Quick Lucknow Mutton Biryani

Lucknow Mutton Biryani Recipe

Lucknow (Awadhi) Mutton Biryani is a fragrant, mildly spiced biryani known for its rich flavors and delicate aroma. It's cooked in the dum style, where rice and mutton are layered and slow-cooked to perfection.

Ingredients

For the Mutton Marinade:

Mutton (goat/lamb) – 1 kg, cut into medium pieces

Yogurt – 1 cup

Ginger-garlic paste – 2 tbsp

Turmeric powder – 1 tsp

Red chili powder – 1 tsp

Coriander powder – 1 tsp

Garam masala – 1 tsp

Lemon juice – 2 tbsp

Salt – as needed

For the Rice:

Basmati rice – 3 cups (soaked for 30 minutes)

Water – 8-10 cups

Whole spices – 2 bay leaves, 4 green cardamoms, 4 cloves, 1-inch cinnamon stick

Ghee – 1 tbsp

Salt – to taste

For the Biryani:

Onions – 4 large, thinly sliced and fried till golden brown (Birista)

Milk – 1/2 cup (warm)

Saffron strands – 1/4 tsp (soaked in the warm milk)

Kewra water – 1 tbsp

Ghee – 3-4 tbsp

Fresh coriander – 1/4 cup (chopped)

Fresh mint leaves – 1/4 cup (chopped)

Instructions

Step 1: Marinate the Mutton

1. In a large bowl, combine mutton with yogurt, ginger-garlic paste, turmeric, chili powder, coriander powder, garam masala, lemon juice, and salt.

2. Mix well and let it marinate for at least 2 hours (overnight for better flavor).

Step 2: Prepare the Rice

1. Boil water with whole spices, ghee, and salt in a large pot.

2. Add soaked rice and cook until 70% done (grains should still have a bite). Drain and set aside.

Step 3: Cook the Mutton

1. Heat 3-4 tbsp of ghee in a heavy-bottomed pan. Add the marinated mutton and cook on medium heat until the meat is tender (or pressure cook for faster results).

2. Add half of the fried onions (Birista) to the mutton and mix. Reserve the rest for layering.

Step 4: Layer the Biryani

1. In a large pot, layer half of the cooked rice, followed by the cooked mutton.

2. Sprinkle half of the saffron milk, kewra water, coriander, and mint leaves.

3. Add the remaining rice as the final layer. Top with the remaining saffron milk, fried onions, coriander, and mint leaves.

Step 5: Dum Cooking

1. Seal the pot with a tight-fitting lid (or use dough to seal the edges).

2. Cook on low heat for 20-25 minutes. This slow-cooking method allows the flavors to meld beautifully.

Serving Suggestion

Serve the Lucknow Mutton Biryani hot with raita, salad, or shorba (thin mutton gravy). Garnish with additional fried onions and mint leaves for an extra touch of elegance.

Comments

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