Mutton Lucknowi biryani
500gm mutton on the bone
500gm Basmati rice
5 tbsp ghee (clarified butter)
300gm onions, finely sliced
2 black cardamom pods
5 black peppercorns
4 green cardamom pods
2-inch stick cinnamon
4 whole cloves
1/2 tsp fennel seeds
1/2 cup milk and cream mixed together
1 pinch nutmeg powder
5 - 6 saffron strands
Rosewater/kewra water (for sprinkling on top)
Salt to taste
For the marination
2 red onions, sliced and fried
3 tbsp ginger garlic paste
1 tsp coriander powder
1 tsp yellow chilli powder
1 tsp potli/garam masala powder
1 tbsp lemon juice
1 ½ cup yogurt
1 tbsp fresh coriander
Salt to taste
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Ingredient Substitution Guide
1. Mix all the marinade ingredients, add in the mutton pieces and mix well. Let it stand for at least 6 hours, preferably in the refrigerator.
2. Take a heavy bottomed pan and add ghee on medium heat. Add the sliced onions. Sauté until onions turn light brown. Add marinated mutton, then stir and cook until the meat becomes tender.
3. Wash the Basmati rice thoroughly and soak in water for 30 minutes. Drain.
4. Boil 1 litre water, add the whole spices and 1 tbsp refined oil. Boil for 20 minutes, then take out all the whole spices. Add in the rice and bring to a boil again. Cook for 5 to 6 minutes or until the rice is cooked about 60 to 70 per cent.
5. Add in 2 strands of saffron and some kewra water.
6. Take a deep vessel and lay a layer of rice. Next layer the mutton pieces. Repeat this alternate layering of rice and mutton pieces. Finish with a layer of rice on top.
7. Warm the milk and cream with green cardamom and nutmeg powder. Mix the remaining saffron with kewra water and sprinkle on top of the biryani layers.
8. Roll out flour dough and use it to seal the biryani pot.
9. Cook on very low flame for about 15 mins on dum (a method of slow, sealed cooking).
10. Remove the flour cover and serve hot with mix raita and Baingan mirchi salan.
Executive Chef, Biryani Junction at the Barracuda Beach Resort