Just the mention of biryani makes foodies drool uncontrollably. But if it is Lucknowi Mutton Biryani on the table, you cannot resist but dig into the handi for a generous serving. However, you don’t have to visit Lucknow to taste this Awadhi delight; you can replicate the recipe at home with Prestige cookware and appliances.
Lucknow, the ‘City of Nawabs’, is a cultural hub and capital of Uttar Pradesh. It is where you will find skilled women weaving beautiful chikankari embroidery, culinary masters keeping the Awadhi cuisine alive, old monuments welcoming tourists and natives with their rustic charm, and small lanes narrating a thousand stories in a single frame.
Amid the popularity of galouti kebabs, shahi tukda, tunday kababi, chaat, and makkhan malai, the authentic mutton biryani has its roots in the royal kitchens of Nawabs of Awadh. It is a culinary gem packed with flavours. It is a dish that you learn by practising patience. Ask any maestro in the industry, and they will confess that Lucknowi mutton biryani is not a dish that you master in one session. It’s a delicacy that you perfect after jotting down learnings from many failed or okay-ish attempts.
This biryani recipe is a result of two culinary traditions – Mughal and Persian – coming together to birth a drool-worthy rice-based
Read MoreDry roast all the whole spices for garam masala until they turn aromatic and keep them aside to cool off.
Blitz the masala mix to prepare garam masala. Don’t be afraid if you sneeze a few times. A good batch of garam masala makes you sneeze.
Wash the mutton thoroughly and pat it dry before adding it to a bowl. It will remove any dirt and contamination from the meat.
Add the ingredients for marination into the bowl and gently coat the mutton with it. Make sure to massage the paste nicely and cover the bowl with a lid or plastic wrap for at least 30-60 minutes.
Melt ghee in a handi and transfer the marinated mutton into it. Stir and cook the meat on a medium flame for about 30 minutes. Stirring occasionally will prevent the spices and meat from sticking to the surface.
When you are marinating the mutton, soak the rice for 30 minutes as well. Either cook the grains in a pressure cooker or a pan with whole spices. You can also add spices to a muslin cloth and remove them once the rice is done. Let the grains cool off to hold their structure.
When the ingredients are cooking, you can slice the onions and fry them until they are brown, caramelised, and crispy.
It’s time to layer the cooked mutton with rice. Pour saffron-infused milk, kewra water, rose water, and ghee. Sprinkle salt, roasted onions, garam masala, and coriander leaves.
Cover the handi with a lid and seal it with dough. Put a heavy object on the top and let the biryani cook on a slow flame for at least 20 minutes.
Open the sealed pot only when you are ready to eat.
Lucknowi biryani is aromatic and has subtle flavours compared to the OG Hyderabadi biryani. It uses yellow chilli powder instead of red, and the marination blend includes yoghurt for tanginess.
Whole spices like cinnamon, cardamom, cloves, and fennel seeds are the secret to flavourful biryani. They are often overlooked, but they add the aroma and earthiness to the recipe.
No, Lucknowi biryani does not include tomatoes and potatoes. Kolkata mutton or chicken biryani comes with large and delicious potatoes.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
