Photo of LUCKNOWI MURG BIRYANI by Shaheen Ali at BetterButter


Shaheen Ali
20 minutes
Prep Time
60 minutes
Cook Time
6 People
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There can be nothing as filling as a pot full of Biryani. One such amazing version comes from the land of Awadh and is commonly known as Luknowi Biryani. Awadhi cuisine offers us some authentic Mughlai recipes that is simply un matchable. From the aroma to the texture, every thing is just so perfect in this Biryani.

Recipe Tags

  • Non-veg
  • Hard
  • Festive
  • UP
  • Main Dish

Ingredients Serving: 6

  1. Long grain basmati rice - 1 kg
  2. chicken - 1 kg cut into medium pieces
  3. onion - 6 large
  4. ginger paste - 4 tbsp
  5. garlic paste - 4 tbsp
  6. Green chili - 8 slit
  7. mint - 1/2 cup
  8. coriander Leaves - 1/2 Cup
  9. coconut - 1/2 cup grated
  10. Khus khus - 1/2 cup soaked in water
  11. Full cream / Malai - 2 tbsp
  12. Thick curd - 1 cup + 2 tbsp separate
  13. coriander powder - 4 tbsp
  14. Red chili powder - 1 tbsp
  15. turmeric - 1/2 tsp
  16. salt - as needed
  17. oil - 1 cup
  18. ghee - 4 tbsp
  19. lemon - 2
  20. saffron - 2 pinch
  21. Milk - 1 tbsp
  22. kewra water - 1 tbsp (optional)
  23. Fried onions - 1 cup
  24. Whole spices :
  25. Bay leaf - 4
  26. cinnamon - 2 sticks
  27. cloves - 6
  28. Black pepper - 6
  29. cardamom - 4
  30. Black cardamom - 4
  31. Star anise - 2
  32. nutmeg - 1/2 crushed
  33. mace - 1 tsp
  34. Shah jeera - 1 tbsp


  1. Wash rice till you get clear water, soak for minimum 2 hrs before cooking.
  2. Wash chicken pieces nicely and then marinate them with curd, 1 tsp lemon juice, red chili powder , turmeric, coriander powder and some salt. Keep the chicken marinade for about 45 mins before cooking.
  3. Heat oil in a big wok or a handi and add all the whole spices mentioned above and allow them to crackle.
  4. Now add chopped onions and fry them till soft
  5. Now add the ginger garlic paste and fry the mix till it becomes golden in color.
  6. Add the green chilies and few leaves of mint and some coriander in it and fry well.
  7. Once the oil starts leaving the sides, pour in the marinaded chicken along with the left over marinade mix and mix nicely.
  8. Keep the flame high. You may see the curd leaving water from sides. Fry the mix till the water evaporates completely. Keep stirring in between.
  9. When the chicken mix starts getting thick, add grounded coconut, khuskhus paste (soaked khus khus grounded into a paste) and fresh cream into it. Mix properly till everything incorporates well.
  10. Adjust salt and check.
  11. Give a stir and close the lid. Simmer the gas flame and let the chicken cook till it gets tender.
  12. Once the chicken is fully cooked, you will see oil oozing out from the sides. Turn off the gas and keep the yakhni aside.
  13. Meanwhile proceed to cook rice... In a large vessel heat water double the quantity of rice.
  14. Add 1 tsp lemon juice in it and some oil (1tbsp)
  15. As soon as the water is hot, add the soaked rice and allow it to cook in high flame.
  16. Add salt to the rice and let it cook till its 80% done.
  17. Drain the water and pass the rice through a colander. Spread it on a large tray, so that it doesn't get sticky.
  18. Assembling for Dum .... Heat a broad base flat iron tawa on gas and place a large handi on it.
  19. Add some curd in the base of the handi to prevent the yakhni from sticking.
  20. Layer the chicken mix (yakhni) equally on the base and add a spoon full of ghee here and there.
  21. Now add the rice on top and garnish it with ghee, saffron soaked milk, mint, coriander, lemon juice, kewra water and some nuts if you wish.
  22. Seal the handi with aluminium foil and cover it with the lid with something heavy placed over it.
  23. Allow the biryani to be on dum for around 30 mins.
  24. Remove the foil from one side and mix the biryani well (do this carefully as the rice may break here)
  25. Serve hot with raita and salad.

Reviews (11)  

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Pallavi Panigrahi
Pallavi Panigrahi   Sep-27-2016

I am making it on gas stove. Should it be on high or simmer mode for 30mins

harshitha k
harshitha k   Sep-10-2016

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