Lucknowi Biryani

Ingredients

• •500g chicken or mutton, cut into pieces
• •2 cups basmati rice
• •1 cup yogurt
• •4 large onions, sliced
• •4 tablespoons ghee
• •1 teaspoon saffron strands
• •1/2 cup milk
• •2 tablespoons ginger-garlic paste
• •2 green chilies, minced
• •1 teaspoon cumin seeds
• •4-5 green cardamom pods
• •2 black cardamom pods
• •1 bay leaf
• •to taste Salt and pepper

Directions

1. 1Soak basmati rice in water for 30 minutes. Steep saffron in warm milk for 15 minutes.
2. 2Marinate meat with yogurt, ginger-garlic paste, green chilies, salt, and half the ghee for 30 minutes.
3. 3Heat remaining ghee in a heavy-bottomed pot and fry onions until golden brown, then remove and set aside, reserving ghee.
4. 4In the same pot, add marinated meat and cook on high heat for 5-7 minutes until partially cooked.
5. 5Boil water in another pot with salt, cumin seeds, cardamom, and bay leaf. Add soaked rice and cook until 70% done, then drain.
6. 6Layer half the rice over the meat, then layer fried onions, and top with remaining rice. Drizzle saffron milk and ghee on top.
7. 7Cover the pot with foil and place the lid on top. Cook on high heat for 2-3 minutes until steam forms, then reduce to low heat and cook for 45 minutes.
8. 8Turn off heat and let it rest for 5 minutes without opening the lid. Gently mix with a fork before serving, garnished with fried onions and fresh mint.

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