Lucknowi Murgh Biryani Recipe - Awadhi Style Chicken Biryani

Step 1: To begin making the Lucknowi Murgh Biryani recipe, thoroughly wash and soak the rice

Step 2: For the ChickenTo make the marinade for the chicken, in a mixing bowl, combine chicken, curd, lemon juice, red chili powder, turmeric, coriander powder and some salt

Step 3: Massage the chicken well and keep the chicken for marination for about 45 minutes before cooking

Step 4: Heat oil in a big wok or a handi on medium flame, and add bay leaf, cinnamon, cloves, black pepper, cardamom, black cardamom, star anise, nutmeg, mace, shahi jeera and once they begin to sizzle, add the chopped onions and fry them till soft, this will take about 2 minutes

Step 5: At this stage, add the ginger garlic paste and fry the mix till it the raw smell goes away

Step 6: To the handi add the green chilies and and some coriander and mint leaves and saute for a couple of minutes

Step 7: Once the oil starts separating, add the marinated chicken to the handi along with the marinade mix and stir well

Step 8: Increase the flame to high and continue to cook by stirring continuously

Step 9: In a mixer-jar, combine the fresh coconut, khuskhus and milk and grind to a fine paste

Step 10: When the chicken masala begins to thicken, add the coconut and khuskhus paste and fresh cream into it

Step 11: Mix properly till everything combines well

Step 12: Adjust salt and spices to suit your taste

Step 13: Give it a good stir and close the lid

Step 14: Reduce the flame and let the chicken cook for about 5-7 minutes

Step 15: For the riceLet us proceed to cook the rice

Step 16: In a large vessel heat water double the quantity of rice

Step 17: Add few drops of lemon juice in it along with some oil

Step 18: As soon as the water is hot, add the soaked and drained rice and allow it to cook in high flame

Step 19: Add salt to the rice and let it cook till it is 80% cooked

Step 20: Drain the water and pass the rice through a colander

Step 21: Spread it on a tray to separate the grains

Step 22: The next step is to assemble the Lucknowi Murgh Biryani  to cook it on dum

Step 23: Heat a broad base flat iron tawa on gas and place a large handi on it

Step 24: Add some curd in the base of the handi to prevent the chicken from stickingEvenly spread the chicken mix on the base and add a spoonful of ghee over it

Step 25: Now evenly spread a layer of the rice on top and garnish it with ghee, saffron soaked in milk, mint leaves, coriander leaves, lemon juice, and kewra water

Step 26: Seal the handi with aluminium foil and cover it with the lid

Step 27: in a saucepan, boil water and turn off the flame and place this hot pan on the lid of the handi

Step 28: This process is done in order to seal the vessel in which the biryani is cooking

Step 29: The heat from the hot water in the saucepan provides heat from the top, while there is heat from the bottom as well creating the effect of "Dum"

Step 30: Allow the Lucknowi Murgh Biryani to be on dum for around 20 minutes

Step 31: Remove the foil from one side and mix the  Lucknowi Murgh Biryani  well (do this carefully as the rice may break here)

Step 32: Serve Lucknowi Murgh Biryani with Burani Raita and Pickled onions  to enjoy this lip smacking dish