JollyRoses
Biryani · Indian

Lucknowi Dum Biryani

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A Lucknowi dum biryani recipe: mild, fragrant Awadhi-style chicken with whole spices and no tomato, layered with saffron basmati and slow-steamed.

By The JollyRoses Kitchen · Updated

Prep
30 min
Cook
1 hr 25 min
Total
2 hr 55 min
Serves
5
Non-veg Medium Main Course Includes 1 hr hands-off
Cook it
Clay pot of biryani garnished with mint beside a bowl of raita, whole spices and green chillies on a red cloth
Photo: Anil Sharma on Unsplash · photo shows a similar dish

Lucknowi, or Awadhi, biryani is the subtle, perfumed side of the biryani family. Instead of tomato and heavy chili, the chicken is cooked in yogurt with whole spices, fried onions, white pepper and a little mace, and the rice is scented with saffron and, if you like, a few drops of kewra or rose water.

"Dum" means cooking in a sealed pot over very low heat, so the food finishes in its own trapped steam. In a dum biryani, the partly cooked rice and the chicken masala are layered, sealed and steamed together, which lets the rice absorb the aroma of the meat, ghee and saffron.

Why this recipe works

  • Whole spices bloomed in ghee give a rounded, aromatic flavor rather than sharp heat.
  • No tomato keeps the masala pale, silky and mild, which is the hallmark of the Awadhi style.
  • A properly sealed pot and a long, gentle dum let the fragrance of saffron and kewra settle into every grain.

Lucknowi Dum Biryani recipe

By The JollyRoses Kitchen · 2 hr 55 min total · Medium

Ingredients

Servings 5

For the rice

For the chicken marinade

For the fried onions and whole spices

For layering

Equipment

  • Large heavy-bottomed pot or Dutch oven (5–6 quart) with a tight lid
  • Large saucepan for boiling rice
  • Colander
  • Aluminum foil or a simple flour-and-water dough (to seal the lid)
  • Flat griddle or cast-iron pan (heat diffuser for the final steam)
  • Instant-read thermometer

Instructions

  1. Fry the onions

    Heat the oil and 1 tablespoon of the ghee in the heavy pot over medium heat. Add the onions and cook, stirring every minute or two, until evenly deep golden, 15–18 minutes, lowering the heat as they darken. Lift out onto a paper towel and leave the fat in the pot. Stir the saffron into the warm milk.

  2. Marinate the chicken

    In a large bowl, combine the yogurt, ginger-garlic paste, white pepper, garam masala, mace, ground cardamom, chili powder (if using), salt and green chilies. Crush two-thirds of the fried onions into the bowl, add the chicken and mix well. Cover and refrigerate for at least 1 hour, up to overnight.

  3. Soak the rice

    About 30 minutes before the chicken has finished marinating, rinse the basmati 3–4 times until the water is nearly clear, then cover with fresh water and soak for 30 minutes.

  4. Cook the chicken with whole spices

    Reheat the fat in the pot over medium heat and add the remaining 2 tablespoons of ghee. Add the black cardamom, green cardamom, cloves, cinnamon and bay leaf and stir for 30 seconds until fragrant. Add the chicken with all its marinade. Cook, stirring occasionally, then cover and simmer over medium-low until the chicken is nearly tender and the sauce is thick and creamy, 22–25 minutes. If it catches, add a splash of water. Taste for salt and turn off the heat.

  5. Par-boil the rice

    Bring the 10 cups of water to a rolling boil with the salt, bay leaf, cardamom, cloves, cinnamon and shahi jeera. Add the drained rice and boil uncovered for 5–6 minutes, until the grains are long, firm and about 70% cooked. Drain immediately.

  6. Layer

    Spread the rice evenly over the chicken without pressing. Scatter the remaining fried onions and the mint on top. Drizzle the saffron milk in streaks, sprinkle over the kewra and rose water (if using) and pour the melted ghee around the surface.

  7. Seal and cook on dum

    Cover the pot tightly with foil and press the lid on firmly, or seal the rim of the lid with a rope of stiff flour-and-water dough. Heat over medium for 3–4 minutes until you hear a gentle sizzle, then set the pot on a flat griddle over the lowest heat and cook on dum for 25 minutes.

  8. Rest and serve

    Turn off the heat and rest, still sealed, for 10 minutes. Open the pot and check the thickest piece of chicken with an instant-read thermometer, away from the bone: it should read 165°F / 74°C. If it doesn't, reseal and cook on low for 5–10 minutes more. Serve by scooping vertically so each portion gets saffron rice from the top and chicken from the bottom.

Tips for the best lucknowi dum biryani

  • Go easy on kewra and rose water. They are very concentrated, and too much makes the biryani taste soapy; stick to the small amounts listed, or less.
  • Brown the onions evenly to a deep golden, not dark brown. Burnt onions turn the pale Awadhi masala bitter and muddy.
  • Keep the masala mild and creamy. This style is about aroma, so resist adding tomato or extra chili powder.
  • Seal the pot well. Escaping steam means the top rice stays undercooked while the bottom dries out.
  • Stop the rice at about 70% cooked; it finishes in the chicken's steam during dum.

Substitutions

Bone-in chickenBoneless thighs in 2-inch pieces; shorten the chicken cooking time by about 5 minutes.
MaceA pinch of freshly grated nutmeg.
Kewra waterLeave it out, or use only the rose water.
Flour-and-water dough sealTwo layers of foil under a heavy lid; use foil for a gluten-free biryani.

Storing and reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking and eat within 3 days. Reheat covered, with a sprinkle of water, in the microwave or in a covered pan over low heat until steaming hot throughout.

What to serve with lucknowi dum biryani

Frequently asked questions

What does dum mean in biryani?
Dum is a slow-cooking method in which the pot is sealed and set over very low heat, so the food finishes in its own trapped steam. In biryani, par-cooked rice steams over the meat masala and absorbs its aroma.
What is the difference between Lucknowi and Hyderabadi biryani?
Lucknowi (Awadhi) biryani is usually milder and more perfumed, with whole spices, yogurt, saffron and sometimes kewra, and little or no chili heat. Hyderabadi biryani is typically spicier and tangier, with more green chilies, mint and red chili.
How do I seal a pot for dum biryani?
Cover the pot with a tight layer of foil and press the lid on firmly, or press a rope of stiff flour-and-water dough around the rim of the lid. Either way, the goal is to trap all of the steam.
Is Lucknowi biryani spicy?
Not usually. It relies on aromatic spices like cardamom, mace, white pepper and saffron rather than heat. You can leave out the chili powder entirely for an even milder biryani.
How long should biryani cook on dum?
For a chicken biryani with par-boiled rice, about 20–25 minutes over the lowest heat is typical, followed by 10 minutes of resting with the pot still sealed.

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