Indian
Indian - Curries and Gravies
Lucknowi Biryani
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 600g mutton, cubed
- • 3 tbsp ghee
- • 2 large onions, thinly sliced
- • 1 cup yogurt, whisked
- • 1 tbsp ginger-garlic paste
- • 20 cashew nuts, blended to a paste
- • 4 green cardamoms
- • 1 tsp garam masala
Preparation Steps
1
Phase 1
Fry the onion slices in the ghee until crisp and golden and reserve half for garnish.
2
Phase 2
Mix the mutton with the yogurt, ginger-garlic paste, and salt and rest for 1 hour.
3
Phase 3
In the same ghee, add the green cardamoms, then the marinated mutton, and brown well.
4
Phase 4
Add the cashew paste, cover, and cook on low heat until the mutton is tender, adding water as needed.
5
Phase 5
Stir in the garam masala and crushed birista and serve with roomali roti.