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Awadhi Mutton Biryani Recipe
How to make Awadhi Mutton Biryani
About Awadhi Mutton Biryani Recipe: Biryani is derived from the word “biryan” and has its roots in Persia, this dish is known to have originated in India during the Mughal dynasty and has continued to rule our hearts till now. Breathe in the aroma of this princely mutton biryani, cooked in royal Awadhi-style. Perfect for your dinner table feasting!
Ingredients of Awadhi Mutton Recipe: Succulent, marinated mutton slow-cooked in various roasted spices in a handi to bring together a layered, aromatic and delicious biryani.
- Total Cook Time1 hr 25 mins
- Prep Time 15 mins
- Cook Time1 hr 10 mins
- Recipe Servings4
Ingredients of Awadhi Mutton Biryani
- For garam masala:
- 1 Cinnamon stick
- 8-10 Cloves
- 2-3 tsp Cumin seeds
- 1 tsp Fennel seeds
- 2-3 tsp Coriander seeds
- 1 tsp Pepper corns
- 2 Star anise
- 2-3 Mace
- 2-3 Brown cardamom
- 3-4 Green cardamom
- For mutton marination:
- 1/2 kg Mutton
- 2-3 tsp Ginger-garlic paste
- 1 tsp Turmeric
- 1 tsp Chilli powder
- Cashew nut paste
- A pinch of Garam masala
- 4-5 tsp Curd
- For cooking:
- 2-3 tsp Salt
- 3 tsp Ghee
- 2-3 tbsp Oil
- 2-3 cups Milk
- A pinch of Saffron
How to Make Awadhi Mutton BiryaniHideShow Media
To prepare garam masala: First, dry roast all the spices.
Once they are roasted, transfer them to a masala grinder and grind them finely.
To prepare mutton marination: Add ginger-garlic paste, turmeric and chilli powder to half kg mutton.
Then, add cashew nut paste, garam masala, curd and whisk it.
Cover it with the lid and put it in the refrigerator for an hour.
For final preparation:
Let the meat come to room temperature. Season the meat with salt.
Grease the handi with some ghee and oil. Transfer the marinated meat from the bowl to the handi.
Now, stir and cook the meat for a few minutes. Cover with the lid and simmer it for another half an hour.
Next, layer the mutton with cooked rice and pour a little saffron induced milk over it. Add a little salt, garam masala, roasted onions and ghee over it.
Cover the handi with the lid and weight it down with something heavy. Keep the flame low.
Cook for about half an hour. Serve it hot.
- 1377.662 KcalCalories
Add some kewra jal or gulab jal to biryani for aromatic essence.