Here’s the rewritten version of the Lucknowi Murgh Biryani Recipe (Awadhi Style Chicken Biryani) tailored for the Love With Recipes site:
Lucknowi Murgh Biryani Recipe – Awadhi Style Chicken Biryani
Description:
This flavorful and aromatic biryani originates from the Mughlai cuisine and represents the Awadhi culinary heritage. Richly spiced and cooked with fragrant Basmati rice, tender chicken, and a blend of herbs, Lucknowi Murgh Biryani is a delightful feast perfect for lunch gatherings and special occasions.
Cuisine: Awadhi
Course: Lunch
Diet: Non-Vegetarian
Ingredients
For the Rice:
- 500 grams Basmati rice, thoroughly washed and soaked
For the Chicken Marinade:
- ½ kg Chicken, cut into medium pieces
- 3 tablespoons Ginger Garlic Paste
- ¾ cup Hung Curd (Greek Yogurt)
- 3 Onions, finely chopped
- 5 Green Chillies, slit (adjust to taste)
- ¼ cup Mint Leaves (Pudina)
- ¼ cup Coriander Leaves (Dhania)
- ¼ cup Fresh Coconut, grated
- ¼ cup Khuskhus, soaked in milk
- 1 tablespoon Fresh Cream
- 2 tablespoons Coriander Powder (Dhania)
- ¾ tablespoon Red Chilli Powder
- ½ teaspoon Turmeric Powder (Haldi)
- Salt, to taste
For the Layering:
- 2 tablespoons Fried Onions
- A few strands of Saffron soaked in 1 teaspoon of milk
- 1 tablespoon Kewra Water
- Juice of 1 Lemon
Whole Spices:
- 2 Bay Leaves (Tej Patta)
- 1 Cinnamon Stick (Dalchini)
- 4 Cloves (Laung)
- 4 Whole Black Peppercorns
- 2 Green Cardamom Pods (Elaichi)
- 2 Black Cardamoms (Badi Elaichi)
- 1 Star Anise
- ½ teaspoon Freshly Ground Nutmeg Powder
- ½ teaspoon Mace (Javitri)
- ½ tablespoon Ajwain (Carom Seeds)
Cooking Essentials:
- Oil, as required
- Ghee, as required
Preparation Time: 50 minutes
Cooking Time: 120 minutes
Instructions
-
Prepare the Rice:
- Rinse the Basmati rice thoroughly in cold water and soak it for 30 minutes. Drain and set aside.
-
Marinate the Chicken:
- In a large bowl, mix chicken pieces with ginger-garlic paste, yogurt, chopped onions, green chillies, mint leaves, coriander leaves, grated coconut, soaked khuskhus, fresh cream, coriander powder, red chilli powder, turmeric powder, and salt.
- Marinate for at least 1 hour (or overnight for deeper flavor).
-
Cook the Rice:
- In a large pot, bring water to a boil. Add the whole spices (bay leaves, cinnamon stick, cloves, peppercorns, cardamom, star anise, nutmeg powder, mace, and ajwain).
- Add the soaked rice and cook until it is 70% done (firm to bite). Drain and set aside.
-
Cook the Chicken:
- Heat oil in a deep pan or heavy-bottomed pot. Add the marinated chicken and cook on medium heat until the chicken is tender and the spices are well cooked. Adjust salt if necessary.
-
Layer the Biryani:
- In the same pot, layer the cooked chicken at the bottom. Add a layer of semi-cooked rice over it.
- Sprinkle fried onions, saffron milk, kewra water, and lemon juice over the rice layer.
- Repeat the layering if necessary, finishing with a layer of rice on top.
-
Dum Cooking:
- Cover the pot with a tight-fitting lid. You can seal the edges with dough to prevent steam from escaping.
- Cook on low heat (dum) for 20-30 minutes to allow the flavors to infuse fully.
-
Serve Hot:
- Gently fluff the biryani with a fork, ensuring the layers remain intact.
- Serve hot with raita, salad, or your favorite chutney.
Chef’s Tip:
For an extra burst of aroma, sprinkle a few drops of rose water or additional saffron milk just before serving.
Enjoy this regal Lucknowi Murgh Biryani and transport yourself to the royal kitchens of Awadh!
