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Awadhi chicken biryani recipe | Lucknowi chicken biryani

By swasthi , on May 21, 2019, 45 Comments, Jump to Recipe

Awadhi chicken biryani recipe – Foods from Awadhi cuisine are said to have been widely influenced by the Nawabs of Awadh, who were of the Persian origin. Their royal dishes were aromatic and delicious, flavored with spices, herbs, nuts, plant extracts and saffron. The city of Lucknow is popular for the Awadhi foods like Seekh kabab, Shami kabab, Murgh musallam, Shahi korma and Biryani.

awadhi chicken biryani

This Lucknowi biryani recipe is a generic one that can be used to make either a chicken or mutton biryani. The recipe would not change other than the cooking time of meat.

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Awadhi biryani is different from the Hyderabadi biryani in terms of taste and flavors. While most hyderabadi biryani recipes call for ground spices or biryani masala , awadhi biryani is made with whole spices alone. There is no pudina or mint leaves used, but I have used it since I found some popular chefs using it in youtube.

Yellow chili powder is used to make Lucknowi biryani. Though it is available in Singapore, guessing most readers may not be able to find it I made this with very little amount of red chili powder for the color which can be skipped.

This awadhi chicken biryani recipe is roughly adapted from my own biryani recipes on the blog. After numerous trials, I arrived at these quantities that really worked well for me. This came very close to the taste and flavor of Lucknowi biryani that we get in one of the North Indian restaurants here, which specializes in serving authentic North Indian foods in Singapore.

If you are looking for a flavorful and aromatic chicken biryani using whole spices then this may be for you. It can be served with raita or side gravy. You can find raita recipes here.

I have made this with 1 kg chicken, this recipe can be halved, but not doubled. The following are the adjustments you can do to the recipe, but do not make all:

The quantity of Rice can be increased by another half cup if you are using 1 kg chicken.
The quantity of chicken can be reduced by 250 grams for the quantity of rice mentioned in the recipe card.
Use meeta attar or biryani attar only if you find organic one. Else just skip it.
Do not skip kewra or rose water, as these are the ingredients that bring in that unique aroma. If you do not like the flavors then just try this kachi hyderabadi chicken biryani or pakki chicken dum biryani.

If you are a beginner then you can also check this easy Chicken biryani in cooker.

How to make awadhi chicken biryani

1. Add chicken to a bowl. I have used large pieces of chicken. You can use any size.

Add chicken

2. This step is optional, but I highly recommend it as the meat absorbs flavors of the spices and also turns tender. Just 2 hours of marination is sufficient if you are using tender meat. For the marination add yogurt, this has to be a semi thick like the regular homemade curd made with full fat milk. Add bay leaves, cinnamon, cloves, mace, cardamom, cardamom powder, chilli powder, rose water, kewra water and salt. Do not judge the quantity of cinnamon by looking into the pictures. I have mentioned it as 1.5 grams, stick on to it. I have used ceylon cinnamon, so they look like quite a lot.

Add bay leaves, cinnamon, cloves, mace, cardamom

3. Mix everything well and refrigerate for 2 hours.

Mix everything well

4. Wash basmati rice well until the water runs clear. Soak it for at least 30 to 40 mins. Drain the water and set aside. Add 1 tbsp hot water to a small bowl, soak a pinch of saffron.

5. Bring water to a boil in large pot, add 1 tsp oil, shahi jeera and salt. You can also add spices like cinnamon, cloves, cardamom etc. If you like to use then, cut down from the marination and add them here.

Add oil, shahi jeera and salt

6. Add the drained rice.

Add the drained rice
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7. You can also add little lemon juice to the pot. This is optional. Cook until 90% done on a medium flame. The rice will be al dente at this stage and you will feel the bite if eaten but almost cooked.

add lemon juice to the pot

8. When done drain it to a colander.

colander

9. I suggest to make the fried onions, while the rice is till soaking. You can skip these steps if using store bough fried onions. Add 4 tbsps ghee to a pot and heat it. Add thinly sliced onions.

fried onions
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10. Keep stirring and fry until the onions turn evenly brown. Set these aside.

the onions turn evenly brown

11. This was the left over ghee after frying onions. Heat it and saute the rest of the dry spices. 1 small bay leaf, shahi jeera, cardmoms and cloves. Make sure you use a heavy bottom pot that is wide enough.

add bay leaf, shahi jeera, cardmoms and cloves

12. Add the marinated chicken along with green chilies and half of the fried onions. Saute it on a medium heat for about 3 to 4 mins.

Add the marinated chicken

13. Pudina is not used in awadhi biryani, you can skip it. But I have added it. Continue to cook on a medium to low heat until the chicken is fully done and soft.

Pudina

14. After you see the chicken is soft cooked, then continue to cook on a medium high heat until the moisture is almost evaporated and a thick gravy is left. In this recipe there is no spice powder used like biryani masala, so the gravy will be less. You will see a good layer of ghee separated at this stage. This is the crucial step, under cooking at this step may make your biryani mushy.

chicken is soft cooked
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15. Layer the rice, sprinkle some mint leaves, fried onions, biryani attar if using.

Layer the rice

16. Add 1/2 tsp kewra water.

Add kewra water

17. Add 4 tbsps of cream to the saffron water and mix. Pour this over the rice. I used homemade malai / cream. I just blended a bit in a mini blender and used.

add cream to the saffron water and mix
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18. Pour this over the rice.

Pour this over the rice

19. I used a heavy cast iron lid, so did not have to seal the pot. You can refer this hyderabadi mutton biryani post for sealing the traditional way. Alternately you can also use a foil or moist kitchen cloth to seal, place a lid and then a heavy object over it. Cook this on a medium heat for 10 minutes and then on a low heat for 5 to 10 mins. You can insert a skewer or a long spoon to the base and check if it is still very moist, you must get the grease and not moisture. If you see it is still very moist , seal it and put back on the stove for few more minutes.

Seal back and allow to rest for another 10 mins.

cover and cook

Serve awadhi chicken biryani with raita.

lucknowi biryani recipe
Lucknowi chicken biryani recipe

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Awadhi chicken biryani

Dum Pukht awadhi chicken biryani is popular in Lucknow and other norther parts of India. Mild, flavorful and aromatic biryani rice dum cooked with chicken.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings6
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 420 grams basmati rice (2 ½ cups) (aged rice)
  • 1 large onion thinly sliced about 1 heaped cup (or handful of fried onions)
  • ¼ cup ghee
  • 4 cloves
  • 1 bay leaf , small, / tej patta
  • 4 green cardamoms / elaichi
  • 1 to 2 cinnamon sticks / dalchini
  • ½ shahi jeera / caraway seeds
  • ½ tsp kewra water
  • 2 drops meeta attar (optional) (prefer organic)
  • 3 to 4 green chilies
  • 1 Pinch saffron , soaked in 1 tbsp water
  • 4 tbsp cream
  • 1 ½ cup mint (pudina chopped) (not used in authentic awadhi biryani, but some places they are used)

To Marinate

  • 1 kg chicken or lamb meat (bone-in)
  • 1 ½ gram cinnamon / dalchini
  • 6 green cardamoms / elaichi
  • ½ tsp cloves / lavang
  • 2 bay leaves / tej patta
  • ¾ tsp salt or as needed
  • ½ tsp cardamom powder / eliachi powder
  • 150 grams curd , or ¾ cup, / yogurt (semi thick) (do not use sour)
  • 1 ½ tbsp ginger garlic paste or ginger juliennes
  • ½ tsp Yellow chili powder , ( Substitute with Red chilli powder)
  • 1 pinch mace powder , or substitute with 2 to 3 strands of mace / javitri
  • 1 tsp rose water
  • ½ tsp kewra water

For cooking rice

  • ½ tsp shahi jeera
  • 1 to 2 bay leaf (optional)
  • 2 to 4 green cardamoms / elaichi (optional)
  • Cinnamon stick (optional)
  • 1 tsp oil
  • 1 tbsp lemon juice (optional)
  • 1 tsp salt or as needed
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Instructions

  • Please follow the instructions from the step by step photo instructions.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Awadhi chicken biryani
Amount Per Serving
Calories 821 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 14g88%
Cholesterol 157mg52%
Sodium 812mg35%
Potassium 546mg16%
Carbohydrates 73g24%
Fiber 3g13%
Sugar 1g1%
Protein 40g80%
Vitamin A 860IU17%
Vitamin C 9.2mg11%
Calcium 124mg12%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Radhika says

    October 8, 2020

    Hi Swasthi,
    I’ve been making your biryani recipe for a couple years now and every time it’s delicious. Thank you for sharing your knowledge!!!
    I’m going to try again today but this time with long grain brown rice instead of white. Have you ever tried that? Will probably have to adjust the water for the cooking but hopefully everything else should stay the same. I’m hoping that the nutty flavors of the brown rice will mix well with the other masalas and this way it’s healthy too 🙂
    What do you think?

    Reply
    • swasthi says

      October 11, 2020

      Hi Radhika,
      I haven’t tried with brown rice. Yes everything else will be the same. Sorry couldn’t reply you early.

      Reply
  3. Rina Sadhukhan says

    September 12, 2020

    5 stars
    Thanks Swasthi….after failure of several time atlast your recipe make me successful….and it tastes superb…thanks again

    Reply
    • swasthi says

      September 13, 2020

      Welcome Rina
      Glad you liked it. Thank you!

      Reply
  4. Sonia Mehrotra says

    August 7, 2020

    Hi Swasthi,
    I tried this biryani today and it turned out well. There is a small discrepancy I needed to clarify for the future.Your measurement for rice in the recipe is two and a half cups or 500gms. I happened to weigh my rice which turned out to be 420 gms for 2 and1/2 cups. On further checking I found 1 measuring cup of rice weighs 170 gms. Which of the two measures is more accurate as it is a difference of 80gm of uncooked rice?Thanks.

    Reply
    • swasthi says

      August 10, 2020

      Hi Sonia
      Sorry for the late reply. Thanks for the mention. I rechecked it in my personal notes it is 2.5 cups (420 grams). I will update it.

      Reply
  5. Betty Marcel says

    June 14, 2020

    5 stars
    Thanks so much Swashti, I’m an ex-pat Indian living in Italy. I would give anthing to eat an authentic biryani. Will try your recipe
    Thanks again.

    Reply
    • swasthi says

      June 16, 2020

      Welcome Betty
      Hope you enjoy it
      🙂

      Reply
  6. Aisha says

    May 12, 2020

    5 stars
    Hi Swasti! Thank you for sharing this wonderful recipe. I want to ask, is there any reason why my biryani color turns light brown (like chicken pulao) when I mix instead of having some white grains? I stirred the pot very lightly but everything turned into one color. Totally fine as the flavor and aroma is AMAZING but I would love to know if there is some secret to getting the restaurant style color you have in the photo. Thank you!!

    Reply
    • swasthi says

      May 16, 2020

      Hello Aisha
      You are welcome. Actually you should never mix a dum biryani. You must serve it as is from the bottom to top. This will keep the marbled effect/color in your biryani. What you are seeing in the picture is without mixing at all. May be adding more red chilli powder enhances the color. Hope this helps.

      Reply
      • Aisha says

        May 30, 2020

        5 stars
        Thank you so much for this response! I made the biryani again in double portion for eid and it was a hit. I did it without stirring and the color didn’t mix and looked and tasted like the kind we get in India. This will be my go-to biryani recipe from now on!

        Reply
        • swasthi says

          May 31, 2020

          Welcome Aisha
          Glad to know! Thank you!

          Reply
  7. Aisha says

    May 12, 2020

    5 stars
    Thank you for this recipe Swathi!! This biryani is a great replication of the biryani I get to have in India when I visit and nothing ever loves up. Glad I can treat myself with authentic biryani whenever I want now!

    Reply
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  9. BK says

    October 20, 2019

    Excellent Swasthi
    I have accidentally landed on your blog/site. I have tried your Awadh Biryani recipe and it has turned so good . Will be following avidly to continue to improve the recipe. I am Dr by profession and for this new bug of cooking over last 1 year or so.
    Really your recipe are very stepwise and it is good to see the photographs and follow them easily.
    Carry on Swasthiji and keep increasing your fan base.
    BK, London

    Reply
    • swasthi says

      October 21, 2019

      Hi BK,
      Glad your biryani turned out good. Thank you so much! Hope you enjoy more recipes!

      Reply
  10. Aditya says

    May 19, 2019

    5 stars
    Amazing recipe..
    I’ve used this recipe twice now and both times the results were amazing.
    Although the first time by mistake we used the same amount of masala for 1/2kg of chicken, but still it turned out quite nice, much like what we get in restaurants. The second time we made it as per the recipe, and was much to our taste with half the chillies.

    Reply
    • swasthi says

      May 25, 2019

      Hi Aditya,
      Thank you so much. Glad your biryani turned out good.

      Reply
  11. Pooja Prabhu says

    August 25, 2018

    5 stars
    Cooked this today and everyone loved it! I cooked my first full meal with your Hyderabadi Dum Biryani recipie and it was awesome.
    Just a small question, the Awadhi biryani had less spice in it and a lot of floral flavour. Is it the right taste or should I add more chilli powder the next time?

    Reply
    • swasthi says

      August 25, 2018

      Hi Pooja
      Thanks for the comment. Glad to know the food turned out good. Yes Awadhi biryani is low on heat with more aroma of kewra water or biryani attar. That’s how it should be. You can increase green chilies in the recipe to make it spicy. Thanks again

      Reply
  12. Susan says

    April 7, 2018

    5 stars
    Superb recipe Swasthi. It came out so so well, thank you for sharing!

    Reply
    • swasthi says

      April 7, 2018

      Thanks for the comment. Happy to know it came out well.

      Reply
  13. Mrs. khan says

    April 6, 2018

    3 stars
    nice

    Reply
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  15. bgbvd says

    March 23, 2018

    5 stars
    Mam thanks for sharing this awesome recipe for us but mam one doubt we should use tspns or drops of biryani essence, mittha ittar,rose water,kewra water all the 4 essences

    Reply
    • swasthi says

      March 24, 2018

      Hi,
      Use half tsp each of Kewra and rose water. Biryani essence and mitta attar only few drops. These 2 are very strong and will overpower the biryani if used more

      Reply
  16. Shayanti says

    December 3, 2017

    4 stars
    Hello Swasthi,

    I recently tried out the Awadhi Biryani in mutton. It came out quite well for the first attempt. Thanks for sharing such an awesome recipe with articulate details!

    Reply
    • swasthi says

      December 3, 2017

      Welcome Shayanti
      Happy to know it turned out good

      Reply
  17. sagar says

    February 23, 2017

    5 stars
    Hi swasthi garu..

    I tried this awadhi biryani and hyderabad biryani 3,4 times… all time taste turns awesome,… my family memebrs liked it but one thing not satisfying me, always my chicken dries after cooking, how can i get like gravy masala coated like in restaurents… any suggestions pls…. I am cooking the same time as u mentioned

    Reply
    • swasthi says

      February 24, 2017

      Hi Sagar garu,
      Thanks for trying out the recipes and sharing the outcome.
      I guess it is the biryani pot that matters. A heavy bottom pot, a very heavy and tight fitting lid and a low flame traps the juices from the chicken and keeps it moist without drying up. I don’t think any of these biryani recipes turn out dry. Hope you are following the same measurements as mentioned in the recipe. A simple and easy method to make it to your taste is – just reduce the rice in the recipe. Then you will have more gravy. Most of my recipes are developed with a focus on health. For more gravy in biryani, we will have to use more oil, more masala, more salt, more chilies, more yogurt – then the biryani will no more be as healthy as it is otherwise.

      Actually in restaurants they rarely serve kachi dum biryani. They make the gravy seperately and then the biryani rice seperately. Layer as per orders in handi and serve. So they are more moist with more masala.
      I will share a recipe like that when I make it next time.
      Thanks for writing.
      🙂

      Reply
      • sagar says

        February 28, 2017

        Thanks swasthi garu..

        Thanks for the immediate reply.ya.. i followed the same measurments as you mentioned. even a pinch not differs because i dont want to miss the taste. Coming to the bowl I used prestige nonstick bowl. i will try to get more thicker than that and will try again with your modifications and will post the outcome.

        Thanks again for posting all our food reciepes with pictures. Your reciepes are inspiring viewers to cook.

        Reply
        • swasthi says

          March 1, 2017

          You are welcome Sagar garu

          Reply
  18. moumita says

    December 8, 2016

    5 stars
    from where i get yogurt which is not sour,should i use normal mithai shop’s sour yogurt?

    Reply
    • swasthi says

      December 8, 2016

      Moumita
      If you use sour curd, biryani will taste sour. If you do not have an option of finding fresh curd. Then mix together half cup curd with 1/4 cup luke warm milk. Use it here in the recipe. This is just an alternate I am suggesting. Hope this helps

      Reply
  19. neha says

    October 6, 2016

    New dish ap upload krte h to kese pta chalega itni sari recipi h ki smj nhi aati

    Reply
    • swasthi says

      October 6, 2016

      Hi Neha
      🙂
      Thanks for your interest.
      All new veg recipes can be found here on Indian food recipes latest updates
      All new non-veg recipes can be found here on Non-vegetarian recipes.

      Reply
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  21. pooja says

    September 29, 2016

    Mam ap ki cooking bst h masterchef me participate kyu nhi krti ?

    Reply
    • swasthi says

      October 2, 2016

      Hehe Pooja
      I do not have time for any other activities

      Reply
  22. pooja says

    September 29, 2016

    Mutton se kese bnae and don’t like podina

    Reply
    • swasthi says

      October 2, 2016

      Hi Pooja
      You can check this recipe for mutton biryani

      Reply
  23. Ana says

    September 26, 2016

    I dnt have a heavy bottom pot.what can i use.can i use handi

    Reply
    • swasthi says

      September 27, 2016

      yes handi can be used

      Reply
  24. Amarasekara says

    September 11, 2016

    4 stars
    Thanks you very much. i like it.

    Reply
    • swasthi says

      September 14, 2016

      welcome

      Reply
  25. Neelu says

    July 5, 2016

    5 stars
    Nice recipes..u should write on how to keep vegetables fresh in fridge and some cooking tips.and pre- planning that is also important points for recipes..i hope u will write on this.Thank u .

    Reply
    • swasthi says

      July 5, 2016

      Hi Neelu,
      You are welcome. Yes you are right. I will try to share them soon

      Reply

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