January 10, 2013

Awadhi Mutton Biryani

Basmati Rice - 250 gms
Mutton - 500 gms
Onions - 3
Green chillies - 7-8
Cream - 50 ml
Curd - 1 cup
Chilli Powder - 2 tsp
Salt to taste
Ginger garlic paste - 25 gms
Ghee - 100 gms
Cloves - 5-6
Cinnamon Sticks - 3
Cardamom - 5-6
Bay leaf - 3
Mace and cardamom Powder - 1 tsp
Rose water - 1 tbsp
Kewra water - 1 tsp
Shajeera - 1 tsp
Mint leaves -  1/4 cup
Lemon Juice of 1
Ginger Julienne  - 1 tbsp
Saffron - few strands
Wheat flour dough for dum


  • Wash and soak rice for 15 minutes.Boil water in a vessel, add 1/2 of  whole spices, salt and lemon juice.
  • Add rice and cook till 2/3rd done.
  • Slice the onions and fry them till they are brown. Cool and paste 2/3rd of onions and keep remaining separately.
  • Heat ghee in thick kadai, add remaining whole spices, mint leaves. Fry few seconds.
  • Add onion paste, ginger garlic paste and fry for 1 minute. Then add mutton pieces and saute for a while.
  • Add beaten curd and saute till oil separates. Add chilli powder, mace and cardamom powder. Mix well.
  • Add sufficient water and cook till mutton well cooked.
  • Now take thick bottom vessel, layer the cooked mutton with boiled rice.Mix ghee and cream. Pour this on rice.
  • On top garnish with mint leaves, ginger julienne, brown onions, rose water, kewra water, saffron soaked in water.
  • Line the lid with dough and seal the vessel.
  • Put the vessel on an iron griddle and cook for 25 minutes in low flame.


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