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Awadhi Mutton Biryani is an open pot rice dish made with mutton. Chef Ajay Chopra’s recipe will make you drool.
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Ingredients
500 gms mutton
4 - 5 tbsp ghee
3 - 4 green cardamoms
2 cinnamon sticks
1 tsp cumin seeds
4 -5 cloves
2 bay leaves
1 - 2 pieces javitri
1 cup fried onions
1 tsp yellow chilli powder
1/2 tsp turmeric powder
1 cup ginger garlic paste mixed with water
1 cup mutton stock
2 tsp nutmeg and cardamom powder
salt as per taste
For rice
water as required
5 - 6 cloves
1 cinnamon stick
4 -5 green cardamoms
1 bay leaf
mint leaves as required
fresh coriander as required
1 - 2 tsp ghee
salt to taste
300 gms basmati rice
1 tsp jeera
few drops of kewra water
For jhol
3 - 4 tbsp ghee
1 cup cream
few strands of saffron
1 - 2 tsp biryani masala
PREPARATION
- Heat oil in a kadhai and add some cardamoms, cinnamon, jeera, cloves, javitri, bay leaves and saute. Add fried onions, mutton and saute.
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- Add yellow chilli powder, salt, turmeric, ginger garlic paste and saute again.
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- Add mutton stock and cook the mutton until it turns tender.
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- Strain the mutton gravy into another pan. Add nutmeg and cardamom powder and simmer.
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- In a pan, boil water, add cloves, cinnamon, green cardamom, bay leaf, coriander, mint, salt and ghee.
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- Remove the spices from the water and add soaked rice.
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- Add some kewra water and cook the rice until 80% done. Strain the rice and set it aside.
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- In a pan, heat some ghee, cream, saffron, biryani masala, stir it all together and turn off the gas.
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- In a heavy-bottomed pan, layer the mutton, then rice, and then the jhol. Repeat layers.
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- Top the rice with mint coriander, fried onions and ghee.
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- Cover the lid and seal the edges with dough. Cook on low flame for another 10-15 minutes.
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- Use a flat spoon for a delicate mix before serving. Garnish it with mint leaves and serve hot with raita.
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