as the water is hot, add the soaked rice and allow it to cook in high flame. Add salt to the rice and let it cook till its 80% done.
Drain the water and pass the rice through a colander. Spread it on a large tray, so that it doesn't get sticky.
The next step is to assemble for dum. Heat a broad base flat iron tawa on gas and place a large handi on it.
Add some curd in the base of the handi to prevent the yakhni from sticking.
Layer the chicken mix (yakhni) equally on the base and add a spoon full of ghee here and there.
Now add the rice on top and garnish it with ghee, saffron soaked milk, mint, coriander, lemon juice, kewra water and some nuts if you wish.
Seal the handi with aluminium foil and cover it with the lid with something heavy placed over it.
Allow the biryani to be on dum for around 30 minutes.
Remove the foil from one side and mix the biryani well (do this carefully as the rice may break here).
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'