Lucknowi Murgh Biryani Recipe – Awadhi Style Chicken Biryani

Biryani comes from the Mughlai cuisine and has some amazing variations done in different regions where the Mughals used to travel. Course : Lunch Ingridients : 500 grams Basmati rice For the Chicken 1/2 kg Chicken , cut into medium pieces 3 Onions , finely chopped   3 tablespoons Ginger Garlic Paste 5 Green Chillies , slit (adjust according to your taste) 1/4 cup Mint Leaves (Pudina) 1/4 cup Coriander (Dhania) Leaves 1/4 cup Fresh coconut , grated 1/4 cup Khuskhus , soaked in milk 1 tablespoon Fresh cream 3/4 cup Hung Curd (Greek Yogurt) 2 tablespoons Coriander Powder (Dhania) 3/4 tablespoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste Oil , as required Ghee , as required 1 Lemon Saffron strands , A few strands soaked in a teaspoon of milk, 1 tablespoon Kewra Water 2 tablespoons Onions , fried Whole spices 2 Bay leaf (tej patta) 1 Cinnamon Stick (Dalchini) 4 Cloves (Laung) 4 Whole Black Peppercorns 2 Cardamom (Elaichi) Pods/Seeds 1 Star anise 2 Black cardamom (Badi Elaichi) 1/2 teaspoon Nutmeg powder , freshly pound 1/2 teaspoon Mace (Javitri) 1/2 tablespoon Ajwain (Carom seeds) Instructions To begin making the Lucknowi Murgh Biryani recipe, thoroughly wash and soak the rice.