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Lucknowi Chicken Biryani
Delicate, fragrant Lucknowi-style biryani with tender chicken and aromatic rice in dum style.
45 mins
75 mins
6 people
Awadhi
Basmati rice
Soaked 30 mins
500g
Chicken
Bone-in pieces
800g
Yogurt
200g
Onions
Thinly sliced
4 large
Saffron
In warm milk
1/4 tsp
Mint leaves
1 cup
Cilantro
1 cup
Whole spices
Cardamom, cinnamon, cloves, bay leaf
As needed
Ghee
4 tbsp
Kewra water
Signature Lucknowi aroma
1 tsp
🍽️ Kewra water
→ Rose water
Different but complementary floral note
🍽️ Dum cooking with dough seal
→ Heavy lid with foil seal
Traps steam similarly
Fry onions until deep brown and crispy. Reserve half for garnish.
💡 Pro Tip: These fried onions are the soul of Lucknowi biryani
Cook chicken in yogurt, fried onion paste, and spices until almost done.
💡 Pro Tip: Chicken should be 80% cooked - it finishes in dum
Par-cook rice with whole spices until 70% done. Drain.
💡 Pro Tip: Rice grains should still have a bite - they finish cooking in steam
Layer: chicken at bottom, rice on top. Drizzle saffron milk, kewra water, ghee, mint.
💡 Pro Tip: Don't mix layers - the beauty is in distinct layers
Seal pot tightly with dough or foil. Cook on high 5 mins, then lowest heat 30 mins.
💡 Pro Tip: No peeking! The steam does the magic
Rest for 10 minutes before opening. Gently fold layers when serving.
💡 Pro Tip: Resting lets flavors settle and rice firms up
- ✓Lucknowi biryani is milder and more aromatic than Hyderabadi
- ✓Kewra water is the signature - don't skip it
- ✓Fried onions must be deeply brown, almost burnt
- ✓Never stir after layering
- ✓Par-cook rice to exactly 70%
- ✓10 minute rest after cooking is essential
- →With raita and korma
- →With mirchi ka salan
- →With boiled egg