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Awadhi Mutton Biryani

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Different in cooking style from the regular biryani, this recipe uses cooked meat. The taste also differs as this biryani is more moist and delicately flavoured than regular biryani. as all Indian dishes, the long list of ingredients may make it look tedious. But the trick is in gathering all things in one place and then merely assembling it all together. Prep is important!!

Different in cooking style from the regular biryani, this recipe uses cooked meat. The taste also differs as this biryani is more moist and delicately flavoured than regular biryani. as all Indian dishes, the long list of ingredients may make it look tedious. But the trick is in gathering all things in one place and then merely assembling it all together. Prep is important!!

Ingredients

Serves: 6

Metric Cups

For the Basic Ingredients

  • ½ kilogram mutton
  • ½ kilogram basmati rice
  • 100 grams butter
  • 100 millilitres cream
  • 2 saffron strands

For the Marinade

  • 3 onions (fried, ground to a paste)
  • 1 handful fresh apricot
  • 3 tablespoons ginger and garlic paste
  • 300 grams natural yoghurt
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric
  • salt (to taste)

For the Rice

  • 1 teaspoon butter (clarified)
  • 1 bay leaf
  • 2 cloves
  • 3 black cardamom
  • 1⅓ centimetres cinnamon
  • 15 mint leaves

For the Mutton

  • 1 black cardamom
  • 1 green cardamom
  • 3⅘ centimetres cinnamon
  • 1 bay leaf
  • 3 cloves
  • ½ teaspoon cumin
  • 1 teaspoon ginger and garlic paste
  • 1 teaspoon ground coriander
  • 2 pinches of ground nutmeg
  • 2 pinches of mace
  • ½ teaspoon cardamom
  • 2 handfuls fresh mint

For the Basic Ingredients

  • 1⅛ pounds mutton
  • 1⅛ pounds basmati rice
  • 3½ ounces butter
  • 4 fluid ounce cream
  • 2 saffron strands

For the Marinade

  • 3 onions (fried, ground to a paste)
  • 1 handful fresh apricot
  • 3 tablespoons ginger and garlic paste
  • 10⅗ ounces natural yoghurt
  • 1 teaspoon red chile powder
  • 1 teaspoon turmeric
  • salt (to taste)

For the Rice

  • 1 teaspoon butter (clarified)
  • 1 bay leaf
  • 2 cloves
  • 3 black cardamom
  • ½ inch cinnamon
  • 15 mint leaves

For the Mutton

  • 1 black cardamom
  • 1 green cardamom
  • 1½ inches cinnamon
  • 1 bay leaf
  • 3 cloves
  • ½ teaspoon cumin
  • 1 teaspoon ginger and garlic paste
  • 1 teaspoon ground coriander
  • 2 pinches of ground nutmeg
  • 2 pinches of mace
  • ½ teaspoon cardamom
  • 2 handfuls fresh mint

Method

Awadhi Mutton Biryani is a community recipe submitted by sweetjaw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Marinate mutton overnight or at least 3 hrs.
  • Parboil rice with all the ingredients.
  • Mix the butter and cream and microwave for 30 seconds.
  • Soak the saffron in the butter-cream mix.
  • Heat ghee/oil in a cooker, and sizzle all the whole spices mentioned in the mutton ingredient list.
  • Add ginger garlic paste and coriander powder and fry a while.
  • Add the mutton, with 1/2 cup water and pressure cook till nearly done.
  • Remove whole spices.
  • Add the remaining ingredients and cook till done.
  • Reserve a cupful of the gravy.
  • ASSEMBLY:

  • in a heavy bottomed pan, layer the mutton, then rice, and then the saffron cream mix.
  • Repeat layers.
  • Sprinkle the top of the rice with slivers of fried almonds and burnt onions.
  • Put a lid on the pan and seal the edges with a thick flour dough.
  • Cook on low flame for 15-20 minutes.
  • Serve warm with the reserved gravy (called qorma) and curd raita.
  • Marinate mutton overnight or at least 3 hrs.
  • Parboil rice with all the ingredients.
  • Mix the butter and cream and microwave for 30 seconds.
  • Soak the saffron in the butter-cream mix.
  • Heat ghee/oil in a cooker, and sizzle all the whole spices mentioned in the mutton ingredient list.
  • Add ginger garlic paste and coriander powder and fry a while.
  • Add the mutton, with 1/2 cup water and pressure cook till nearly done.
  • Remove whole spices.
  • Add the remaining ingredients and cook till done.
  • Reserve a cupful of the gravy.
  • ASSEMBLY:

  • in a heavy bottomed pan, layer the mutton, then rice, and then the saffron cream mix.
  • Repeat layers.
  • Sprinkle the top of the rice with slivers of fried almonds and burnt onions.
  • Put a lid on the pan and seal the edges with a thick flour dough.
  • Cook on low flame for 15-20 minutes.
  • Serve warm with the reserved gravy (called qorma) and curd raita.
  • Tell us what you think