Awadhi Chicken Biryani
A fragrant and royal rice dish from the city of Lucknow. Tender chicken and long-grain basmati rice are slow-cooked in a sealed pot with saffron, kewra, and subtle spices for a truly aromatic experience.
For 4 servings
7 steps. 70 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces, whisked curd, ginger garlic paste, lemon juice, kashmiri red chili powder, turmeric powder, garam masala, and 1 tsp of salt.
- c.Mix thoroughly to ensure each piece of chicken is well-coated.
- d.Cover the bowl and refrigerate to marinate for at least 1 hour, or up to 4 hours for deeper flavor.
- 2
Step 2
- a.Prepare Birista, Rice, and Saffron Milk
- b.Gently wash the basmati rice until the water runs clear, then soak in fresh water for 30 minutes. Drain completely before cooking.
- c.Heat oil in a wide pan over medium heat. Add the sliced onions and fry slowly for 15-20 minutes, stirring occasionally, until they are uniformly golden brown and crisp. Remove the fried onions (birista) and drain on a paper towel.
- d.In a small bowl, soak the saffron strands in the warm milk and set aside.
- 3
Step 3
- a.Par-boil the Rice
- b.In a large pot, bring 8 cups of water to a rolling boil. Add the bay leaves, green cardamoms, cloves, cinnamon stick, and 2 tsp of salt.
- c.Add the drained rice to the boiling water and cook for 5-7 minutes until the rice is 70% cooked. A grain should break easily when pressed but still have a firm core.
- d.Immediately drain the rice in a colander to stop the cooking process.
- 4
Step 4
- a.Cook the Chicken Base
- b.In a heavy-bottomed pot or handi, heat 3 tbsp of ghee over medium heat.
- c.Add the marinated chicken along with the entire marinade to the pot.
- d.Cook for 10-12 minutes, stirring occasionally, until the chicken is about 80% cooked and the gravy has thickened.
- 5
Step 5
- a.Layer the Biryani
- b.Spread the par-boiled rice evenly over the chicken layer.
- c.Sprinkle half of the birista, chopped mint, and coriander leaves over the rice.
- d.Drizzle the saffron milk, kewra water, rose water, and the remaining 1 tbsp of ghee over the top.
- e.Garnish with the remaining birista.
- 6
Step 6
- a.Dum Cook the Biryani
- b.Prepare a firm dough using the atta and a little water. Roll it into a long rope.
- c.Press the dough rope firmly along the rim of the pot to create a seal. Place the lid on top and press down to seal it completely.
- d.Cook on high heat for 2 minutes to build up steam, then reduce the heat to the lowest possible setting.
- e.Let it cook on 'dum' for 20-25 minutes. For even heating, you can place a flat tawa (griddle) under the pot.
- 7
Step 7
- a.Rest and Serve
- b.Turn off the heat and let the biryani rest, sealed, for 15 minutes. This step is crucial for the flavors to meld together.
- c.Carefully break the dough seal and open the lid. Gently fluff the rice from the sides of the pot using a fork or a thin spatula.
- d.Serve the Awadhi Chicken Biryani hot, traditionally accompanied by a side of cooling raita.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use high-quality, aged basmati rice for the best texture and aroma, ensuring long, separate grains.
- 2Do not skip the marination step; it is crucial for tenderizing the chicken and infusing it with flavor.
- 3Cook the rice only to 70% doneness, as it will steam to perfection during the 'dum' process.
- 4A heavy-bottomed pot is essential to prevent the biryani from scorching at the bottom.
- 5Ensure the pot is sealed perfectly with dough for the 'dum' cooking to be effective.
- 6Let the biryani rest after cooking. This allows the flavors to settle and intensify throughout the dish.
- 7Fry the onions slowly on low-to-medium heat to achieve an evenly browned, crispy birista without burning them.
Adapt it for your goals.
Mutton Biryani
Replace chicken with 500g of mutton pieces. Increase the marination time to at least 4-6 hours and cook the mutton until it is 90% tender before layering the rice.
Vegetarian BiryaniVegetarian Biryani
Substitute chicken with 250g paneer cubes and 2 cups of mixed vegetables like carrots, peas, beans, and cauliflower. Sauté the vegetables with the marinade before layering.
Smoky Flavor (Dhungar)Smoky Flavor (Dhungar)
After layering the biryani, place a small steel bowl in the center. Add a piece of red-hot charcoal to the bowl, pour a teaspoon of ghee over it, and immediately cover and seal the pot. Let it smoke for 2-3 minutes before starting the dum cooking.
Why this is on our healthy list.
Excellent Source of Protein
Chicken provides high-quality protein, crucial for muscle building, tissue repair, and maintaining a healthy immune system.
Energy Boosting Carbohydrates
Basmati rice is a good source of complex carbohydrates, which provide sustained energy to the body throughout the day.
Aromatic Spice Benefits
Spices like cardamom, cloves, and saffron are not just for flavor; they contain antioxidants that help combat oxidative stress in the body.
Probiotic Rich
The yogurt used in the marinade is a natural probiotic, which promotes healthy gut bacteria, aiding digestion and improving gut health.
Frequently asked questions
One serving (approx. 560g) contains around 750-850 calories, primarily from rice, chicken, ghee, and oil. The exact count can vary based on the cut of chicken and amount of oil absorbed.