Breathe in the aroma of this mutton biryani, cooked the royal Awadhi style! Perfect for your dinner table feasting!
Ingredients
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
- 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 milk
- Saffron
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
- 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.7.7.
- Cover the handi with the lid and weight it down with something heavy. Keep the flame low.
- Cook for about half an hour. Serve it hot.
- Tip : Add some kewra jal or gulab jal to biryani for a romatic essence.