Authentic Lucknowi Biryani

INGREDIENTS

This is something different, very unusual Pakistani style Biryani. It doesn't have any tomatoes nor Masoor (Back lentils). It's also called White Biryani.

CHICKEN1 ½ kg chicken pieces (1 and a half chickens)
Marinate with:5 large garlic cloves, minced fine1 thumbnail size ginger, peeled and minced fine2 tablespoons white vinegar3 teaspoons salt (we like fine Pink Himalayan)
Spice mix:(Dry toast then grind:) 4 Elachi (cardomom) pods5 dry red chillies, roughly torn2 cloves1 teaspoon blue poppy seeds1 heaped teaspoon whole peppercorns1 heaped teaspoon whole jeera1 heaped teaspoon dhana seeds 1 teaspoon somph
Also add:1 level teaspoon cinnamon powder1 level teaspoon arad (Turmeric)3 teaspoons chilli powder

Liquidise and keep ready:1 gram saffron (make a tea with ½ cup hot water, reserve some for the top) 1 cup double cream yoghurt1 tub fresh cream 125g fried onion

RICE3 cups basmati rice2 cinnamon sticks2 whole cloves 1 teaspoon whole jeera4 bay leaves3 full tablespoons rough salt

VEGETABLES3-4 potatoes boiled with a teaspoon salt and ¼ teaspoon arad (Turmeric) until cooked but not too soft. FRY WELL AND SET ASIDE.
2 large carrots, peeled and cut in thin batons Handful sugar snap peas, halved50g dried Turkish apricots50g raw cashews, broken coarsely See note below👇 FLASH FRY AND SET ASIDE.
GARNISHES125g ready fried onions½ bunch fresh dhania (coriander), roughly chopped ½ bunch fresh mint, roughly chopped Spring onions, just a little, sliced fine6 Green chillies- Karahi chillies (big long mild ones- sliced lengthwise) 1 fresh lemon, cut in slices

FOR COOKING½ cup oil½ cup ghee (Clarified butter)

METHOD

VegetablesUse the mixture of oil and ghee (Clarified butter) to flash fry the vegetables and then the potatoes. Remove from oil and set aside. Reserve this oil/ghee (Clarified butter).
ChickenMarinate in spices overnight. Bring to room temperature before cooking! Cook your chicken in the reserved oil until its colour changes. Add a little more ghee (Clarified butter).
Add in your liquidised yoghurt mixture and cook until the oil starts to separate on the sides. Dont dry out! Add 1 cup of water then taste and adjust any seasoning.
Now cold smoke (instructions can be found in our Smokey Porta Strips recipe in profile) and set aside.
RiceSoak the rice for an hour then wash well to remove starch. Boil with salt and spices until halfway cooked, then drain. Leave in colander for at least 15 minutes. Count and remove whole spices and discard.
Layer as follows: Grease well a very large India pot that is oven safe. Add 1 dishing spoon rice to the bottom of pot. Place half the chicken with masala over.Then nestle in half of the potatoes and vegetables with some fried onion. Place half the rice over chicken. Add chopped greens and sliced lemon. Add the rest of the chicken. Then the rest of the rice. You may add the reserved saffron tea now. Now arrange the remaining potatoes and vegetables on top. Finally add more chopped greens and lemon and the remaining onions.
Seal pot well with foil and steam in the preheated oven for 30-50 minutes on 180°c- depending on how dry you like it and how much the rice needs to soften.If you had assembled the biryani the day before and refrigerated it, please remember to steam it for longer!
Serve with cucumber dhai, salad and papad.

INFO & TIPS

Notes:
>Next time, I will omit the Turkish apricots.
>Will also decrease fried onion in the garnish.
>Cashews were so delicious! You could increase it to 100g.
>Original recipe called for 2-3 black elaichi in the rice, which I wont use again and 1 tablespoon each of poppy seeds and soumph. That is just too sweet for our taste.

>If you'd like it strong, add a few ground green chillies to the marinade.

A lot of flavour comes from the saffron and garnishes, so be generous. Enjoy 🥘

POSTED ON

30 Jun 2023

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