📝 About This Recipe
Transport your senses to the royal courts of Awadh with this exquisite Lucknowi Biryani, renowned for its 'Pukki' style of cooking where meat and rice are partially cooked before being layered. Unlike its spicier cousins, this biryani is celebrated for its subtle, sophisticated aroma and the ethereal floral notes of Kewra water. The result is a masterpiece of tender meat and long-grain Basmati rice, where every grain is separate, fragrant, and infused with a delicate bouquet of spices.
🥗 Ingredients
The Meat Marinade
- 750 grams Mutton (Goat meat) (bone-in, cut into 2-inch pieces)
- 1 cup Greek Yogurt (whisked until smooth)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1 teaspoon Kashmiri Red Chili Powder (for mild heat and color)
- to taste Salt
The Fragrant Rice
- 500 grams Long-grain Basmati Rice (aged for at least 2 years)
- 4-5 pieces Green Cardamom (slightly crushed)
- 1 inch Cinnamon Stick
- 4 pieces Cloves
The Aromatic Essence (Dum Layering)
- 1 tablespoon Kewra Water (high-quality floral essence)
- 1 pinch Saffron Strands (soaked in 1/4 cup warm milk)
- 4 tablespoons Ghee (Clarified Butter) (melted)
- 1/2 teaspoon Mace and Cardamom Powder (finely ground together)
- 1/2 cup Fried Onions (Birista) (golden brown and crispy)
👨🍳 Instructions
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1
In a large bowl, combine the mutton with yogurt, ginger-garlic paste, red chili powder, and salt. Marinate for at least 2 hours, or preferably overnight in the refrigerator for maximum tenderness.
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2
Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in ample water for 30-40 minutes; this ensures the grains expand to their full length.
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3
In a heavy-bottomed pot (Handi), heat 2 tablespoons of ghee. Add the marinated mutton and cook on high heat for 5-7 minutes to sear the meat and lock in juices.
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4
Lower the heat, add a splash of water if needed, cover, and simmer the mutton until it is 80% cooked. The gravy (Yakhni) should be thin but flavorful.
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5
While the meat simmers, boil 2 liters of water in a separate large pot with cardamom, cinnamon, cloves, and a generous amount of salt (the water should taste like the sea).
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6
Add the soaked rice to the boiling water. Cook for exactly 6-7 minutes until the rice is 70% done (it should have a slight bite or 'kan' in the center).
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7
Drain the rice and immediately start the layering process. In the pot with the mutton, sprinkle half of the mace-cardamom powder and half of the fried onions.
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8
Spread the parboiled rice evenly over the mutton layer. Do not press the rice down; keep it light and airy.
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9
Drizzle the saffron-infused milk and the remaining ghee over the rice in a circular motion.
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10
This is the crucial step: Sprinkle the Kewra water over the top. The floral essence will permeate through the steam.
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11
Seal the pot with a tight-fitting lid. Traditionally, a dough seal (Parda) is used, but aluminum foil works perfectly to trap the steam.
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12
Cook on very low heat (Dum) for 20-25 minutes. If using a thin-bottomed pot, place a flat tawa (griddle) underneath to prevent the bottom from burning.
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13
Turn off the heat and let the biryani rest, undisturbed, for at least 15 minutes. This allows the moisture to redistribute and the flavors to marry.
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14
When ready to serve, gently fluff the rice from the sides with a flat spoon, ensuring you don't break the long grains, and bring up the succulent meat from the bottom.
💡 Chef's Tips
Always use aged Basmati rice; new rice becomes mushy and won't hold the 'Lucknowi' texture. Be cautious with Kewra water; it is very potent. One tablespoon is plenty for this quantity, as too much can make the dish taste soapy. Salt the rice water heavily; most of the salt drains away, and this is your only chance to season the rice grains themselves. If the mutton is lean, add a little extra ghee to ensure the biryani remains moist and decadent. For an authentic touch, add a drop of Meetha Atar (edible perfume) along with the Kewra water.
🍽️ Serving Suggestions
Serve hot with a side of Burani Raita (garlic-infused yogurt) to complement the aromatics. Pair with thinly sliced red onions soaked in vinegar and green chilies. A side of Shami Kababs makes this a complete royal Awadhi feast. For a beverage, a cold glass of salty Lassi or a light Rose Sherbet balances the richness perfectly. Finish the meal with a traditional Shahi Tukda or Phirni for the ultimate experience.