Lucknowi Murgh Biryani Recipe - Awadhi Style Chicken Biryani
A perfect dum biryani, the Lucknowi Murgh Biryani Recipe is a classic recipe, influenced by the Mughlai cuisine. Serve it along with some raita and onions, for your house party.
Biryani comes from the Mughlai cuisine and has some amazing variations done in different regions where the Mughals used to travel.
Biryani is made in different styles 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, everything 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 For the Chicken
- 1/2 kg Chicken , cut into medium pieces
- 3 Onions , finely chopped
- 3 tablespoons Ginger Garlic Paste
- 5 Green Chillies , slit (adjust according to your taste)
- 1/4 cup Mint Leaves (Pudina)
- 1/4 cup Coriander (Dhania) Leaves
- 1/4 cup Fresh coconut , grated
- 1/4 cup Khuskhus , soaked in milk
- 1 tablespoon Fresh cream
- 3/4 cup Hung Curd (Greek Yogurt)
- 2 tablespoons Coriander Powder (Dhania)
- 3/4 tablespoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- Sunflower Oil , as required
- Ghee , as required
- 1 Lemon
- Saffron strands , A few strands soaked in a teaspoon of milk,
- 1 tablespoon Kewra Water
- 2 tablespoons Onions , fried Whole spices
- 2 Bay leaf (tej patta)
- 1 Cinnamon Stick (Dalchini)
- 4 Cloves (Laung)
- 4 Whole Black Peppercorns
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 Star anise
- 2 Black cardamom (Badi Elaichi)
- 1/2 teaspoon Nutmeg powder , freshly pound
- 1/2 teaspoon Mace (Javitri)
- 1/2 tablespoon Ajwain (Carom seeds)
How to make Lucknowi Murgh Biryani Recipe - Awadhi Style Chicken Biryani
To begin making the Lucknowi Murgh Biryani recipe, thoroughly wash and soak the rice.
To make the marinade for the chicken, in a mixing bowl, combine chicken, curd, lemon juice, red chili powder, turmeric, coriander powder and some salt. Massage the chicken well and keep the chicken for marination for about 45 minutes before cooking.
Heat oil in a big wok or a handi on medium flame, and add bay leaf, cinnamon, cloves, black pepper, cardamom, black cardamom, star anise, nutmeg, mace, shahi jeera and once they begin to sizzle, add the chopped onions and fry them till soft, this will take about 2 minutes.
At this stage, add the ginger garlic paste and fry the mix till it the raw smell goes away. To the handi add the green chilies and and some coriander and mint leaves and saute for a couple of minutes.
Once the oil starts separating, add the marinated chicken to the handi along with the marinade mix and stir well.
Increase the flame to high and continue to cook by stirring continuously.
In a mixer-jar, combine the fresh coconut, khuskhus and milk and grind to a fine paste.
When the chicken masala begins to thicken, add the coconut and khuskhus paste and fresh cream into it. Mix properly till everything combines well.
Adjust salt and spices to suit your taste.
Give it a good stir and close the lid. Reduce the flame and let the chicken cook for about 5-7 minutes.
Let us proceed to cook the rice.
In a large vessel heat water double the quantity of rice. Add few drops of lemon juice in it along with some oil.
As soon as the water is hot, add the soaked and drained rice and allow it to cook in high flame. Add salt to the rice and let it cook till it is 80% cooked.
Drain the water and pass the rice through a colander. Spread it on a tray to separate the grains.
The next step is to assemble the Lucknowi Murgh Biryani to cook it on 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 chicken from sticking
Evenly spread the chicken mix on the base and add a spoonful of ghee over it.
Now evenly spread a layer of the rice on top and garnish it with ghee, saffron soaked in milk, mint leaves, coriander leaves, lemon juice, and kewra water .
Seal the handi with aluminium foil and cover it with the lid .
in a saucepan, boil water and turn off the flame and place this hot pan on the lid of the handi. This process is done in order to seal the vessel in which the biryani is cooking. The heat from the hot water in the saucepan provides heat from the top, while there is heat from the bottom as well creating the effect of "Dum".
Allow the Lucknowi Murgh Biryani to be on dum for around 20 minutes.
Remove the foil from one side and mix the Lucknowi Murgh Biryani well (do this carefully as the rice may break here).