By Lucknowi Murgh Biryani, also known as Awadhi Chicken Biryani, is a royal delicacy originating from the kitchens of the Nawabs of Lucknow. Unlike Hyderabadi biryani, which is heavily spiced and masala-rich, Lucknowi biryani is known for its subtle flavours, fragrant spices, dum cooking, and lighter texture. It focuses on slow-cooked tender chicken, partially cooked long-grain basmati rice, and delicate aromatics like saffron, kewra water, and rose essence. The biryani melts in the mouth and has a gentle balance of spices, making it elegant and soothing in flavour rather than fiery.
This recipe follows the traditional Awadhi technique of separate cooking of chicken and rice, finally layered and finished on dum. It is perfect for family gatherings, festivals, or special weekend feasts.
Ingredients Required
For Chicken
- Chicken – 1 kg (bone-in preferred)
- Thick curd / yogurt – 1 cup (whisked)
- Ginger-garlic paste – 2 tablespoons
- Green chilli paste – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Red chilli powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Garam masala – 1 teaspoon
- Salt – as required
- Lemon juice – 1 tablespoon
For Rice
- Basmati rice – 4 cups (preferably aged basmati)
- Water – for boiling
- Salt – 2 tablespoons
- Bay leaf – 2
- Cinnamon – 2 inch
- Green cardamom – 5
- Cloves – 5
- Star anise – 1
- Mace (javitri) – 1 small piece
For Biryani Masala Base
- Onions – 3 large, thinly sliced
- Tomatoes – 2 medium, finely chopped
- Ghee – 4 tablespoons
- Oil – 4 tablespoons
- Bay leaf – 1
- Cinnamon – 1 small stick
- Cardamom – 3
- Cloves – 3
- Black pepper – 6
- Nutmeg (jaiphal) – a pinch
- Saffron strands – few soaked in ¼ cup warm milk
- Kewra water – 1 tablespoon
- Rose water – 1 tablespoon
- Mint leaves – ½ cup
- Coriander leaves – ½ cup
- Fried onions (optional, for layering)
Step-by-Step Preparation
Step 1: Marinate the Chicken
In a large bowl combine yogurt, ginger-garlic paste, turmeric, red chilli powder, coriander powder, green chilli paste, garam masala, lemon juice, and salt. Mix well until smooth. Add cleaned chicken pieces and coat them evenly. Cover and refrigerate for at least 2 hours or overnight for best results. This marination breaks down fibres and infuses flavour deeply.
Step 2: Fry the Onions
Heat oil in a heavy pan and fry sliced onions on low-medium flame until deep golden brown and crispy. This process takes time but gives sweetness and depth to biryani. Remove onto tissue paper and crush lightly. Set aside.
Step 3: Cook the Chicken
Heat ghee and oil in a biryani handi. Add bay leaf, cardamom, cinnamon, cloves, and pepper. Allow them to release aroma. Add marinated chicken and cook on medium heat until chicken turns white and the raw smell of yogurt disappears. Add chopped tomatoes and cook until they soften and oil separates. Add half of the fried onions, mint, and coriander leaves. Mix well and cook covered for 15–20 minutes until chicken becomes tender and masala thickens. Turn off heat and keep aside.
Step 4: Par-boil the Rice
Wash basmati rice gently and soak for 30 minutes. Boil water in a large pot with bay leaf, cardamom, cloves, cinnamon, star anise, mace, and salt. Add soaked rice and cook until 70–80% done—the grains should be long but slightly firm inside. Drain water carefully and spread rice gently so it does not break. Perfect texture of rice separates Lucknowi biryani from mushy versions.
Step 5: Layering
Awadhi biryani uses the dum pukht method, meaning cooking in trapped steam for slow infusion of flavors.
In a wide heavy vessel, begin layering:
- First layer: Chicken masala (bottom layer)
- Second layer: Par-boiled rice
- Sprinkle fried onions, mint, coriander, little ghee, and few saffron milk drops
- Add kewra water and rose water sparingly—these are signature Lucknowi aromas
Repeat layers until all rice and chicken are used, finishing with a rice layer on top.
Seal with a tight lid. You can also use dough around the edges to lock steam.
Step 6: Dum Cooking
Place the biryani pot on high flame for 5 minutes, then transfer to low flame and cook for 25–30 minutes. Alternatively, place a tawa under the pot on low heat to avoid burning and allow even steam circulation.
Once cooked, rest biryani for 10 minutes before opening. Release the lid gently for a burst of fragrance.
Use a flat spoon to lift biryani from the sides without mixing harshly so layers remain intact.
Serving Suggestions
Serve Lucknowi Murgh Biryani with:
- Boondi raita or onion raita
- Mirchi ka salan or light chicken shorba
- Onion rings and lemon wedges
- Sheer kurma or phirni for dessert
The biryani tastes even better after resting a little as flavours blend elegantly.
Tips for Perfect Awadhi Murgh Biryani
- Use aged basmati rice for long, separate grains.
- Do not rush cooking—slow dum increases aroma.
- Do not over-spice; Lucknowi biryani is mild and aromatic.
- Avoid stirring too much after layering to maintain texture.
- Use whole spices generously and powdered spices minimally.
- Ghee brings shine and royal richness—do not replace fully with oil.
- Always add kewra and rose essence carefully; too much ruins the dish.
Why Lucknowi Biryani is Unique
Lucknowi Murgh Biryani stands apart from Hyderabadi biryani due to its yakhni (broth)-based preparation, delicate spices, and dum cooking where each rice grain absorbs fragrance rather than being coated with heavy masala. The biryani is airy, light, and subtle yet deeply aromatic. It reflects the patience, sophistication, and royal heritage of Nawabi cuisine—beautifully balanced and refined.
Every bite gives a soft, pleasant flavor of long-grain rice, tender juicy chicken, and rich fragrance from ghee and whole spices—making it a complete culinary experience.
Conclusion
Lucknowi Murgh Biryani is not just food but a celebration of culture, tradition, and royal dining. Its refined taste, luxurious aroma, and soulful cooking style make it one of India’s most iconic biryanis. Though the process requires time and attention, once mastered, it becomes an unforgettable dish in any home kitchen. Serve it proudly at special feasts and enjoy applause from family and guests.
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