Recipes

Lucknow Dum Biryani

Adda

Queens
N.Y.
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Menu Price
$25.00
Yield
10 servings
Ingredients
1000
g
Basmati rice
200
ml
Oil
200
g
Onion, chopped
10
each
Green cardamom pods
6
each
Black cardamom pods
6
each
Cloves
6
each
Mace
4
each
Bay leaves
15
g
Turmeric powder
20
g
Red chile powder
50
g
Ginger paste
50
g
Garlic paste
21/2
kg
Goat meat, bone-in, stew cut
40
g
Whole garam masala
20
g
Ginger, julienned
10
g
Green chile, julienned
50
g
Green coriander leaves, chopped
50
g
Mint leaves, chopped
100
ml
Cream
100
g
Butter, room temperature
1
g
Saffron soaked in 2 TBS hot milk
10
g
Cardamom powder
2
tbs
Kewda water
As needed
Salt
As needed
Dough (basic dough of flour, oil, salt, and water)
1

Soak rice in cold water for 30 minutes.

2

Heat oil, add onion and fry to golden brown color, then add cardamom, cloves, mace, bay leaves, turmeric, chile powder, and ginger and garlic pastes, stir for 1 minute.

3

Add goat and 2 1/2 liters of water and mix well. Bring to a boil and simmer until goat is cooked, 1 1/2 to 2 hours. Adjust seasoning.

4

Boil a separate pot of water with whole garam masala and salt, then add rice. Bring back to a boil, then simmer until three-quarters done. Strain.

5

To assemble: Put a little cream and butter on the bottom of an ovenproof serving bowl, then add goat curry layer topped with julienned ginger and green chile and cilantro and mint.

6

Add half of each: cream, butter, saffron, cardamom powder, and kewda.

7

Top with half of rice.

8

Add remaining half of cream, butter, saffron, cardamom powder, and kewda on top.

9

Add remaining half of rice.

10

Seal with dough and bake at 300°F until dough is cooked, about 14 to 17 minutes.

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