Lucknow Biryani

on

Overview:

Known for its subtle flavors, Lucknow biryani is cooked in the dum pukht style where the rice and meat are cooked separately and then layered together for final cooking.

Origin:
It comes from the royal kitchens of Awadh, blending Mughal influences with North Indian cooking techniques.

Nutritional Facts (per serving):

  • Calories: 520 kcal
  • Protein: 28g
  • Fat: 20g
  • Carbohydrates: 68g

Ingredients:

  • 500g basmati rice
  • 750g mutton (with bone)
  • 1 cup yogurt
  • 1 tbsp ginger-garlic paste
  • 2 large onions (fried)
  • 1 tsp saffron soaked in warm milk
  • Whole spices (cloves, cardamom, cinnamon, bay leaves)
  • 1/2 cup ghee
  • 1 tbsp kewra water
  • 1/4 cup mint leaves

How to Make:

  1. Cook the Meat: Boil mutton with salt, whole spices, and water until tender. Reserve the stock.
  2. Cook the Rice: Parboil the rice with saffron and whole spices.
  3. Layering: Layer the cooked mutton with the rice, adding saffron milk, fried onions, mint, and kewra water between layers.
  4. Final Dum: Seal and cook over low heat for 30-40 minutes.
  5. Serve: Serve with raita and salad.
For more such recipes see Indian cuisine


Comments

Post a Comment