Lucknowi Chicken Biryani

Name: Lucknowi Chicken Biryani
Total time: 2700 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 kg Chicken bone-in; 2-3 tbsp Ginger Garlic Green Chilli paste; 1 tbsp Red Chilli powder; 1/2 tsp Turmeric powder; 1 tsp Salt; 1 tbsp Fennel seeds; 1 nos Mace; 1 tsp Black Peppercorns; 1 Black Cardamom; 5-6 Green Cardamoms; 4-5 Cloves; 1/3 tsp grated Nutmeg; 400 gm thick Curd; 3-4 medium sized fried Onions or Birista (use half of it in cooking the chicken); 3 cups Milk; 1 tsp Kewra water; 1 tsp Rose water; 1/3 tsp Nutmeg powder; 1 tsp Saffron; 1/3 rd tsp Mace; 1/2 tsp Cumin Seeds; 1 tsp Fennel powder; 1/2 tsp Green Cardamoms; 1/4 cup Birista; 2 tbsp Ghee or Clarified Butter; 750 gm Rice; 1 tbsp Salt; 2 Bay Leaves; 1 tbsp Ghee or Clarified Butter; 1 cup fried Onions

ZMA @zesty5

#NW
#cookpadindia
#newrecipe
#traditionalrecipe
#LucknowiBiryani
Biryani comes from the Mughlai cuisine and has some amazing variations done in different regions wherever they travelled during their time. And there's nothing like a pot of lip-smacking Biryani.
One such amazing version comes from the land of Awadh and is commonly known as the Lucknowi Biryani. Awadhi cuisine offers some authentic Mughlai recipes that are simply unmatched. From the aroma to the texture, everything is just so perfect in this Biryani too like others.

Lucknowi Biryani is different from the Hyderabadi version. While Lucknowi Biryani is subtle, much creamier, less spicy and rich due to the use of milk and ghee along with an array of whole spices. Whereas Hyderabadi Biryani is on the spicy side. Lucknowi Biryani is more mellow on the spicy front with natural, delicate and refined flavours. Yakhni or stock is collected after cooking the meat and later using that in the layering of the Biryani. Dum Pukht method is used like in most of the Mughlai preparations. Hyderabadi Biryani differs on this to a large extent. The raw meat is marinated and later cooked directly with the layered Rice using the Dum or slow cooking method. Lucknowi Biryani is a perfect choice for a special occasion and family gatherings, weddings etc. Let's get on with the recipe right away.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

40-45 minutes

5-6 servings

For the yakhni -
1 kgChicken bone-in
2-3 tbspGinger Garlic Green Chilli paste
1 tbspRed Chilli powder
1/2 tspTurmeric powder
1 tspSalt
1 tbspFennel seeds
1nos Mace
1 tspBlack Peppercorns
1Black Cardamom
5-6Green Cardamoms
4-5Cloves
1/3 tspgrated Nutmeg
400 gmthick Curd
3-4medium sized fried Onions or Birista (use half of it in cooking the chicken)
Ingredients for Milk -
3 cupsMilk
1 tspKewra water
1 tspRose water
1/3 tspNutmeg powder
1 tspSaffron
1/3rd tsp Mace
1/2 tspCumin Seeds
1 tspFennel powder
1/2 tspGreen Cardamoms
1/4 cupBirista
2 tbspGhee or Clarified Butter
For Rice -
750 gmRice
1 tbspSalt
2Bay Leaves
1 tbspGhee or Clarified Butter
1 cupfried Onions
4-5Green Cardamoms
4-5Cloves
1Black Cardamom
2 inchCinnamon stick
For layering of the Biryani -
1/4 cupGhee or Clarified Butter
1/2 cupfried Onions
1/4 tspKesar food colour

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Steps

40-45 minutes

1

Soak rice for 30 minutes. Boil with whole spices as mentioned under cooking it until 70% cooked, then drain. Set aside until use.
2

Fry onions until golden brown. Set aside half for garnish and later use as needed.
3

In a pot, heat oil on a low. Add the whole spices like black and green cardamoms, mace, fennel seeds, peppercorns, cinnamon and fry for a minute. Now add the chicken with turmeric and red chilli powders as well as the ginger garlic paste and last but not the least, some grated nutmeg. After about 2-3 minutes of searing the chicken, add the beaten curd. Cook until 80% done. Add 2-3 cups of water and cover without fail.
4

Take about 2-3 tablespoons of the yakhni from the pot and add the milk to it. Also add all the ingredients as mentioned under the heading 'ingredients of milk'. Also add in the biryani colour to it. Keep aside.
5

Also stir in half of the fried onions or birista. Cook the chicken on a medium high heat until nicely done and also the yakhni (stock) is reduced to almost half of the original quantity.
6

In a pot, layer marinated chicken, half the fried onions. Add rice on top. Pour reduced milk mixed with saffron and kewra water over rice. Add the milk with yakhni too.
7

Cover tightly and cook on a low heat for 25 minutes (dum). Do not open it in between to check.
8

Let rest for 10 minutes, then fluff gently and serve. Relish it with Burhani Raita. Enjoy!

Tips

For extra flavour, you can add fried cashews and raisins as a garnish.

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ZMA @zesty5

on September 02, 2025 16:02

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.