Lucknowi Biryani at Home: A Step-by-Step Guide to Authentic Awadhi Flavours
Not all biryanis come with fire and heat. Some, like the Awadhi biryani, arrive quietly, rich in aroma, graceful in flavor, and steeped in centuries of royal refinement. Originating from the royal kitchens of Lucknow, Awadhi biryani is a product of the nawabi era, where food was a delicate balance of fragrance, richness, and finesse.
Awadhi Lucknowi biryani is built on subtle layering, slow-cooked meats, fragrant rice, and the perfect blend of spices, where nothing overpowers, yet everything lingers. The signature technique is its use of meat, which is partially cooked first, then layered with fragrant rice and slow-steamed until every grain carries the warmth of saffron and the subtle perfume of kewra.
Home Kouzina's Lucknowi Awadhi Biryani Masala
Home Kouzina’s Awadhi Biryani Masala captures the rich, royal taste of Lucknowi biryani in every spoonful. Made with handpicked spices like cardamom, cinnamon, and cloves, it brings out the subtle, fragrant flavours that define Awadhi cuisine. This blend is crafted in small batches with no artificial additives or preservatives, so you get a clean, authentic biryani experience, just like it was made in a nawab’s kitchen.
Awadhi Biryani doesn’t rely on spice levels. It depends on balance, texture, and perfectly timed layering of the biryani
Awadhi (Lucknowi) Biryani
60 min
45-60 min
4
Main Course
Lucknow
Ingredients
For the Rice:
2 cups Basmati rice
4 cups water
4–5 cloves
2 green cardamoms
1 bay leaf
1-inch cinnamon stick
Salt, to taste
For the Marinade:
500 g chicken or mutton
1 cup yogurt
1 tsp ginger-garlic paste
¼ tsp turmeric
2 tbsp oil
2 tbsp Home Kouzina Awadhi Biryani Masala
For the Biryani Base:
2 large onions, thinly sliced
2 tbsp ghee
A few saffron strands soaked in 2 tbsp warm milk
1 tbsp kewra water (optional)
Fresh mint leaves, chopped
Fresh coriander leaves, chopped
Method
1. Cook the Rice
Wash the basmati rice thoroughly until the water runs clear. Soak it for 30 minutes.
In a large pot, bring 4 cups of water to a boil. Add cloves, green cardamoms, bay leaf, cinnamon stick, and a pinch of salt. Add the soaked rice and cook until it is about 70–80% done. Drain and set aside.
2. Marinate the Meat
In a bowl, mix yogurt, ginger-garlic paste, turmeric, oil, salt, and Home Kouzina Awadhi Biryani Masala. Add chicken or mutton pieces and coat well. Cover and let it marinate for at least 1 hour (overnight is ideal for deeper flavour).
3. Cook the Meat
Heat ghee in a thick-bottomed pan or handi. Add the sliced onions and fry until golden brown. Remove half of them and keep aside for garnish. Add the marinated meat to the remaining onions in the pan. Cook on medium heat until the meat is browned and nearly cooked through — about 20 minutes for chicken and up to 40 minutes for mutton.
4. Layer the Biryani
In the same pan over the cooked meat, add a layer of the semi-cooked rice. Drizzle saffron milk, kewra water (if using), and ghee over the rice. Sprinkle the reserved fried onions along with chopped mint and coriander. Repeat the layering if needed, finishing with a layer of rice on top.
5. Dum Cooking (Slow Cooking)
Seal the pan with a tight-fitting lid or cover it with foil and then place a lid over it. Cook on the lowest heat possible for 25–30 minutes (chicken) or up to 45 minutes (mutton). This slow “dum” method helps the flavours to meld and the rice to fully absorb the aroma.
6. Serve
Gently fluff the biryani using a flat spatula to avoid breaking the rice grains. Garnish with fried onions and fresh coriander. Serve hot with raita, salan, or plain curd on the side.
PRODUCT SPOTLIGHT
Recreate the royal flavours of Lucknow at home with Home Kouzina’s Lucknowi Awadhi Biryani Masala — a perfectly balanced, aromatic spice blend crafted for authentic dum-style biryani. Inspired by the traditional Nawabi kitchens of Uttar Pradesh, this Lucknowi biryani spice mix utilizes handpicked, whole Indian spices to deliver that signature Awadhi flavor.
Made in small batches with no preservatives or artificial additives.
Master the traditional dum method with this easy Hyderabadi Biryani recipe
Make authentic dum-style Awadhi biryani at home with tender marinated meat, aromatic rice, and perfectly layered spices.
Made with natural ingredients, no preservatives, and rich, royal flavors in every bite.
We hope these recipes have inspired you to get creative in the kitchen with Home Kouzina products. Remember, cooking is all about experimentation and fun, so don't be afraid to put your own spin on these recipes. We can't wait to see what delicious creations you come up with!
Frequently Asked Questions
1. What makes Awadhi biryani different from Hyderabadi biryani?
Awadhi biryani uses the dum pukht (slow cooking) method with partially cooked rice and meat layered together, known for its subtle, aromatic flavours. Hyderabadi biryani is spicier and typically involves cooking raw marinated meat with rice.
2. Can I use Home Kouzina’s Awadhi Biryani Masala for vegetarian biryani?
Yes, this masala works beautifully with vegetables like potatoes, carrots, peas, and beans. It adds depth and richness to veg biryani without overpowering the ingredients.
3.What ingredients are used in Home Kouzina’s Awadhi Biryani Masala?
The biryani masala is made using traditional Indian spices like green cardamom, bay leaf, cinnamon, and more—blended in small batches to preserve authenticity and aroma. No additives or preservatives are used.
4.Can I use this masala for other dishes?
Yes! While it's tailored for Awadhi biryani, the spice blend also works beautifully in slow-cooked pulaos, korma-style gravies, and mildly spiced rice dishes.
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