Lucknowi Biryani.

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The first memory of Biryani was in my mom’s  kitchen. The aroma that used to fill in the kitchen was mesmerizing and just out of the world,it used to lure us in the kitchen and tantalize our taste buds,leaving us wanting for more, Her rice dishes were unique and out of the world (There is nothing like ma ke hath ka khana,mom’s love ❤️ on a platter)

For today’s recipe I was inspired by her rice dishes and the fact it is already feeling like summer 😕,when  the appetite is nearly lost and you feel like eating something healthy but light. This dish fits the bill perfectly

Lucknowi Biryani is also referred to as Awadhi Biryani. It is different from other Biryanis in so many ways, foremost it is less on spices and more on flavors, which it get’s from whole spices.It is a Shahi Biryani from the capital city of Lucknow.

Lucknowi Biryani is usually madewith Red meat marinated in whole spices,local herbs,and rice but nowadays people have started making it with Chicken for health reasons and to avoid  red meat.

Lucknow which is famous for it’s food, street food, tantalizing flavours, spices,mouth watering dishes,craft is a mecca  for foodies

So today,let’s begin with a nawabi lucknowi dish – Lucknowi Biryani. I hope you will give your love to this Recipe.

So,shall we begin :

Ingredients:

Mutton  : 1kg

Basmati Rice( Long grained): 1 kg

Onions  : 4 medium (thinly sliced)

Tomatoes: 2 to 3 red medium sized.

Yoghurt: 2 or 2 and 1/4 th cup

Ginger garlic paste: 3 tablespoon.

Whole spices:

Almonds: 7 to 8(blanched and peeled)

Cardamom green :(4 to 5)

Black Pepper :1 teaspoon

Shahi Jeera(black  cumin seeds) :1 teaspoon

Black,Masala Cardamom: 3 whole

Star anise(badamful) : 3

Clove(laung) : 1 teaspoon

Javitri (mace) : 2 to 3 flakes.

Nutmeg(Jaipal) : 1 small piece

Bayleaf(Tej patta) : 3 medium sized

Cinnamon sticks : 1inch(1 stick)

Powdered masala:

Garam masala or meat masala : 1 and 1/2 teaspoon.

Red chilli powder (kashmiri): 1 and 1/2 teaspoon for color.

Kewra(pine water): 2 tablespoon.

Kesar(Saffron) :1/2 teaspoon (add to the milk and keep ready.)

Milk : 3 to 4 tablespoon.(To create  Saffron milk

Ghee(homemade butter) : 4 to 5 tablespoon

Oil : 4 to 5 tablespoon (oil of your choice)

Salt : According to your taste.

Preparation:

• Mutton :Wash the mutton under running water,keep aside to drain.
• Rice: Wash the Rice 2 to 3 times,till all starch is removed and the water becomes clear.
• Soak: Soak the rice for 45 minutes(the rice should  be  completely  immersed  in water)
• Roast : All the dry spices in a mix of ghee and oil in a wok (keep aside little  to add to the rice,when  paraboiling it)
• Fry : The Onions till golden brown.
• Marinate : In a utensil remove the drained meat.Add half the yoghurt,ginger garlic paste, roasted masala(spices except blanched almond),salt,lemon juice
• Rice: Drain the water from the soaked Rice, Boil 1 litres of water,add the whole spices like Black Pepper, cinnamon,star anise,cumin,cloves and salt,once the water starts to boil,add the rice,after a boil,reduce the flame and let the rice cook for about 10 minutes.
• Paraboil the rice,once it is half cooked(check  by Taking a grain of rice & press between your fingers) Drain the water,transfer the rice into a wide plate or a wide mouthed utensil to let the steam out and avoid  over cooking, spread the rice well so that enough air passess through and the grains do not stick.
• In the Indian wok pan(kadhai) Heat the oil,add the marinated meat(marinate minimum 45 minutes,best is 3 to 4 hours,prior before soaking or boiling the rice) tomatoes,remaining curd,ginger garlic paste and cook till the meat becomes tender and releases oil at the sides(cover and cook for roughly 10 to 15 minutes, stirring in between.
• Take roughly around 300 grams of the cooked rice and mix with the saffron and mace.
• Final stage: In a heavy bottomed utensil (patela)take the remaining oil and ghee and start adding the layers (You can either use rice or marinated meat for 1st layer,I use meat)
• Add the second layer of paraboiled rice (add layers of rice and meat),add kewra water,a dash of ghee,fried onion and close the lid
• Seal it with dough from all sides,keep a heavy object on top to avoid the steam escaping.
• Keep this Pateela(utensil) on top of a heavy bottomed  dish or pan and not directly on the flame,to avoid the rice or meat getting  charred.
• Slow cook for 40 minutes (this process is called DUM) cooking in steam that is created in the closed utensil.
• After 40 minutes,remove the pot from the flame, allow it to cool down for 5 to 10 minutes, remove the lid,garnish with blanched almonds, remaining fried rice
• Serve hot with your favorite salad or raita.

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Hope you all have a great week, see you all again with my next blog.