Lucknowi Awadhi Biryani

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Preparation time
60 mins
Cooking time
60 mins
Difficulty
moderate
Serves
5 people
Meal course
Lunch
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4 Nos
Cloves
4 Nos
Cardamom
1 Tbsp
Rose Essence
1 Nos
Cinnamon
1 Nos
Bay Leaf
100 gm
Curd
200 ml
Vegetable Oil
10 Nos
Kismis
6 Nos
Cashews
2 Tbsp
Almond Paste
2 Tbsp
Ginger Garlic Paste
0 A Few
Mint Leaves
2 Tbsp
Red Chilli Powder
7 Strands
Saffron
6 Tbsp
Ghee
3 Nos
Onion
400 gm
Basmati Rice
700 gm
Chicken
50 ml
Milk
3 Nos
Green Chillies
2 Tbsp
Garam Masala Powder
1 Tbsp
Turmeric Powder
0 As Req.
Salt
Lucknowi Awadhi Biryani
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About Lucknowi Awadhi Biryani:

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 only whole masala is used to flavour the rice.

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 the process of cooking the chicken or mutton.

Here comes the traditional version of this Biryani tried by me.

 

Suggestions:

  1. You can use the same recipe for Mutton, Beef and Prawns Biryanis in Lucknowi style.
  2. This is a pulao kind of biryani. So always it’s better to serve with some raita.
  3. You can also use pistachio or avoid cashews, or almonds as per your preference.
  4. For garam masala powder please see the same recipe on the blog.
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  1. Wash the rice and soak it in warm water. Drain the rice after 30 mins.
  2. Soak the saffron strands in milk.
  3. Cut 02 of the onions into small pieces and deep fry them in oil till it turn brown. Keep aside.
  4. Place a large pan on medium heat. Add little oil and sauté the onions till it turn golden brown.
  5. Add the ginger garlic paste and chillies to it and sauté it well.
  6. Add the chicken and stir it well. Once the chicken is cooked add the home made garam masala powder, 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 02 litres of water and add whole cloves, cardamom, bay leaf, and cinnamon to it. Add the rice to boiling water and cook it until al dente. Drain it and keep aside.
  9. Layer the cooked chicken with rice, mint leaves and fried onions. Pour ghee, rose water and saffron water on the rice evenly. Using the end of a spoon, make holes all over rice 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 briyani with chopped almosnds, cashew and kismis. Serve the biryani hot.

2 comments

  1. Priyanka said on July 9, 2017 Reply

    I love this dish and keep making this on weekends!!!

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    1. Profile photo of Taste Pot
      Taste Pot said on July 9, 2017 Reply

      Thank you!! That’s amazing and this biryani is so aromatic!!! 🙂 😀

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