Awadhi Mutton Biryani | Imperial Inn Food Recipe Blog
Awadhi Mutton Biryani

Awadhi Mutton Biryani

#Awadhi_Mutton_Biryani is a popular dish of Awadhi cuisine. Awadhi cuisine is a cuisine native to the city of Luknow. Interestingly, in Lucknow there is nothing like Biriyani !!! The aromatic effect of this princely #mutton_biryani perfect for your dinner table feasting!

For Garam masala:
  • 1 cinnamon stick
  • 8-10 cloves
  • 2-3 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2-3 tsp coriander seeds
  • 1 tsp pepper corns
  • 2 star anise
  • 2-3 mace
  • 2-3 brown cardamom
  • 3-4 green cardamom
For mutton marination:
  • ½ kg mutton
  • 2-3 tsp ginger-garlic paste
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • Cashew nut paste
  • Pinch of garam masala
  • 4-5 tsp curd
For cooking:
  • 2-3 tsp salt
  • 3 tsp ghee
  • 2-3 tsp oil
  • 2-3 cups milk
  • Saffron
For garam masala:
  • Dry roast all the spices
  • Once they are roasted, transfer them to a masala grinder and grind them finely
For mutton marination:
  • To half kg mutton, add ginger-garlic paste, turmeric and chilli powder
  • Then add cashew nut paste, garam masala, curd and whisk it
  • Cover it with the lid and put it in the refrigerator for an hour
Final preparation:
  • Let the meat come to room temperature
  • Season the meat with salt
  • Grease the handi with some ghee and oil
  • Transfer the marinated meat from the bowl to the handi
  • Now stir and cook the meat for a few minutes
  • Cover with the lid and simmer it for another half an hour
  • Now layer the mutton with cooked rice and pour a little saffron induced milk over it
  • Add a little salt, garam masala, roasted onions and ghee over it
  • Cover the handi with the lid and weight it down with something heavy; keep the flame low
  • Cook for about half an hour
  • Now it’s ready to serve
Tips: Add some kewra jal or gulab jal to biryani for an aromatic essence.

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