Photograph of the finished Lucknowi biryani

India · Cơm biryani cừu Lucknow kiểu pukki

Lucknowi biryani

2 hr Hands-on time + 30 min waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 15.5 oz
  • Photograph of Lamb Lamb 1.3 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 5.6 oz
  • Photograph of Onion Onion 2
  • Photograph of Cardamom Cardamom 12
  • Photograph of Nutmeg Nutmeg 2 g
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Ghee Ghee ½ cup
  • Photograph of Cashews Cashews 2.1 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 4

Method

  1. 1 Simmer lamb with cardamom, cinnamon, star anise, and 700 ml of water for 1 hour and 15 minutes to make yakhni broth, then strain to obtain a clear liquid.
  2. 2 Sauté the stewed meat with yogurt and nutmeg for 8 minutes until the sauce coats the meat.
  3. 3 Soak the rice for 30 minutes, then cook it until 80% done in yakhni water; the rice absorbing the meat flavor beforehand is the core of the pukki style.
  4. 4 Layer the cooked meat and rice, then drizzle with saffron milk, ghee, fried onions, and cashews.
  5. 5 Simmer over the lowest heat for 20 minutes — both ingredients are already cooked, so just enough time for the flavors to blend.

With an appliance

  • Pressure cooker 1 hr 30 min

    Replace step 1: simmer the lamb in a pressure cooker for 35 minutes at high pressure, then release the pressure naturally. The resulting yakhni broth will be clearer because you won't have to skim off the foam as often.

Start cooking