Awadhi Mutton Biryani Recipe

 
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Awadhi Mutton Biryani
Awadhi Mutton Biryani
  • Recipe By: NDTV Food
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Awadhi Mutton Biryani Recipe: Biryani is derived from the word “biryan” and has its root in Persia, the dish is known to origin in India during Mughal dynasty and has continued to rule our hearts till now. Breathe in the aroma of this princely mutton biryani, cooked the 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.

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
  • Saffron

How to Make Awadhi Mutton Biryani

  • Prepare garam masala:
  • 1.Dry roast all the spices.
  • 2.Once they are roasted, transfer them to a masala grinder and grind them finely.
  • Prepare mutton marination:
  • 1.To half kg mutton, add ginger-garlic paste, turmeric and chilli powder.
  • 2.Then add cashew nut paste, garam masala, curd and whisk it.
  • 3.Cover it with the lid and put it in the refrigerator for an hour.
  • Final Preparation:
  • 1.Let the meat come to room temperature. Season the meat with salt.
  • 2.Grease the handi with some ghee and oil. Transfer the marinated meat from the bowl to the handi.
  • 3.Now stir and cook the meat for a few minutes.
  • 4.Cover with the lid and simmer it for another half an hour.
  • 5.Now layer the mutton with cooked rice and pour a little saffron induced milk over it.
  • 6.Add a little salt, garam masala, roasted onions and ghee over it.
  • 7.Cover the handi with the lid and weight it down with something heavy. Keep the flame low.
  • 8.Cook for about half an hour. Serve it hot.
Nutritional Information
  • 38.68gCarbs
  • 77.51gFats
  • N/ACholestrol
  • 132.0488gProtien
  • N/AFiber
Calories: 1377.662 Kcal 0Calcium: 975 MgIron: 3.6465 MgSodium: 7510.578 Mg

Recipe Notes

Add some kewra jal or gulab jal to biryani for aromatic essence.

Key Ingredients: Cinnamon stick, Cloves, cumin seeds, fennel seeds, coriander seeds, pepper corns, Star anise, Mace, Brown cardamom, Green cardamom, mutton, ginger-garlic paste, turmeric, chilli powder, Cashew nut paste, garam masala, Curd, salt, ghee, oil, milk, Saffron
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