Method

Braise meat: Cook meat in yakhni stock with yoghurt, garam masala, and half the ghee until completely tender and stock reduced by half. This braised meat with its aromatic reduced stock is the foundation. Separately, parboil rice to 70% done in spiced, salted water. Drain.
About 40 min
Tip: The pukki method separates Lucknowi biryani — both components are cooked before the dum. The dum (15 minutes) merely marries them, not cooks them.
Layer in a heavy pot: spread braised meat with its remaining stock. Layer fully parboiled rice on top. Sprinkle saffron milk, kewra, rose water, fried onions, and ghee. Seal tightly and dum on the lowest heat for 15 minutes only.
About 15 min
Tip: Lucknowi biryani requires much less dum time than other styles — the components are already cooked and need only to merge their fragrances.
Break seal. Gently mix the very top layer of rice (do not excavate down to the meat). Serve by scooping from the sides to ensure each plate has both layers. Serve with sheermal bread, borhani raita, and haleem. The flavour should be delicate, aromatic, and far less pungent than Hyderabadi biryani.
About 5 min
Tip: Lucknowi biryani is not for people who want bold, assertive spicing — its greatness is in its restraint and the extraordinary quality of its perfume.

Nutrition per serving (estimate)

Contains: dairy