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Lucknowi Biryani, also known as Awadhi Biryani, is a regal and aromatic dish that originated in the city of Lucknow, India. Renowned for its exquisite blend of spices, fragrant basmati rice, and tender meat, Lucknowi Biryani is a culinary masterpiece that reflects the rich cultural heritage of the region.
Ginger,garlic paste ,red chilli powder,garam masala powder,turumric powder,salt
Vinegar,lemon juice
For rice :Basmati rice - long-grain and aged for better texture Water - for cooking the rice Whole spices (such as bay leaves, cinnamon sticks, cloves, cardamom pods) Salt - to taste Saffron strands - soaked in warm milk for coloring and flavor (optional)
For Layering and Garnishing: Fried onions - thinly sliced and golden brown Fresh mint leaves Fresh cilantro (coriander) leaves Ghee (clarified butter) or oil Saffron milk (saffron strands soaked in warm milk) Cashews and raisins - fried in ghee for garnishing (optional)
Additional Ingredients for Assembling: Dough - for sealing the lid of the cooking pot (optional, can also use aluminum foil) Kewra water or rose water - for fragrance (optional)
Step
1
Marinate the Meat: In a large bowl, combine the cubed meat with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, salt, and lemon juice or vinegar. Mix well to coat the meat evenly. Allow it to marinate for at least 2 hours, preferably overnight in the refrigerator for the best flavors. Prepare the Rice: In a large pot, bring 6 cups of water to a boil. Add the soaked and drained basmati rice along with the whole spices (bay leaves, cloves, cardamom pods, cinnamon stick), and salt. Cook the rice until it is 70-80% done. The grains should still have a slight bite to them. Drain the rice and set aside. Layering the Biryani: In a heavy-bottomed pot or Dutch oven, spread a layer of marinated meat at the bottom. Top the meat layer with half of the partially cooked rice. Sprinkle half of the fried onions, mint leaves, and cilantro over the rice. Drizzle half of the saffron milk and ghee over the rice layer. Repeat the layers with the remaining meat, rice, fried onions, mint leaves, cilantro, saffron milk, and ghee. Dum Cooking: Cover the pot with a tight-fitting lid. You can also seal the edges with dough to trap the steam inside. Cook the biryani on low heat (you can place a griddle or tava underneath to distribute the heat evenly) for 30-40 minutes, or until the meat is tender and the rice is fully cooked. Once done, remove from heat and let it rest for 10-15 minutes before opening the lid. Garnish and Serve: Gently fluff the biryani with a fork to mix the layers. Garnish with fried cashews and raisins, if using, and additional fresh mint and cilantro leaves. Serve hot with raita, salad, or your favorite curry. Enjoy the rich flavors and aroma of this authentic Lucknowi Biryani!
