Step-by-Step Instructions

1. 1.Prepare Biryani Masala

   Grind 1 tablespoon fennel seeds, 1 teaspoon cumin seeds, 1/2 teaspoon black peppercorns, 7-8 cloves, a 2-inch cinnamon stick, 7-8 green cardamoms, 1 small piece of mace, and a chickpea-sized piece of nutmeg into a fine powder. Transfer to a bowl and set aside.

2. 2.Marinate Chicken

   In a large pot, combine 1 kg washed chicken, 1 cup (250 ml) oil (preferably from fried onions), 1 cup (250 ml) water, 2 teaspoons salt, 1 tablespoon red chili powder, 1 tablespoon Kashmiri red chili powder, 2 tablespoons ginger-garlic paste, 2/3 of the prepared biryani masala, 1 cup (250 g) yogurt, 1 tablespoon whole fennel seeds, 1 black cardamom, 3-4 green cardamoms, and 3-4 cloves. Mix all ingredients thoroughly to coat the chicken. You can marinate for 1 hour if time permits, or proceed directly to cooking.

3. 3.Cook Chicken (Part 1)

   Place the pot with the marinated chicken on high flame. Cook for 10-12 minutes without covering, stirring occasionally. The chicken should be 50-60% cooked, and some liquid will evaporate.

4. 4.Remove Chicken Pieces

   Once the chicken is 50-60% cooked, carefully remove the chicken pieces from the pot using a slotted spoon, leaving the gravy (yakhni) in the pot. Set the chicken aside.

5. 5.Prepare Base for Dum

   In a separate large pot (the one you'll use for biryani layering), pour 2 cups (500 ml) milk. Add the remaining 1/3 of the prepared biryani masala, 1/2 cup fried onions (from 2 medium onions), 1 teaspoon kewra water, 20-25 strands of saffron (soaked in a little water), and 1 teaspoon rose water. Mix well.

6. 6.Add Chicken and Strained Yakhni

   Bring the milk mixture to a boil. Add the partially cooked chicken pieces. Strain the reserved yakhni (gravy from chicken cooking) into the pot, discarding any solid particles left in the strainer. Add 2 pinches of red-orange food color (optional) for enhanced color.

7. 7.Cook Chicken (Part 2)

   Cook the chicken in the yakhni mixture on high flame for 8-10 minutes. Continue cooking until the excess liquid dries up and the oil begins to separate from the gravy. The chicken should now be about 90% cooked.

8. 8.Prepare Rice for Layering

   In a large pot, boil 3-3.5 liters of water. Add 2-3 bay leaves, a 2-inch cinnamon stick, 4-5 cloves, 1 black cardamom, 4-5 green cardamoms, 3-4 tablespoons salt (water should taste salty), 1 tablespoon oil, and 4-5 lemon slices (optional).

9. 9.Cook Rice

   Once the water comes to a rolling boil, add the 4 cups (800 g) of basmati rice (soaked for 30 minutes). Cook the rice until it is 80% done (al dente). The grains should be firm but cooked through.

10. 10.Layer Biryani

    Drain the 80% cooked rice and carefully layer it evenly over the cooked chicken in the pot.

11. 11.Add Final Toppings

    Pour the reserved 1 cup of yakhni (gravy) over the layered rice. Drizzle 1 teaspoon of red-orange food color (mixed in kewra water, optional) over the rice. Sprinkle the remaining fried onions on top.

12. 12.Dum Cook Biryani

    Cover the pot tightly with a lid. Cook on high flame for 2 minutes to build up steam. Then, reduce the flame to low and continue to dum cook for 10-12 minutes. For best results and to prevent burning, place a heavy-bottomed tawa underneath the pot during the low-flame cooking.

13. 13.Rest and Serve

    After dum cooking, turn off the gas and let the biryani rest, covered, for 10-15 minutes. This allows the flavors to meld and the rice to settle. Gently mix the rice from top to bottom. Optionally, add 1-2 tablespoons of ghee before serving. Serve hot and enjoy the aromatic Lucknowi Idrees Biryani.