Awadhi Mutton Biryani is a rich and fragrant dish that comes from the royal kitchens of Awadh, which is now known as Lucknow. In the Awadhi biryani, the meat and rice are cooked slowly together so that all of the tastes can mix. This is called a “dum-style” biryani.
Ingredients
For the Mutton Marinade:
- 500g mutton (preferably from the leg)
- 1 cup thick yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tbsp garam masala
- 1 tsp cumin powder
- Salt to taste
- 1 tbsp lemon juice
- 3-4 green chilies (slit)
- 2 tbsp fried onions (birista)
- Fresh coriander and mint leaves, chopped
For the Rice:
- 2 cups Basmati rice (soaked for 30 minutes)
- 4-5 cloves
- 2-3 cardamom pods
- 1 bay leaf
- 1-inch cinnamon stick
- 1 tsp cumin seeds
- Salt to taste
- 1 tsp ghee
For the Biryani Layers:
- 1 cup fried onions (birista)
- 1/2 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 1 tsp kewra water (optional)
- 1 tsp rose water
- Saffron strands soaked in warm milk
- 3 tbsp ghee
Instructions
Clean the pieces of lamb and pat them dry. Salt, lemon juice, red chili powder, turmeric, garam masala, cumin powder, and ginger-garlic paste should all be mixed together in a bowl.
Put in the small pieces of lamb, the green chilies, the fried onions, the chopped cilantro, and the mint leaves. Cover the meat and let it sit for at least three to four hours, or overnight for the best results. Second, cook the lamb.
On medium heat, add the mutton that has been marinating and cook until it starts to give off its juices. Turn down the heat and cover the pot. It will take about 45 minutes to an hour of cooking until the meat is soft. Just put the meat aside when it is done. Do not dry it out all the way; there should still be some gravy left.
In a big pot, bring 8 to 10 cups of water to a boil. Put in the bay leaf, cinnamon, cumin seeds, cloves, and salt. Soak the Basmati rice and add it to the pot. Cook until it is 70% done. There should still be some bite to the rice. Take the rice out of the water and set it away.
Spread some of the cooked meat out on the bottom of the same heavy-bottomed pot. Put some half-cooked rice on top of the meat.
Pour kewra water, rose water, and saffron milk over the rice.
Chop up some mint and cilantro leaves and add them to the dish. Follow these steps again and again until all the rice and meat are stacked. There should be rice on top. Pour the rest of the ghee over the top layer.
Put the lid on top of the pot so it fits tightly. You can also put dough over the pot to keep the steam inside. Put something heavy on top of the pan and cook for 30 to 40 minutes on low heat. Take the biryani off the heat after 30 minutes and let it sit for 10 minutes.
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Tips
Fluff up the rice a little and serve the Awadhi Mutton Biryani with raita, papad, and a fresh salad on the side. It tastes like Awadh because the meat is slow-cooked and the rice is fragrant. Each bite will melt in your mouth.