Lucknawi Biryani: Presenting a Royal Dish at Zari Restaurant
For those who revel in the arresting aromas and exquisite taste sensations of an authentic Indian meal, the Lucknawi biryani is truly something special. This is especially true at Zari Restaurant, where our kitchen is renowned for its meticulous preparation and deep respect for regional culinary heritage.
During the 18th century, the city of Lucknow served as the capital of Awadh, a kingdom in Northern India. Under the patronage of the Nawabs of Awadh, the region flourished. It became widely celebrated for its Awadhi cuisine, which harmoniously blended colourful, skilful, and flavoursome culinary influences from Central Asia, the Mughal Empire, and Persia.
The Finest Awadhi Biryani at Zari Restaurant
Our signature Lucknawi Biryani perfectly reflects authentic Awadhi culinary traditions. It is crafted using the celebrated Dum Pukht method—where ‘Dum’ means to breathe in, and ‘Pukht’ means to cook. The true essence of Dum cuisine lies in the magnificent aroma, fragrance, flavour, and texture that develops during this meticulous slow-cooking process, resulting in a dish of profoundly unique character.
Mastering the Art of Slow Cooking
The richness of Awadhi cuisine lies not just in its variety, but in the exceptional ingredients used to create the most sumptuous flavours. Meticulously following ancient preparation methods, our Lucknawi Biryani is crafted by layering partially cooked rice with delicately marinated meat—or vibrant vegetables for a plant-based option—in a traditional ‘Degh’ or ‘Handi’ cooking pot. The vessel is then sealed with dough to trap the fragrant steam. Slow-cooked over a glowing charcoal fire, the ingredients simmer in their own natural juices until exceptionally tender and delicious.
Our Unwavering Commitment to Quality
Awadhi cuisine is famous for its exacting standards of gastronomic etiquette. Honed to perfection in times past, numerous ‘bawarchkhanas’ (kitchens) flourished thanks to the exceptional skills of their chefs. These culinary masters would regularly compete to craft exquisite regional delicacies, tailoring every vibrant spice blend to suit their master’s precise palate.
It was these Royal Chefs of Awadh who transformed the traditional Dastarkhwan. Creating an elaborately laid-out ceremonial dining spread, they introduced legendary dishes such as refined kebabs, aromatic biryanis, rich kormas, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and delicate parathas.
Perfectly aligning with our promise never to compromise on quality, our masterful ‘bawarchis’ (cooks) continue to operate with diligent discipline. They strictly follow traditional cooking methods, preserving the authentic biryani recipes passed down through generations of culinary heritage.
Authentic Indian cuisine passed down through the generations
Reserve a table to experience the elegance of authentic fine dining at Zari Restaurant. Savour the mouth-watering aromas and taste a truly royal dish, embracing the spirit of this magnificent heritage. Trained by the fifth generation of an original royal cook, our highly accomplished chef has mastered the culinary art of Awadhi cuisine, proudly introducing the renowned Dum Pukht Biryani to our sophisticated menu.
This highly prized, original recipe has been passed down through his family over many generations, remaining completely unaltered. It is a privilege to share, with his blessing, this authentic Dum Pukht Biryani recipe for you to try at home. We hope you thoroughly enjoy cooking it!
How to Prepare Our Famous Lucknawi Biryani
Ingredients for the chicken
- 2 medium size Onions finely chopped
- 1 stick Cinnamon
- 2 medium size Bay Leaves
- 3 Green Cardamom
- 3 Cloves
- 1 piece of Mace
- ½ Star Anise
- 200gms Plain Yoghurt
- 40gms Ghee
- 250gms Chicken – This can be on the bone or boneless cut into small curry size pieces. On the bone will give the better taste)
- 2tsp Ginger Garlic Paste
- ½ tsp Turmeric Powder
- ½ tsp Chilli Powder
- ½ tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Salt
The Method
Step 1: Chicken Preparation
- Heat a medium size pan on a low to medium heat.
- Add the ghee and once melted add the whole spices – cinnamon stick, bay leaves, cardamom, cloves, mace and star anise. Stir for a couple of minutes, or until the spices are roasted in the ghee.
- Add the finely chopped onions and salt. Stir until the onion is golden brown in colour.
- Add the ginger garlic paste and cook for about ½ a minute.
- Add the ground spices and stir for a few minutes to cook the spices, making sure not to burn them.
- Add the yoghurt to the onion and mix well. Make sure to stir regularly to prevent it from burning and settling at the bottom of the pan.
- Add the chicken and cook for 15 -20 minutes, stirring regularly.
- Set aside the cooked chicken.
- 200gms good quality Basmati Rice
- Pinch of Shahi Zeera (Black Cumin, this is different from the normal cumin which is used in curries
- 1 Bay Leaf
- In a pan add 400ml of water and add the bay leaf and Shahi Zeera and bring to the boil.
- Wash the rice, add it to the boiling water and cook for 6-7 minutes. Make sure you cover the rice with water to bring it to the boil faster. Simmer until the rice is about 70% cooked.
- Drain the rice into a colander and keep aside.
Step 3: Dough Preparation
- 2 cups of self-raising flour
- 1tsp of vegetable oil
- Water
- Make a plain dough with the water, self-raising flour and vegetable oil.
- Add the water slowly to the flour and knead until a dough is formed.
- Use a simple pizza dough recipe, and instead of plain flour use self-raising flour, as this will allow the dough to rise when cooked.
- 1 Stick Cinnamon
- 2 medium size Bay Leaves
- 3 Green Cardamom
- 3 Cloves
- 1 piece of Mace
- ½ Star Anise
We recommend preparing the garam masala by freshly grinding these ingredients. Please note that they are not dry roasted, which is the more common process when making standard garam masala. The slow ‘Dum’ cooking method allows these raw spices to gently release their natural oils, resulting in a profoundly aromatic fragrance once the dish is finally opened.
Step 5: Layering the Dish
- 5-6 sprigs of freshly chopped Coriander
- 1tbs Lemon Juice (optional)
- 6-8 fresh Mint Leaves
- 2 tbs Fried Onions. Prepare these by slowly frying a julienned medium onion in ghee until perfectly golden brown, or simply purchase them pre-made
- Pinch of Saffron (mixed in 2tbs of lukewarm milk)
- 1tbs Ghee
Layer 1
- Take a medium sized sauce pan and rub the inside of the pan with the ghee.
- Add a thin layer of the half cooked rice that you set aside earlier.
Layer 2
- Add the Chicken you set aside earlier as the second layer
Layer 3
- Add the rest of the half cooked rice, making sure you have spread the rice evenly to cover all the chicken.
Layer 4
- Sprinkle on the fried onion, chopped coriander, fresh mint leaves and lemon juice.
- Add the saffron evenly and sprinkle ¼ table spoon of gram masala on the top.
- Roll out the dough and make round circle large enough to cover over the mouth of the pan.
- Seal the dough by pressing it against the rim of the pan until sealed.
- Pre heat the oven at gas mark 5, 190C or 375F.
- Place the Lucknawi biryani in the oven and cook for 15 minutes.
- Remove from the oven, carefully cut open the pastry crust to release the steam, and serve alongside freshly prepared raita.
