How to make Lucknowi Chicken Biryani -

Chicken biryani - Lucknowi style, just yummy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Rice (चावल)

Cuisine : Uttar Pradesh

Course : Rice

For more recipes related to Lucknowi Chicken Biryani checkout Yakhni Pulao, Chicken Pulao, Chicken Fried Rice, Chicken Pulao . You can also find more Rice recipes like Thai Fragrant Rice Jaggery Rice Risotto Verde Spinach, Mushroom And Pistachio Pilaf

Lucknowi Chicken Biryani

Lucknowi Chicken Biryani Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Lucknowi Chicken Biryani Recipe

  • Chicken 500 grams

  • Rice 1 cup

  • Potatoes 2 medium

  • Oil 4 tbsps

  • Onions 3 medium

  • Ginger 2 inch piece

  • Garlic 6-8 cloves

  • Black peppercorns 1/2 teaspoon

  • Black cardamoms 3

  • Fennel seeds (saunf) 1 teaspoon

  • Mace 2 blade

  • Cinnamon 2 inch stick

  • Salt to taste

  • Bay leaf 1

  • Green cardamoms 6

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Cloves 6

  • Saffron (kesar) a few strands

  • Milk 1 tablespoon

  • Pistachios 15-20

  • Silver warq to garnish as required

  • For masala

  • Cumin seeds 1/2 teaspoon

  • Nutmeg powder 1/4 teaspoon

  • Cloves 5

  • Green cardamoms 6

  • Black cardamoms 2


Step 1

Clean, wash and cut chicken into one and half inch sized cubes. Wash rice twice and soak in two cups of water for fifteen minutes. Peel and slice potatoes into roundels. Heat sufficient oil in a kadai and deep-fry till golden brown. Drain on an absorbent paper and keep aside.

Step 2

Peel, wash and chop onions, ginger and garlic. Tie up some chopped onion, chopped ginger, chopped garlic with peppercorns, black cardamoms, fennel seeds, mace, cinnamon in a muslin cloth. Put this bundle with chicken, salt and three cups of water and let it cook till three-fourths done.

Step 3

Take out the chicken pieces and retain the stock to cook the rice. For the masala grind the remaining onions, ginger and garlic with cumin seeds, nutmeg, cloves, green cardamoms and black cardamoms. Heat oil and sauté the ground masala till fat begins to separate.

Step 4

Add semi cooked chicken pieces and salt and sauté for a while. Take it off the heat and keep aside. In another pan heat oil, add bay leaf, green cardamoms, caraway seeds and cloves. Sauté and then add the rice and sauté for a while.

Step 5

Add double the quantity of reserved chicken stock and salt. When it comes to a boil, cover and let it cook. When the water reaches the level of the rice, add chicken and mix. Cover and cook on low heat.

Step 6

Add saffron dissolved in milk and mix lightly. Transfer to a serving dish, garnish with pistachios and silver warq and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.