Lucknowi/Awadhi Chicken Biryani Recipe



Ready In:

90 Minutes




  • 500 Grams of basmati rice
  • 2 Onions large thinly sliced
  • 5 Cloves
  • 5 Green cardamoms
  • 3 Cinnamon sticks
  • 1 Tbsp Shahi jeera
  • 1 Tbsp Kewra water.
  • 4 to 5 Green chillies
  • 1 Pinch Saffron
  • 5 Tbsp cream
  • ¼ Cup ghee.
  • 2 Bay leaves
  • 2 Tbsp cream
  • 2 Drops of meeta attar

For the Chicken Marination:

  • 1 Kilo Chicken (whole chicken)
  • Salt to taste
  • 1 Tbsp shahi jeera
  • 6 Green cardamoms
  • ½ Tsp cloves
  • 3 Bay leaves
  • ½ Tsp cardamom powder
  • 100 gms curd
  • 3 Tbsp ginger garlic paste
  • 1 Pinch mace powder
  • 1 Tsp rose water
  • 2 Tbsp kewra water.
  • 1 Tbsp chilli powder

Rice Preparation:

  • Water as required
  • 1 Tbsp Shahi jeera
  • 2 Bay leaves
  • 2 Cinnamon sticks
  • 2 Tbspn ghee/oil
  • 6 Cardamoms.
  • Salt to taste


Step by Step Instructions

  • Add Chicken to a bowl and add salt, shahi jeera, ginger garlic paste, cinnamon, bay leaves, cloves, mace, cardamom, cardamom powder, yogurt, chilli powder, rose water, kewra water.
  • Mix everything well and refrigerate for 45 mins.
  • Wash basmati rice and soak it for at least 30 mins.
  • In a large pot heat the water doubling the quantity of rice and add salt, shahi jeera, bay leaves, cinnamon sticks, ghee /oil.(you can add lemon water optional)
  • Soon after the water reaches the boiling state add the soaked rice and allow it to cook on high flame till it is 70% cooked.
  • Soak the saffron in 2 Tbsp cream and set it aside.
  • Drain the water from the rice through a colander and set the rice aside for further use.
  • Add 4 Tbsp of ghee to a pot and heat it and then add thinly sliced onions.
  • Keep stirring and fry it until golden brown and set these aside.
  • In the leftover ghee from the pot, sauté the rest of the spices (bay leaf, shahi jeera, cardamoms, and cloves.
  • Now add the marinated chicken along with the green chillies and half of the fried onions and meeta atthar, mix well until combined. Saute it on medium heat for about 10 mins.
  • Evenly spread the chicken mix in the pot and pour 1 Tbsp of Ghee on on top of it with some home mage.
  • Now evenly spread the layer of rice on top of the chicken mixture and garnish it with ghee, a mix of cream and saffron water, lemon juice,few 1 Tbsp of kewra water and seal the pot with dough or a foil and allow it to cook for 20 mins on low heat you can check till you find the rice cooked and not moist.
  • Serve Lucknowi Murgh Biryani with Raita to enjoy the lip-smacking dish.