For those that enjoy in the many arresting aromas and taste sensations that an Indian meal brings, the Lucknawi biryani is something special. And never more so than at Zari Restaurant in Crawley, who are known for the most authentic preparation and cooking of their regional food dishes.
Table of Contents:
- The roots of the Lucknawi Biryani
- Preparation and cooking of Zari’s Lucknawi Biryani
- The History of Awadh or Lucknawi Cuisine
- Authentic Indian cuisine passed down through the generations
- Recipe
- FAQs
The roots of the Lucknawi Biryani
In the 18th Century, the city of Lucknow was the capital of Awadh, a kingdom in Northern India. Under the Nawabs of Awadh (royalty) Lucknow flourished. It became renowned for its Awadhi cuisine that combined the colourful, skillful and flavoursome culinary influences from Central Asia, Mughal and Persia.
Preparation and cooking of Zari’s Lucknawi Biryani
The Zari Restaurant Lucknawi Biryani fully reflects the Awadh culinary traditions. It is created using the most frequent method of Awadhi cooking called Dum Pukht, where Dum means to breath in and Pukht to cook. The full essence of Dum cuisine, encompasses the excellent aroma, fragrance, flavour and texture that develops during a slow cooking process to create a very unique and distinctive character.
But the richness of Awadhi cuisine lies not only in the variety of the cuisine, but also in the ingredients used to create the most sumptuous flavours. Carefully following the dishes’ ancient preparation methods, Zari’s Lucknawi Biryani is created by layering rice and marinated meat, or vegetables for a vegetarian dish, in a traditional “Degh” or “Handi” cooking pot. This is then sealed with dough to trap the steam. Slow cooked over glowing charcoal fire, it is left to simmer in its own juices until tender and delicious.
The History of Awadh or Lucknawi Cuisine
Awadh cuisine is famous for its high standards of gastronomic etiquette. Honed to perfection in times past… several “bawarchkhanas” (kitchens) flourished due to their chef’s exceptionally high culinary skills, which were showcased when they competed with each other to cook exquisite delicacies to suit their master’s desire and liking.
And it was the Chefs of Awadh who transformed the traditional Dastarkhwan. Prepared as an elaborately laid-out ceremonial dining spread, it was they who introduced elaborate dishes such as kababs, biryanis, kormas, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and parathas.
Absolutely aligning with Zari Restaurant in Crawley’s promise to never compromise on quality, the famous “bawarchis” (cooks) still continue today with diligent discipline to follow a traditional style of cooking, and their authentic biriyani recipe that has been passed down to them by their ancestors.
Authentic Indian cuisine passed down through the generations
So Reserve a table to enjoy the elegance of fine dining, and the best Indian food in Crawley at Zari Restaurant and Lounge. Experience the mouthwatering aromas and savour the taste of a Royal dish, as you cherish the true spirit of this magnificent cuisine in one of the Lucknawi dishes. Trained by the fifth generation of the original Royal chef, Zari Restaurant’s highly accomplished chef mastered the culinary art of Awadhi Cuisine and introduced the Dum Pukht Biryani, also known as Lucknawi Biryani to our fine dining menu.
His family have passed this very special, original, traditional and unaltered recipe down through the family from generation to generation. It is a privilege to have, and to be able to share with his permission, an authentic Dum Pukht Biryani recipe for you to try at home too. Enjoy cooking!
How to prepare the Famous Lucknawi Biryani served at Zari Restaurant in Crawley
Recipe for two persons
Step 1: Chicken Preparation
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
Method
1. Heat a medium size pan on a low to medium heat.
2. 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.
3. Add the finely chopped onions and salt. Stir until the onion is golden brown in colour.
4. Add the ginger garlic paste and cook for about ½ a minute.
5. Add the ground spices and stir for a few minutes to cook the spices, making sure not to burn them.
6. 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.
7. Add the chicken and cook for 15 -20 minutes, stirring regularly.
8. Set aside the cooked chicken.
Step 2: Rice Preparation
Ingredients for the Rice
- 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
Method
1. In a pan add 400ml of water and add the bay leaf and Shahi Zeera and bring to the boil.
2. 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.
3. Drain the rice into a colander and keep aside.
Step 3: Dough Preparation
Ingredients
- 2 cups of self-raising flour
- 1tsp of vegetable oil
- Water
Method
1. Make a plain dough with the water, self-raising flour and vegetable oil.
2. Add the water slowly to the flour and knead until a dough is formed.
3. 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.
Step 4: Gram Masala Preparation
Ingredients
- 1 Stick Cinnamon
- 2 medium size Bay Leaves
- 3 Green Cardamom
- 3 Cloves
- 1 piece of Mace
- ½ Star Anise
We recommend that you make the gram masala by grinding these ingredients. Please note that they are not being dry roasted, as is the more common process when making gram masala. The “Dum” process will allow the spices to release the natural oils to give it the aromatic fragrance once the dish is cut open.
Step 5: Layering the Dish
Layering Ingredients
- 5-6 sprigs of freshly chopped Coriander
- 1tbs Lemon Juice (optional)
- 6-8 fresh Mint Leaves
- 2tbs Fried Onion. You can make this by making a julienne of 1 medium onion fried in ghee until golden brown in colour, cooking on a medium heat for about 20 minutes, or it can be purchased
- from a supermarket.
- Pinch of Saffron (mixed in 2tbs of lukewarm milk)
- 1tbs Ghee
Method
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.
Layer2
- 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, cut open the crust and serve with freshly made Raitha.
FAQs
Q1. What makes a Lucknawi biryani different?
It is the Dum Pukht method of cooking that sets the Lucknawi biryani apart from others. This flavoursome dish is subtler and more aromatic than a traditional biryani with spices such as cardamom, cloves and a little saffron shaping its balanced taste and fragrant aroma. The layering and gentle steaming that is achieved by cooking slowly in an earthenware pot, that Zari Restaurant seal with light pastry, aides the fusion of the ingredients to make this a unique dish to experience.
Q2. Can I order a biryani at Zari Crawley?
Yes! When looking for where to eat biryani in Crawley, Zari Restaurant really is the best. With a selection of biryani dishes, including the Lucknawi biryani, and vegan options too, you can book a table for a fine dining experience, or order a takeaway for delivery.
However, please note that for a takeaway order, it is not possible to present and deliver a Lucknawi biryani as it should, in an earthenware pot with sealed pastry lid.
Q3. What dishes should I order with a biryani?
A biryani is a mixed rice dish from South Asia, typically featuring layers of rice, marinated meat such as chicken, lamb, or mutton, and aromatic spices. The layering technique sets it apart from other rice dishes like pilaf or pulao. It is a one-pot meal, but is delightfully complimented with side dishes from our menu such as a raitha, or a vegetable curry for even more added flavour.
🍽️ Ready to Taste Royalty?
Indulge in the rich, aromatic flavours of our authentic Lucknawi Biryani—a true celebration of Awadhi heritage, right here in Crawley. Whether you’re a biryani connoisseur or new to Indian cuisine, this is a dining experience you won’t want to miss.
👉 Reserve your table at Zari Restaurant & Lounge today and experience Indian fine dining at its finest.