Awadhi Chicken Biryani is the culinary version of a slow dance graceful, balanced, and packed with understated elegance. A staple from Lucknow's royal kitchens, this awadhi chicken biryani is all about finesse, where juicy marinated chicken and fragrant basmati rice come together in a delicate. It's rich, flavorful, and lowkey feels like a hug on a plate. The Awadhi Chicken Biryani recipe is all about layering love and flavors. marinating chicken in a mix of yogurt, ginger-garlic paste, and warming spices like cardamom, mace, and nutmeg to make it melt-in-your-mouth tender. The Basmati rice is cooked until fluffy and fragrant with whole spices like bay leaves and cloves. chicken, rice, crispy fried onions, and saffron-infused milk, all sealed tight and slow-cooked on dum to let the flavors meld into absolute perfection. Perfect for a family feast or a solo splurge, this dish pairs beautifully with a chilled raita or a zesty salad. Whether you're recreating Nawabi vibes or just leveling up your dinner game, this Awadhi Chicken Biryani recipe is a total showstopper. So grab your handi, follow the layers of flavor, and treat yourself to this royal classic—it's biryani, but with that Lucknowi luxe!

• 1 kg chicken
• 420 gms basmati rice
• 1 onion
• ¼ cup ghee
• 1 tsp cloves
• 4-5 bay leaf
• 12-14 green cardamoms
• 2 gms cinnamon sticks
• 1/2 tsp kewra water
• 3-4 green chilies
• 1 pinch saffron
• 4 tbsp cream
• 1 1/2 cup mint
• Salt
• 1/2 tsp cardamom powder
• 150 gms curd
• 1 1/2 tbsp ginger garlic paste
• 1/2 tsp red chili powder
• 1 pinch mace powder
• 1 tsp rose water
• 1/2 tsp kewra water
• 1/2 tsp jeera
• 1 tsp cooking oil
• 1 tsp salt
• 1 tbsp lemon juice

• Awadhi Chicken Biryani is a symphony of flavors, where every grain of rice and morsel of chicken hits the high note.
• First things first, let's talk rice – rinse 420 grams of aged basmati till the water runs clear, soak it for 30 minutes, and cook al dente with a teaspoon of shahi jeera, a bay leaf, some cardamoms, cinnamon, a splash of oil, lemon juice (if you're fancy), and salt.
• Don't overcook.
• Now, marinate 1 kg chicken with a mix of spices: cinnamon, cloves, bay leaves, salt, cardamom powder, ginger garlic paste, yogurt, yellow chili powder (red if you're bold), mace powder, rose water, and kewra water.
• Let it chill for at least an hour, but overnight is what will help the flavours to really penetrate.
• When ready, saut a large onion in ¼ cup ghee till golden – or cheat with a handful of pre-fried ones if you're short on time.
• Toss in cloves, a bay leaf, cardamoms, cinnamon, and shahi jeera. Add marinated chicken, let it cook till tender, then fold in some cream and saffron water for that silky luxury.
• Here's the layering magic: spread half the rice in a heavy-bottomed pot, layer with the chicken and its aromatic juices, top with remaining rice, sprinkle saffron water, kewra water, and (if you're feeling extra) a drop or two of meetha attar. Seal it tight – dum-style – with foil or dough, and let it steam on low heat for 20-25 minutes, letting all those flavors marry like a dream.
• Garnish with fresh mint (if you're daring enough to break tradition), and voilà! This Awadhi Chicken Biryani recipe is your golden ticket to royalty-level dining, right in your own kitchen.