Awadhi Mutton Biryani Recipe 

Biryani is from Persia and originated in India during the Mughal empire. It still rules our hearts today.  

– For garam masala: – 1 Cinnamon stick – 8-10 Clove – 2-3 tsp Cumin seed – 1 tsp Fennel seed – 2-3 tsp Coriander seed – 1 tsp Pepper corn – 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 – A pinch of Garam masala – 4-5 tsp Curd – For cooking: – 2-3 tsp Salt – 3 tsp Ghee – 2-3 tbsp Oil – 2-3 cups Milk – A pinch of Saffron

Ingredients

After roasting, crush them finely in a masala grinder. Whisk in cashew nut paste, garam masala, and curd.

Instruction

Refrigerate it for an hour with the lid on. Bring meat to room temperature. Season meat with salt. Use ghee and oil to grease the handi. Take the marinated meat from the bowl to the handi.  

Stir and simmer meat for a few minutes. Continue simmering for 30 minutes with the lid on. Next, cover the meat with cooked rice and saffron-infused milk.   

Sprinkle salt, garam masala, roasted onions, and ghee over it. The lid and heavy object should cover the handi. Keep flame low.  

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