Awadhi Mutton Biriyani (easy way to make awadhi biriyani at home)

Biriyani is a rice -based dish cooked with spices and chicken,mutton,egg,shrimp,fish and vegetables also. Biriyani comes from the Persian word  BERYA(N) which means fried or roasted.It is very popular dish in India. Biriyani was introduced in India in the era of Mughal. It was one of the famous dish in the kitchen of the Mughal Emperor,.that's why it is called Mughlai Cuisine.


Each region of India has its own way of making Biriyani,mainly Kashmir, Heydrabad, Malabar, Kolkata, Lucknow, Delhi, Agra are the main centres of Biriyani.

Today I sm going to share Awadhi Mutton Biriyani. Awadhi cuisine is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India. The city is also known for its Nawabi foods.

Awadhi Biriyani  is made by cooking meat in ghee with warm aromatic spices until the meat is tender, then adding semi boiled  rice and cooking in the sealed pot over low heat till done.

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Author - Moumita 
Preparation Time - 15 Minutes 
Cooking Time - 45 Minutes 
Marination Time - 4-5 hours
Servings - 2
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INGREDIENTS FOR MEAT 

Mutton-500gm,
Yougurt-1/2 Cup
Onion-2 (Chopped)
Ginger paste-1tbsp
Garlic Paste-2tbsp
Turmeric powder-1tsp
Coriander powder -1tsp
Red chilly powder-1tsp or according to your taste
Chinamon stick -1"
Green Cardamom -3
Cloves-4
Garam masala powder-1tsp
Salt to taste
Oil-1/4cup(for cooking)
Ghee or clarified butter - 2 tablespoons
Oil-1tsp (for marinating)

PREPARING  MUTTON 

Take a pressure cooker and pour all the meat with cinnamon stick, green cardamom and cloves. 

Add 1.5 cup water and pressure cook up to 4 to 5 whistle.

Pass the meat through a strainer into a clean saucepan to drain the mutton stock and keep it aside.

Marinate the mutton with all ginger garlic paste, spices powder , salt and oil and keep it refrigerated for 4 to 5 hrs.

After 4-5hrs, take out the marinated mutton from the fridge.

Heat ghee and oil in  heavy bottomed vessel. Vessel  should be very big thus you can cook your biriyani  in this vessel later.

Add chopped onions ,fry till golden brown  .

Transfer the marinated meat from the bowl to the pan.

Now stir and cook the meat until  oil gets separated

Add mutton stock and salt.

Cover with the lid and simmer it for another half an hour .Cook till the mutton is done.The gravy should not be very dry or thin.


INGREDIENTS FOR RICE 

Basmati Rice-2 cups washed and soaked for 15 minutes in water
Green Cardamom -3
Black Cardamom -3
Cloves -4
Cinnamon Stick-1"
Star Anise-1
Oil-2 tsp
Salt to taste
Saffron-1 pinch soak into 1 cup warm milk
Rose water-2 teaspoon
Kewra essence-3-4 drops

HOW TO MAKE BIRIYANI RICE 

Take a small piece of cloth, put all garam masala and tie a knot to make a potli,it is called yakhni masala. 

Take a big  pan,add 4 cups of water, put bay leaf, yakhni masala bag, oil and salt
Bring it to boil, when the water will start boiling, add rice,cook the rice till 3/4 is done.

Drain and spread the rice on a tray


HOW TO MAKE BIRIYANI MASALA 

Chinamon-1"
Green Cardamom-4
Black Cardamom-3
Cloves-5
Black Pepper-3
Star Anise-1
Nutmeg-1
Mace-1tsp
Sha jeera-1teaspoon  (optional )
Coriander seeds-1teaspoon
Kabab chini-1/2 teaspoon ( optional )

METHOD OF MAKING BIRIYANI MASALA 

Roast all the spices powder in a pan.Let them cool down and grind them to make a fine powder.

OTHER INGREDIENTS 

FRIED ONIONS OR BARISTA 

Slice the onions..separate the slices. ..then fry untill golden brown


Mutton Briyani is rice based dish made by layering cooked meat  and cooked Basmati rice,here I just make two layers.


FINAL  PREPARATION 

Add half portion of garam  masala on cooked  mutton

Add cooked rice  on it

Make a hole between  the rice mutton layer and pour 3/4 th saffron induced milk over it.

Spread remaining saffron milk on rice.

Add a little salt,  remaining garam masala, fried  onions, kewra essence  , gulab jal and ghee or clarified butter over it.

Cover the pan with the aluminium foil, then put  the lid and weight it down with something heavy.

Place a thick bottomed tawa on gas stove,keep the biriyani vessel on this tawa.

Cook for of low flame for 25-30 minutes,turn off the gas.

Your Awadhi  Biriyani is ready to serve. If you want you can serve it fried potatoes  and boiled eggs.

PICTORIAL RECIPE 

    Dry roast all the ingredients of garam masala

        Cook biriyani rice according to the method.

       
         Soak  a pinch saffron in one cup of  warm milk.

            Cook mutton according to the process.

Add cooked rice on mutton layer.Then pour saffron soaked milk into the rice mutton  layers.

Add fried onions, ghee, garam masala, salt,kewara essence  and rose water on rice layers. 

Cover the vessel with aluminium foil .

Cover the vessel with lid and place heavy things  on it.

Place  a  thick bottomed tawa on gas. 

Place  the  biriyani  vessel  on  this  tawa  and cook on  low  flame  for  25-30 minutes. 

After 30 minutes, open the lid and serve  your Awadhi Mutton Biriyani. 

Want to try more chicken and mutton  dishes,click HERE