Indian
Indian - Regional Mains
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
- • 700g chicken, bone-in
- • 3 cups basmati rice, soaked 30 minutes
- • 1 cup yogurt, whisked
- • 1/2 cup ghee
- • 2 onions, fried to golden birista
- • 1 tbsp ginger-garlic paste
- • 4 green cardamom pods
- • 1/2 tsp saffron strands
- • 2 tsp kewra water
Preparation Steps
1
Phase 1
Mix the chicken with yogurt, ginger-garlic paste, half the birista, and salt; rest 1 hour.
2
Phase 2
Boil the rice with the green cardamom and salt until 70% done; drain.
3
Phase 3
Spread the marinated chicken in a heavy pot; top with the drained rice.
4
Phase 4
Pour over saffron soaked in 1/4 cup warm milk, the kewra water, and ghee; seal the lid with dough.
5
Phase 5
Cook on the lowest heat 40 minutes; rest 10 minutes before opening.
6
Phase 6
Flake gently and serve with the remaining birista and raita.