Lucknowi Chicken Biryani

Lucknowi Chicken Biryani is a fragrant, royal-style biryani from Lucknow, known for its rich flavors and delicate aroma. It features succulent pieces of chicken marinated in a blend of yogurt and spices, layered with aromatic basmati rice, and cooked using the slow-cooking method called dum. This biryani is often garnished with fried onions, fresh herbs, and sometimes saffron for an extra touch of luxury.

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Course: Main Course

Cuisine: Indian

Keyword: Lucknowi Chicken Biryani

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings:

Calories: 500kcal

Author: Biryanibonanza

Ingredients

Ingredients:

For Marination:

1 Kg Chicken (cut into pieces)
1 Cups Yogurt
1 tbsp Ginger-garlic paste
1 tsp Red chili powder
1 tsp Turmeric powder
1 tsp Garam masala
Salt to taste
Juice of 1 lemon

For Rice:

3 Cups Basmati rice
6 Cups Water
2 Bay leaves
4-5 Green cardamom pods
4-5 Cloves
1 Cinnamon stick
Salt to taste

For Biryani:

3 Large onions (thinly sliced)
1/2 Cups Ghee or vegetable oil
2 tsp Cumin seeds
2 tsp Coriander powder
2 tsp Biryani masala
1/2 tsp Saffron strands soaked in 2tablespoons warm milk
1/2 Cups Milk
1/2 Cups Chopped fresh mint leaves
1/2 Cups Chopped fresh coriander leaves
1/2 Cups Fried onions (for garnish)
1/2 Cups Raisins (optional)
1/2 Cups Cashews (optional)

Instructions

Instructions:

1. Marinate the Chicken:

In a large bowl, mix theyogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala,salt, and lemon juice.
Add the chicken pieces to the marinade and mix well to coat. Cover and refrigerate for at least 1 hour, preferably overnight.

2. Prepare the Rice:

Wash the basmati rice underrunning water until the water runs clear. Soak the rice in water for 30minutes.
In a large pot, bring 6cups of water to a boil. Add the bay leaves, cardamom pods, cloves, cinnamonstick, and salt.
Drain the soaked rice andadd it to the boiling water. Cook until the rice is 70-80% cooked (about 7-8minutes). Drain and set aside.

3. Fry the Onions:

In a large skillet, heatthe ghee or oil over medium heat. Add the thinly sliced onions and fry untilgolden brown and crispy. Remove the fried onions and set aside.

4. Cook the Chicken:

In the same skillet, add cumin seeds and let them splutter. Add the marinated chicken and cook over medium-high heat until the chicken is browned and cooked through (about 15-20minutes).
Add coriander powder andbiryani masala to the chicken. Cook for another 5 minutes.

5. Layer the Biryani:

In a large, heavy-bottomedpot or Dutch oven, start layering the biryani. Begin with a layer of cookedchicken, followed by a layer of cooked rice.
Sprinkle some of the fried onions, chopped mint, and coriander leaves over the rice. Drizzle with saffron milk.
Repeat the layers until all the chicken and rice are used up, finishing with a layer of rice on top.
Pour the remaining milkover the top layer of rice. Cover the pot tightly with a lid or aluminum foil.

6. Dum Cooking:

Place the pot on a tawa(griddle) over low heat. Cook for 30-40 minutes, allowing the flavors to meldtogether. Alternatively, you can bake the biryani in a preheated oven at 180°C(350°F) for 30-40 minutes.

7. Garnish and Serve:

Once cooked, remove the potfrom heat and let it rest for 10 minutes. Gently fluff the biryani with a fork.
Garnish with additionalfried onions, raisins, and cashews if using.
Serve hot with raita,salad, or your favorite side dish.

Notes

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