Awadhi Mutton Biryani
A fragrant and royal biryani from the kitchens of Lucknow. Tender mutton and long-grain basmati rice are cooked separately, then layered and slow-cooked in a sealed pot (dum) with saffron and kewra water for an aromatic masterpiece.
For 4 servings
6 steps. 90 minutes total.
- 1
Step 1
- a.Marinate the Mutton (4 hours to overnight)
- b.In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, raw papaya paste, red chili powder, turmeric powder, coriander powder, garam masala, 1.5 tsp salt, and half of the fried onions.
- c.Mix thoroughly to ensure each piece of mutton is well-coated. Cover and refrigerate for at least 4 hours, or preferably overnight for the most tender meat.
- 2
Step 2
- a.Prepare the Basmati Rice (15 minutes)
- b.Gently wash the basmati rice until the water runs clear. Soak in fresh water for 30 minutes, then drain completely.
- c.In a large pot, bring 10 cups of water to a rolling boil. Add the whole spices (green cardamoms, cloves, cinnamon stick, bay leaf), shahi jeera, and 1.5 tsp of salt.
- d.Add the drained rice and cook for 5-7 minutes until it's 70% cooked. The grain should break when pressed but still have a firm, raw core.
- e.Immediately drain the rice in a colander to stop the cooking process and set aside.
- 3
Step 3
- a.Cook the Mutton Gravy (50-60 minutes)
- b.Take the marinated mutton out of the fridge 30 minutes before cooking to bring it to room temperature.
- c.Heat 4 tbsp of ghee in a heavy-bottomed pot (handi) over medium heat. Add the marinated mutton and cook, stirring for 8-10 minutes, until seared and the raw spice smell disappears.
- d.Reduce the heat to low, cover, and cook for 45-50 minutes, stirring every 15 minutes. The mutton will cook in its own juices.
- e.Check for tenderness; the mutton should be about 90% cooked and the ghee should separate from the masala.
- 4
Step 4
- a.Layer the Biryani (5 minutes)
- b.In a small bowl, mix the saffron strands with 3 tbsp of warm milk and let it infuse. To this, add the kewra water and rose water.
- c.Over the cooked mutton in the pot, spread the 70% cooked rice in an even layer.
- d.Sprinkle the remaining fried onions, chopped mint, and coriander leaves over the rice.
- e.Drizzle the saffron-milk-kewra mixture evenly over the top, followed by the remaining 2 tbsp of ghee.
- 5
Step 5
- a.Dum Cook the Biryani (30 minutes)
- b.Make a firm dough with the atta and a little water. Roll it into a long rope and apply it to the rim of the pot.
- c.Press the lid down firmly to create an airtight seal. Alternatively, use a tight-fitting lid and place a heavy weight on top.
- d.Place the pot on a tawa (flat griddle) over high heat for 5 minutes to build initial steam.
- e.Reduce the heat to the absolute lowest setting and let the biryani cook on 'dum' for 20-25 minutes.
- f.Turn off the heat and let the biryani rest, still sealed, for at least 15 minutes for the flavors to meld.
- 6
Step 6
- a.Serve
- b.Carefully break the dough seal and open the lid, allowing the aromatic steam to escape.
- c.Use a flat spatula to gently fluff the rice from the sides, scooping from the bottom to get both rice and mutton in each serving.
- d.Serve hot with a side of cooling raita or mirchi ka salan.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use high-quality, aged long-grain basmati rice for the best texture and aroma.
- 2Marinating the mutton overnight is the secret to incredibly tender and flavorful meat.
- 3The 70% cooking rule for rice is critical. Overcooked rice will turn mushy during the 'dum' process.
- 4A heavy-bottomed pot is essential to prevent the biryani from burning at the base during slow cooking.
- 5Don't skip the resting time after cooking. It allows the flavors to settle and infuse throughout the dish.
- 6Before layering, ensure the mutton is 90% tender. If it's undercooked, it won't become tender during the short 'dum' period.
- 7Using a tawa under the pot helps distribute heat evenly and prevents scorching.
Adapt it for your goals.
Chicken Biryani
Replace mutton with bone-in chicken pieces. Reduce the marination time to 2 hours and the initial cooking time for the chicken to 20-25 minutes.
Vegetable BiryaniVegetable Biryani
Substitute mutton with a mix of hearty vegetables like carrots, potatoes, cauliflower, and beans. Par-cook the vegetables in the masala before layering.
With PotatoesWith Potatoes
Add 2 large potatoes, peeled and quartered, to the mutton gravy while it cooks. This is a popular addition in many regions.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Sustained Energy Release
The basmati rice provides complex carbohydrates, which are broken down slowly by the body, offering a steady and sustained supply of energy.
Aids Digestion
The aromatic spices used, such as ginger, cloves, and cardamom, are known for their digestive properties, helping to stimulate digestion and reduce bloating.
Source of Iron
Mutton is a good source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources, helping to prevent anemia.
Frequently asked questions
A single serving of Awadhi Mutton Biryani (around 460g) contains approximately 950-1050 calories. This is an estimate and can vary based on the cut of mutton and the amount of ghee used.