Awadhi Mutton Biryani

Awadhi cuisine is an indigenous part of the city of Nawabs, Lucknow. The dishes and cooking style of this city is inspired and influenced by the Mughals. Here is the famous Mutton Biriyani Awadhi Style.

Ingredients:

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

2-4 cardamom

Mutton marination:

1/2 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 Saffron milk

Method:

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:

Add ginger-garlic paste, turmeric and chilli powder to mutton,

Add cashew nut paste, garam masala, curd and whisk it.

Cover it with the lid and set aside for an hour.

Preparation:

Season the meat with salt.

Grease the handi with some ghee and oil. Transfer the marinated meat from the bowl to the handi and 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 (optional) and ghee over it.

Cover the handi with the lid and keep the flame low.

Cook for about half an hour. Serve it hot.

Tip: While cooking rice, you can add some whole garam masalas or the ground spices for fragrance.