Lucknowi Mutton Biryani Recipe

Lucknowi Mutton Biryani Recipe (NON-VEG RECIPE)

The Lucknowi Mutton Biryani recipe or the Awadhi biryani recipe is also known as the “pulao” and is supposed to be a more refined version.

It is also supposed to be quite delicate to the palate. It is prepared in a different way as compared to the other Biryanis prepared in the other states of India. A major difference is using “Yakhni” which is a rich mutton stock.

The Lucknowi Mutton Biryani Recipe or the Awadhi Biryani is a pakki biriyani, which means that the meat is cooked before and the Yakhni is kept aside. Kewra along with saffron is essential. The meat and rice are layered separately and then the pot is sealed with flour dough and will be kept in dum, this process is known as “Dumpukht”. The Dum Pukht Biryani is the most popular version of the Lucknowi Mutton Biryani Recipe or the Awadhi Biryani and this is also the type that I prefer while making this dish.

Ingredients:

• 1 inches cinnamon stick

• 2 teaspoon cumin seeds

• 2 teaspoon coriander seeds

• 2-star anise

• 3 green cardamom

• 1/2 kilograms mutton

• 2 teaspoon salt

• 2 1/2 cup milk

• 2 cup basmati rice

• 10 clove

• 1 teaspoon fennel seeds

• 1 teaspoon black pepper

• 1/2 teaspoon mace powder

• 2 black cardamom

• 3 teaspoon ghee

• 4 tablespoon refined oil

• 1 pinch saffron

• 1 large onion

For Marination:

• 1 teaspoon ginger paste

• 1 teaspoon turmeric

• 2 teaspoon crushed to paste cashews

• 4 teaspoon yogurt (curd)

• 1 teaspoon garlic paste

• 1 teaspoon red chili powder

• 1 pinch garam masala powder

Recipe:

• Step 1 Prepare the spice powder & boil the rice

  To make the garam masala, dry roast all the whole spices. Once they are roasted, transfer them to a masala grinder and grind them finely. Simultaneously, wash the basmati rice and drain excess water. Boil the rice in double the amount of water and remove it from the fire and drain till it is half done.

• Step 2 Marinate the mutton

  For mutton marination, to half kg mutton, add ginger-garlic paste, turmeric, and chili powder. Then add cashew nut paste, garam masala, curd, and whisk it. Cover it with a lid and put it in the refrigerator for an hour. This process is important to allow the flavor of spices to infuse in the mutton.

• Step 3 Fry the onion & stir fry the marinated mutton

  Thinly slice the onion and deep fry it in some oil and keep aside. Now, let the meat come to room temperature. Season the meat with salt. Add ghee and oil in the handi. Once it is sufficiently hot, transfer the marinated meat from the bowl to the handi.

• Step 4 Prepare saffron milk & layer the rice & meat

  Stir and cook the meat for a few minutes on high flame, till it is roasted. Cover with the lid and simmer it for another half an hour. Meanwhile, add saffron to the milk and mix well so that the saffron releases its color and aroma in the milk. Now layer the mutton with cooked rice and add the saffron milk mixture.

• Step 5 Add spices, fried onions, ghee, then cover & cook Lucknowi Mutton Biryani

  Add a little salt, garam masala, fried onions, and the remaining ghee over it. Add mace powder and mix well. Cover the handi with the lid and weigh it down with something heavy. Keep the flame low. Cook for about half an hour. Serve your homemade Lucknowi Mutton Biryani hot with raita or salad of your choice.

Tips:

• You can also serve the Lucknowi biryani with shorba or salan for a complete meal.

• Do not cook the rice for too long or else the grains will start sticking.

• Do not overcook the mutton or rice. Let them be partially cooked & then finally cook together in layers.

• You can use the same recipe to prepare chicken or fish biryani.