Authentic Lucknowi Mutton Biryani is famous for its delicate, aromatic flavours. It is made with aromatic spices, saffron, rose water, kewda (screwpine) water and slow cooking (dum) technique. Today in this post we will learn in detail how to make this classic dish at home.
Ingredients
- Mutton (goat/lamb) : 1 kg (large, tender pieces including bones)
- Basmati rice : 750 gm–1 kg (soaked for 1 hour)
- Onions : 4–5 medium, chopped and fried till golden (birista)
- Ginger-garlic paste : 2–3 tbsp
- Curd : 1/2–1 cup, whipped
- Whole spices :Black cardamom (2), green cardamom (5–10), cloves (6–10), bay leaves (2–3), cinnamon stick (1), black peppercorns (8–10), mace (javitri, 1–3 pieces), star anise (optional, 1–2), cumin seeds (shah jeera, 2 tsp)
- Red/yellow chilli powder : 1–2 tsp
- Salt : To taste
- Ghee/clarified butter : 1/2–1 cup
- Saffron : A pinch, soaked in hot milk
- Rose Water : 1–2 tbsp
- Kewda (screwpine) water : 1–2 tbsp
- Pudina leaves (mint) : 1/4–1/2 cup
- Green chillies : 4–5, chopped
- Ginger julienne : 3 tbsp
- Cashew paste (optional) : 3 tbsp
- Garam masala (optional) : A pinch
- Food colour (optional) : Orange or yellow (for rice)
How to Make Authentic Lucknowi Mutton Biryani
1. Marinate the mutton (optional)
Mix the mutton with ginger-garlic paste, turmeric, red chilli powder, yogurt, cashew paste (if using) and salt.
Marinate for at least 1 hour (or overnight for best results).
2. Fry the onions
Slice the onions and fry in ghee or oil till golden brown.
Remove half the onions and crush them lightly; keep the rest aside for garnishing.
How to Cook the mutton for Authentic Lucknowi Mutton Biryani
- Heat ghee in a heavy bottom pan (lagan or handi).
- Add whole spices (cardamom, cloves, bay leaves, cinnamon, black pepper, mace, star anise, cumin seeds) and fry for 30 seconds.
- Add ginger-garlic paste and fry for 2-3 minutes.
- Add marinated mutton and fry for 2-3 minutes on medium heat.
- Add salt and continue cooking for 10 minutes, stirring occasionally.
- Add crushed fried onions and chilli powder, mix well and cook for 2-3 minutes.
- Add beaten curd and cook till the oil separates.
- Cover and cook for 15 minutes on low heat.
- Add hot water (about 300 ml) and cook till the mutton becomes soft (about 25-30 minutes).
- Remove the mutton pieces and strain the gravy. Put both back in the pan.
- Add cardamom powder, mace powder, rose water, kewda water, ginger slices, green chillies and mint leaves. Cook on low flame for 2 minutes.
How to Prepare the rice for Authentic Lucknowi Mutton Biryani
- Boil 3-4 litres of water with whole spices (cardamom, bay leaves, cinnamon, cloves), salt and lemon juice.
- Add soaked and drained basmati rice and cook till 70% cooked (about 6-7 minutes).
- Drain the rice and reserve 1 cup of rice water.
How to Layer and dum cook for Authentic Lucknowi Mutton Biryani
- In the same pan with mutton, layer half of the rice.
- Drizzle with half the saffron milk mixed with the rice water and some ghee.
- Layer the remaining rice, sprinkle with the remaining saffron milk, ghee and kewda water.
- Add food colour (optional) and garnish with fried onions, mint and green chillies.
- Seal the pan with foil and a tight-fitting lid.
Place the pan on a hot pan or on a low flame for 25-30 minutes to dum cook.
Let it rest for 15-20 minutes before opening. - 6. Serve
- Gently mix the rice and mutton.
- Serve hot with raita, salad or mirchi ka salan.
Top tips
- Use high-quality, tender mutton with bones for the best flavour.
- Slow cooking (dum) is essential for authentic flavour.
- Do not overcook the rice before adding layers.
- Adjust spices and aromatics (rose water, kewda, saffron) according to taste.