Lucknowi Biryani
Lucknowi Biryani
Lucknowi Biryani, also known as Awadhi Biryani, is a fragrant and regal dish that hails from the royal kitchens of the Nawabs of Awadh (modern-day Lucknow, Uttar Pradesh). Unlike its Hyderabadi counterpart, Lucknowi Biryani is known for its subtle flavors, refined technique, and the “pakki” (pre-cooked) method of preparation. In this style, marinated meat is slow-cooked until tender, and then delicately layered with fragrant saffron-infused basmati rice. The result is a harmonious blend of aromatic rice and flavorful meat where every grain and morsel retains its individual essence, making it a staple in traditional Awadhi food recipes.
This biryani emphasizes balance over spice, featuring ingredients like rose water, kewra essence, nutmeg, and mace to create a bouquet of perfumed flavors. It’s typically prepared in a sealed pot (dum style), allowing the rice and meat to absorb the layered aromas. Served with raita or a light shorba (gravy), Lucknowi Biryani is a sublime experience that reflects the elegance and finesse of Mughlai cuisine.
Lucknowi Biryani Recipe (Serves 4)
Ingredients:
For
the rice:
- 2 cups basmati rice
(aged, long-grain)
- 5 cups water
- 1 bay leaf
- 2–3 green cardamoms
- 4 cloves
- 1-inch cinnamon stick
- ½ tsp shahi jeera
(caraway seeds)
- Salt to taste
For
the mutton:
- 500g mutton (bone-in,
cut into pieces)
- 1 cup yogurt
- 1 large onion, sliced
and fried until golden
- 2 tbsp ginger-garlic
paste
- 1 tsp garam masala
- 1 tsp coriander
powder
- ½ tsp red chili
powder
- ½ tsp turmeric powder
- Salt to taste
- 2 tbsp ghee
- A few strands of
saffron soaked in 2 tbsp warm milk
- 1 tsp rose water
- 1 tsp kewra water
- 2 tbsp chopped mint
leaves
- 2 tbsp chopped
coriander leaves
Insrtuctions:
1.
Prepare the mutton:
- In a pan, heat ghee
and add ginger-garlic paste. Sauté until aromatic.
- Add mutton pieces,
followed by turmeric, chili powder, coriander powder, garam masala, and
salt. Cook for 4–5 minutes.
- Add yogurt and fried
onions. Cover and cook on low heat until mutton is tender and oil
separates (add a splash of water if needed). This is the pakki style—meat
is fully cooked.
2.
Cook the rice:
- Boil water with salt
and whole spices. Add rinsed basmati rice and cook until 70–75% done.
Drain and set aside.
3.
Layering:
- In a heavy-bottomed
pot, spread a layer of cooked mutton.
- Top with a layer of
partially cooked rice. Sprinkle saffron milk, rose water, kewra water,
mint, and coriander.
- Repeat layering if
needed and finish with rice on top.
4.
Dum cooking:
- Cover tightly with a
lid or seal with dough.
- Place the pot on a
hot tawa (griddle) and cook on low heat for 20–25 minutes to allow flavors
to infuse.
5.
Serve:
- Gently mix before
serving. Pair with raita, korma, or a simple cucumber salad.
FAQs – Lucknowi (Awadhi)
Biryani
Q:
What is the difference between Awadhi and Hyderabadi Biryani?
A: Awadhi biryani uses the pakki method (pre-cooked meat), is less spicy, and
has a floral, delicate aroma. Hyderabadi is usually kacchi (raw meat) and
spicier.
Q:
Can I substitute chicken for mutton?
A: Yes, chicken can be used and requires a shorter cooking time. Ensure it's
not overcooked before layering.
Q:
Is kewra water necessary?
A: It's traditional but optional. It adds an authentic floral aroma; if
unavailable, you may skip or replace with rose water.
Q:
Can I make it without sealing the pot with dough?
A: Yes, use a tight-fitting lid and place a heavy object on top to trap the
steam. The dough helps but is not mandatory.
Q:
Why is the rice only partially cooked before layering?
A: Because it finishes cooking during the dum (steam) process and absorbs the
flavors of the meat and spices without turning mushy.
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