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      Lucknowi Chicken Biryani

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      Time40 Min
      DifficultyIntermediate
      Serves1

      The Biriyani was first brought by the Persians and later introduced into the Mughal kitchen. For centuries, it has been used to satiate the appetites of the masses and today, households and restaurants serve it during every joyous occasion. Eid, Sheer Kurma, birthday celebrations, poojas - Biriyani has become entwined with our lives. The Lucknowi Chicken Biryani recipe is no such exception which i ... s why we've included it today. What do you first look for in a Biriyani? The rice - yes, long-aged Basmati rice being cooked in a flavoursome medley of spices. Whether you choose to cook it traditionally on a clay oven or stovetop is up to your tastes and preferences. Lucknowi Chicken Biriyani ingredients have been handpicked, keeping in mind the identity of the famous Biriyani that hails from the streets of Lucknow. With juicy marinated chicken chunks working exceptionally well with an assortment of vegetables and spices, you have a result that simply melts in your mouth. If you're looking for ideas on how to tweak the recipe, you can watch our Lucknowi Chicken Biriyani video online. We show you how to prepare Lucknowi Chicken Biryani at home step-by-step. For a memorable dining experience, pair it with a side of fresh raita and Mirchi ka Salaan. You just can't go with our Lucknowi Chicken Biriyani recipe.

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre802 Cal802 Cal802 Cal802 Cal
      • 44gProtein
      • 31gFat
      • 83gCarbs
      • 8gFibre

      Ingredients

      Dry Grocery

      White Basmati Rice

      White Basmati Rice

      0.5 cups

      Cashewnut (2 Piece Split)

      Cashewnut (2 Piece Split)

      0.75 teaspoons

      Bay Leaf

      Bay Leaf

      0.5 leafs

      Green Cardamom

      Green Cardamom

      2 units

      Black Cardamom

      Black Cardamom

      2 units

      Salt

      Salt

      1.25 teaspoons

      Cloves

      Cloves

      2 units

      Javitri/mace

      Javitri/mace

      1 small piece

      Saffron

      Saffron

      1 pinch

      Peanut (with Skin)

      Peanut (with Skin)

      1 tablespoon

      Refined Oil

      Refined Oil

      5.5 teaspoons

      Red Chilli Powder (kashmiri)

      Red Chilli Powder (kashmiri)

      0.5 teaspoons

      Turmeric Powder

      Turmeric Powder

      0.5 teaspoons

      Shahi Jeera

      Shahi Jeera

      1 pinch

      Biryani Masala

      Biryani Masala

      0.5 teaspoons

      Coriander Powder

      Coriander Powder

      0.5 teaspoons

      Kasuri Methi

      Kasuri Methi

      1 pinch

      Black Salt

      Black Salt

      1 pinch

      Coriander Seeds

      Coriander Seeds

      1 pinch

      Red Dry Chilli Bydagi

      Red Dry Chilli Bydagi

      0.5 unit

      Cumin

      Cumin

      1 pinch

      Sesame White (til)

      Sesame White (til)

      1 pinch

      Mustard Seeds

      Mustard Seeds

      1 pinch

      Asafoetida/hing

      Asafoetida/hing

      1 pinch

      Tamarind

      Tamarind

      1 small piece

      Jaggery

      Jaggery

      0.25 teaspoons

      Coconut Milk Powder

      Coconut Milk Powder

      1 teaspoon

      Cardamom Powder

      Cardamom Powder

      1 pinch

      Slim Milk

      Slim Milk

      1 tablespoon

      Keora Water

      Keora Water

      0.5 teaspoons

      Rose Water

      Rose Water

      0.5 teaspoons

      Almond

      Almond

      2 units

      Fruits & Vegetables

      Onion

      Onion

      0.75 cups

      Mint W/o Roots

      Mint W/o Roots

      4 leafs

      Tomato

      Tomato

      1 large piece

      Curry Leaves

      Curry Leaves

      2 leafs

      Menu Item

      Ginger Garlic Paste

      Ginger Garlic Paste

      4.25 teaspoons

      Dairy

      Curd

      Curd

      1 cup

      1

      Chicken Leg With Bones

      Chicken Leg With Bones

      1 unit

      Other

      Water

      Water

      2.25 glasses

      Jeera Powder

      Jeera Powder

      1 teaspoon

      Green Chillies

      Green Chillies

      0.5 unit

      Directions
      1
      In a bowl, add Water and Rice and soak for 30 min.
      2
      In a bowl, soak the Cashewnut in water.
      3
      Bring Water to boil. Add Bay Leaves, Salt, Green Cardamom, Black Cardamom, Cloves and Mace.
      4
      When it boils, remove the whole spices and add Rice and cook till half done then drain water from the rice.
      5
      In a bowl, add Saffron and Hot Water and keep aside for 30 mins.
      6
      Heat a pan and dry roast the Peanuts and keep aside for cooling, remove the skin.
      7
      Heat Oil in a pan. Add sliced Onions, saute till brown.
      8
      Spread it on a plate to a dry and keep aside.
      9
      In a bowl, add Ginger Garlic Paste, Red Chilli Powder, Turmeric Powder, Shahi Jeera, Curd, Shan Biryani Masala, Cumin Powder, 70% Of Brown Onion, Salt, Coriander Powder, chopped Mint Leaves and mix it well.
      10
      Take a Chicken Leg make a spit marks on it and add to the marination. Mix it well and keep aside.
      11
      In a blender, add soak Cashew Nut grind it to a fine paste.
      12
      In a bowl, beat the Curd and add Kasuri Methi Powder, Black Salt, Cumin Powder and Salt and mix well.
      13
      Add Cucumber and Carrot in the beaten curd and mix well.
      14
      Remove to a bowl and keep aside.
      15
      In a pan, add Coriander Seeds, whole Red Chilli, Cumin Seeds and toss till it crackle.
      16
      Add Sesame White. Toast and keep aside.
      17
      Remove it to a bowl and keep aside.
      18
      Heat Oil in a pan. Add Onion saute till golden color.
      19
      Add Turmeric Powder, Kashmiri Chilli Powder, Tomato slice and saute till soft.
      20
      Mix the roasted ingredients, roasted Peanuts into it and saute.
      21
      Take it out to a blender and make a paste.
      22
      Remove it to a bowl and keep aside.
      23
      Heat Oil in a pan. Add Mustard Seeds, Curry Leaves, Hing and let it crackle.
      24
      Add Ginger Garlic Paste and saute.
      25
      Add the above saute Tomato Paste along with Salt, Coriander Powder, Cumin Powder and cook for some time.
      26
      Add soak tamarind water, Jaggery and cook a while.
      27
      Finished with Coconut Milk Powder.
      28
      Take out in a bowl and keep aside.
      29
      Heat Oil in a pan. Add sliced Onions, Green Chilli saute till brown.
      30
      Add Ginger Garlic Paste, Salt, Cumin Powder, Cardamom Powder and saute.
      31
      Add marinated Chicken and cook for a while.
      32
      Add Cashewnut Paste, Milk and cook.
      33
      Remove it to a bowl and keep aside.
      34
      In a heavy bottom vessel, add above Chicken Gravy.
      35
      Add some of portion of half cook rice.
      36
      Again put some portion of gravy, layer it up with rice and sprinkle Saffron along with Water. Sprinkle Rose Water and Kewra Water and put it for dum.
      37
      Remove it to a serving bowl.
      38
      Garnish with Brown Onion, chopped Cashew Nut, chopped Almonds and Mint Leaves.
      39
      Serve Chicken Biryani White Rice with Salan and Raita.

      Success!

      We hope you had fun making it! Enjoy the meal.

      Lucknowi Chicken Biryani

      India is a land of diverse cultures, religions, traditions, languages, seasons, and food. Every region has something unique to offer that makes them stand apart from others. Northern India also boasts of a lot of recipes that are typical to this region. For instance, when we talk about Lucknow, mentioning biryani is not far behind. All those who love gorging on Mughlai food will surely love the biryani feast once in a while. Although this dish originated in Persia, it is now popular in India and other parts of the world. If you wish to prepare authentic Lucknowi chicken biryani, check out the recipe mentioned below and enjoy the amazing taste. The Biryani word has derived from the Persian word Birian and Biranj. The former means fried before cooking, and the latter means rice. Chicken biryani is a scrumptious dish brought to India by Mughals and was a very popularly made dish in the Mughal kitchens. Here, we share the authentic chicken biryani recipe that you can follow to make this dish at home. Let us start with the ingredients required to make a chicken biryani recipe. Ingredients for Chicken Biryani The different ingredients required to whip up chicken biryani delicacy are- High-quality white basmati rice Bayleaf Split cashew nut Green cardamom Salt Black cardamom Javitri Cloves Peanuts Saffron Red Chilli Powder Refined Oil Shahi jeera Turmeric powder Coriander powder Garam Masala Black salt Kasuri methi Red dry chilli byadagi Coriander seeds Sesame white Cumin Asafoetida Mustard seeds Jaggery Tamarind Cardamom powder Kewra water Rosewater Slim milk Almond Mint without roots Tomato Curry leaves Onions Ginger garlic paste Green chillies Chicken leg with bones Jeera powder Water Most of these ingredients are available in Indian kitchens. If some of the ingredients are missing in your kitchen, buy them to prepare an authentic chicken biryani recipe. If you are preparing a chicken biryani recipe for the first time, it is important to follow the step-by-step instructions carefully. These instructions will help to make the most authentic chicken biryani recipe. Step-by-step Instructions to Prepare Chicken Biryani If you wish to know how to make chicken biryani, follow the instructions given below. Take a bowl filled with water and soak rice for thirty minutes. Take a separate bowl filled with water to soak cashew nuts. Boil water in a pan and add salt, bay leaves, black and green cardamom, mace, and cloves. Once the water starts boiling, remove spices and add rice to cook it partially. Drain extra water from rice. Add saffron to warm water and keep it aside for half an hour. Dry roast peanuts in a heated pan and remove its skin once it cools off. Take a pan, add refined oil to it, and heat it. Add sliced onions to the oil and saute until golden brown. Take it out from the pan, spread it on a plate, and allow it to dry. Take a bowl and add red chilli powder, ginger-garlic paste, turmeric powder, coriander powder, curd, shahi jeera, cumin powder, shan biryani masala, seventy percent of brown onion, cumin powder, coriander powder, salt, and chopped mint leaves. Make split marks on a chicken leg and add to this marination. Keep it aside after mixing it thoroughly. Beat the curd properly in a bowl and add Kasuri methi, cumin powder, black salt, and salt. Mix it properly. Add carrot and cucumber to it. Take whole red chilli, coriander seeds, cumin seeds, and toss them until it starts crackling. Add sesame white to it, keep tossing it and keep it aside to cool. Take a pan and heat oil in it. Add onions to it and saute it until it turns golden brown. Add Kashmiri red chilli powder, tomato slices, and turmeric powder. Toss it until soft. Mix roasted peanuts and mixed ingredients into it and saute. Take it out, allow it to cool, and blend them in a blender. Heat oil in a pan and add curry leaves, mustard seeds, and asafoetida, and allow it to crackle. Add the paste of ginger garlic to it and saute. Now add tomato paste to the mix along with coriander powder, salt, and cumin powder. Cook for some time. Add jaggery and soaked tamarind water to it. Add coconut milk powder. Take a pan and heat oil in it. Add green chilis and onions and saute until brown. Add dry spice powders and ginger garlic paste. Now add marinated chicken and allow it to cook for a while. Add milk and cashew nut paste to it. Take a heavy bottom vessel. Add the above-prepared chicken gravy to it. Add some portion of half-cooked rice to it. Again add gravy and then a layer of half-cooked rice and sprinkle saffron water over it. Also, add kewra and rose water to it and now put the vessel for dum. Take it out in a serving bowl. Garnish it with cashew nuts, brown onion, mint leaves, and chopped almonds. Serve this non-veg biryani with cucumber raita and salan. To prepare this non-veg biryani takes somewhere around 40 minutes. This time is worth the wait when cooking delicious chicken biryani.

      Once you understand how to prepare chicken biryani, you will be able to make it nicely without trouble. One serving of this homemade chicken biryani is 800 calories.

      Many people prefer watching how to make chicken biryani at home videos to understand the process. The above Indian chicken biryani recipe has helped many cooking lovers to prepare this authentic chicken biryani at home. If you are a vegetarian, you can replace chicken with veggies and prepare veg biryani When trying this dish for the first time, it is recommended to go for nothing but the best chicken biryani recipe that brings out the different spices' authentic flavour and ingredients. If you call your special friends home for a party, prepare this authentic Lucknowi chicken biryani and wow them with your culinary skills. If you are in a hurry, you can also make chicken biryani in cooker or veg biryani in the cooker Similarly, the popularity of chicken Donne biryani has spread far and wide. People love gorging on this delightful rice dish. Make a day and moment special with carefully prepared chicken biryani for your friends and family.

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