Awadhi Mutton Biryani By Chef Ajay Chopra
Awadhi Mutton Biryani
Awadhi Mutton Biryani is an open pot rice dish made with mutton. Chef Ajay Chopra’s recipe will make you drool.Read More
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
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
3 - 4 tbsp ghee
1 cup cream
few strands of saffron
1 - 2 tsp biryani masala
- 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.
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!