By Shreya Sarpal
January 23, 2026
Awadhi biryani is all about restraint and richness - fragrant rice, tender meat, and gentle spices layered patiently, allowing time, steam, and technique to build flavours once reserved for royal kitchens.
500 g basmati rice 750 g chicken or mutton 1 cup thick curd 3 tbsp ghee 2 cups fried onions 1 tbsp ginger-garlic paste 1 tsp kewra water ½ tsp saffron soaked in milk Salt to taste
Wash and soak rice, then parboil with whole spices until just 70% cooked and aromatic.
Marinate the meat with curd, ginger-garlic paste, salt, and half the fried onions for depth.
Slow-cook the marinated meat in ghee until tender and richly coated in masala.
Layer meat and rice alternately, topping with saffron milk, kewra, ghee, and onions.
Seal the pot tightly and dum-cook on low heat, letting steam marry flavours beautifully.