The Chronicle
The Lucknowi Biryani, also known as Awadhi Biryani, owes its existence to the Nawabs of Awadh. It stands out due to its "Pukki" style of cooking, where the rice and meat are cooked separately and then layered together to be cooked on a low flame (Dum). The focus here is on the aroma and the essence of the spices rather than their heat.
Master Recipe
1. Marinate 1kg mutton with yogurt, ginger-garlic paste, and raw papaya paste for 2 hours.\n2. Cook the meat with whole spices and onions until tender.\n3. Par-boil basmati rice with bay leaves and cloves.\n4. In a heavy-bottomed pan, layer the meat and rice. Sprinkle saffron milk, kewra water, and fried onions.\n5. Seal the pot with dough and cook on low heat (Dum) for 30 minutes.
Where to Eat
Idris Biryani
Patanala, Chowk, Lucknow, Uttar Pradesh 226003
Lalla Biryani
Chowk, Lucknow, Uttar Pradesh 226003
Wahid Biryani
Aminabad, Lucknow, Uttar Pradesh 226018
Dastarkhwan
29, BN Road, Lalbagh, Lucknow, Uttar Pradesh 226001
Tunday Kababi
168/6, Naaz Cinema Road, Aminabad, Lucknow, Uttar Pradesh 226018