Awadhi Mutton Biryani By Chef Ajay Chopra

Awadhi Mutton Biryani

Ajay Chopra
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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Serves

4

Cooking Time

30-35 Min

Meal Type

rice

Preparation Time

12-15 Min

Difficulty

EXPERT

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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

  1. 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. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 6

    Remove the spices from the water and add soaked rice.

  7. 7

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

  8. 8

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

  9. 9

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

  10. 10

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

  11. 11

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

  12. 12

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

STEP BY STEP

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

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

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

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.

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.

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.

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.

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 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.

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.

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.

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.

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!

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