A part of Awadhi cuisine and named after the city of Nawabs – Lucknow, Lucknowi Biryani is the epitome of poise, charm, and Mughlai excellence. Learn how this Nawab-worthy dish is made using our Lucknowi biryani recipe.
Story of Lucknowi Biryani
The Nawabs were very fond of a lavish dining experience, which gave birth to this true Nawabi delight. With its roots in history, this biryani is inspired by the Mughal era, where intricate cooking techniques and a mix of fragrant spices were perfected to create a dish fit for royal dining.
Lucknowi Biryani is famous for its special way of cooking. It involves slow-cooking fragrant basmati rice, marinated vegetables, and a mix of unique spices. This slow-cooking method adds a special flavor and makes each grain of rice wonderfully tender. Every bite is like taking a delicious trip through the culinary history of Lucknow.
Step-by-Step Lucknowi Biryani Recipe
Ingredients needed for Lucknowi biryani:
- Rice: Use long-grain basmati rice for preparing Lucknowi Biryani. Ensures the rice is of the highest quality by following a set control process that includes many inspections at various stages. Choose Barkat Magic Rice to make the perfect Lucknowi Biryani.
- Mixed Vegetables: Potatoes, Cauliflower, Carrots, Peas, Green beans (all 1 cup)
- Yogurt: ½ cup
- Ginger-garlic paste: 1 tablespoon
- Lucknowi Biryani Masala: 2 tablespoons
- Ghee: 3 tablespoons
- Whole spices: bay leaf, cardamom, cinnamon- 1 each
- Saffron: few strands (soaked in warm milk)
- Fried onions/birista: ½ cup
- Fresh coriander leaves: for garnish
- Fresh mint leaves: for garnish
Procedure to prepare Lucknowi Biryani:
1. Soak Barkat basmati rice in water for 30 minutes.
2. To create your own Lucknowi Biryani Masala, dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, green cardamom, black cardamom, cloves, cinnamon sticks, and bay leaves until fragrant. Grind them into a fine powder. Mix this spice blend with Kashmiri red chili powder, turmeric powder, nutmeg powder, and mace powder. Add dried rose petals, shahi jeera, and dried mint leaves, thoroughly combining all the ingredients. Your homemade Lucknowi Biryani Masala is now ready to infuse authentic Lucknowi flavors into your biryani.
3. Marinate mixed vegetables with yogurt, ginger-garlic paste, and Lucknowi Biryani Masala. Let it sit for 15 minutes.
4. In a pan, heat ghee and add bay leaves, cardamom, and cinnamon.
5. Add the marinated vegetables and cook until partially done.
6. Boil water in a separate pot and cook soaked basmati rice until 70-80% done. Drain your rice.
7. Start layering the biryani – alternate layers of rice and vegetables. Layer your marinated vegetables and partially cooked rice in a pot. Sprinkle the Lucknowi Biryani Masala generously between the layers for an authentic taste.
8. Sprinkle saffron-infused milk and fried onions over the top layer. Seal the pot and cook on a low flame for the flavors to meld.
9. Fluff the biryani with a fork once cooked.
10. Serve your Lucknowi Biryani hot, garnished with fresh coriander and mint leaves for a burst of color and freshness. Accompany it with a cooling raita or a side of cucumber and mint yogurt salad to balance the rich flavors. Don’t forget to enjoy it with your favorite condiments like pickles and sliced onions for that extra kick.
Methods to cook Lucknowi Biryani:
1. Cooking on the stovetop: Switch on the stovetop on medium flame. On it keep a girdle or tawa and place the biryani pan. Cook on dum for 20-30 minutes.
2. Microwave: Arrange the rice and vegetable masala in a microwave-safe bowl, keep a loose lid over the bowl, and microwave it for 10-15 minutes.
3. Oven: Arrange rice and vegetables in an oven-safe dish. Bake biryani in a preheated oven for 15-20 minutes
Conclusion
Now, you’re all set to relish the regal flavors of Lucknow with your delicious Lucknowi Biryani made with love and authentic Barkat Rice. Happy cooking!