📝 About This Recipe
Hailing from the royal kitchens of Awadh, this Lucknowi Biryani is the epitome of culinary sophistication. Unlike its spicier counterparts, this 'Pukki' style biryani is characterized by its delicate aroma, tender meat, and the subtle infusion of whole spices and floral waters. It is a masterpiece of slow-cooking (Dum Pukht) that results in a fragrant, silk-textured rice dish fit for a king.
🥗 Ingredients
The Meat Marinade
- 1 kg Mutton (Goat meat) (cut into 2-inch pieces, preferably shoulder or raan)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1 cup Greek Yogurt (whisked until smooth)
- to taste Salt
The Aromatic Rice
- 750 grams Long-grain Basmati Rice (soaked for 30-40 minutes)
- 5-6 pieces Green Cardamom
- 1 inch Cinnamon Stick
- 1 teaspoon Shahi Jeera (Caraway seeds)
The Yakhni (Meat Gravy) and Aromatics
- 1/2 cup Ghee (Clarified Butter) (pure cow ghee preferred)
- 3 large Onions (thinly sliced for barista)
- 1 tablespoon Lucknowi Masala (blend of mace, nutmeg, and green cardamom powder)
- 1/2 teaspoon Saffron Strands (soaked in 1/4 cup warm milk)
- 1 teaspoon Kewra Water (for floral notes)
- 1 teaspoon Rose Water (culinary grade)
- 4 cloves Whole Spices (and 2 black cardamoms)
👨🍳 Instructions
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1
Marinate the mutton with ginger-garlic paste, salt, and whisked yogurt. Let it rest for at least 2 hours, or ideally overnight in the refrigerator for maximum tenderness.
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2
In a heavy-bottomed pot (Handi), heat the ghee. Add the sliced onions and fry them on medium heat until they turn a perfect golden brown (Barista). Remove half the onions and set aside for garnishing.
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3
To the remaining onions in the pot, add the whole spices (cloves, black cardamom). Once fragrant, add the marinated mutton. Sauté on high heat for 5-8 minutes until the meat is seared.
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4
Add two cups of water, cover the pot tightly, and simmer on low heat until the meat is 80% cooked. This creates the 'Yakhni' or the flavorful stock.
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5
While the meat simmers, boil a large pot of water with green cardamom, cinnamon, and shahi jeera. Add the soaked rice.
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6
Cook the rice until it is exactly 70% done (it should still have a bite/grainy center). Drain the rice immediately to stop the cooking process.
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7
Check the mutton pot. There should be about 1 cup of thick gravy left. If there is too much liquid, reduce it on high heat. If too dry, add a splash of warm water.
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8
Sprinkle half of the Lucknowi Masala (mace, nutmeg, cardamom powder) over the meat.
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9
Layer the parboiled rice evenly over the meat. Do not press the rice down; keep it fluffy.
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10
Drizzle the saffron-infused milk, kewra water, and rose water over the rice. Top with the reserved golden fried onions.
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11
Seal the pot with an airtight lid or use aluminum foil. Traditionally, a dough seal (wheat flour paste) is used around the edges to trap the steam.
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12
Place the pot on a heavy tawa (griddle) over low heat. Let it cook on 'Dum' for 20-25 minutes. This indirect heat prevents the bottom from burning.
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13
Turn off the heat and let the biryani rest, unopened, for another 15 minutes to allow the flavors to marry.
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14
Gently fluff the rice from the sides using a flat spoon, ensuring you don't break the long grains, and serve hot.
💡 Chef's Tips
Always use high-quality, aged Basmati rice for that distinct separate-grain texture. Do not skip the 'Dum' resting period; it is crucial for the moisture to redistribute through the rice. Lucknowi Biryani is subtle, so avoid adding turmeric or red chili powder which can overpower the delicate mace and cardamom notes. If the meat is tough, add a teaspoon of raw papaya paste to the marinade to act as a natural tenderizer. Ensure your saffron is genuine for that natural golden hue and royal aroma.
🍽️ Serving Suggestions
Serve with a side of Burani Raita (garlic-infused thick yogurt). Pair with thinly sliced raw onion rings and lemon wedges. A side of Salan (spicy peanut and chili gravy) complements the mildness of the biryani. Serve with a glass of chilled Shahi Gulab (rose) Sharbat. Finish the meal with a traditional Shahi Tukda or Phirni for dessert.