Authentic Lucknowi Biryani Recipe | Traditional Awadhi Lucknowi Biryani | Royal Dum Mutton Biryani
Lucknowi Biryani Recipe is one of the finest treasures of Indian cuisine. Unlike heavily spiced biryanis, Authentic Lucknowi Biryani is known for elegance, balance, aroma, and refinement. Every grain of rice is expected to remain separate, every spice is used with restraint, and every layer reflects the sophistication of Awadhi cooking.During my culinary journeys and research into regional Indian food traditions, I found that the true beauty of Traditional Lucknowi Biryani lies in its subtlety. It does not overwhelm the palate. Instead, it slowly unfolds layers of saffron, kewra, fragrant rice, and perfectly cooked mutton.
Servings 6 People
Calories 620kcal
Cost NA
Equipment
- Essential EquipmentTraditional EquipmentHeavy-bottomed handiLarge stock potMixing bowlSharp knifeMeasuring cupsMeasuring spoonsSlotted spoonAtta dough for sealing dumIron tawa for slow cooking
Ingredients
- Ingredients for Authentic Lucknowi Biryani
- For the Mutton Marinade
- 750 grams mutton medium-sized pieces
- 1 cup thick curd
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon red chilli powder
- 1 teaspoon white pepper powder
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- For Cooking the Mutton
- 2 tablespoons ghee
- 2 bay leaves
- 4 green cardamoms
- 2 black cardamoms
- 4 cloves
- 1 small cinnamon stick
- 1 large onion finely sliced
- For the Rice
- 500 grams aged basmati rice
- 3 litres water
- 2 bay leaves
- 6 green cardamoms
- 4 cloves
- 1 cinnamon stick
- 1 tablespoon salt
- For Layering
- 3 tablespoons ghee
- 10 to 12 saffron strands
- 3 tablespoons warm milk
- 2 tablespoons kewra water
- 1 tablespoon rose water
- ¼ cup chopped mint leaves
- ¼ cup chopped coriander leaves
- 1 cup fried onions
Instructions
- Step 1: Marinate the Mutton
- In a large bowl, combine mutton, curd, ginger paste, garlic paste, red chilli powder, white pepper powder, turmeric, and salt.
- Mix thoroughly until every piece is coated.
- Cover and refrigerate for at least 2 hours. Overnight marination delivers the best flavour.
- Step 2: Prepare Fried Onions
- Heat ghee in a heavy pan.
- Fry sliced onions until golden brown and crisp.
- Remove and drain on absorbent paper.
- Set aside.
- Step 3: Cook the Mutton
- Heat ghee in a handi.
- Add bay leaves, cardamoms, cloves, and cinnamon.
- Allow the spices to release their aroma.
- Add sliced onions and sauté until lightly golden.
- Add marinated mutton.
- Cook over medium heat for 10 minutes.
- Reduce the flame and continue cooking until the mutton becomes tender.
- Add a little hot water if necessary.
- The gravy should be thick and cling to the meat.
- Step 4: Prepare the Saffron Infusion
- Soak saffron strands in warm milk.
- Allow the saffron to release its colour and aroma for 15 minutes.
- Step 5: Cook the Rice
- Wash basmati rice gently until the water runs clear.
- Soak for 30 minutes.
- Bring water to a boil.
- Add whole spices and salt.
- Add soaked rice.
- Cook until approximately 70 percent done.
- Drain immediately.
- The grains should still have a slight bite in the centre.
- Step 6: Begin Layering
- Spread the cooked mutton evenly in the handi.
- Place a layer of partially cooked rice over the mutton.
- Sprinkle fried onions.
- Add mint and coriander leaves.
- Drizzle saffron milk.
- Add kewra water and rose water.
- Repeat if making multiple layers.
- Step 7: Seal for Dum
- Cover the handi with a tight-fitting lid.
- Seal the edges using wheat flour dough.
- Place the handi over a tawa on low heat.
- Cook on dum for 30 minutes.
- Step 8: Rest Before Serving
- Switch off the flame.
- Allow the biryani to rest undisturbed for 15 minutes before opening.
- This resting period allows the flavours to settle beautifully.