Lucknowi Dum Biryani is one of the recipes from my ebook "Biryani and Pulao". Lucknow or Awadh is were biryani was first introduced in India and from there variations were formed like Hydrabadi Biryani or Kolkota Biryani.
2 cups Basmati long grain rice or Pulao rice
3 cups of water
1 tablespoon ghee
1 bay leaf
1” inch cinnamon
1 pods of cardamom
Salt to taste
2 cups chopped mixed vegetables (you can use any veggie like carrots, cauliflower, peas, French beans or potatoes)
1 big onion, sliced
1 big tomato, chopped
2 green chillies, slit
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon turmeric powder
½ teaspoon garam masala (optional)
½ teaspoon mace
Ghee or oil 4-5 tablespoon
1 bay leaves
1 star anise
2” inch cinnamon
3 pods of cardamom
1 black cardamom
1 teaspoon cumin seeds
1 generous pinch saffron
100 ml cream
100 gm butter
1 medium onion, thinly sliced
2-3 drops of rose water or Kewra water
First step is to wash the rice. It’s important to wash rich because the rice is polished, so washing it at least twice removes the impurities. Soak it for 30 minutes approx. Heat a deep bottom pan; add the drained rice and water. Add bay leaf, cinnamon, cardamom, cloves and salt. Also add ghee.
Let the rice boil on high heat. Once the water is almost gone, cover it and cook on low heat till the rice is cooked at least 70% - 80%.The grains should be separate and fluff. Using a fork spread it on a plate to cool it, so that it will not stick to each other and form lumps.
Heat the cream with butter. Keep string till the butter melts. Do not boil it. Add a pinch of saffron. Mix it and keep it aside.
In a small pan, heat a tablespoon of oil. Add thinly sliced (medium sized) onion. Fry it till golden brown. Drain it and keep it aside.
Now in wok or pan, heat oil or ghee. Add all the whole spice ingredients. Fry for a minute.
Add sliced onion and ginger garlic paste. Fry till the mixture becomes golden brown.Add chopped tomatoes, green chillies, turmeric powder and mace. Mix and cook till the mixture leaves oil.
Put in the veggies, a tip here is to par-boil the veggies so it does not take long time to cook, add a cup of water, salt to taste and garam masala (if using). Cover and cook till the veggies are almost done. Add water if needed.
Now add half of the cream mixture and mix it well. Check for seasoning and adjust. Cook for another 2-3 minutes.
Methods of Dum:
1. You can use a big casserole, pour a tablespoon of ghee and spread it. Always put the first layer of cooked rice, then masala with meat or vegetables. Again put rice and then masala. Always end it rice. If the quantity is less then make only three layers. First a layer of rice, second layer of masala and third again of rice. Cover it with foil and put the lid. Place it in oven at 180 – 190 degree C (356 - 374 F) for 20 minutes.
2. Take any deep bottom vessel or wok. Pour a tablespoon of ghee and spread it. Make the layers as mentioned in the above method. Put a tight lid on the vessel. You can also seal the edges of the vessel and lid with dough, but it’s optional. Now place an iron cast griddle/ tawa on the stove. Keep it on high heat and place the biryani vessel on the iron griddle or tawa. Let it stay on high heat for 4-5 minutes and turn it on low heat for next 15 minutes.
After you have layered it for Dum, pour the remaining mixture of cream on the rice. Sprinkle fried onion slices. Now sprinkle 2-3 drops of rose water on the rice. Cover and place it for Dum.
Serve it with raita.