LUCKNOWI BIRYANI

Description

Lucknowi Awadhi Biryani is elegance on a plate—light, fragrant basmati rice delicately cooked with aromatic spices and tender meat. Unlike the fiery flavors of Hyderabad, this biryani is subtle and refined, letting each ingredient shine without overpowering the other.

Cooked in the traditional Awadhi style, it carries a gentle aroma of cardamom, cinnamon, and kewra water, making every bite soft, flavorful, and royal. This is biryani at its most graceful—perfect for anyone who loves richness without the heat. Ready to taste the Nawabi touch? Scroll down for the recipe!

Ingredients

• 1 unit Chicken Leg with Bones
• 1 cup White Basmati Rice
• 2 large Onions,sliced and fried golden
• 4 tsp Ghee

• For Yakni(broth):

• 1 cup Curd
• 2 tsp Ginger Garlic paste
• 2-3 Green Cardamom
• 2 Black Cardamom
• 3 Cloves
• 1-inch Cinnamon Stick
• 1 mace piece (Javitri)
• 1 pinch Nutmeg Powder
• 1 tsp Shahi Jeera
• 2 Bay Leaves
• Salt

• For Rice:

• Rice cooked in strained yakhni broth
• Saffron soaked in warm milk
• Few drops Kewra water
• Few drops Rose water

• For Garnish

• 4 units Almond
• Fresh Mint Leaves
• Fresh Coriander Leaves

Steps

1. Prepare the Yakhni (Spiced Broth):

1. In a large pot, add chicken (or mutton) along with sliced onions, ginger, garlic, bay leaves, cinnamon, cloves, cardamom, mace, nutmeg, and salt.
2. Pour in enough water and let it simmer gently until the meat is tender and the broth is aromatic.
3. Strain the broth (yakhni) and keep both the cooked meat and the liquid aside.

2. Cook the Rice:

1. Wash and soak basmati rice for 30 minutes.
2. In another large pot, bring water to boil. Add bay leaves, green cardamom, cloves, cinnamon stick, and salt.
3. Add soaked rice and cook until it's 70% done. Drain and keep aside.

3. Prepare the Meat Layer:

1. Heat ghee in a pan, add the cooked meat from the yakhni and lightly sauté it.
2. Sprinkle a little mace, nutmeg, and cardamom powder for extra aroma.
3. Keep it simple and light - this biryani is not heavily spiced like Hyderabadi.

4. Layer the Biryani

1. In a heavy-bottomed biryani pot, add a layer of rice at the bottom.
2. Add the sautéed meat over the rice.
3. Pour some of the reserved yakhni (broth) to keep it moist and flavorful.
4. Repeat layers of rice and meat until everything is used.

5. Add Fragrance

1. Drizzle saffron-infused milk over the top.
2. Sprinkle a few drops of kewra water and rose water for the signature Awadhi aroma.
3. Garnish with fresh coriander and mint leaves.

6. Dum Cooking (Slow Steam)

1. Seal the pot with a tight lid.
2. Cover tightly (seal edges with dough if possible).
3. Place on very low flame for 20-25 minutes, allowing the rice to fully absorb the yakhni and aromas.

7. Serve

1. Open the lid carefully, fluff the rice gently.
2. Serve hot with raita or a light curry.