Uttar Pradesh
Lucknowi mutton biryani
Fragrant, gentle, layered with saffron and kewra. Lucknow's biryani whispers where others shout.
150 minTime
35 gProtein each
mediumSpice
0.5hPlan ahead. Soak for 0.5 hours first; the 150 minutes come after.
Make it your way
Grandma's wayYakhni cooked rice, saffron, kewra, dum.
The original683kcalsame
35 gproteinsame
3 gfibresame
150minutessame
Classic Lucknowi mutton biryani.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Simmer the mutton with water, half the whole spices, fennel, half the ginger garlic paste and salt until tender, about 5 whistles in a cooker with natural release. Strain and keep the yakhni.
- 2Fry the onions in oil until golden brown and crisp.
- 3In ghee, saute the cooked mutton with curd, remaining ginger garlic paste, chilli powder, garam masala and half the fried onions until the curd dries and coats the meat.
- 4Boil the rice in the yakhni topped up with salted water and the remaining whole spices until 70 percent done. Drain.
- 5Layer the mutton and rice in a heavy pot. Top with saffron milk, kewra water, mint, remaining fried onions and ghee. Seal with a lid and dough and cook on very low heat.
- 6Rest 10 minutes, then open and gently mix from the sides.
Serve it like this
Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.