Lucknowi Chicken Biryani | Traditional Awadhi Biryani Recipe | Chef Pankaj | Silly Monks

Lucknowi Biryani (Awadhi biryani is generally made in the Awadhi style.The cuisine has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients and rich spices, which include cardamom and saffron. Its uniqueness comes from the slow preparation and layering of flavour in dishes. Awadhi food is also more subtle with just handful of spices.
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Awadhi Chicken Biryani
Refined Oil 150 ml
Sliced onions 2 Number
Chicken 500 GM
Salt 1 Tea spoon
Jaifal 1/2 number
Loung 4-5 number
Green cardamom 3 number
Big cardamom 1 number
Dalchinni 1 inches
Tejpatta 2 number
Chilly powder 2 Tea spoon
Ginger paste 2 Tea spoon
Garlic paste 2 Tea spoon
Kewra 2 Tea spoon if strong use 1 Tea spoon
Milk 150 ml
Curd 100 GM
Take hot or boiling water for rice.
Green chilli 1 number
Loung 2 piece
Green cardamom 2 pc
Javitri 1/2 Tea spoon
Elachi powder 1/2 Tea spoon
Salt 2 Tea Spoon
Saffron water 1 Tea spoon
Cardamom powder 1/4 Tea spoon
Ghee 4 Tablespoons.
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Chef Pankaj with 20+ years of experience to his fold, Chef Pankaj is a renowned name in the Hotel Industry. He has worked in some of the finest hotels like Taj, Four Points by Sheraton, Ramoji Film City and Paradise. While he has extensive knowledge of Indian and Regional Indian Cuisine, his tandoori kebabs have a fan base of their own. His laurels include Limca Book of Records for the maximum number of dishes served in a buffet-531 dishes for 1800 people and Young Executive Chef of the year-2006 by FHRAI (Federation of Hotels & Restaurant Associations of India).
#ChefPankaj #LucknowiChickenBiryani #AwadhiBiryani
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