Lucknowi Murgh Biryani – Awadhi Style Chicken Biryani
Lucknowi Murgh Biryani is a royal treat from the heart of Awadh, also known as the Lucknow region, which boasts a rich culinary heritage. This traditional biryani is a fragrant and flavorful blend of marinated chicken, aromatic spices, and perfectly cooked basmati rice. The slow cooking process, or “dum,” infuses each grain of rice with the rich essence of the spices, making every bite a delicious journey. This biryani is typically served with Burani Raita and pickled onions, completing a perfect meal. Follow this detailed guide to recreate this exquisite dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 500 grams |
| Chicken (cut into medium pieces) | 1/2 kg |
| Onions (finely chopped) | 3 |
| Ginger garlic paste | 3 tablespoons |
| Green chilies (slit) | 5 (adjust to taste) |
| Mint leaves (Pudina) | 1/4 cup |
| Coriander leaves (Dhania) | 1/4 cup |
| Fresh coconut (grated) | 1/4 cup |
| Khuskhus (soaked in milk) | 1/4 cup |
| Fresh cream | 1 tablespoon |
| Hung curd (Greek yogurt) | 3/4 cup |
| Coriander powder (Dhania) | 2 tablespoons |
| Red chili powder | 3/4 tablespoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower oil | As required |
| Ghee | As required |
| Lemon | 1 |
| Saffron strands (soaked in milk) | A few strands |
| Kewra water | 1 tablespoon |
| Fried onions | 2 tablespoons |
| Bay leaf (tej patta) | 2 |
| Cinnamon stick (Dalchini) | 1 |
| Cloves (Laung) | 4 |
| Black peppercorns | 4 |
| Cardamom (Elaichi) pods/seeds | 2 |
| Star anise | 1 |
| Black cardamom (Badi Elaichi) | 2 |
| Nutmeg powder (freshly pounded) | 1/2 teaspoon |
| Mace (Javitri) | 1/2 teaspoon |
| Ajwain (Carom seeds) | 1/2 tablespoon |
Preparation Time: 50 Minutes
Cook Time: 120 Minutes
Total Time: 170 Minutes
Servings: 4
Cuisine: Awadhi
Course: Lunch
Diet: Non-Vegetarian
Instructions
Preparing the Rice
-
Soak the Rice: Begin by thoroughly washing the basmati rice under cold water. Soak the rice for about 30 minutes to ensure it cooks evenly and remains separate.
-
-
Cook the Rice: In a large vessel, bring water to a boil — use about twice the amount of water compared to the rice. Add a few drops of lemon juice and a splash of oil to prevent the rice from sticking. Once the water is boiling, add the soaked rice. Cook on high flame for about 80% of the cooking time, until the rice is nearly done. Drain the water and set the rice aside, spreading it on a tray to separate the grains.
Marinating the Chicken
- Prepare the Marinade: In a mixing bowl, combine the chicken with the hung curd, lemon juice, red chili powder, turmeric powder, coriander powder, and a pinch of salt. Massage the marinade into the chicken pieces thoroughly. Let the chicken marinate for about 45 minutes, allowing the flavors to meld.
Cooking the Chicken
-
Spices and Aromatics: Heat oil in a large wok or a handi over medium heat. Add bay leaves, cinnamon stick, cloves, black peppercorns, cardamom pods, black cardamom, star anise, nutmeg powder, mace, and ajwain. Once the spices start to sizzle and release their aroma, add the chopped onions. Fry the onions until they become soft and slightly golden (this should take around 2 minutes).
-
Ginger-Garlic Paste and Sauteing: Add the ginger garlic paste to the pan and sauté until the raw smell disappears, about 1-2 minutes. Then, add the slit green chilies along with some mint and coriander leaves. Sauté everything for another 2 minutes until fragrant.
-
Cooking the Chicken: When the oil starts to separate from the masala, add the marinated chicken along with the marinade mixture. Stir the chicken well to coat it with the spices. Increase the heat to high and stir continuously for a few minutes. This helps the chicken to sear and cook in its own juices.
-
Add Coconut and Khuskhus Paste: In a blender, grind the grated coconut and soaked khuskhus (poppy seeds) with milk to form a smooth paste. Add this paste along with fresh cream to the chicken mixture. Stir everything together and cook for another 5-7 minutes until the chicken masala thickens and the flavors have melded together. Adjust salt and spice levels to your taste.
Assembling the Biryani (Dum Cooking)
-
Preparing the Dum: In a broad, flat iron tawa, heat it on medium heat. Place a large handi (pot) on top of the tawa. Start by adding a spoonful of curd at the bottom of the handi to prevent the chicken from sticking.
-
Layering the Chicken and Rice: Spread the cooked chicken mixture evenly at the bottom of the handi. Top it with a spoonful of ghee. Then, evenly spread the partially cooked rice over the chicken. Drizzle with ghee, saffron soaked in milk, a sprinkle of mint and coriander leaves, a few drops of lemon juice, and kewra water for that signature floral aroma.
-
Sealing the Pot: Seal the handi with aluminum foil, ensuring no steam escapes. Cover the handi with a lid. In a separate saucepan, boil some water, turn off the flame, and place the hot pan on top of the handi’s lid. This ensures an even distribution of heat from both the top and the bottom during the dum process, which is key to making a flavorful biryani.
-
Cook on Dum: Let the biryani cook on dum (slow heat) for 20 minutes. This allows the flavors to infuse into the rice and chicken, making every grain of rice tender and aromatic.
-
Mixing and Serving: After 20 minutes, carefully remove the foil and gently mix the biryani, being cautious not to break the rice grains. Serve the biryani hot with Burani Raita and pickled onions for a complete meal.
Serving Suggestions
To elevate the experience of your Lucknowi Murgh Biryani, serve it with Burani Raita — a yogurt-based dish with garlic, mint, and mild spices. Add some pickled onions on the side for an extra zing.
This Awadhi-style biryani is perfect for festive occasions, family gatherings, or any day when you want to indulge in a hearty, flavorful meal that is truly fit for royalty. Enjoy the rich, aromatic flavors of Lucknow right in your home!
