Lucknowi Murgh Biryani
Chicken marinated with yogurt and whole spice, layered and cooked with long grain Basmati rice…A recipe from the Nawabs of Lucknow.
Servings Prep Time
8people 15minutes
Cook Time Passive Time
30minutes 1.5hours
Servings Prep Time
8people 15minutes
Cook Time Passive Time
30minutes 1.5hours
Ingredients
Instructions
  1. Prepare mutton for marination: Add ginger-garlic paste, turmeric, and chili powder to 2 Lbs of mutton. Then add cashew nut paste, garam masala, and curd and whisk it. Cover it with the lid and put it in the refrigerator for an hour. Let the mutton come to room temperature. Season the meat with salt.
  2. Grease the handi with some ghee and oil. Add Cinnamon sticks, Cloves, Caraway seeds, Black pepper whole, and Green cardamom.
  3. Now, Add onions and fry till they are golden brown. You can take 3-4 Tblsp out for garnishing.
  4. Transfer the marinated meat from the bowl to the handi. Now stir and cook the meat for a few minutes. Add the fennel seed powder and Macis powder. Add green chilies and coriander leaves. Cover with the lid and simmer it for another half an hour.
  5. To cook rice: Take another pan, add 2 tbsp of oil. Add Black cardamom, star anise and bay leaf. Add 2 liters of water and salt. Let the water come to a boil. Add mint leaves. Drain the water rice is soaked in and add the rice to boiling water. Cook till its 70% cooked. Drain it.
  6. Now layer the mutton with cooked rice and pour a little saffron induced milk over it.
  7. Add remaining fried onions and ghee over it. Cover the handi with the lid and weight it down with something heavy. Keep the flame low. Dumm for about 45 minutes.
  8. Serve with Badi Mirch ka Salan.