Lucknowi Chicken Biryani aka Awadhi Chicken Biryani recipe with step by step instructions and pictures.
Lucknowi Chicken Biryani or Awadhi Chicken Biryani is a traditional biryani recipe in the Lucknow region. Traditionally, it is called Awadhi Chicken Biryani. It is a mild flavour aromatic dish with fewer ingredients. It tastes delicious, and you will get an authentic taste of what it exactly tastes in the Lucknow.
Moreover, in Lucknowi Chicken Biryani, mint leaves and coriander leaves are not used. So I have skipped using them, but you can use them if you need them. Also, I haven’t used yellow food colour due to unavailability. You can use them for toppings. If you don’t have yellow food colour, you can use saffron milk for a yellow tint.
I have made this Lucknowi Chicken Biryani aka, Awadhi Chicken Biryani as simple as possible. So even though you have no such ingredients, you can make them at your home and relish them with your family and friends. This recipe is made using whole spices. Instead of yellow food colour, I have used red chilli powder. So that, the biryani will be a slight orangish tint. This Lucknowi Chicken Biryani goes amazing with plain raitha and pappad. I have recreated this biryani recipe, and it came out well for me. So, try this recipe and let me know how it turns out for you.
Check out my other Biryani Recipes, Main Course Recipes and Chicken Recipes here.
Follow me on Facebook, Instagram, Pinterest and Twitter for more Harini’s Kitchen creations.
Lucknowi Chicken Biryani | Awadhi Chicken Biryani
Equipment
- Non Stick Pan
Ingredients
FOR CHICKEN MARINATION
- 500 grms Chicken
- 1 cup Curd unsour
- 2 tbsp Chilli Powder
- 1 tbsp Garam Masala
- 2 Bay Leaves
- ¼ tsp Turmeric Powder
- Salt To Taste
FOR COOKING RICE
- 1 cup Basmati Rice
- 2 Cardamom Pods
- ½ tsp Cloves
- 2 Bay Leaves
- 2 Star Anise
- 1 Mace
- Salt To Taste
FOR BIRYANI BASE
- 2 Large Onions Thinly sliced
- Marinated Chicken
- 2 Cardamom Pods
- 1 inch Cinnamon stick
- 1 Star Anise
- 1 Bay leaf
- 3 Green Chillies Slit
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Kashmiri Red Chilli Powder
- ½ tbsp Garam Masala
- 3 to 5 tbsp Coconut Oil
- Salt To Taste
Instructions
CHICKEN MARINATION
- As a first step, marinate the chicken for at least 30 mins. The more you marinate, the more you get the taste. Also, soak the Basmati rice for 30 mins to get long grains after cooking.
- Add washed chicken to a mixing bowl and add curd to it.
- Then add the spices to the chicken. Season it with some salt. Let the marinated chicken rest for at least 30 mins. You can also refrigerate but do not freeze them.
MAKE FRIED ONIONS
- Now, start making fried onions for garnishing over the Biryani. Heat enough coconut oil in the small pan. Add few thinly sliced onions to it. It will sizzle for few mins.
- Then it will start to turn brown. Once the onions are fried well, keep them in the kitchen towel to drain the excess oil.
COOK RICE FOR BIRYANI
- Next, add 2 cups of water to the pan and bring it to a boil. Then add whole spices to them.
- Then add the soaked rice to the water. Season it with some salt as well.
- Then close the pan and cook the rice. Once the rice is 90% done, keep the rice aside. If there is still water, strain the rice water using a strainer.
MAKING CHICKEN BIRYANI
- Next, heat oil in the pan. Add whole spices and fry them for a minute.
- Then add thinly sliced onions. Saute them until the onions turn slightly golden brown.
- Then add ginger garlic paste. Saute them until the raw smell goes off.
- Next, add all the spices and green chillies. Saute them until the raw smell goes off.
- Then add the marinated chicken and saute them well for few mins on medium flame.
- Close the pan and cook the chicken until it turns soft. You will get thick gravy while the chicken is fully cooked.
- You will get thick gravy when the chicken is fully cooked. Check for the salt and add some if required.
- Next, sprinkle the rice over the chicken and garnish it with the fried onions. You can also use saffron milk for garnishing. I have used few fried onions in the middle layer and a few over top.
- Then close the pan. Keep the closed pan over the old iron dosa tawa for dum for about 10 mins on low flame. I have added two tbsp of rose water at the top. You can use them if needed.
- An aromatic and yummy Lucknowi Chicken Biryani is ready to serve hot on the plate.
Notes
- To cook the chicken, you need not add water since the chicken itself releases enough water.
- When adding salt, be extra careful since the salt is added to the rice and marinated chicken.
- To get more flavour, marinate the chicken overnight and soak the Basmati rice for 30 mins.
- Adding rose water at the top will give an extra flavour to the biryani.
PICTURE REPRESENTATION FOR MAKING LUCKNOWI CHICKEN BIRYANI
As a first step, marinate the chicken for at least 30 mins. The more you marinate, the more you get the taste. Also, soak the Basmati rice for 30 mins to get long grains after cooking.
Add washed chicken to a mixing bowl and add curd to it.
Then add the spices to the chicken. Season it with some salt. Let the marinated chicken rest for at least 30 mins. You can also refrigerate but do not freeze them.
Now, start making fried onions for garnishing over the Biryani. Heat enough coconut oil in the small pan. Add few thinly sliced onions to it. It will sizzle for few mins.
Then it will start to turn brown. Once the onions are fried well, keep them in the kitchen towel to drain the excess oil.
Next, add 2 cups of water to the pan and bring it to a boil. Then add whole spices to them.
Then add the soaked rice to the water. Season it with some salt as well.
Then close the pan and cook the rice. Once the rice is 90% done, keep the rice aside. If you have excess water, strain the rice water using a strainer.
Next, heat oil in the pan. Add whole spices and fry them for a minute.
Then add thinly sliced onions. Saute them until the onions turn slightly golden brown.
Then add ginger garlic paste. Saute them until the raw smell goes off.
Next, add all the spices and green chillies. Saute them until the raw smell goes off.
Then add the marinated chicken and saute them well for few mins on medium flame.
Close the pan and cook the chicken until it turns soft. You will get thick gravy while the chicken is fully cooked.
You will get thick gravy when the chicken is fully cooked. Check for the salt and add some if required.
Next, sprinkle the rice over the chicken and garnish it with the fried onions. You can also use saffron milk for garnishing. I have used few fried onions in the middle layer and a few over top.
Then close the pan. Keep the closed pan over the old iron dosa tawa for dum for about 10 mins on low flame. I have added two tbsp of rose water at the top. You can use them if needed.
An aromatic and yummy Lucknowi Chicken Biryani is ready to serve hot on the plate.
Shopping:
More information