Awadh Mutton Biryani

Awadh Mutton Biryani:

Awadh biryani or Lucknow biryani is a dum pukht biryani prepared by cooking rice partially and meat separately,and then layered and slow cooked or baked with spices.

Awadh Mutton Biryani

For mutton marination:

1/2 kg mutton
1 tablespoon ginger garlic paste.
1 teaspoon turmeric powder.
1 teaspoon chilly powder
5 to 6 Cashew nuts.
3/4 teaspoon of garam masala.
2 teaspoons salt.
1/2 cup of curd.

Other ingredients:

Basmati rice- 2cups.

1 teaspoons of salt.
Brown onions-2 tablespoons.
Cardamon-3,Cinnamon-2,cloves-4to5,bay leaves-2,caraway(shajeera)-1/4 teaspoon for rice.
Ghee-3 teaspoons
Canola oil-2 teaspoons
1 cup of  milk with saffron.

For garam masala:

Cinnamon stick-2
Cloves-8
Cumin-1 teaspoon.
Fennel -1 teaspoon.
Coriander seeds- tablespoon.
Star anise-2
Mace(javitri)-3.
Black cardamom-2.
Green cardamom-3.
Dry roast all the above spices and grind to powder.

For mutton marination:

To 500 grams of mutton,add ginger-garlic paste,turmeric,2 teaspoons of salt and chilly powder
Then add garam masala.Make paste of curd and cashew nuts and add to mutton.Mix it and cover it with a lid and keep in refrigerator for an hour or two.

For rice preparation:

Wash and soak basmati rice.

Boil 4 cups of water,add ghee, whole spices add rice,cook rice until half done,drain rice in a colander and keep aside.

Preparation of biryani:

Grease the pressure cooker with some ghee and oil.Transfer the meat to cooker.
Cook the meat in allow flame for 5 to 6 whistle.Remove the whistle add a cup of water.Add dry spices,mint,coriander leaves and garam masala and coriander powder, cook about 5 minutes .

Transfer the cooked meat into a handi.
Now layer the rice and  table spoon of ghee over it and pour saffron milk over it.
Add a little salt,garam masala,chopped green chillies(optional), brown onions and chopped coriander and mint.
Cover the handi with lid and keep some heavy weight,keep in very low flame.
Cook for half an hour.Serve it hot.