Awadhi Mutton Biryani Recipe By Chef Ajay Chopra

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

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

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

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

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

Remove the spices from the water and add soaked rice.

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

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

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

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

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

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