Indian
Indian - South Indian Classics
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
- • 2 cups seeraga samba rice, soaked 30 minutes
- • 500g chicken, curry-cut
- • 1/2 cup thick yogurt
- • 1 tbsp ginger-garlic paste
- • 3 green chilies, slit
- • 2 onions, thinly sliced
- • 1 tsp fennel seeds
- • 1/4 cup ghee
- • 1 tsp salt
Preparation Steps
1
Phase 1
Mix the chicken with the yogurt, ginger-garlic paste, and 1/2 tsp salt; rest 30 minutes.
2
Phase 2
Fry half the onions in 2 tbsp ghee until crisp and deep brown; set aside.
3
Phase 3
In the same ghee, fry the fennel seeds, remaining onions, and green chilies; add the chicken and cook 15 minutes.
4
Phase 4
Boil the rice in 4 cups water with the remaining salt until 70 percent done, then drain.
5
Phase 5
Layer the rice over the chicken, top with the fried onions and remaining ghee, seal the pot, and dum-cook on low 20 minutes.
6
Phase 6
Rest 10 minutes, fluff gently, and serve with raita.