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Lucknowi Mutton Biryani Recipe or the Awadhi Biryani. An absolutely delicious recipe cooked with flavorful spices in Dum Pukht method
Biryani is a complete meal in itself, apt to suit all occasions. Whether it is a simple, hearty meal on a lazy Sunday afternoon or a grand, scrumptious indulgence at Eid dinner – there are plenty of varieties available to please one and all.
Just in case you are in a mood to cook some delicious biryani yourself, try this Lucknowi Mutton Biryani recipe and I am pretty sure, it will be enough to inspire the cook within you.
The Lucknowi Mutton Biryani recipe or the Awabhi biryani recipeis also know as the “pulao” and is supposed to be a more refined version.
It is also supposed to be quite delicate to the palate.It is prepared in a different way as compared to the other Biryanis prepared in the other states of India. A major difference is using “Yakhni” which is a rich mutton stock.
The Lucknowi Mutton Biryani Recipe or the Awadhi Biryani is a pakki biriyani , which means that the meat is cooked before and the Yakhni is kept aside. Kewra along with saffron is essential.
The meat and rice are layered separately and then the pot is sealed with a flour dough and will be kept in dum, this process is known as “Dumpukht”. The Dum Pukht Biryani is the most popular version of the Lucknowi Mutton Biryani Recipe or the Awadhi Biryani and this is also the type that I prefer while making this dish.
For more biryani recipes try Mutton Keema Pulao recipe-Recipe for Mutton Mince Pulao Ambur Mutton Biryani recipe-How to make Ambur Biryani Pakistani Chicken Biryani Recipe-Chicken Biryani Pakistani Style Simple Egg Biryani Recipe-Hyderabadi Egg Biryani Recipe
Let’s get started with the Lucknowi Mutton Biryani Recipe or the Awadhi Biryani
What You Need:
- 500 gms lamb meat, try to take the tender parts with bones
- 500 gms basmati rice
- 5 tbsp ghee / clarified butter
- 3 onions, finely chopped
- 4 black cardamom
- 3 green cardamom
- 5 - 6 black peppercorn
- 1 inch stick cinnamon
- 6 - 8 cloves
- 1 tsp fennel seeds
- 1 tsp kewra essence
- 1/2 cup milk
- 4 - 5 saffron strands
- salt to taste
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- FOR THE MARINATION
- ---------------------------------
- 2 onion, very finely chopped
- 3 tbsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- juice of 1 lime
- 1 cup yogurt
- salt to taste
How To Make:
- Mix all ingredients under marination and add in the mutton pieces and mix well. Let it marinate for at least 6 hours or overnight.
- Wash the basmati rice and soak the basmati rice in water for at least 30 minutes - 1 hr. Drain.
- Boil the the whole spices with 5 cups of water. Let it rest for 20 minutes and then strain.
- Heat ghee in a large pan. Add in the rice. Cook for 3-5 minutes or till rice turns opaque white.
- Crush & add in 2 saffron strands. Add in flavored water.
- Bring the rice to a boil, cover and allow to simmer for 3-5 minutes. Switch off the flame and let the rice rest for 5 minutes. This will allow the rice to absorb the moisture.
- Take another heavy bottomed pan and add ghee. Add in the chopped onions. Saute till onions turn translucent. Add in the marinated mutton. Now stir and cook the meat for a few minutes. Cover with the lid and simmer it for another half an hour.
- Take a pot and lay a layer of rice. Add in some of the mutton pieces. Repeat this alternate layering of rice and mutton pieces. Finish with a layer of rice on top.
- Warm the milk with cardamom pods. Crush and add the saffron. Add the Kewra. Sprinkle on top of the finished biryani layers.
- Now cover with a lid and seal the vessel by applying a dough made with wheat flour or flour around the lid, all the way around.
- Cook on very low flame for about half an hour.
- Remove, break seal and serve straight from the pot.
Until next time,
Fareeha.
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Ali ibrahim says
Thank you for all the information i would like to have the receip for the white sauce used with the dum bukht biryani
Thank you
Fa's Kitchen says
Thank you Ali for the feedback. Do you mean the yakhni?
Palpasa says
What do you mean by flavoured water. Am dying to try your recipe out but am stuck because of this confusion. Thanks a lot for your wonderful recipe 🙂
Fa's Kitchen says
Hi Palpasa,
Sorry for the confusion. I meant the Kewra water by that. Hope that clarifies and here’s wishing the lucknowi biryani turns out well. I will be waiting for the feedback <3
Shaikh Rizwan says
Kewra water
Fa's Kitchen says
I have used the normal basmati rice with the timer on. The timing was just perfect for me. But if you are using the long basmati rice like the India Gate etc, just switch off when it starts to boil and simmer for 3-5 minutes. The rice should still feel little grainy when held between fingers. Not too grainy nor fully cooked either. Hope you get what I mean. In sha ALLAH, I will get a video or step by step pictures for this recipe in future.
If you try, do let me know how it turned out.
faldelah says
It’s looks delicious
Fa's Kitchen says
Thank you so much Faldelah.
ashish says
is flavoured water (to be added to boil the rice under step no. 5) the same water that is the boiled and strained with spices in step no.3 ?
Fa's Kitchen says
Yes, you got that right, Ashish.
The flavors get absorbed in the water when we rest the water with the whole spices in Step 3.
And the same is added in Step 5. Do lemme know how it turns out if you happen to try.
Luen says
Can you explain step 3 of the above Lucknow Biryani. ” boil 5 cups of water with whole spices strain and rest for 20 minutes ”
Do you mean boil rice in 5 cups of water along with the whole spices?
Please advise.
Fa's Kitchen says
Hi Luen,
Thanks for reaching out.
You just need to boil plain water along with the whole spices and let it rest for 20 minutes. It will help to absorb all the flavors from the spices and later we add this water in Step 5.
Hope that helped. Do lemme know how it turns out.
Chetan says
Do we make a marination paste or just marinate with onions?