Name: Awadhi Mutton Biryani recipe by Moumita Malla at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: Ingredients for Mutton:; Mutton 1/2 kg; Curd - 1/2 cup; Ginger paste - 1 tbsp; Garlic paste - 2 tbsp; turmeric powder - 1 tsp; coriander powder - 1 tsp; Red chili powder - 2 tsp; Cinnamon stick - 1 inch; Green Cardamom - 3; Cloves - 4; Garam masala powder - 1 tsp; Salt to taste; Oil-1/4cup + 1 tsp for marinating; Ghee - 2 tablespoon; Ingredients for rice:; Basmati rice - 2 cups (soaked for 15 minutes); Water - 4 cups; Salt to taste; Oil - 1 tbsp; Bay leaf 1; Other ingredients :; Brown onions - 3/4 cup (cut onion into sliced then fry until brown); Ghee - 1/4 cup; Black cardamom - 2; Star anise - 1; Cinnamon stick - 1 inch; Ingredients for biriyani garam masala:; Cinnamon stick - 2 (1 inch each); Bayleaf - 2

ABOUT Awadhi Mutton Biryani RECIPE

Awadhi Mutton Biriyani is a popular dish of Awadhi cuisine.Awadhi cuisine is a cuisine native to the city of Luknow.Awadhi biriyani is made by cooking meat in ghee with aromatic spices until the meat is tender then adding semi boiled rice and cooking in the sealed pot over the low heat till done.

Ingredients Serving: 2

Ingredients for Mutton:
Mutton 1/2 kg
Curd - 1/2 cup
Ginger paste - 1 tbsp
Garlic paste - 2 tbsp
turmeric powder - 1 tsp
coriander powder - 1 tsp
Red chili powder - 2 tsp
Cinnamon stick - 1 inch
Green Cardamom - 3
Cloves - 4
Garam masala powder - 1 tsp
Salt to taste
Oil-1/4cup + 1 tsp for marinating
Ghee - 2 tablespoon
Ingredients for rice:
Basmati rice - 2 cups (soaked for 15 minutes)
Water - 4 cups
Salt to taste
Oil - 1 tbsp
Bay leaf 1
Other ingredients :
Brown onions - 3/4 cup (cut onion into sliced then fry until brown)
Ghee - 1/4 cup
Black cardamom - 2
Star anise - 1
Cinnamon stick - 1 inch
Ingredients for biriyani garam masala:
Cinnamon stick - 2 (1 inch each)
Bayleaf - 2
Cloves - 5
Green cardamom - 5
Mace - 1 teaspoon
Shajeera 1 teaspoon
Coriander seeds - 1 teaspoon
Kebab chini - 1 teaspoon
Star anise - 1

Instructions

Take a pressure cooker and pour all the meat with cinnamon stick, green cardamom and cloves.
Add 1.5 cup water and pressure cook upto 4 to 5 whistles.
Pass the meat through a strainer into a clean saucepan to drain the mutton stock and keep it aside.
Marinate the mutton with ginger garlic paste, spices powder, salt, little bit of oil and keep it refrigerated for 5 hours.
After 5 hours, take out the marinated mutton from fridge.
Heat ghee in a heavy bottomed pan. Pan should be very big so you can cook your biriyani in this vessel later.
Transfer the marinated meat from the bowl to the pan.
Now stir and cook the meat until oil gets separated.
Add mutton stock and salt.
Cover with lid and simmer it for another half an hour. Cook till the mutton is done. The gravy should not be very thick or thin.
To make Biryani rice:
Take a big pan, add 4 cups of water, oil and salt. Bring it to a boil, when the water will start boiling, add rice, cook rice till 3/4 th done.
For the Biryani garam masala:
Roast all spices under Biryani garam masala and grind to make a fine powder.
Final preparations:
Add half a portion of garam masala on the cooked mutton.
Add cooked rice on mutton.
Make a hole between the rice, mutton layer and pour 3/4th saffron induced milk over it.
Spread remaining milk on rice.
Add little salt, remaining garam masala, fried onions, kewra essence and Gulab jal.
Temper with star anise, black cardamom, cloves and cinnamon stick into ghee and pour over the biriyani.
Cover the pan with aluminium foil, then put the lid and weigh it down with something heavy.
Place a thick bottomed tawa on the gas stove, keep Biryani vessel on this tawa.
Cook for 30 minutes on a low flame. Turn off the gas. Awadhi Mutton Biryani is ready to serve.

Similar Recipes