Name: Awadhi Mutton Biryani recipe by usashi mandal at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2
Ingredients: 1 1/2 cup basmati rice; 2 cup small mutton pieces; 2 tbsp Cashew paste; 2 tbsp yogurt; 6 green chilies; 2 tsp black pepper powder; 2 tbsp garlic ginger paste; 1 onion(thinly sliced); 1 tbsp whole garam masala (cinnamon, clove, cardamom); 2 Bay Leaves; 1 dried red chili; 1 tbsp garam masala powder; 1 tsp Kewra Water; 1 tsp mace &nutmeg powder; 1 pinch of yellow color/saffron; 1 tbsp milk; Ghee or butter as needed; Salt for seasoning

ABOUT Awadhi Mutton Biryani RECIPE

Awadi cuisine is a cuisine native to the city of Lucknow, which is the capital of the state of Uttarpradesh in Northern India. The awadh region has been greatly influenced by Muglai cooking techniques. In biryani, rice is boiled or parboiled separately in spiced water and then layered with meat, then sealed and cooked over low heat until done.

Ingredients Serving: 2

1 1/2 cup basmati rice
2 cup small mutton pieces
2 tbsp Cashew paste
2 tbsp yogurt
6 green chilies
2 tsp black pepper powder
2 tbsp garlic ginger paste
1 onion(thinly sliced)
1 tbsp whole garam masala (cinnamon, clove, cardamom)
2 Bay Leaves
1 dried red chili
1 tbsp garam masala powder
1 tsp Kewra Water
1 tsp mace &nutmeg powder
1 pinch of yellow color/saffron
1 tbsp milk
Ghee or butter as needed
Salt for seasoning

Instructions

In a bowl add mutton pieces, cashew nut paste, green chili paste, yogurt, salt and ginger garlic paste. Mix well and marinate for 1 hour.
Heat oil in frying pan,add sliced onion and fried until golden brown. Drain in a paper towel and keep aside.
Soak washed rice for 1 hour. Heat 4 to 5 cups of water in a large pan. Add 1/2 tbsp of whole garam masala and salt on it. When it starts bubbling add drained rice. Cook until rice is 95% cooked.
Drain hot water and transfer rice to a shallow tray and spread it out.
Take a large dutch pan preferably wide mouth pan. Heat 5 to 6 tbsp of ghee or butter, add bay leaves, dried red chili and 1/2 tbsp of whole garam masala.
When nice aroma fill up your kitchen with roasted garam masala add marinated mutton pieces. Mix well and cook in slow flame until mutton is cooked and oil is visible separately.
Mix warm milk with saffron or yellow color.
Now over the cooked mutton spread a layer of cooked rice. Then spread fried onions over the rice , sprinkle garam masala powder, saffron or yellow colored milk and kewra water.
Spread another layer of rice. Add 1 tbsp of ghee or butter over the last layer of rice. Close the lid tightly, if the lid is not tight first cover it with a aluminium foil then close the lid.
Put the dutch pan on very low flame for 30 minutes. Then shake the dutch pan to mix rice and mutton well. You can use ladle but very gently otherwise rice will break.
Open the lid before serving and feel the magic of biryani. The exotic flavor, aroma and nice cooked mutton with rice. It's a delicacy.
Serve it with raita( yogurt mix with onion, cucumber and spices).

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