Lucknowi Mutton Biryani Recipe or the Awadhi Biryani. An absolutely delicious recipe cooked with flavorful spices in Dum Pukht method
Print

Lucknowi Mutton Biryani Recipe-Awadhi Biryani

Course Main Dish
Cuisine Indian
Author Fa

Ingredients

  • 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
  • -------------------------------
  • 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

Instructions

  • 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.