Lucknowi Biryani

🛒 Ingredients

• Chicken (boneless, cut into pieces) 180 g · 165 kcal
• Basmati Rice 125 g · 440 kcal
• Ghee (clarified butter) 25 g · 225 kcal
• Onions 60 g · 24 kcal
• Plain Yogurt (full-fat) 35 g · 25 kcal
• Ginger-Garlic Paste 12 g · 10 kcal
• Green Chillies 3 g · 1 kcal
• Whole Spices (Cardamom, Cloves, Cinnamon, Bay Leaf, Star Anise, Mace) 2 g · 7 kcal
• Ground Spices (Coriander, Cumin, Red Chili, Turmeric, Garam Masala) 5 g · 15 kcal
• Milk 15 g · 9 kcal
• Saffron strands 0 g · 0 kcal
• Kewra Water 2 g · 0 kcal
• Fresh Coriander leaves 3 g · 1 kcal
• Fresh Mint leaves 2 g · 1 kcal

👨‍🍳 Instructions

1. Soak basmati rice in water for 30 minutes, then drain. Marinate chicken with ginger-garlic paste, yogurt, all ground spices, half the whole spices, green chillies, and a pinch of salt for at least 30 minutes, or preferably longer.
2. In a heavy-bottomed pot, heat ghee and fry sliced onions until golden brown and crispy. Remove half the fried onions and set aside for garnish.
3. Add the remaining whole spices to the same pot and sauté briefly. Add the marinated chicken and cook on medium-high heat until the chicken is browned and the spices are fragrant, about 10-15 minutes.
4. Meanwhile, boil water with a pinch of salt and remaining whole spices. Add the soaked basmati rice and par-boil it until 70% cooked (al dente), then drain immediately.
5. In the pot with the chicken, create a layer of par-boiled rice. Drizzle saffron-infused milk and kewra water over the rice, then scatter half of the reserved fried onions, fresh coriander, and mint leaves.
6. Cover the pot tightly with a lid (seal with dough if desired for authentic dum cooking) and cook on very low heat for 20-25 minutes, allowing the flavors to meld. Let it rest for 10 minutes before gently fluffing and serving.