Lucknowi Murgh Biryani Recipe - Awadhi Style Chicken Biryani
A non-veg Awadhi recipe with basmati rice, chicken - cut into medium pieces, onions - finely chopped. Ready in 2h 50m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
32 steps- 1
To begin making the Lucknowi Murgh Biryani recipe, thoroughly wash and soak the rice
basmati rice(500 grams) - 2
For the ChickenTo make the marinade for the chicken, in a mixing bowl, combine chicken, curd, lemon juice, red chili powder, turmeric, coriander powder and some salt
chicken - cut into medium pieces(1/2 kg)coriander (dhania) leaves(1/4 cup)hung curd (greek yogurt)(3/4 cup)tablespoons coriander powder (dhania)(2)red chilli powder(3/4 tablespoon)turmeric powder (haldi)(1/2 teaspoon)salt - to tastelemon(1)nutmeg powder - freshly pound(1/2 teaspoon) - 3
Massage the chicken well and keep the chicken for marination for about 45 minutes before cooking
chicken - cut into medium pieces(1/2 kg) - 4
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
chicken - cut into medium pieces(1/2 kg)onions - finely chopped(3)tablespoons onions - fried(2)bay leaf (tej patta)(2)cinnamon stick (dalchini)(1)cloves (laung)(4)whole black peppercorns(4)cardamom (elaichi) pods/seeds(2)star anise(1)black cardamom (badi elaichi)(2)nutmeg powder - freshly pound(1/2 teaspoon)mace (javitri)(1/2 teaspoon) - 5
At this stage, add the ginger garlic paste and fry the mix till it the raw smell goes away
tablespoons ginger garlic paste(3) - 6
To the handi add the green chilies and and some coriander and mint leaves and saute for a couple of minutes
green chillies - slit (adjust according to your taste)(5)mint leaves (pudina)(1/4 cup)coriander (dhania) leaves(1/4 cup)tablespoons coriander powder (dhania)(2) - 7
Once the oil starts separating, add the marinated chicken to the handi along with the marinade mix and stir well
chicken - cut into medium pieces(1/2 kg)star anise(1) - 8
Increase the flame to high and continue to cook by stirring continuously
- 9
In a mixer-jar, combine the fresh coconut, khuskhus and milk and grind to a fine paste
tablespoons ginger garlic paste(3)fresh coconut - grated(1/4 cup)khuskhus - soaked in milk(1/4 cup)fresh cream(1 tablespoon)saffron strands - a few strands soaked in a of milk - 10
When the chicken masala begins to thicken, add the coconut and khuskhus paste and fresh cream into it
chicken - cut into medium pieces(1/2 kg)tablespoons ginger garlic paste(3)fresh coconut - grated(1/4 cup)khuskhus - soaked in milk(1/4 cup)fresh cream(1 tablespoon) - 11
Mix properly till everything combines well
- 12
Adjust salt and spices to suit your taste
green chillies - slit (adjust according to your taste)(5)salt - to taste - 13
Give it a good stir and close the lid
- 14
Reduce the flame and let the chicken cook for about 5-7 minutes
chicken - cut into medium pieces(1/2 kg) - 15
For the riceLet us proceed to cook the rice
basmati rice(500 grams) - 16
In a large vessel heat water double the quantity of rice
basmati rice(500 grams)kewra water(1 tablespoon) - 17
Add few drops of lemon juice in it along with some oil
lemon(1) - 18
As soon as the water is hot, add the soaked and drained rice and allow it to cook in high flame
basmati rice(500 grams)khuskhus - soaked in milk(1/4 cup)saffron strands - a few strands soaked in a of milkkewra water(1 tablespoon) - 19
Add salt to the rice and let it cook till it is 80% cooked
basmati rice(500 grams)salt - to taste - 20
Drain the water and pass the rice through a colander
basmati rice(500 grams)kewra water(1 tablespoon) - 21
Spread it on a tray to separate the grains
- 22
The next step is to assemble the Lucknowi Murgh Biryani to cook it on dum
- 23
Heat a broad base flat iron tawa on gas and place a large handi on it
- 24
Add some curd in the base of the handi to prevent the chicken from stickingEvenly spread the chicken mix on the base and add a spoonful of ghee over it
chicken - cut into medium pieces(1/2 kg)hung curd (greek yogurt)(3/4 cup)ghee - as requiredcinnamon stick (dalchini)(1) - 25
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
basmati rice(500 grams)mint leaves (pudina)(1/4 cup)coriander (dhania) leaves(1/4 cup)khuskhus - soaked in milk(1/4 cup)tablespoons coriander powder (dhania)(2)ghee - as requiredlemon(1)saffron strands - a few strands soaked in a of milkkewra water(1 tablespoon) - 26
Seal the handi with aluminium foil and cover it with the lid
- 27
in a saucepan, boil water and turn off the flame and place this hot pan on the lid of the handi
kewra water(1 tablespoon) - 28
This process is done in order to seal the vessel in which the biryani is cooking
- 29
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"
kewra water(1 tablespoon) - 30
Allow the Lucknowi Murgh Biryani to be on dum for around 20 minutes
- 31
Remove the foil from one side and mix the Lucknowi Murgh Biryani well (do this carefully as the rice may break here)
basmati rice(500 grams) - 32
Serve Lucknowi Murgh Biryani with Burani Raita and Pickled onions to enjoy this lip smacking dish
onions - finely chopped(3)tablespoons onions - fried(2)
Rate this recipe
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Lucknowi Murgh Biryani Recipe - Awadhi Style Chicken Biryani
A non-veg Awadhi recipe with basmati rice, chicken - cut into medium pieces, onions - finely chopped. Ready in 2h 50m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
32 steps- 1
To begin making the Lucknowi Murgh Biryani recipe, thoroughly wash and soak the rice
basmati rice(500 grams) - 2
For the ChickenTo make the marinade for the chicken, in a mixing bowl, combine chicken, curd, lemon juice, red chili powder, turmeric, coriander powder and some salt
chicken - cut into medium pieces(1/2 kg)coriander (dhania) leaves(1/4 cup)hung curd (greek yogurt)(3/4 cup)tablespoons coriander powder (dhania)(2)red chilli powder(3/4 tablespoon)turmeric powder (haldi)(1/2 teaspoon)salt - to tastelemon(1)nutmeg powder - freshly pound(1/2 teaspoon) - 3
Massage the chicken well and keep the chicken for marination for about 45 minutes before cooking
chicken - cut into medium pieces(1/2 kg) - 4
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
chicken - cut into medium pieces(1/2 kg)onions - finely chopped(3)tablespoons onions - fried(2)bay leaf (tej patta)(2)cinnamon stick (dalchini)(1)cloves (laung)(4)whole black peppercorns(4)cardamom (elaichi) pods/seeds(2)star anise(1)black cardamom (badi elaichi)(2)nutmeg powder - freshly pound(1/2 teaspoon)mace (javitri)(1/2 teaspoon) - 5
At this stage, add the ginger garlic paste and fry the mix till it the raw smell goes away
tablespoons ginger garlic paste(3) - 6
To the handi add the green chilies and and some coriander and mint leaves and saute for a couple of minutes
green chillies - slit (adjust according to your taste)(5)mint leaves (pudina)(1/4 cup)coriander (dhania) leaves(1/4 cup)tablespoons coriander powder (dhania)(2) - 7
Once the oil starts separating, add the marinated chicken to the handi along with the marinade mix and stir well
chicken - cut into medium pieces(1/2 kg)star anise(1) - 8
Increase the flame to high and continue to cook by stirring continuously
- 9
In a mixer-jar, combine the fresh coconut, khuskhus and milk and grind to a fine paste
tablespoons ginger garlic paste(3)fresh coconut - grated(1/4 cup)khuskhus - soaked in milk(1/4 cup)fresh cream(1 tablespoon)saffron strands - a few strands soaked in a of milk - 10
When the chicken masala begins to thicken, add the coconut and khuskhus paste and fresh cream into it
chicken - cut into medium pieces(1/2 kg)tablespoons ginger garlic paste(3)fresh coconut - grated(1/4 cup)khuskhus - soaked in milk(1/4 cup)fresh cream(1 tablespoon) - 11
Mix properly till everything combines well
- 12
Adjust salt and spices to suit your taste
green chillies - slit (adjust according to your taste)(5)salt - to taste - 13
Give it a good stir and close the lid
- 14
Reduce the flame and let the chicken cook for about 5-7 minutes
chicken - cut into medium pieces(1/2 kg) - 15
For the riceLet us proceed to cook the rice
basmati rice(500 grams) - 16
In a large vessel heat water double the quantity of rice
basmati rice(500 grams)kewra water(1 tablespoon) - 17
Add few drops of lemon juice in it along with some oil
lemon(1) - 18
As soon as the water is hot, add the soaked and drained rice and allow it to cook in high flame
basmati rice(500 grams)khuskhus - soaked in milk(1/4 cup)saffron strands - a few strands soaked in a of milkkewra water(1 tablespoon) - 19
Add salt to the rice and let it cook till it is 80% cooked
basmati rice(500 grams)salt - to taste - 20
Drain the water and pass the rice through a colander
basmati rice(500 grams)kewra water(1 tablespoon) - 21
Spread it on a tray to separate the grains
- 22
The next step is to assemble the Lucknowi Murgh Biryani to cook it on dum
- 23
Heat a broad base flat iron tawa on gas and place a large handi on it
- 24
Add some curd in the base of the handi to prevent the chicken from stickingEvenly spread the chicken mix on the base and add a spoonful of ghee over it
chicken - cut into medium pieces(1/2 kg)hung curd (greek yogurt)(3/4 cup)ghee - as requiredcinnamon stick (dalchini)(1) - 25
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
basmati rice(500 grams)mint leaves (pudina)(1/4 cup)coriander (dhania) leaves(1/4 cup)khuskhus - soaked in milk(1/4 cup)tablespoons coriander powder (dhania)(2)ghee - as requiredlemon(1)saffron strands - a few strands soaked in a of milkkewra water(1 tablespoon) - 26
Seal the handi with aluminium foil and cover it with the lid
- 27
in a saucepan, boil water and turn off the flame and place this hot pan on the lid of the handi
kewra water(1 tablespoon) - 28
This process is done in order to seal the vessel in which the biryani is cooking
- 29
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"
kewra water(1 tablespoon) - 30
Allow the Lucknowi Murgh Biryani to be on dum for around 20 minutes
- 31
Remove the foil from one side and mix the Lucknowi Murgh Biryani well (do this carefully as the rice may break here)
basmati rice(500 grams) - 32
Serve Lucknowi Murgh Biryani with Burani Raita and Pickled onions to enjoy this lip smacking dish
onions - finely chopped(3)tablespoons onions - fried(2)
Rate this recipe
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