Lucknowi Indian · Dinner
Lucknowi lamb biryani
A restrained Awadhi pakki biryani of tender lamb yakhni and separate basmati, layered with saffron, fried onion, kewra, rose water, and gentle dum perfume.
Equipment
- Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Ingredients
1× recipe · Makes 8 servings
- 3 pounds bone-in lamb shoulder, cut in 2-inch pieces
- 1 cup plain whole-milk yogurt
- 2 tablespoons grated ginger
- 8 garlic cloves, minced
- 4 teaspoons kosher salt, divided
- 6 tablespoons ghee, divided
- 3 large yellow onions, thinly sliced
- 2 Indian bay leaves
- 2 black cardamom pods
- 8 green cardamom pods
- 8 cloves
- 2 small cinnamon sticks
- 1 blade mace
- 1 teaspoon black peppercorns
- 1 teaspoon shahi jeera
- 1/4 teaspoon grated nutmeg
- 3 cups water
- 3 cups aged basmati rice, rinsed and soaked 30 minutes
- 1/2 teaspoon saffron soaked in 1/2 cup hot milk
- 2 teaspoons kewra water
- 1 teaspoon rose water
- 1/2 cup chopped mint
Instructions
Coat lamb with yogurt, ginger, garlic, and 2 teaspoons salt for 30 minutes. Heat 3 tablespoons ghee and fry onions until deep gold; reserve 1/2 cup for layering.
Tie bay, both cardamoms, cloves, cinnamon, mace, peppercorns, and shahi jeera in cheesecloth. Add lamb and marinade to the onions and brown lightly. Add the spice bundle and water, then simmer covered until lamb is fork-tender and at least 145°F, 60 to 90 minutes.
Lift out lamb and discard the spice bundle. Strain and defat the yakhni; reduce it to 1 1/2 cups if needed. Stir nutmeg into the lamb and enough yakhni to keep it succulent.
Boil soaked rice in abundant salted water until about 70 percent cooked, then drain. Layer half the rice, lamb with its concentrated yakhni, remaining rice, saffron milk, kewra, rose water, mint, reserved onion, and remaining ghee in a .
Seal tightly with foil and a heavy lid. Cook over low heat on a griddle 25 minutes, then rest sealed 15 minutes. Open away from your face and lift through the layers gently so the perfumed rice remains distinct.
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