Lucknowi Biryani Recipe
When we think of Lucknow it brings to mind the tradition and the life style of the Nawabs, but what appeals the most to me is their cuisines which in some ways was a combination of all that was best in art, culture. Also the people in this region believe that food which is cooked by slow method is more tasteful. This special dish always opens up a new world of taste.
Lucknowi Biryani Recipe:
- Basmati Rice : 2 cup
- Mutton: 500 gm
- Onion : 2 large cut into thin slices
- Ginger-garlic paste : 1 tbsp
- Kashmiri chili powder : ½ tsp
- Yogurt : 2 tbsp
- Biryani masala
- Turmeric powder : ½ tsp
- Cumin powder : 1 tsp
- Salt to taste
- Bay leaves : 4 small size
- Black cardamom : 4
- Saffron : a large pinch
- Milk : ½ cup
- Water : 2 cups
- Ghee 3 tbsp
- Kewra water / rose water : ½ tsp
- Nutmeg powder : a large pinch
First soak the basmati rice for 30 minutes.Thinly slice a large onion. Heat one tablespoon of ghee in a wide bottom pan. Add the onions, add a pinch of salt to speed up the frying process. Stir in between and cook it in low flame. It will take around 15 -20 minute to get a nice caramelized color. Once done keep aside. While the onions are getting caramelized, prepare the mutton.
- Wash the mutton thoroughly and squeeze out extra water. Add salt and turmeric powder and keep aside for 15 minute. After that drain the excess water if any.
- In a heavy bottom pan, heat one tablespoon ghee, add more if you want. Add one thinly sliced onion and fry it till it gets brown color. Add the mutton pieces one by one
- Fry the mutton on high heat till the rawness disappear. Switch off the heat.
- In a separate bowl mix the yogurt with ginger-garlic paste, red chilli powder, cumin powder, biryani masala.
- Add this to the mutton.
- Switch on the heat, and fry the mutton in high to medium heat till the fat separates.
- Add two cups of water. Cover and cook on low heat till 75% cooked. Depending upon the quality of the meat, time taken will vary.
- In a large pan, bring ten cups of salted water to boil.
- Put in the black cardamoms , one bay leaf and add the soaked basmati rice in the boiling water.
- Cook till half done, switch off the gas. Drain the rice water.
- Drizzle some melted ghee over it .
- Time the rice preparation perfectly with mutton. Because as soon as the rice is prepared, mutton should be ready too. So that, steam from the rice can be used up to cook the biryani. It will add the moisture to the biryani.
- Meanwhile soak the saffron in warm milk.
Assemble the biryani:
- In your heavy bottomed pan (I use pan with close fitted lid that do not let the steam escapes from it)
- Add half the rice. Sprinkle it with saffron-milk.
- Layer it up with mutton and with the pan juices. Do not stir.
- Cover it up with layer of remaining rice.
- Sprinkle nutmeg powder over the rice.
- Layer it up with half of the caramelized onions.
- Sprinkle kewra water / rose water.
- Cover the lid. (lid should be heavy and should be able to trap the steam. Biryani will get cooked in its own steam).
- Cook on low heat for another 30 more minute or till done. Keep a close watch on the steam and drying out sign. Else your biryani may get burnt at the bottom.
- Serve warm. Garnish with remaining caramelized onions.
I hope you like this lucknowi biryani recipe. Leave a note if you would like to see any other recipe added to the list.