lucknowi biryani recipe, lucknowi chicken biryani
A pakki yakhni biryani using chicken made in Lucknowi style.
Ingredients
To cook the chicken:
- 5 tablespoon oil
- 5 medium size onions, finely sliced
- 600 gms chicken, cleaned and washed well
- salt to taste
- 1 teaspoon red chili powder
- ¼ teaspoon garam masala powder
- 1 cinnamon stick (dalchini)
- 2 cloves (loung)
- a small nutmeg piece (jaiphal)
- 2 cardamoms elaichi
- ¼ teaspoon mace powder (javitri powder)
- ¼ tsp kali mirch powder (black pepper powder)
- ¼ teaspoon cardamom powder (elaichi powder)
- 1 teaspoon kashmiri red chili powder
- ¾ cup yogurt/curd (dahi)
- 1 tsp kewra water
- ½ cup milk
- 1 teaspoon ghee
To cook the rice:
- water to boil
- 2 tablespoon chopped coriander leaves
- 3 mint leaves
- 3 slit green chilies
- salt to taste
- 1 tablespoon oil
- 2 bay leaves/tej patta
- 1 small cinnamon stick
- 2 cardamoms
- 2 cloves
- ¼ teaspoon shahi zeera
- 600 gms basmati rice (soak for 30-35 minutes)
Other main ingredients to give dum:
- 1 tablespoon fried onions
- 4 saffron strand (soaked in 2 tablespoon milk)
- ¼ teaspoon orange food color (mixed in milk/water)
Instructions
To cook the chicken gravy:
- Take a cooking pot, add oil and heat it.
- Add sliced onions and fry them until they turn golden color.
- Add ginger garlic paste and saute for few minutes on low flame.
- Add the chicken pieces and roast until the color of chicken changes.
- Add salt as per taste, red chili powder, garam masala powder, cinnamon stick, cloves, cardamoms, a small piece of nutmeg, mace powder, kali mirch powder.
- Add kashmiri red chili powder, cardamom powder and mix well.
- Cook these masalas until oil starts leaving the sides.
- Add yogurt and mix well.
- Cook the gravy for 15 to 20 minutes or until the chicken is almost cooked.
- Add kewra water, milk, ghee and give a mix.
- Cook for 2-3 minutes on low flame.
- The gravy is ready and keep it aside.
To cook the rice:
- Take a cooking pot, add water into it.
- Add salt as per taste, add coriander leaves, mint leaves, green chilies.
- Add oil into it.
- Add bay leaves, cinnamon stick, cloves, cardamoms, shahi zeera.
- Bring the water to a boil.
- Add soaked basmati rice into it.
- Give a stir and cook the rice until it is 80 % done.
- Switch off the flame and strain the rice.
- Take an empty cooking pot to give dum.
- Add a layer of rice at the base.
- Over it add a layer of chicken curry.
- Make layers of rice and chicken curry.
- Garnish with fried onions, spread saffron soaked in milk, orange food color mixed in water or milk.
- Close the lid tightly.
- Place a tawa or griddle below the cook pot.
- Dum on high heat for 5 minutes.
- Dum on low heat for 15 to 20 minutes until steam appears on the top and until rice is completely done.
- Switch off the flame and serve hot.
- Serve with mirchi ka salan or baigan masala or raita.
Notes
- Always place a tawa below the pot while giving dum as the rice tends to burn at the base if there is no griddle or pan placed at the bottom.
- Always check the salt in the chicken gravy and also check for the taste of salt in the water that is boiling to get the perfect biryani flavors.
Nutrition
Nutrition Facts
lucknowi biryani recipe, lucknowi chicken biryani
Amount Per Serving
Calories 1040
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 5g31%
Cholesterol 8mg3%
Sodium 54mg2%
Potassium 331mg9%
Carbohydrates 166g55%
Fiber 4g17%
Sugar 2g2%
Protein 16g32%
Vitamin A 375IU8%
Vitamin C 1mg1%
Calcium 124mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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