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.
Author - Moumita
Preparation Time - 15 Minutes
Cooking Time - 45 Minutes
Marination Time - 4-5 hours
Servings - 2
INGREDIENTS FOR MEAT
Coriander powder -1tsp
Red chilly powder-1tsp or according to your taste
Chinamon stick -1"
Green Cardamom -3
Garam masala powder-1tsp
Salt to taste
Ghee or clarified butter - 2 tablespoons
Oil-1tsp (for marinating)
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
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
Sha jeera-1teaspoon (optional )
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.
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.
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.
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