Lukhnowi Biryani with potatoes

Biriyani is a one pot meal which dates back to the era of is a Royal dish brought to India by the Nawabs and we still enjoy this rich delicacies in the various parts of the country .Among all the biriyanis the Hyderabadi and the Lukhnowi biriyani are the  most popular. While Hyderabad in the Deccan region of India is popular for its "Kacchi biriyani" where raw meat is cooked with the spices and the rice, the Lukhnowi biriyani is more aromatic and flavored with herbs to impart a heavenly taste to the final dish. Authentically this Biryani does not have potatoes but being a Bengali I love eating potatoes cooked in Biryani.
Course Main Course
Cuisine Mughlai, North Indian
Keyword biryani, Biryani lovers, chicken biryani, food porn, one pot meal, pulao
Prep Time 30 minutes
Cook Time 1 hour
Servings 5 person
Author indrani



  • 500 gm Chicken
  • Salt as per taste
  • 1 tbsp. red Chili Powder
  • 1/2 tsp. Turmeric
  • 1 tbsp. Coriander Powder
  • 1 tbsp. Cumin Powder
  • Mace crushed 2 to 3
  • Nutmeg a small part broken powdered 1/4th tsp
  • 3 to 4 Finely chopped Green Chilies
  • Onions 4 to 5 Finely Sliced
  • 2 tbsp. Freshly grounded Ginger Garlic paste fresh don't use paste
  • 2 Cups of Curd
  • 1 tbsp. Coriander leaves
  • 4 tbsp. Mint Leaves dried or fresh
  • Potatoes 3 to 4 peeled

All spice powder

  • 1 tsp Shah Jeera
  • 2 Bay leaves
  • 1 cup tbsp. of Oil or Ghee
  • 1 Stick Cinnamon
  • 2 Cardamoms
  • 4 Cloves
  • 2-3 Black Cardamoms
  • Shah marich white pepper


  • 4 cups Biryani Rice serves 5 people
  • 6 tbsp. of Salt
  • 2 tsp. Shahi Jeera
  • 2 Star Anise
  • 3 tbsp. Milk mixed with saffron
  • 2 tbsp. mint leaves
  • 5 tbsp. of fried onions
  • 2 tsp. Saffron


  • 1 cup clarified butter or vegetable oil



  1. Marinate the chicken with all the ingredients and 1 cup of curd except onions.   for at least 1/2 an hour. keep remaining 1 cup of curd aside.
  2. grind the ginger and garlic with green chilies.
  3. reserve 1 tbsp. of ginger garlic paste for cooking the chicken and the rest use in margination.
  4. Fry the onions golden brown ,add a tsp of sugar during frying(optional) to caramelize the onions.
  5. Soak the Basmati rice in water for around 1/2 hour.
  6. Soak the saffron in milk
  7. Fry the potatoes in oil

Cooking chicken

  1. Into the pan add 1/2 of the caramelized onions ,ginger garlic paste and all spice powder and add the marinated chicken.
  2. Cook till the spices get cooked, water gets dried  and start leaving the sides of the pan.
  3. Add the potatoes.
  4. Add the chicken to the pressure cooker and allow 2 whistles. You will see oil separating and a fabulous color.
  5. Allow to cool little and At this stage add 1 cup thick curd slowly and mix.

Cooking rice

  1. make a small parcel of the whole spices and add into a pot of water  .Allow the water to boil.
  2. Strain the soaked rice and add into the boiling water with a little salt.
  3. Par boil the rice and strain it when half cooked and get transformed to long grains.


  1. Coat the inside of an earthen or metal pot with clarified butter.
  2. Layer with rice alternating with a chicken layer, topped with caramelized onions and mint leaves.
  3. Finish with a rice layer .
  4. Garnish with soaked Saffron in milk and mint leaves.
  5. Seal the container with a flour dough and keep something heavy on the lid.
  6. Cook for 30 to 45 minutes on low flame .
  7. Serve hot with curd dip mixed with cucumber, onions ,salt and green chilies.