August 22, 2017

Awadhi Chicken Biryani Recipe | How to make Lucknowi Chicken Biryani

awadhi chicken biryani recipe also known as lucknowi chicken biryani is said to have originated in the city of lucknow or awadh and are milder in taste when compared to hyderabadi biryani.

Awadhi Chicken Biryani

biryanis are must have in our households especially during the festivals of Eid, on weekends and friends and family gatherings.

chicken biryani is the most popular dish among the foodies and each region has its own way of making it. the most famous of all biryanis are hyderabadi kachchi biryani, hyderabadi pakki biryani and dum style of making biryani. today I'm sharing a recipe of chicken biryani from the city of lucknow, formerly known as awadh.

awadhi chicken biryani is a mild and aromatic biryani recipe that is made using whole spices. while hyderabadi biryani uses lots of ground spices or masala, awadhi chicken biryani doesn't uses any.

also, herbs like coriander and mint leaves are not added in awadhi biryani.

awadhi biryani is made using yellow chilli powder, if you do not get it in your area you can replace it with an equal amount of red chilli powder.

kewra essence and saffron is a must have in awadhi biryani, so do not skip these.

awadhi biryani is not prepared using the layer style of adding rice and chicken which is common in dum style of making biryani. in awadhi style, chicken gravy is placed and the entire rice is spread over it.

my family is a great fan of biryani, so I'll be sharing various recipes of biryani from time to time in my biryani collections, so keep checking this page.

Awadhi Chicken Biryani

Awadhi Chicken Biryani Recipe

Author: Razina | Cuisine: Indian | Recipe Type: Main 
Prep Time: 3 hours | Cook Time: 1 hour | Yield: 3-4 servings 


for making gravy

  • 500 grams chicken
  • 2 large onions, finely chopped 
  • 1 tablespoon ginger garlic paste
  • 2 teaspoons yellow chilli powder or red chilli powder (any)
  • 5-6 green chillies, chopped into chunks
  • 100 grams yoghurt
  • 1-2 strands of mace
  • salt as required
  • 5 green cardamoms
  • 2 black cardamoms
  • 5 cloves
  • 1 inch cinnamon stick
  • 2 bay leaves
  • 1/2 cup oil
  • 1 teaspoon ghee

for making rice

  • 500 gms basmati rice, washed and soaked for 30 minutes
  • 3 cloves
  • 2 cardamoms
  • 1 bay leaf
  • salt as required, slightly on the higher side
  • 1 teaspoon oil
  • 1 tablespoon lemon juice
  • few strands of saffron soaked in 2 tablespoons of milk
  • few drops of kewra essence

Directions for making awadhi chicken biryani recipe

1. Take a kadhai and heat oil and ghee. Add the onions and saute till they turn nice golden in color. Remove and keep aside. Use 3/4 in marinating the chicken and remaining in garnishing at the end.

2. In a mixing bowl take chicken, add 3/4th of the fried onions, ginger garlic paste, yellow or red chilli powder, yoghurt, green chillies, mace and salt. Mix all together and marinate for 2-3 hours or overnight in the refrigerator. This ensures the chicken pieces are flavored well. This process is optional

3. In the same oil, add the whole spices - green cardamoms, black cardamoms cloves, bay leaves and cinnamon stick. Let it sizzle.

4. Add the marinated chicken and cook on high flame for about 10 minutes or till oil separates.

5. Now add 1 cup of water and cook till chicken gets tender and a thick gravy or very little is left. This is very important as more gravy will result in a mushy biryani.

6. In a large pot, take lots of water and bring to boil. Add cloves, green cardamom, bay leaf and salt.

7. Drain the soaked rice and add in the boiling water, give a gentle stir.

8. Once it starts to boil again, add oil and vinegar, stir and let it boil till rice is 90% done. Switch off the flame and strain the rice immediately.

9. Now take a deg, add a single layer of rice and top it with the entire chicken gravy. I add a little rice at the bottom as a precaution so that even if it gets burnt, the rice will burn and not the chicken.

10. Add all the rice over it and spread evenly.

11. Drizzle saffron soaked milk and few drops of kewra. Spread the remaining fried onions over it.

12. Seal the lid using dough and put on dum for 20 minutes. Place a tava below the rice pot so the rice doesn't get burnt. If not using dough, you can just place some heavy utensil over the lid.

13. Open the lid and fluff the rice gently.

14. Your lucknowi or awadhi chicken biryani is ready. Relish it with salad and raita.


  • Marinating the chicken is optional but it makes the chicken more flavorful. You can cook directly by adding all the ingredients mentioned. When I run out of time I cook without marinating.
  • Overall taste of the biryani depends on the quality of rice, so I recommend using the best quality of basmati rice available.
Awadhi Chicken Biryani

Do try out this awadhi chicken biryani recipe and let me know how it turned out for you in the comments below.

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The Foodie Delight

The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!