![\"lucknowi](\"https:\/\/www.tangylife.com\/blog\/wp-content\/uploads\/2018\/07\/chicken-dum-biryani-recipe-tangylife.jpg\")
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This recipe originated\u00a0from the royal kitchen of the Nizams. It is a dish that doesn\u2019t call an elaborate process but requires a lot of tender love and care. Kaccha (raw) Biryani is in Hyderabadi style, where marinated raw chicken and partially cooked Basmati rice are layered and cooked on\u00a0dum, over low heat. I have prepared this Biryani several times, but as I’m from Lucknow I wanted to try the same recipe in Awadhi style of Lucknow and believe me Lucknowi Chicken Biryani Recipe<\/strong> comes out so perfect and has never failed me. Once the Biryani is cooked on dum, as you open the lid, the kitchen smells fragrant, rich with the reassuring aroma of pure ghee, saffron and the chicken cooked to melt in the mouth with tenderness. <\/p>\n Just a little piece of info about this version of biryani, Lucknowi Chicken biryani is prepared the same way as Hyderabdi Biryani but is far less spicy and simple than the Nizam’s style. <\/p>\n SERVES: 5<\/strong> Ingredients For the Chicken Masala<\/p>\n Wash the chicken and leave it in a strainer at least for an hour so that you don’t have any water in it. <\/p>\n Ingredients for the Rice<\/p>\n Soak rice in lukewarm water for a minimum of 30 minutes.(this will make your rice grain longer). Simultaneously in a big wide vessel, boil lots of water with salt, caraway seeds,cinnamon,cardamon,cloves and bay leaves and green chillies. When the water starts boiling add the soaked rice to it. Give it a stir, don’t keep stirring every time as this will break your rice grain. Cook till the rice grain can be broken into 2 when held between two fingers. This will take 2-3 minutes as you have already soaked the rice for 30 minutes. Keep checking now and then. Drain the rice in a strainer and keep the rice aside.<\/p>\n <\/p>\n Ingredients for the layering<\/p>\n Now this was the thing that made me nervous as to doing the DUM part as I never had the earthen pot which it traditional done but after how it came out will surely buying a earthen pot\u2026so here I used a pressure cooker without whistle on it<\/p>\n LAYER 1:<\/strong> LAYER 2:<\/strong> LAYER 3:<\/strong> LAYER 4:<\/strong> LAYER 5:<\/strong> LAYER 6:<\/strong> <\/p>\n <\/p>\n If for some reason your Biryani is not coming out great due to some bad luck… then you can always try out these simpler means of making the same Lucknowi Chicken Dum Biryani using the below Masalas available in the market \/ online stores.<\/p>\n Lucknowi Chicken Biryani Recipe Steps <\/h2>\n
\nCooking time: 45 mins <\/strong><\/p>\nSTEP 1: MARINATION OF CHICKEN BIRYANI RECIPE<\/h3>\n
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Method of chicken marination:<\/h4>\n
\nAdd all the ingredients one by one into the chicken. Leave it to marinate at least for an hour. Now in ginger garlic onion paste and masala cook the marinated chicken once it is tender and let masala dry up not fully gravy\u2026<\/p>\nSTEP 2: BOILING THE RICE FOR LUCKNOWI CHICKEN BIRYANI RECIPE<\/h3>\n
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Method of preparing the rice:<\/h4>\n
STEP 3: LAYERING LUCKNOWI CHICKEN BIRYANI RECIPE<\/h3>\n
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Method of layering the chicken biryani<\/h4>\n
\nGrease the base of cooker with ghee and Put a very thin layer of rice as your first layer This is a protective layer so that you don’t burn your chicken in case you over cook.<\/p>\n
\nPut the cooked masala chicken as your second layer.<\/p>\n
\nPut half of the cooked rice as your third layer.<\/p>\n
\nSprinkle evenly fried onions,corianderleaves,mint leaves and fried onions should be put in this layer and not the final layer as they go darker if put in the last layer because of the steam).<\/p>\n
\nPut the remaining half rice in the fifth layer.<\/p>\n
\nDesi ghee mixed with oil should be put in from the corners to make full circle.
\nSeal this with aluminium foil.
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<\/p>\nFINAL STEP IN COOKING OF LUCKNOWI CHICKEN BIRYANI RECIPE<\/h2>\n
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Easy shortcut to cook Lucknowi Chicken Biryani <\/h2>\n
Buy Lucknow Biryani Masala Online <\/h3>\n