North Indian Recipes

Lucknowi Awadhi Biryani – A Perfect Treat, Makes You Feel Like A Mughal King

Lucknowi Awadhi Biryani, one of the popular Biryani versions in India and Nepal. It had been influenced very much by the Mughal Cuisine. Saffron, a bit of rose essence, mint leaves and fried onion are the major ingredients of this recipe. It is very closely associated with the history of Lucknow, the capital city of Uttar Pradesh. Over the years the biryani had undergone various changes. Traditionally the biryani is prepared by less powdered masala and more whole masala is used to flavour the rice.

Picture of Lucknowi Awadhi Biryani, The Most Popular Mughal Style Biryani.

The place of origin of this delicious biryani is Awadh region which is a part of present Uttar Pradesh, Bihar and Nepal. Unlike other popular varieties of biryanis here the meat is precooked and the biryani is prepared like a pulao. A separate masala mix is prepared for cooking the meat.

Mutton is the most preferred meat for making this while the chicken version is also popular. Here comes the traditional version of this biryani tried by me with chicken.

Lucknowi Awadhi Biryani

Lucknowi Awadhi Biryani – A Perfect Treat, Makes You Feel Like A Mughal King Lucknowi Awadhi Biryani – A Perfect Treat, Makes You Feel Like A Mughal King Print This
Serves: 05 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )


  • Basmati Rice - 400 gm
  • Skinless Chicken - 700 gm
  • Onion - 03 Nos
  • Ghee - 10 tablespoon
  • Saffron - 07 strands
  • Kashmiri Chilli Powder - 02 tablespoons
  • Red Chilli Powder - 02 tablespoons
  • Garam Masala Powder - 02 tablespoons
  • Turmeric Powder - 01 tablespoon
  • Ginger Garlic Paste - 02 tablespoons
  • Almond Paste - 02 tablespoons
  • Cashews - 10 Nos
  • Raisins - 10 Nos
  • Bay Leaf - 01 No
  • Cinnamon - A Small Piece
  • Cardamom - 04 Nos
  • Cloves - 04 Nos
  • Vegetable Oil - 200 ml
  • Curd - 100 gm
  • Milk - 50 ml
  • Salt - As Required
  • Mint Leave - Handful
  • Rose Essence - 01 tablespoon


  1. Wash rice and soak it in warm water. Drain the rice after 30 mins.
  2. Soak saffron strands in milk.
  3. Chop 02 of the onions into small pieces and fry it in oil till it turns brown. Keep aside.
  4. Heat a large pan and add little oil & remaining onion. Sauté the onion till it turns golden brown.
  5. Add the ginger garlic paste, salt & chillies to it and sauté it well.
  6. Add the chicken and stir it well. Once the chicken is cooked add garam masala powder, kashmiri chilli powder, red chilli powder, turmeric powder, almond paste, curd and stir it well.
  7. Cook it till the meat becomes soft and keep aside along with pan once it is done.
  8. Boil enough water and add whole spices (cloves, cardamom, bay leaf, and cinnamon) to it. Add the rice & salt to boiling water and cook it. Drain it once it is cooked and keep aside.
  9. Heat another pan and create layers with the cooked chicken with rice, mint leaves & fried onions. Pour ghee, rose essence and saffron milk on the rice evenly. Using the end of a spoon, make holes all over to allow it to steam evenly.
  10. Cover the pan with a lid. Cook it on low heat for 10 to 15 minutes. Once it is done transfer the biryani to a bowl or plate.
  11. Garnish the biryani with chopped & fried cashews and raisins. Serve the biryani hot.


You can follow the same recipe for Mutton and Prawns Biryanis in Lucknowi style. This is a pulao kind of biryani. So always serve this with some raita. You can also use dry nuts of your choice.

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