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Lucknowi Biryani For Special Lunch
Biryani
is
a
craze
in
India
and
many
other
countries
in
the
Eastern
part
of
the
world.
There
are
many
famous
types
of
biryani
and
Lucknowi
biryani
is
one
of
the
popular
Indian
varieties
of
this
dish.
Biryani
freaks
would
agree
that
like
all
other
kinds
of
Awadhi
food,
this
biryani
recipe
can
be
characterised
by
its
delicate
flavours.
Which
is
why,
this
is
an
ideal
recipe
for
lunch
on
a
lazy
Sunday
Lucknowi
biryani
is
not
overtly
spicy
like
other
biryani
recipes
(for
example,
Hyderabadi
Biryani).
The
spices
used
in
this
biryani
are
subtle.
The
rice
cooks
in
the
stock
of
the
meat
soaking
in
its
rich
flavour.
In
this
biryani
recipe,
we
are
using
mutton.
You
can
try
making
Lucknowi
biryani
with
chicken
too;
just
remember
to
adjust
the
cooking
time.
Serves: 4
Preparation time: 1 hour
Cooking Time: 30 minutes
Ingredients Of The Marinade
Curd- 1 cup (beaten)
Ginger garlic paste- 2tbsp
Red chilli powder- 1tbsp
Cloves- 4
Cardamom- 4
Mace (javitri)- 1
Nutmeg (baddi elaichi)- 1
Other Ingredients
Mutton- 500 grams
Basmati rice- 2 and 1/2 cups
Onions- 2 (sliced)
Almonds- 8-10 (soaked and grinded into a paste)
Oil- 2tbsp
Ghee- 2tbsp
Mint leaves- 2 twigs
Coriander leaves- 1 twig
Green chillies- 4 (slit)
Saffron- 4-5 strands (soaked in kewra water)
Salt- as per taste
Procedure
Wash and soak the rice for an hour. Soak the kesar or saffron in kewra water.
Grind all nutmeg, mace, cloves and cardamom together into powder. Then whisk all the ingredients of the marinade with the curd.
Add salt and marinate the meat with it. Leave it aside for 1 hour.
After an hour, heat oil in a pressure cooker. Saute onions in it till they turn golden brown. Then add the marinated mutton along with all the marinade to the pressure cooker.
Cook it for 5 minutes on medium flame. Add 3 cups of water and pressure cook for the duration of 2-3 whistles.
Meanwhile heat ghee in a deep bottomed pan and saute the almond paste in it. Cook for 3 to 4 minutes on low flame.
Drain all the water from the rice and fry them with the almond paste. Fry for 2 to 3 minutes.
Pour half the rice into a microwavable bowl. Pour half the mutton and gravy over it.
Cover it up with the rest of the rice and then pour the rest of the gravy on top of it. Sprinkle saffron and kewra water.
Cover and cook in the microwave for 15 minutes at 80 per cent power. Give it standing time for 10 minutes and then garnish with mint and coriander leaves.
Try this special lunch recipe for Sunday's Lunch. Do let us know how much your family enjoyed Lucknowi biryani.
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