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Lucknow Biryani

Ingredients

 

  • Mutton with bone            – ½ kg
  • Oil                                      – 3 tbsp
  • Onion                                 – 1 (sliced for biryani)      luck briy
  • Thick cream                       – 2 tbsp
  • Saffron                              – ½ tbsp (soaked in water)
  • Basmati rice                      – 1 cup

For the marinade

  • Curd,                               – 1 cup whisked
  • Garlic paste                   – 2 tbsp
  • Ginger paste                 – 2 tbsp
  • Almonds                        – 1 ½ tbsp(powdered)
  • Red chili powder              -1/2  tbsp
  • Green cardamom         – ½ tbsp (powdered)
  • Cinnamon                     -1/2 tbsp(powdered)
  •  Cloves                           -1/2 tbsp(powdered)
  • Mace                              -1/2 tbsp(powdered)
  •  Nutmeg                         -1/2 tbsp   (powdered)
  • Salt                                   -as required

 

Method

  • Wash meat, pat dry and cut into pieces.
  • Combine ingredients for marinade, mix in meat and marinade for 30 minutes.
  • Wash rice and soak in water for an hour.
  • Heat 1 tbsp oil in pressure cooker, add onion and fry till golden.
  • Stir in meat with its marinade and 3 cups water, and cook under pressure for 15 minutes. Allow cooker to cool before opening it. There should be 2 cups of gravy left.
  • Strain meat and reserve meat and gravy.
  • Heat 2 tbsp oil in a deep pan. Drain rice, add to pan and fry over low heat for 8-9 minutes, stirring constantly.
  • Remove half the rice and place meat over remaining rice. Cover meat with removed rice.
  • Mix cream with reserved gravy and pour over rice.
  • Sprinkle with saffron water and bake in an oven preheated to 150C (300F) for 30 minutes or cover and cook under dum till done

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