📝 About This Recipe
Originating from the royal kitchens of the Nawabs of Awadh, this Lucknowi Biryani is the pinnacle of sophistication, known for its delicate aromas and subtle flavors rather than aggressive spice. Unlike its fiery Hyderabadi cousin, this 'Pukka' style biryani features meat slow-cooked in a rich 'Yakhni' broth and long-grain Basmati rice infused with saffron and screw-pine water. The result is a fragrant, silk-textured masterpiece where every grain of rice stands apart, perfumed with the soul of North Indian royalty.
🥗 Ingredients
The Meat and Marinade
- 750 grams Mutton (Goat meat) or Lamb (bone-in, cut into 2-inch pieces)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1/2 cup Greek Yogurt (whisked until smooth)
- to taste Salt
The Fragrant Rice
- 500 grams Extra Long Grain Basmati Rice (soaked for 30-40 minutes)
- 4-5 pieces Green Cardamom (slightly cracked)
- 1 inch Cinnamon Stick
- 4 pieces Cloves
- 1 teaspoon Shahi Jeera (Caraway Seeds)
The Yakhni (Gravy) and Aromatics
- 1/2 cup Ghee (Clarified Butter) (traditional and essential)
- 3 large Onions (thinly sliced for barista)
- 1/2 teaspoon Mace and Nutmeg Powder (the secret Awadhi spice blend)
- 1 pinch Saffron Strands (soaked in 1/4 cup warm milk)
- 1 teaspoon Kewra Water (Screw-pine) (for authentic floral aroma)
- 1/2 cup Whole Milk (to keep the rice moist during dum)
👨🍳 Instructions
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1
Marinate the mutton with ginger-garlic paste, yogurt, and salt. Let it rest for at least 1 hour, or overnight in the refrigerator for the most tender results.
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2
Heat ghee in a heavy-bottomed pot (handi). Add the sliced onions and fry on medium heat until they are an even golden brown. Remove half of the onions for garnish and set aside.
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3
To the remaining onions in the pot, add the marinated mutton. Sear the meat on high heat for 5-7 minutes until the juices are locked in and the color changes.
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4
Add 2 cups of water to the meat, cover tightly, and simmer on low heat until the meat is 80% cooked. This creates the 'Yakhni' or flavorful broth.
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5
Once the meat is tender, strain the liquid into a separate bowl. Keep the meat pieces aside. Let the liquid settle and skim off the fat from the top—this fat is liquid gold for flavoring the rice.
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6
In a large vessel, boil 3 liters of water with the whole spices (cardamom, cinnamon, cloves, shahi jeera) and plenty of salt. The water should taste like the sea.
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7
Add the soaked rice to the boiling water. Cook until the rice is exactly 70% done (it should still have a firm bite/grainy center). Drain immediately.
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8
To assemble, take a heavy-bottomed pot and smear the bottom with a little ghee. Place the cooked meat pieces at the bottom.
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9
Layer the par-boiled rice over the meat. Sprinkle the mace and nutmeg powder between the layers for that signature Lucknowi scent.
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10
Pour the reserved Yakhni (broth), the saffron-infused milk, and the remaining ghee over the rice. Sprinkle the kewra water and the reserved fried onions on top.
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11
Seal the pot with a tight-fitting lid. Traditionally, dough is used to seal the edges (Dum process) to prevent steam from escaping.
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12
Place the pot on a heavy tawa (griddle) over low heat. Let it cook in its own steam ('Dum') for 20-25 minutes.
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13
Turn off the heat and let the biryani rest for 15 minutes before opening. Fluff gently from the sides using a flat spoon to ensure the long grains don't break.
💡 Chef's Tips
Always use high-quality, aged Basmati rice; the grains should be long and non-sticky. Do not over-spice the Yakhni; Lucknowi biryani is defined by its subtle, floral aroma, not heat. If the meat is lean, add a little extra ghee to ensure the rice remains moist and silky. When boiling rice, ensure the water is heavily salted; the rice will only absorb salt at this stage. Use a heavy-bottomed pot or a tawa underneath to prevent the bottom layer of meat from burning during the Dum process.
🍽️ Serving Suggestions
Serve hot with a side of Burani Raita (creamy yogurt with garlic and chili powder). Pair with a fresh 'Kachumber' salad of diced onions, cucumbers, and tomatoes with lime. Accompany with a plate of succulent Galouti Kebabs for a true Awadhi feast. A glass of chilled sweet Lassi or a rose-infused sharbat complements the floral notes perfectly. Finish the meal with a traditional Shahi Tukda or Phirni for dessert.