Kanpur Ki Murgh Biryani

Lucknow food is inspired by Nawabs and only for the ones who have tasted the food know what a great taste the Nawabs had. Its the “Tehzeeb” or the culture and traditions of Lucknow that has us all enjoy the delicious cuisines even more. Kanpur has a lot of influence from the Lucknowi cuisine as well, specially for the Non vegetarian food.

The Nawabs of Lucknow were also ruling and settled in areas of Kanpur and therefore, after them the Khansamas also moved and settled in Kanpur. The good thing about moving to a new place is that you get to be more innovative with your recipe and the new ingredients helps you be more creative.

I believe food can be made with a lot of work, love, passion but, what makes the mark is the presentation of the dish, the words that describes the dish and most of all the person who cooks and serves. Nawabs have always been a people of nazakat and nawazish, and it flows in their cuisine.

This Biryani recipe is pretty simple and is great for beginners. The recipe is made in ghee which can be easily substituted with any oil you like. The recipe is rich, like most Nawabi cuisine.

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Kanpur Ki Murgh Biryani

Chicken Biryani made in Kanpur Nawabi style.

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Rating: 3
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Prep Time

10 minutes

Cook Time

40 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 500 gms Sella Basmati Rice Washed and soaked for 20 minutes
• 500 gms Chicken
• 2 cups Water
• 3 No. Onions sliced
• 6 No. Green chilies slit
• 3 No. Tomatoes chopped
• 4 No. cloves
• 4 No. Green cardamom
• 1 No. Cinnamon stick small size
• 2 TBSP Ginger garlic paste
• 1 tsp Red chili powder
• 1 tsp whole black pepper
• 1/2 cup Yogurt
• 1 TBSP Lemon juice
• 3 TBSP Ghee
• 1/2 cup milk
• 2 tsp Salt More or less according to taste

Prep Time 10 minutes Cook Time 40 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 500 gms Sella Basmati Rice Washed and soaked for 20 minutes 500 gms Chicken 2 cups Water 3 No. Onions sliced 6 No. Green chilies slit 3 No. Tomatoes chopped 4 No. cloves 4 No. Green cardamom 1 No. Cinnamon stick small size 2 TBSP Ginger garlic paste 1 tsp Red chili powder 1 tsp whole black pepper 1/2 cup Yogurt 1 TBSP Lemon juice 3 TBSP Ghee 1/2 cup milk 2 tsp Salt More or less according to taste

Votes: 1 Rating: 3 You: Rate this recipe!

Instructions

1. Heat the ghee in pan. Fry the onions on slow heat. Keep frying till they turn golden brown.

   
2. Add the ginger-garlic paste and fry some more. Add the chicken pieces and stir well. Fry on slow heat for some time.

   
3. Add the tomatoes , green chillies, red chilli powder and salt. Cook for 5 minutes.

   
4. Add yogurt and take off the heat when half done.

   
5. In a pot, boil the rice with water, cardamom, cinnamon, cloves and black pepper. When the rice is almost done, drain the water.

   
6. In the pot, put one layer of rice and a layer of chicken. Add the lime juice. Now cover with a layer of rice and another layer of chicken. Cover with rice again. Now close the lid and seal it well, with a dough. Keep it on dum for five minutes on medium to high flame and then on low flame for 30 minutes.

   
7. Remove from heat, take off the lid and serve the biryani. This goes best with cucumber - tomato raita.