Lucknowi Chicken Biryani लखनवी चिकन दम बिरयानी

Lucknowi Chicken Biryani लखनवी चिकन दम बिरयानी

Guys, today we are going to cook Lucknowi style chicken biryani or you can call it Awadhi style chicken biryani Mutton is the usual meat used for making Biryani in Lucknow But Chicken version of the biryani is also getting popular day by day this Lucknowi style biryani is completely different from any other types of biryani 

especially Hyderabadi style of biryani Lucknowi Biryani not very spicy & has a strong aroma of spices & meat in it. 

It is very simple to Let’s start In the beginning we will add oil There it goes Now we will add sliced onion to it and we have to fry the onions until its brown in color When we prepare Awadhi biryani or Lucknowi style biryani we don’t add whole spices directly into the oil 

They are added along with meat later in the process, in this case along with chicken This is a dish which uses very fewer spices and has floral aromas from Kewra and rose water Onion is fried & it’s brown in color Alright, now at this stage We will add chicken I am using chicken on the bone,

 you can also use boneless chicken Now we will sprinkle salt, and some ginger paste and garlic paste (watery thin) Cook chicken for 5-7mins Because chicken cooks quickly that is why we have move fast 

Now we will add whole spices in it Like Cardamom, few cloves, cinnamon, And the most important spice in Lucknowi biryani Nutmeg (jaiphal) I am using a half nutmeg by cracking it because its aroma is really very strong We will have to take it out at a later stage 

A quick stir & now we add red chili powder We have to cook it for a minute. Now we add Yogurt Cook for 5-7 minutes on high heat. Remember we have to cook the chicken till it's half done, we will not cook it completely Now we will pour kewra water, now turn off the flame, curd we added is cooked remove the pan from the stove and add some milk to it. We add milk because it makes 

the Jhol (bouillon or the curry) sticky and milk makes the meat or chicken soft & juicy Now we remove the chicken pieces from the jhol We are doing this because Lucknowi style biryani is a clean biryani By clean I mean you do not get to see browned onions, herbs or spies but we can feel the aromas of the same in it 

That is why we remove chicken pieces & strain this flavourful gravy or ‘Jhol’ Now this is a typical Lucknowi style biryani And it unique in its taste Just squeeze out everything Now this flavourful liquid is called jhol (bouillon) We now remove a bit of this floating oil from the jhol, because 

this oil has lots of flavors we will use this later on the top of the rice Don’t take out all just a little would be fine Just like a soup this jhol (bouillon ) is ready Now we add Mace & Cardamom Powder to it Cardamom Powder (elichi) Maca Powder (javitri) Just a generous pinch Add a little dissolved saffron a little Kewra water 

We taste this & if required we add salt Brilliant This is done Water is boiling We will add Cardamom, few cloves, 1no green chilli A dash of oil and salt A bit of excess salt is required here but because we are going to strain this water, Towards the end it will the seasoning will come out correctly in rice Place 

the chicken pieces in the pan then add the jhol (bouillon ) and give it a quick boil Water is ready, now we add rice (soaked for ½ hour) Remove the whole spices & green chili from the rice We have a good quantity of chicken jhol (bouillon ) with us so we will cook the rice till it is about 50% done rice is ready Strain & directly add 

the rice on to the chicken Spread the rice evenly on all sides of the pan Add dissolved saffron milk on top of the rice bed At the same time add the skimmed chili oil (Rogan) on it We will seal this handi with the help of this dough 

There it goes Now we will cover the handi will a lid Tight-fitting lid so that the biriyani can be cooked on dum We will cook this on high flame for 1 minute After that on low flame for 12 -15 minutes After 15mins switch off the flame and let it rest for 10 mins The idea behind this is to allow all the flavors to mix well with rice 

Also, rice & chicken will be cooked through & through Now let’s see A very good, flavourful aromatic Lucknowi style chicken biryani We should plate the biryani carefully as it is important to handle it delicately Sometimes 

the rice may mash up if not carefully handled at this stage Use a very thin slicer & gently scrape the rice out from a side & fluff it up It’s a clean biryani and though you don't see spices you definitely can taste & smell them In Lucknowi style biryani generally don't garnish with fried onions but I like it & so I am adding Just to garnish some coriander leaves Our Lucknowi style chicken biryani is done 

I hope you love this Lucknowi Chicken Biryani लखनवी चिकन दम बिरयानी

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