Lucknow’s famous pullao biryani

Recipe By - Naaima Farooqui

METHOD

Take out all the spices as said in step 1

And add ghee in a pot add g.g and meat and bones and cook till it changes color. Add yogurt and rest of the spices and cook again till u get the aroma of the spices n meat. Then add water and cook till meat is done and u have enough yakhni for rice to be cooked in about 2 or 3 cups left. Strain yakhni(stock) and meat separately. Keep them aside.

In the meantime u can jump to step 3 and partial boil the rice and strain and keep them ready to be put in the pot in step 2

For step 2 in another pot ;where u will dum (slow cook) the rice add ghee and onions and brown the onions. Keep it aside too.

In the same pan add the milk I used half n half, sugar and rest of the spices till the milk is partially boiled. Add the onions but not the oil frm it only onions here. Cook again in the milk and add the stock and the meat and also add kewra and rose water.

Add the partially boiled rice on top, add the oil leftover frm onions on top of the rice and sprinkle the saffron water and color added to it pour it over on rice. Put a layer of foil on the mouth of pot and then add lid. Medium Cook with covered lid for 5 mins and then slow cook (dum) for 15 mins. After 20 mins open and mix and your finger looking pullao biryani is ready.