How to make Awadhi Biryani - SK Khazana -
Subtle in taste, flavourful and aromatic but not spicy, this biryani can be enjoyed by everyone – little children to the elderly
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Basmati rice (बासमती चावल)
Cuisine : Indian, Uttar Pradesh
Course : Rice
For more recipes related to Awadhi Biryani - SK Khazana checkout Gosht Biryani, Keema Biryani, Hyderabadi Biryani, Yakhni Pulao . You can also find more Rice recipes like Kesar Pista Rice Hare Moong ki Chaaswali Khichdi Mixed Sprout Pulao Lotus Leaf Rice
Awadhi Biryani - SK Khazana Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 1-1.30 hour
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Difficult
Taste : Mild
Ingredients for Awadhi Biryani - SK Khazana Recipe
Mutton cut into medium pieces on the bone 1 1/2 kilogram
Basmati rice soaked for 1 1/2 hours 1 kilogram
Ghee 1/4 cup + teaspoons
Green cardamoms 5-7
Black cardamoms 2-3
Mace 2 blade
Bay leaves 1-2
Cinnamon 2 inch stick
Black peppercorns 7-8
Cloves 8-10
Ginger-garlic paste 2 tablespoons
Salt to taste
Fried onions 1 cup
Yogurt 1 cup
Yellow chilli powder 2 tablespoons
Turmeric powder 1/2 teaspoon
Cashew- almond paste 3 tablespoons
Fresh mint leaves as required
Ginger cut into thin strips 2 inches
Green chillies 2-3
Green cardamom- mace powder 2 teaspoons
Rose water 3 tablespoons
Screw pine (kewda) water 3 tablespoons
Sea salt to taste
Lemon juice 1/2 tablespoon
Saffron (kesar) soaked in water large pinch
Fresh cream 1/4 cup
Fresh mint sprigs for garnish
Burani raita to serve
Method
Step 1
Heat ¼ cup ghee in a lagan, add green cardamom, black cardamoms, mace blades, bay leaves, cinnamon sticks, black peppercorns and cloves and sauté on a low heat till fragrant.
Step 2
Add ginger-garlic paste and sauté till raw smells disappear. Add mutton, mix well and sauté, stirring occasionally, for 5-10 minutes. . Add salt and mix well.
Step 3
Crush ½ cup fried onion and add to the mutton, mix and sauté for 1-2 minutes. Add yogurt, mix and cook on medium heat for 2-3 minutes.
Step 4
Add yellow chilli powder and mix well, and sauté for 1-2 minutes. Add 2-3 cups water and mix well. Cover and cook till the mutton is almost done.
Step 5
Add cashew-almond paste and mix well. Add a few mint leaves and some ginger strips, mix well and let it cook for 2-3 minutes. Switch off the heat.
Step 6
Strain the stock into a bowl through a strainer. Remove the mutton pieces and put them into the same lagan and discard the whole spices. Add the strained stock to the lagan and cook it on low heat till the mixture comes to a boil.
Step 7
Slit green chillies, add to the mixture and mix well. Add green cardamom-mace powder and mix well. Add 1 screw pine water and 1 tbsp rose water and mix well.
Step 8
Heat sufficient water in a deep pan, add salt and lemon juice and let the water come to a boil.
Step 9
Add rice and mix well. Add 1 tbsp of ghee and cook for 2-3 minutes. Meanwhile, add 2 tbsps fried onion to the mutton and mix well.
Step 10
Strain ¼ rice and evenly spread it over the mutton mixture. Sprinkle a little saffron water, 1 tbsp screw pine water, 1 tbsp rose water, some ginger strips and a few mint leaves. Cover and cook for 1-2 minutes.
Step 11
Once the remaining rice is ¾ cooked, strain it and spread evenly on the mutton-rice mixture. Sprinkle the remaining saffron water, a few mint leaves and remaining ginger strips, screw pine water and remaining rose water.
Step 12
Take 1 cup of the strained rice water in a bowl, add fresh cream and 3 tbsps ghee. Pour some of this mixture all around the sides of the lagan. Make a few holes over the surface and pour rest of the mixture into them. Cover the lagan with a lid and seal it with dough. Keep a tawa on low heat, keep the lagan over it and cook on dum for 20-25 minutes. Switch the heat off.
Step 13
Remove the dough only you are ready to serve. Open the lid, transfer the biryani into a serving bowl garnish with some fried onion and a mint sprig and serve hot with burani raita.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
