Lucknowi Biryani




Ingredients 

  • 1/2 kg mutton with bone
  • 1 cup basmati rice
  • 1 tbsp + 2 tbsp oil
  • 1 medium onion, ground
  • 2 tbsp thick cream
  • 1/2 tsp saffron soaked in 1 tsp kewra, water
  • FOR THE MARINADE
  • 1 cup curd, whisked
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 1 1/2 tbsp powdered almonds
  • 1/2 tsp red chili powder
  • 1/2 tsp powdered green cardamom
  • 1/2 tsp powdered cinnamon
  • 1/2 tsp powdered cloves
  • 1/2 tsp powdered mace (javitri)
  • 1/2 tsp powdered nutmeg
  • 1/2 tsp salt

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-flavoured kewra-water and bake in an oven preheated to 150C (300F) for 30 minutes.
  • Serve with curd.
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