Chicken Biryani

Chicken Biryani

A dish born in the heart of Nawabian elegance, where spices sing but never shout.

Unlike its spicy cousin, Hyderabad biryani, the Lucknow version is a symbol of subtlety and aristocracy.

The emphasis is no longer on the intense heat of chilli, but on the delicate fragrance of spices. Key ingredients in Awadhi cuisine, such as mace, nutmeg and green cardamom, are used to create a sweet and haunting aroma.

Our Chicken Biryani Kit

We provide all the spices needed to prepare this dish in this kit, which is freshly hand-prepared to order.

You will need to source the necessary fresh ingredients from your local grocery store. We believe deeply in the importance of healthy, local food and therefore recommend that you buy these fresh products from a short-circuit store near you.

As some of these spices are not grown here in France, we import them directly from India via our carefully selected partners in respect of fair trade. The spices we import are all certified organic by the EU.

To learn more about where our spices come from, please feel free to send us an email. We will be happy to answer all your questions!

Your ready-to-cook kit contains the ingredients listed below as well as a simple and practical recipe sheet, so that this dish is the best you have ever tasted.

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  Dried rose petals

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  Yellow Chilly

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  Saffron

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  Nutmeg

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  Mace

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  Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.

  Cinnamon

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  Cloves are native to the Maluku Islands of Indonesia but have been a highly prized spice in India for centuries. Cloves have a strong, pungent, and sweet aroma. They are used whole in rice dishes and curries, and are also a key ingredient in many spice blends, including garam masala.

  Cloves

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  The lush, green mountains of Southern India are the native home of green cardamom. It is known as the "Queen of Spices." Cardamom has a sweet, floral, and highly aromatic flavor. Green pods are used whole in savory rice dishes like biryani and curries. The seeds are ground and used in desserts like kheer, and to flavor chai tea.

  Cardamom

The recipe requires the following ingredients that are not included in your kit, we recommend buying these ingredients locally.

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  Salt

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  Milk

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  Chicken

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  Yogurt

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  Oil

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  Ginger is native to the rainforests of Maritime Southeast Asia and is one of the first spices to have been exported from Asia. It was introduced to India very early in its history and has been cultivated there for thousands of years, becoming an integral part of both its cuisine and traditional medicine, Ayurveda. Ginger is a foundational ingredient in Indian cooking. It is a key component of the aromatic paste known as ginger-garlic paste, which forms the flavor base for countless curries, dals, and marinades. It provides a pungent, spicy, and warm flavor. Fresh ginger is also grated or julienned and added to stir-fries, and is famously used to make a soothing and spicy chai (tea).

  Ginger

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  Garlic's origins are traced back to Central Asia, where it was first cultivated. It spread from there to the Middle East and then to South Asia, becoming a staple in Indian diets since ancient times. Garlic is another essential aromatic in Indian cooking. It is most often used alongside ginger and onion to create the rich, sautéed base (bhuna) for a wide array of dishes. It provides a savory, sharp, and slightly spicy flavor that is a must-have for meat dishes, vegetable curries, and dals. It is also a key ingredient in many Indian pickles and chutneys.

  Garlic

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  Onions in general are believed to have originated in Central Asia. They have been cultivated in India for a very long time, with red onions being one of the most common and popular varieties grown across the country. Red onions are a staple in almost every Indian kitchen. They form the base of the gravy for most curries and sauces, providing a sweet, savory, and aromatic foundation when sautéed. They are also used extensively in their raw form. Thinly sliced red onions are a common garnish and a key ingredient in fresh salads, raitas, and chutneys, where their crisp texture and sharp flavor provide a perfect contrast to rich and spicy foods.

  Red onion

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  Basmati rice is an aromatic long-grain rice variety that originated in the foothills of the Himalayas in India and Pakistan. Known for its nutty aroma and long, slender grains, it is the preferred rice for many Indian dishes, including biryani, pulao, and as an accompaniment to curries.

  Basmati rice

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  Chillies were brought to India by the Portuguese, but green chillies have since become a fundamental part of the cuisine. Used to provide fresh heat and a sharp flavor, green chillies are a primary source of spiciness in Indian cooking. They can be sliced and added directly to curries, sauces, or fried alongside other spices in a Tadka.

  Green chili