Succulent Awadhi Mutton Biryani :)

Name: Succulent Awadhi Mutton Biryani :)
Total time: 86400 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 500 grams Mutton (cleaned & cut); 300 grams Basmati Rice (long grained); 100 grams Ghee (clarified butter); 1/2 teaspoon Saffron (soaked in milk); 2 pinches Nutmeg powder; 1 handful mint leaves Fresh; 1 Onion (medium size, sliced & fried); Wheat Flour dough (for the seal); 1 cardamom Black; 4 cardamom Green; 1 Cinnamon (2"); 1 Bay leaf; 3 Cloves; 1 teaspoon Cumin seeds; 3 Onions (medium size, fried & paste); 3 tablespoons Ginger Garlic & paste; 250 grams Curd; 1 teaspoon Red chilli powder; 1 teaspoon Turmeric powder; 1.5 teaspoons Coriander powder; 1 teaspoon Cumin seed powder; 1.5 teaspoons Garam masala powder; to taste Salt; 2 teaspoons Ghee (clarified butter); 1 Bay leaf; 4 Cloves; 2 cardamom Black; 1 Cinnamon (2"); 1/2 cup Mint leaves (crushed); to taste Salt

Sushmita Singh @cook_7802229

Bangalore

Awadhi cuisine is from the city of Lucknow, Uttar Pradesh. The Awadh region has been greatly influenced by Mughal cooking techniques. Awadh invented the 'dum' style of cooking or the cooking over a slow fire. This succulent biryanirice is parboiled separately in intensely flavorful spiced water and then layered with well marinated mutton curry, sealed and cooked over low heat until done.

Sushmita Singh @cook_7802229

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Ingredients

1440 mins

2-serving

500 gramsMutton (cleaned & cut)
300 gramsBasmati Rice (long grained)
100 gramsGhee (clarified butter)
1/2 teaspoonSaffron (soaked in milk)
2 pinchesNutmeg powder
1 handfulmint leaves Fresh
1Onion (medium size, sliced & fried)
Wheat Flour dough (for the seal)
1cardamom Black
4cardamom Green
1Cinnamon (2")
1Bay leaf
3Cloves
1 teaspoonCumin seeds
3Onions (medium size, fried & paste)
3 tablespoonsGinger Garlic & paste
250 gramsCurd
1 teaspoonRed chilli powder
1 teaspoonTurmeric powder
1.5 teaspoonsCoriander powder
1 teaspoonCumin seed powder
1.5 teaspoonsGaram masala powder
to tasteSalt
2 teaspoonsGhee (clarified butter)
1Bay leaf
4Cloves
2cardamom Black
1Cinnamon (2")
1/2 cupMint leaves (crushed)
to tasteSalt
Water (double the quantity of rice)

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Steps

1440 mins

1

Marinate the mutton with the above marination ingredients for 5-6 hours or if possible overnight in the refrigerator.
2

For Rice: Wash, soak for 10-15 minutes. Heat ghee in a deep pan,sizzle all the whole spices mentioned for the rice ingredientsand stir for 2minutes. Then add rice and salt, give a gentle stir. Add water and parboil the rice orcook until 3/4 done.
3

For Mutton: Heat ghee in a Pressure cooker, and sizzle all the whole spices mentioned in the mutton curry ingredient list. Then add marinated mutton and fry for a while.Add 1/2 cup water and pressure cook till done.
4

Now the assembling part of Biryani: In a heavy bottomed pan, layer the mutton, then rice, and thensprinklesome saffron infused milk.Repeat layers. Onthe top of the rice sprinkle some nutmeg powder,roasted onions and ghee. Cover thelid and seal the edges with flour dough.Cook on 'dum' or low flame for another 10-15 minutes.
5

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

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Sushmita Singh @cook_7802229

on July 23, 2015 04:02

Bangalore

People know me for my love for food. I love to cook for family and friends. I love to spoil family and friends by making special dishes and surprising them because it makes my day to see someone enjoying something that I made with love:). There's nothing quite like preparing a feast for appreciative friends, or creating a special meal for loved ones. I have no formal anything but I learnt a lot from my mum, mum in-law and grandmothers, they just dont measure anything with measuring spoons or cup measures, the skills are in their magical fingers :). The simpler the dishes the better for me, but I never compromise on taste!And I have so much more I want to share one of the great joys of cooking with all of you. Hope you all will like my food :)