Lucknow Style Mutton Biryani | Awadhi Mutton Biryani Recipe | अवधी बिरयानी | Neha Mathur | India Food Network

India Gate Basmati Rice presents Jashn-e-Biryani for all Biryani lovers. This Delicious Lucknow style Awadhi Mutton Biryani (अवधी बिरयानी) aka Awadhi Mutton Biryani by Neha Mathur is a treat for your taste buds. Its easy and quick so that you can make this at your home.

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How to make Lucknowi Style Awadhi Biryani:
Ramadan special AWADHI BIRYANI Recipe :

For Garam Masala Powder
Cloves - 3-4
Green cardamom - 3-4
Black cardamom - 2
Coriander seeds - 2 tbsp
Cumin seeds - 1 tsp
Cinnamon - 1 inch stick
Fennel seeds - 1 tsp
Black peppercorns - 6-8
Star anise - 1
Javitri - 1

For the Mutton:
Mutton - 1 kg
Ginger Garlic Paste - 2 tbsp
Red Chilli Powder - 2 tsp
Turmeric powder - 1 tsp
Salt to taste
Curd - 1 cup
Vegetable oil - 2 tbsp
Ghee - 3 tbsp
Onion - 2 cups ( Thinly sliced )
Green Chilli - 4-5 ( Slit into half )
Lemon juice - 2 tbsp
Garam masala powder - 1 tsp

For the rice:
Rice - 2 and 1/2 cups
Ghee - 2 tbsp
Cloves - 2
Bay Leaf - 2
Cinnamon - 1 inch stick
Green Cardamom - 2-3
Salt - 2 tsp
Lemon juice - 2 tbsp
Kewda essence - 1/2 tsp

For Layering:
Saffron - a good pinch ( Soaked in water )
Golden brown Onion - 1 cup
Ghee - 4 tbsp

Method:
For the garam masala:
Roast the ingredients to make garam masala until they are fragrant and then grind to make smooth powder.
For the Mutton:
Mix mutton with ginger garlic paste, red chilli powder, turmeric powder, salt and curd and marinate for 8-10 hours.
Heat vegetable oil and ghee in a heavy bottom pan.
Add onion and fry until browned.
Add green chilli and mutton along with the marinade and cook on high heat for 4-5 minutes.
Add 1 cup of water and cover the pan and cook the mutton for 30-35 minutes.
Open the lid and let the liquid reduce a bit.
We don’t want a dry mutton gravy but slightly liquid so that the gravy gets mixed with the rice.
Add lemon juice and kewda essence and mix well.

For the Rice:
While the mutton is cooking, cook the rice.
Heat 6-8 cups of water in a pot.
Add ghee, cloves, bay leaf, cinnamon stick, green cardamom and salt and bring it to a boil.
Add the rice and cook until rice is 80% cooked.
Once the rice is 80% cooked, take out the spices and then strain the rice.
Reserve 1/2 cup of water.

For assembly:
Top the mutton curry with half of the rice and mix gently.
Top with the remaining rice.
Sprinkle saffron soaked in water on top.
Top with golden brown onion.
Drizzle ghee on top.
Close the lid and seal it tightly using dough.
Keep the pan over low heat and cook for 20-25 minutes.
Remove the lid and mix the biryani gently.
Serve hot.