hamburgZeeZest
Cross Icon
Awadhi Mutton Biryani
playicon

Awadhi Mutton Biryani

Ajay Chopra

Ajay Chopra

Awadhi Mutton Biryani is an open pot rice dish made with mutton. Chef Ajay Chopra’s recipe will make you drool.

Preparation Time

Preparation Time

12-15 Min

Cooking Time

Cooking Time

30-35 Min

Meal Type

Meal Type

main course

Difficulty

Difficulty

EXPERT

Difficulty

Serves

4

Ingredients For Awadhi Mutton Biryani Recipe

    • 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

How to make Awadhi Mutton Biryani Recipe?

  1. Heat oil in a kadhai and add some cardamoms, cinnamon, jeera, cloves, javitri, bay leaves and saute. Add fried onions, mutton and saute.
  2. Add yellow chilli powder, salt, turmeric, ginger garlic paste and saute again.
  3. Add mutton stock and cook the mutton until it turns tender.
  4. Strain the mutton gravy into another pan. Add nutmeg and cardamom powder and simmer.
  5. In a pan, boil water, add cloves, cinnamon, green cardamom, bay leaf, coriander, mint, salt and ghee.
  6. Remove the spices from the water and add soaked rice.
  7. Add some kewra water and cook the rice until 80% done. Strain the rice and set it aside.
  8. In a pan, heat some ghee, cream, saffron, biryani masala, stir it all together and turn off the gas.
  9. In a heavy-bottomed pan, layer the mutton, then rice, and then the jhol. Repeat layers.
  10. Top the rice with mint coriander, fried onions and ghee.
  11. Cover the lid and seal the edges with dough. Cook on low flame for another 10-15 minutes.
  12. Use a flat spoon for a delicate mix before serving. Garnish it with mint leaves and serve hot with raita.

View Step by Step Recipe

digitalCover

Heat oil in a kadhai and add some cardamoms, cinnamon, jeera, cloves, javitri, bay leaves and saute. Add fried onions, mutton and saute.

digitalCover

Add yellow chilli powder, salt, turmeric, ginger garlic paste and saute again.

digitalCover

Add mutton stock and cook the mutton until it turns tender.

digitalCover

Strain the mutton gravy into another pan. Add nutmeg and cardamom powder and simmer.

digitalCover

In a pan, boil water, add cloves, cinnamon, green cardamom, bay leaf, coriander, mint, salt and ghee.

digitalCover

Remove the spices from the water and add soaked rice.

digitalCover

Add some kewra water and cook the rice until 80% done. Strain the rice and set it aside.

digitalCover

In a pan, heat some ghee, cream, saffron, biryani masala, stir it all together and turn off the gas.

digitalCover

In a heavy-bottomed pan, layer the mutton, then rice, and then the jhol. Repeat layers.

digitalCover

Top the rice with mint coriander, fried onions and ghee.

digitalCover

Cover the lid and seal the edges with dough. Cook on low flame for another 10-15 minutes.

digitalCover

Use a flat spoon for a delicate mix before serving. Garnish it with mint leaves and serve hot with raita.

Mutton Biryani is a traditional and iconic dish that is extremely popular in India. Biryani in Persian means rice roasted with spices. This dish was popularized during the Mughal rule

Biryani is a layered dish. It is generally cooked in an earthen pot or ‘handi’. The spices that are added and the duration it is cooked is what makes this dish special. The trick in making biryani finger-licking is that the rice needs to be at least 2-3 years old; it makes biryani more flavourful and aromatic. 

A handi of rich and delicious mutton biryani is best enjoyed with a large group of friends!