Lucknowi Chicken Biryani | Awadhi Pakka Biryani

Lucknowi Chicken Biryani | Awadhi Pakka Biryani

That ceremonious aroma of the savoury scented rice, combined with the warmth of spice and freshness of herbs is enough to make any true foodies – mouth to water! We are making RAS style Lucknowi Biryani today.

Did you know that there are over a dozen forms of authentic Biryani, across India, one of the Oldest being the Lucknowi Biryani?

Lucknowi Biryani originated during the Mughal era. also known as the Awadhi dum biryani and Pakka Biryani, the rice and meat in this one are generally partially cooked separately; then layered and cooked by the ‘dum pukht’ method.

Lucknowi Biryani is authentically known to be a more floral scented Biryani. It is lighter on the Masala powders and incorporates Meeta attar/Itr, saffron, sandal and kewra and rose water. The use of Yellow chilli powder is also predominant and not many people have access to these ingredients.

Lucknowi Biryani is considered a clean rice biryani, that is free of chillies and fresh herbs(coriander/mint) throughout the rice. Sauteed onion masala is also usually not found. Instead, the onions are fried till golden to perfection and the exotic scent of kewra, saffron, rose and sandalwood takes over the job of making this a non-spicy- clean floral-scented Biryani.

I do my recipes mostly by taste, so this is my version of Lucknowi Biryani, although I have skipped the hard to find ingredients in the video, you can use them, if you have them. I also insist on adding some fresh coriander although I think fresh mint is not a necessity. And the green chillies are added to my taste and can be left out if you have the yellow chilli powder available.

What is Yellow Chilli Powder? Chilli powder made from dried yellow coloured peppers. The yellow variety of chilli is mainly grown in the regions of Punjab and South Kashmir.  Yellow chilli powder is used to enhance the colour and piquancy of the dishes while keeping the colour balanced.

What is Yellow Meetha Attar/itr ?

Itr or Attar has been a tradition in India since the Mughal era. Empress Nur Jahan, is said to have bathed in rose water. It was an indulgence or extravagance, that found its way into the Mughal cuisine. The distilled perfumes from sandalwood rose, kewra were turned into food-grade specimens to enhance the dishes, making them all the more fragrant and appetizing – fit for royalty!

Authentic Meetha Itr, literally “sweet fragrance”, remains a mystery despite its use in Awadhi, old Delhi, and Mughlai cuisines. It is still available – but only at a handful of old heritage perfumeries.

Commercial Meetha Attar is a customized modern-day Biryani essence, and you will find each brand different, and some not as appealing as others.

Scroll down for the Complete Recipe.

Lucknowi Chicken Biryani | Awadhi Pakka Biryani

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Watch the Video or click to read Complete Recipe – Below. 

How to make Lucknowi Chicken Biryani | Awadhi Pakka Biryani – Recipe at a glance:

• Prep ingredients. Prepare simple spice mix. Set aside authentic ingredients if available.
• Fry onions.
• Prepare Chicken Masala.
• Par-cook rice.
• Layer chicken masala and rice and use ‘Dum phukt’ method to seal and steam cook the rice.
• Open, mix. Garnish and serve.

You might also like other recipes from this region:

Ingredients:

• 1 kg Fresh chicken (skinless, bone-in pieces), cut into medium-large size pieces
• 3 1/2 cups Basmati Rice
• 1 Tbsp Saffron
• 3 Tbsp Hot milk
• 3 large red onions
• 2 Tbsp Ghee plus a little for greasing the ‘Dum’ pot.
• 2 Tbsp Vegetable shortening or Dalda
• 2 Tbsp Oil plus.
• 1 Tbsp Ginger-garlic paste
• 3 tsp Kashmiri chilli powder
• 1/4 tsp Turmeric powder
• 3 Bay leaves
• 4 Tbsp thick Yoghurt, whipped
• 2 small Tomatoes, chopped, plus 1 large tomato sliced (for layering)
• 2 Tbsp thick coconut cream (See notes)
• 4 Tbsp thick pouring cream (Dairy cream)
• 2 tsp fresh lime/lemon juice
• 1/2 cup plus a handful Fresh chopped coriander leaves, divided (not used traditionally – See notes)
• 8-10 small hot green chillies, left whole (not used traditionally – See notes)
• 1 1/2 cup plain flour and water to prepare the dough to seal the pot (Dum-Phukt method)
• Fried cashew nuts, for garnishing

Spice Mixture:

• 2 Tbsp Desiccated coconut
• 5 Green Cardamom pods
• 8 Cloves
• A small stick of Cinnamon
• 6-8 black peppercorns
• 1 tsp cumin
• 3 cashew nuts (or white poppyseeds/kaskas if available)

To par-cook rice:

• 3 litres water
• 3 Tbsp salt
• 5 cloves
• 2 small sticks of cinnamon

*Traditional Additions that are typically used for authentic flavour and scent – but not available for everyone( use them if you are able to get them):

• 1 tsp Kewra water
• 1 tsp Rosewater
• 1/2 tsp Sandlewood oil (food-grade)
• 1 tsp yellow chilli powder mixed with 1 Tbsp milk

 Video is also available on the Recipe page⇑.

It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Chicken, Rice, Spices, Onions, Garlic, Ginger, Saffron, Tomato, Yoghurt, Cream, Coconut, Oil, Ghee, Vegetable Shortening, Lime, Salt, Optioal herbs, Flavour enhancing waters and oils.

EAT AND TELL!!! Let us know if you tried –  Lucknowi Chicken Biryani | Awadhi Pakka Biryani