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Tender mutton and fragrant basmati rice slow-cooked in a sealed pot with aromatic spices. This Awadhi specialty is known for its delicate flavors and melt-in-the-mouth texture, a true royal feast.
For 6 servings
Preparation and Marination (1 hour 15 minutes)
Create the Yakhni (Mutton Stock) (1 hour 20 minutes)
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Tender mutton and fragrant basmati rice slow-cooked in a sealed pot with aromatic spices. This Awadhi specialty is known for its delicate flavors and melt-in-the-mouth texture, a true royal feast.
This awadhi recipe takes 140 minutes to prepare and yields 6 servings. At 617.51 calories per serving with 41.84g of protein, it's a advanced recipe perfect for lunch or dinner.
Parboil the Rice (10 minutes)
Layer the Biryani (5 minutes)
Prepare for Dum Cooking (5 minutes)
Cook on Dum (35 minutes)
Serve the Biryani (5 minutes)
Replace mutton with bone-in chicken pieces. Reduce the cooking time for the chicken yakhni to about 30-35 minutes.
For a vegetarian version, use a combination of paneer, large chunks of potatoes, carrots, and cauliflower. Marinate and cook them similarly, but with a much shorter cooking time.
To save time, you can cook the mutton in a pressure cooker. Cook for 5-6 whistles on medium heat, then proceed with the layering and dum process as described.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Mutton provides heme iron, which is easily absorbed by the body and helps prevent anemia. It's also a good source of B-vitamins, particularly B12, which is vital for nerve function and red blood cell formation.
The aromatic spices used in the potli masala, such as fennel, coriander, and cardamom, are traditionally known to have carminative properties that can aid digestion and reduce bloating.
Dum Pukht is a traditional Awadhi slow-cooking technique where food is cooked in a sealed, heavy-bottomed pot (handi) over a very low flame. This method traps steam and aromas, allowing the ingredients to cook in their own juices and absorb the delicate flavors of the spices.
The potli masala is key to the authentic, subtle aroma of Lucknowi biryani. While you can add the whole spices directly to the yakhni, using a potli makes it easy to remove them, resulting in a cleaner stock and a more refined eating experience.
Mushy rice is usually caused by overcooking it during the parboiling stage. It's crucial to cook the rice only until it's 70% done. It should still have a firm bite. Also, ensure your yakhni is not excessive, as too much liquid will overcook the rice during the dum process.
Lucknowi Mutton Biryani is a rich, celebratory dish. It is high in protein and iron from the mutton. However, it is also high in calories and saturated fat due to the use of ghee and red meat. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of approximately 415 grams of Lucknowi Mutton Biryani contains around 600-750 calories, depending on the fat content of the mutton and the amount of ghee used.
Yes, you can substitute mutton with bone-in chicken. The marination and layering process remains the same, but you will need to reduce the cooking time for the chicken yakhni to about 30-35 minutes, or until the chicken is cooked through.