Easy Lucknowi Chicken Biryani Recipe – A Royal Awadhi Delight

Lucknowi Biryani, also known as Awadhi Biryani, is a rich and aromatic dish hailing from the Awadh region of India. Known for its subtle flavors and the use of whole spices, this biryani is a true treat for biryani lovers. Here’s an easy recipe to make authentic Lucknowi Biryani at home.

Ingredients

For the Rice:

• 2 cups basmati rice, soaked for 30 minutes
• 4 cups water
• 2 bay leaves (tej patta)
• 6 green cardamoms (elaichi)
• 2-inch cinnamon stick (dalchini)
• 6 cloves (laung)
• 1/2 lemon juice
• 2 teaspoons clarified butter (ghee)
• 2 teaspoons salt

For the Chicken:

• 500g chicken pieces (with bones)
• 2 medium-sized onions, sliced
• 1 cup yogurt (dahi)
• 4 green cardamoms (elaichi)
• 5 cloves (laung)
• 2 tablespoons yellow chili powder (optional)
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• Salt to taste
• 1/4 cup ghee or oil

For the Biryani:

• A pinch of saffron soaked in 2 tablespoons of warm milk
• 1/4 cup ghee or oil
• 2 tablespoons kewra water (screw pine essence)
• Fried onions and fresh mint leaves for garnish

Instructions

1. Cooking the Rice

1. Boil water in a large pot. Add bay leaves, green cardamoms, cinnamon stick, cloves, ghee, lemon juice, and salt.
2. Add the soaked and drained basmati rice to the boiling water. Cook until the rice is 70% done; the grains should remain slightly undercooked.
3. Drain the rice and set it aside.

2. Cooking the Chicken

1. Heat ghee or oil in a heavy-bottomed pan. Add the sliced onions and fry until golden brown.
2. Add the chicken and cook for 2 minutes. Then, add ginger-garlic paste, cardamoms, cloves, yellow chili powder (if using), red chili powder, and yogurt.
3. Cook the chicken on medium heat until tender and the oil starts separating. Stir occasionally to ensure even cooking.
4. Once the chicken is cooked, add garam masala and mix well. Cook for an additional 5 minutes to let the flavors develop.

3. Layering the Biryani

1. In a heavy-bottomed pot, layer half of the cooked rice at the bottom.
2. Spread the cooked chicken evenly over the rice layer.
3. Add the remaining rice over the chicken layer.
4. Drizzle saffron-infused milk, rose water, and kewra water over the top layer of rice.

4. Dum Cooking

1. Seal the pot with a tight-fitting lid or cover it with aluminum foil and then place the lid on top.
2. Place the pot on low heat and cook for 20-25 minutes. For even heat distribution, place the pot on a tawa (griddle) to avoid burning the bottom.

5. Serving

1. Once done, gently fluff the biryani with a fork to mix the rice and chicken evenly without breaking the grains.
2. Garnish with fried onions and fresh mint leaves. Serve hot with raita, salad, or your favorite side dish.

Tips

• Use aged basmati rice for long, fluffy grains.
• Marinate the chicken for at least 1 hour for enhanced flavor.
• Cooking the biryani on dum allows the flavors to meld together perfectly, so don’t skip this step.

Nutrition Chart for Lucknowi Biryani (per serving, approximately 6 servings)

• Calories —————— 450 kcal
• Total Fat —————— 18 g
• Cholesterol ————— 70 mg
• Sodium ——————– 400 mg
• Total Carbohydrates — 50 g
• Protein ——————— 20 g
• Sugar ———————— 4 g
• Fiber ———————— 3 g

Note: These values are approximate and may vary depending on the ingredients used.