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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Hyderabadi Biryani 

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