Awadhi (Lucknow & Rampur)
Lucknowi Awadhi Biryani (Pakki)
The nawabi counterpoint to Hyderabad's fire: meat first cooked in a delicate yakhni korma, then layered with parboiled rice and sealed under dum — pale, restrained, and perfumed with kewra and saffron rather than chili.
2 hr 15 min · Serves 6 · Takes some skill
6
Ingredients
Korma
Spice
Rice
Finish
Method
Start cooking mode- Prep 45 min · Cook 90 min · 135 min total
- hard
- 1
Cook the mutton to ~90% in a pale, gently spiced yakhni korma — restraint is the Awadhi signature.
- 2
Parboil aged basmati to 70% with whole spices.
- 3
Layer korma and rice with saffron milk, kewra, rosewater, and ghee; seal and dum gently.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
