Biriyani (Recipe from Lucknow)
FOOD
Biriyani (Recipe from Lucknow)
This is a truly authentic Biriyani recipe. The kewra can be difficult to find in the UK. Kewra water is distilled from the male flowers of pandanus odoratissimus. It has a sweet perfumed odour similar to rose petals, but more fruity.
Ingredients
- 750 g mutton
- 2 large onions
- 3 cloves garlic
- 2.5 cm ginger
- 5 or 6 cloves
- 5 or 6 cardamoms 12 cm cinnamon
- • 10 to 12 pepper corns
- 2 small pieces mace
- 1 cup natural yogurt
- 1 mug basmati rice
- 1/2 tsp nutmeg
- 6 or 7 drops kewra
Method
Wash the rice in cold water and spread it on kitchen towel to dry.
Put all the ingredients except the rice and the nutmeg in a pan, add water and boil.
When the meat is cooked (be careful not to overcook the mutton), take it out of the pan then strain and use the stock to cook the rice.
Fry 3 more cloves and 3 to 4 sticks of cinnamon in oil.
Add
the rice and fry for 3 to 4 minutes. Add the meat and fry for another 3 minutes.
Next, add 2 mugs of stock. When it has boiled, lower the temperature and simmer.
When the rice is half cooked add 1/2 teaspoon of powdered Nutmeg mixed with a little milk, stir.
When the rice is fully cooked, add 6 to 7 drops of kewra. Stir just before serving.
Tips -Serve this dish with the Lucknow version of raita: mix a small carton of natural yoghurt with liquidised coriander leaves, 1/4 finely diced onion, 1 finely chopped green chilli and 1/2 tsp sugar. Salt to taste.
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