Awadhi Mutton Biryani Recipe

Lucknowi Biryani, or Awadhi Mutton Biryani, is famous. It's handi-cooked with mutton and rice. Rice and mutton are half-boiled before being cooked in the handi.  

– 2 cup soaked basmati rice – 1/2 cup fried onion (birista) – 1 1/4 teaspoon powdered kashmiri red chilli – 2 tablespoon yoghurt (curd) – 1/2 teaspoon turmeric – 2 black cardamom – 3 bay leaf – 1/2 cup milk – 1 teaspoon rose water – salt as required – 500 gm washed & dried mutton – 1/2 tablespoon ginger paste – 1/2 teaspoon garlic paste – 1 teaspoon cumin powder

Ingredient

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1

When ghee is hot, add onions. After salt, add sugar. Allow onions to caramelize, stirring occasionally.   

Instruction

Once done, set aside. Soak saffron in milk. Heat ghee in a cooker, then add deep-fried onions and meat.   

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2

Remove the raw mutton smell by cooking. Add yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, cumin powder, and biryani masala to a bowl.   

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3

Mix everything well and add to meat. Add 2 cups of water and pressure cook mutton for two whistles on low. Make it 3/4 cooked.  

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4

After boiling eight cups of salted water, add black cardamom, soaked rice, and one bay leaf to make the rice.   

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5

Cook for one whistle. The rice should half-cook. First put bay leaves in a handi, then half the rice.   

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6

Add milk-soaked saffron and meat. Add the leftover rice again. Sprinkle nutmeg powder and add half the caramelized onions.   

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7

Sprinkle rose water on top and cover. Cook the biryani on low for 30 minutes and watch it.  

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8

Top biryani with remaining caramelized onions. Your Awadhi Mutton Biryani is ready. Savor the meal.  

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