Awadhi Mutton Biriyani (easy way to make awadhi biriyani at home)

Name: Awadhi Mutton Biriyani (easy way to make awadhi biriyani at home)
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: ingredients for meat; 500 gm Mutton; 1/2 Cup Yougurt; 2 Onion (Chopped); 1 tbsp Ginger paste; 2 tbsp Garlic Paste; 1 tsp Turmeric powder; 1 tsp Coriander powder; 1 tsp chilly Red powder- or according to your taste; 1 " Chinamon stick; 3 Cardamom Green; 4 Cloves; 1 tsp Garam masala powder; to taste Salt; 1/4 cup Oil-(for cooking); 2 tablespoons Ghee butter or clarified; 1 tsp Oil- (for marinating); 2 cups Basmati Rice water - washed and soaked for 15 minutes in; 3 Cardamom Green; 3 Cardamom Black; 4 Cloves; 1 Cinnamon " Stick; 1 Star Anise; 2 tsps Oil; to taste Salt; 1 pinch Saffron milk - soak into 1 cup warm; 2 teaspoons Rose water; 3 - 4 drops Kewra essence; 1 " Chinamon; 4 Cardamom Green

Moumita Malla @cook_7836352

Visit My YouTube Channel

Biriyani is a rice -based dish cooked with spices and chicken,mutton,egg,shrimp,fish and vegetables also. Biriyani comes from the Persian word BERYA(N) which means fried or roasted.It is very popular dish in India. Biriyani was introduced in India in the era of Mughal. It was one of the famous dish in the kitchen of the Mughal Emperor,.that's why it is called Mughlai Cuisine.
Each region of India has its own way of making Biriyani,mainly Kashmir, Heydrabad, Malabar, Kolkata, Lucknow, Delhi, Agra are the main centres of Biriyani.
Today I sm going to share Awadhi Mutton Biriyani. Awadhi cuisine is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India. The city is also known for its Nawabi foods.
Awadhi Biriyani is made by cooking meat in ghee with warm aromatic spices until the meat is tender, then adding semi boiled rice and cooking in the sealed pot over low heat till done.
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Author - Moumita
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Moumita Malla @cook_7836352

Visit My YouTube Channel

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Ingredients

45 mins

2 servings

ingredients for meat
500 gmMutton
1/2 CupYougurt
2Onion (Chopped)
1 tbspGinger paste
2 tbspGarlic Paste
1 tspTurmeric powder
1 tspCoriander powder
1 tspchilly Red powder- or according to your taste
1" Chinamon stick
3Cardamom Green
4Cloves
1 tspGaram masala powder
to tasteSalt
1/4 cupOil-(for cooking)
2 tablespoonsGhee butter or clarified
1 tspOil- (for marinating)
2 cupsBasmati Rice water - washed and soaked for 15 minutes in
3Cardamom Green
3Cardamom Black
4Cloves
1Cinnamon " Stick
1Star Anise
2 tspsOil
to tasteSalt
1 pinchSaffron milk - soak into 1 cup warm
2 teaspoonsRose water
3 - 4 dropsKewra essence
1" Chinamon
4Cardamom Green
3Cardamom Black
5Cloves
3Black Pepper
1Star Anise
1Nutmeg
1 tspMace
1 teaspoonjeera Sha - (optional )
1 teaspoonCoriander seeds
1/2 teaspoonKabab chini- ( optional )
onions fried or birista
onions Slice the ..separate the slices. ..then fry untill golden brown

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Steps

45 mins

1

Preparing mutton
2

Take a pressure cooker and pour all the meat with cinnamon stick, green cardamom and cloves.
3

Add 1.5 cup water and pressure cook up to 4 to 5 whistle.
4

Pass the meat through a strainer into a clean saucepan to drain the mutton stock and keep it aside.
5

Marinate the mutton with all ginger garlic paste, spices powder, salt and oil and keep it refrigerated for 4 to 5 hrs.
6

After 4-5hrs, take out the marinated mutton from the fridge.
7

Heat ghee and oil in heavy bottomed vessel. Vessel should be very big thus you can cook your biriyani in this vessel later.
8

Add chopped onions,fry till golden brown.
9

Transfer the marinated meat from the bowl to the pan.
10

Now stir and cook the meat until oil gets separated
11

Add mutton stock and salt.
12

Cover with the lid and simmer it for another half an hour.Cook till the mutton is done.The gravy should not be very dry or thin.
13

Take a small piece of cloth, put all garam masala and tie a knot to make a potli,it is called yakhni masala. Take a big pan,add 4 cups of water, put bay leaf, yakhni masala bag, oil and salt Bring it to boil, when the water will start boiling, add rice,cook the rice till 3/4 is done. Drain and spread the rice on a tray
14

Roast all the spices powder in a pan.Let them cool down and grind them to make a fine powder.
15

Add half portion of garam masala on cooked mutton Add cooked rice on it Make a hole between the rice mutton layer and pour 3/4 th saffron induced milk over it. Spread remaining saffron milk on rice. Add a little salt, remaining garam masala, fried onions, kewra essence, gulab jal and ghee or clarified butter over it. Cover the pan with the aluminium foil, then put the lid and weight it down with something heavy. Place a thick bottomed tawa on gas stove,keep the biriyani vessel...