4 hours agoAuthor: Devanshu Tiwari
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Dampuk Yakhani Pulao….. You must have heard about this Nawabi flavor sold in the Chowk area of Lucknow, but today we are going to talk about the special way of making it. The people of Lucknow call this special Pulao, which is sold only 5 hours a day, ‘Idris’s Biryani’.
Coming here and watching biryani being made is also a kind of hobby. Many people stand at the shop to see how delicious biryani is prepared with cream and milk. When we reached the shop, a person was taking out the boiled rice from the pot and adding rose water, saffron water and fennel spices to it. ‘Flavour of UP’ in this episode of the series Let’s take you to the Chowk area of old Lucknow, where delicious Biryani with 4 names is made….
The method of making Yakhni Pulao has not changed since 54 years
This is how biryani is slowly cooked on the flame of burning coal.
In 1968 in Raja Bazar, Lucknow, Mohd. Idris started a Mutton Biryani shop. Time passed but the formula for making Dampuk Yakhni Pulao did not change. Even 54 years ago, Biryani was cooked in an earthen oven, even today this process continues.
Abu Hamza, the owner of the shop, says, “I make Biryani and Allah adds fun. This is how the shop is running. We have only one shop, here people eat Biryani from 12 to 3 in the day and from 6 to 8 in the evening. come.”
Special Biryani is cooked by adding milk, saffron and sugar
Idris’s special Biryani is made by mixing milk and saffron.
There are 2 different stages in preparing Dampuk Yakhni Pulao. First Stage: In this, the meat which brings aroma and taste to the biryani is prepared. Second Stage: Fine rice is cooked in cardamom, clove and salt.
The owner of the shop, Abu Hamza told us how to make it. Let’s know it through 2 graphic…
Delicious biryani is prepared from halwani goat meat
Shop owner Abu Hamza said, “His father Mohd. Idrees passed away in the year 2000. After that he and his brother Abu Bakar run this shop for 21 years. Our family has been running this shop for three generations. 54 years But we didn’t compromise on the quality.”
Abu explains, “We use only halwani goat meat for making biryani. Halwani goat means that goat which is neither too big nor small. It is soft and cooks quickly and this doubles the taste of the biryani.” “
40 kg biryani consumed in a day, full plate of 300 rupees
This shop opens till 12 midnight in the month of Ramzan. On normal days, there is sale for only 5 hours a day.
Idris Biryani shop has 8 artisans who make Dampuk Yakhni Pulao. 35 to 40 kg biryani is prepared in a day. Full plate is available for Rs.300 and half for Rs.150. Apart from Mutton Biryani, Mutton Korma, Mutton Stew, Chicken Korma, Kulcha and Sheermal are also well-liked here.
Master chef Sanjeev Kapoor is also a fan of taste
In the year 2019, Chef Sanjeev Kapoor himself came to Lucknow to taste Biryani of Idris. This picture is from that day.
Idris’s Biryani, which started 54 years ago in a kutcha house, has now become a famous brand of Awadh. Apart from Lucknow, people from Bihar, MP and Mumbai come here to eat Biryani. Country’s well-known chef Sanjeev Kapoor has also come here and eaten Biryani. From filmmaker Imtiaz Ali to actor Raza Murad, everyone is fond of Idris’ Biryani.
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