Awadhi Chicken Biryani | Lucknowi Dum Biryani Recipe | Awadhi Style Murgh Biryani

Lucknowi Biryani, also known as Awadhi Biryani, is a profoundly aromatic and regally flavored dish. In this, the meat is marinated in curd and a medley of herbs, then carefully layered with rice for the "dum" cooking method. The roots of Awadhi cuisine trace back to the Persian-origin nawabs who greatly influenced its development. Among the diverse biryanis, Lucknowi Biryani stands as a personal favorite of mine, and I frequently prepare it at home. While sharing some similarities with the spiciness of Hyderabadi Biryani, it offers its own unique nuances and distinctions.

Also, Check my other biryani recipes,

• Dindigul Thalapakatti Mutton Biryani
• Hyderabadi Dum Biryani
• Ambur Chicken Biryani
• Restaurant Style Brinjal Gravy(For biryani)
• Spicy Prawn Biryani
• Prawn Biryani - Mild Version
• Quick Mutton Gravy for Biryani (Bachelors Recipe) 

Lucknowi Chicken Dum Biryani

Recipe Cuisine: Awadhi | Recipe Category: Lunch / Biryani Varieties
Prep Time: 10 mins | Cooking Time: 45 mins | Serves: 4

Ingredients:

Onion - 2
Green chilli - 3
Kewra water - 1 tsp
Saffron - few strands
Yellow Food color (Turmeric powder) - optional (i didnt use it)
Water - 1 cup
Oil - 1/4 cup
Ghee - 3 tblsp or as required

To Marinate Chicken:

Chicken - 3/4 kg
Ginger garlic paste - 2.5 tblspn
Red chilli powder - 1 tblspn
Whole Garam masala powder - 1 tsp (Biryani masala)
Lemon - 1/2
Curd - 1 cup
Cream - 1/4 cup, optional
Cinnamon - 1
Cloves - 8
Bay leaf -1
Green Cardamom - 5
Mace - 1
Shahi Jeera - 1/2 tsp
Star Anise - 1
Black Stone flower - 1/2 tsp
Black pepper -1/4 tsp

To Cook Rice:

Basmati Rice - 2 1/2 cups
Cinnamon - 1
Cloves - 4
Bay leaf -1
Green Cardamom - 2
Shahi Jeera - 1/2 tsp
Star Anise - 1
Black Stone flower - 1/2 tsp
Black pepper - 5

Method:

In a large bowl, take the cleaned chicken, add in ginger garlic paste, chilli powder, garam masala, lemon, curd, cream, salt, cinnamon, cloves, shah jeera, black pepper, cardamom, star anise, black stone flower and all other spices mentioned under "to marinate chicken". Combine everything together and marinate it for 1 hour.

Soak the basmati rice in water for 20 minutes. Cut onion into thin slices and deep fry in oil until brown. Once it is fried, drain and keep aside.

In a heavy bottomed vessel, add 1/4 cup of oil and add the marinated chicken. Cook for 10 minutes. Add in 1 cup of water, coriander leaves and cover and cook over low to medium flame. When the cooked rice is added for dum process, the chicken should be half cooked.

Meanwhile, place water in another vessel, add in ghee, salt, spices given under "to cook rice" and bring it to boil. Drain excess water from the soaked basmati rice and add to it. Cook until 75% cooked.

Add the cooked rice to the chicken gravy, drizzle some ghee on the top and add kewra water, saffron milk. Spread in coriander leaves, mint leaves, green chilli.

Heat a griddle on high flame. Once the griddle becomes hot, place biryani vessel on the top. Cover with a foil and tightly close with a lid (or Place a vessel with hot water on the top). Cook on medium flame for 5 minutes and on slow flame for 25 minutes. After 30 minutes, put off the flame and fluff the rice carefully from the edges.

Serve hot with cucumber raita, mirchi ka salan or any of your favorite accompaniment.

Pictorial:

Keep ready all the ingredients required for marinating the chicken

Wash the chicken in water and take it a large mixing bowl

Add in ginger garlic paste

In a large bowl, take the cleaned chicken, add in ginger garlic paste, chilli powder, garam masala, lemon, curd, cream, salt to taste

cinnamon, cloves, shah jeera, black pepper, cardamom, star anise, black stone flower and all other spices mentioned under "to marinate chicken".

Combine everything together and marinate it for 1 hour.

Now, keep all the other ingredients for the biryani ready. Soak the basmati rice in water for 20 minutes

Cut onion into thin slices and deep fry in oil until brown. Once it is fried, drain and keep aside.

In a heavy bottomed vessel, add 1/4 cup of oil and add the marinated chicken. Cook for 10 minutes. Add in 1 cup of water, coriander leaves and cover and cook over low to medium flame. When the cooked rice is added for dum process, the chicken should be half cooked.

Meanwhile, place water in another vessel, add in ghee, salt, spices given under "to cook rice" and bring it to boil. Drain excess water from the soaked basmati rice and add to it. Cook until 75% cooked.

Add the cooked rice to the chicken gravy, drizzle some ghee on the top and add kewra water, saffron milk. Spread in coriander leaves, mint leaves, green chilli.

Heat a griddle on high flame. Once the griddle becomes hot, place biryani vessel on the top. Cover with a foil and tightly close with a lid (or Place a vessel with hot water on the top). Cook on medium flame for 5 minutes and on slow flame for 25 minutes.

After 30 minutes, put off the flame.

And fluff the rice carefully from the edges.

Serve hot with cucumber raita, mirchi ka salan or any of your favorite accompaniment.