Lucknowi Biryani

Lucknowi Biryani

Lucknowi Biryani

Biryani, the heart of recipes, topped up by bhabiskitchen special chef, a mouth-watering taste and fragrance to change the appetite of all the family around! Give them a flavor of love and care!

Cuisine: Asian
Type: Rice

Ingredients

S. no Ingredient Quantity
1 Chicken ½ kg
2 Ginger Garlic Paste 2 tablespoons
3 Yogurt (Curd) 2 cups
4 Coriander Powder 1 tablespoon
5 Red Chili Powder ½ tablespoon
6 Turmeric Powder ½ tablespoon
7 Salt To taste
8 Cumin (zeera) Powder 1 tablespoon
9 Mace (Jaivitri) Powder 1/2 teaspoon
10 Fried Brown Onion ¼ cup
11 Green Chilies 3, finely chopped – for marinade
12 Bay Leaves (tez pata) 2 medium or 1 large
13 Cloves (laung) 3-5
14 Green Cardamoms (choti ilaichi) 2-3
15 Black Cardamom (bari ilaichi) 2-3
16 Cumin Seeds 1 teaspoon
17 Star Anis (Badiyan Phool) 2-3
18 Basmati Rice 3 ½ cup
19 Ghee or Oil As needed
20 Fresh Coriander & Mint (dhaniya Paudina) For aroma / garnish

How to Prepare Lucknowi Biryani:

  1. Take a bowl and put chicken with ginger garlic paste, yogurt, turmeric powder, red chili powder, salt, cumin powder, mace/jaivitri powder, brown onion and chopped green chilies. Mix well and keep it marinated for 2-3 hours.
  2. Soak good quality basmati rice for 30 minutes.
  3. Heat oil or ghee in a pot (pateeli) and add whole garam masala i.e. bay leaves, cloves, black & green cardamoms.
  4. When they start to crackle, add chicken with marinade masala. Mix well and fry on medium heat till chicken is thoroughly cooked.
  5. When cooked, add fresh coriander and mint and turn off the flame.
  6. To cook rice, bring water to boil. Add soaked rice along with star anis, cumin seeds and salt. Do not overcook the rice. When rice seems to be cooked 60-70% (aik kanni reh jaaye), strain them through sieve (channi). Keep the rice aside.
  7. Now take a bigger deghchi and apply oil at the bottom – grease it.
  8. Add chicken masala then layer it with cooked rice. Add chicken layer again along with rice.
  9. Put chopped coriander and mint leaves.
  10. Tightly cover the pot and let it simmer (dum dedein) on low flame for 15-20 minutes i.e. till rice are completely cooked.
  11. Serve hot with raita and salad.

Tip: Use good quality rice and thick yogurt (curd). We do not add tomatoes in this recipe; we use yogurt instead.

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