Description
You Will Need:
Oil: 250 ml
Water: 2 liters
Ghee: 4-6 tbsp
Chicken/Meat: 1 kg
Rice: 1 kg
Curd: 200g (whisked)
Coriander: 1 bunch
Mint: 1/2 bunch
Onions: 3-4
Lemon: 1
Ginger-Garlic Paste: 2-3 tbsp
Green Chilli Paste/Crushed: 1 tbsp
Green Chillis: 6 pcs
Kewra Water & Rose Water: 2 tbsp
Saffron: 2-3 pinch
Salt & Chilli: To taste
For a delicious taste, follow the recipe below.
Cooking Instructions:
1. Marinate the Chicken:
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In a bowl, mix chicken with salt, chili, ginger-garlic paste, green chili paste, lemon juice, and curd.
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Stir well to coat evenly.
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Cover and marinate for at least 2-3 hours, or up to 12 hours for best results.
2. Prepare Saffron Mixture:
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Soak saffron in 50 ml milk and set aside.
3. Fry the Onions:
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Heat oil in a biryani pot and fry the sliced onions until golden brown.
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Remove the onions and set aside.
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Reserve 50 ml of the oil for later use.
4. Mix Saffron with Aromatic Waters:
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Combine the saffron milk with keewra and rose water. Stir well and set aside.
5. Cook the Gravy:
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In the biryani pot, add BOOM GRAVY WHOLE SPICE and marinated chicken. Cook for 10 minutes.
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Add whisked curd and 100 ml of water (add an additional 400 ml of water for mutton).
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Sauté for 10-15 minutes.
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Add 100 ml milk and BOOM GARAM MASALA, and cook until the meat is tender and the oil separates.
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Spread half of the saffron mixture over the chicken.
6. Cook the Rice:
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In a separate vessel, bring 2 liters of water to a boil with BOOM RICE WHOLE SPICE, oil, crystal salt, green chilies, and a lemon.
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Add the soaked rice and cook until it’s about 80% cooked.
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Strain the rice and set it aside.
7. Dum (Final Cooking):
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Layer the partially cooked rice over the chicken mixture.
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Drizzle 50 ml of boiled rice water, melted ghee, the remaining saffron mixture, and fried onion oil over the rice.
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Cover tightly and cook on low flame for 15-20 minutes.
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Let the biryani rest for 10 minutes before mixing and serving.
Enjoy your aromatic and flavorful Lucknowi Chicken Biryani!






Boom Lucknowi Chicken Biryani Masala Kit 30g
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