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lucknow mutton biryani recipe

 

Lucknowi Mutton Biryani Recipe – Royal Awadhi Dum Biryani

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Make royal Lucknowi Mutton Biryani at home with this authentic Awadhi dum-style recipe. Aromatic basmati rice layered with slow-cooked, saffron-infused mutton. A feast fit for kings!

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LSI Keywords: Awadhi biryani, dum biryani, mutton biryani, Indian rice recipe, royal biryani, slow-cooked mutton biryani

🍛 What is Lucknowi Mutton Biryani?

Lucknowi Mutton Biryani, also known as Awadhi Biryani, is a refined, royal rice dish originating from the kitchens of the Nawabs of Lucknow. Unlike the spicy Hyderabadi version, Lucknowi biryani is milder, more aromatic, and delicately spiced, where marinated mutton is slow-cooked and layered with fragrant basmati rice, saffron milk, and ghee, then dum-cooked for perfection.

🛒 Ingredients

For the Mutton Marinade:

  • 500g mutton (bone-in pieces preferred)
  • 1 cup thick yogurt
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • Salt to taste
  • Juice of 1/2 lemon
  • 1/4 cup fried onions (birista)

For the Rice:

  • 2 cups basmati rice
  • 1 bay leaf
  • 4 cloves
  • 3 green cardamoms
  • 1-inch cinnamon stick
  • Salt to taste

For Dum (Layering):

  • 2 tbsp saffron milk (few saffron strands soaked in 2 tbsp warm milk)
  • 1/4 cup fried onions
  • 2 tbsp ghee
  • 1 tbsp kewra or rose water (optional)
  • Fresh mint and coriander leaves

🍽️ How to Make Lucknowi Mutton Biryani – Step-by-Step

Step 1: Marinate the Mutton

  • In a bowl, mix mutton with yogurt, ginger-garlic paste, turmeric, coriander, garam masala, lemon juice, salt, and fried onions.
  • Marinate for at least 4 hours (overnight preferred for deep flavor).

Step 2: Cook the Mutton

  • Add the marinated mutton to a heavy-bottomed pan or pressure cooker.
  • Cook on medium heat until tender and oil separates. (Add a little water if using a regular pot.)

Step 3: Parboil the Rice

  • Soak rice for 20 minutes.
  • Boil water with whole spices and salt. Add rice and cook till 70–80% done. Drain and set aside.

Step 4: Layer the Biryani

  • In a heavy pot, layer cooked mutton at the bottom.
  • Spread parboiled rice over the mutton.
  • Drizzle saffron milk, ghee, fried onions, rose/kewra water, and fresh herbs.

Step 5: Dum Cooking

  • Seal the pot with foil or dough and place a lid on top.
  • Cook on low flame for 20–25 minutes or place on a hot tawa.
  • Let rest for 10 minutes before opening and gently fluffing.

✅ Why You’ll Love This Lucknowi Mutton Biryani Recipe

  • 🐐 Tender, slow-cooked mutton
  • 🍚 Fragrant long-grain basmati rice
  • 🧅 Melt-in-your-mouth birista (fried onions)
  • 🧑‍🍳 Authentic dum cooking method
  • 👑 Royal taste with subtle spices – perfect for celebrations

🍴 Serving Suggestions

  • Serve hot with raita, onion salad, and mirchi ka salan
  • Add sheer khurma or phirni for a complete Mughlai feast
  • Ideal for festivals, Eid, or weekend family dinners

📝 Pro Tips for Perfect Biryani

  • Marinate mutton overnight for deep flavor and tender texture
  • Do not overcook the rice – 80% done is key for perfect dum
  • Use a thick-bottomed pan or biryani handi to avoid burning
  • Always rest the biryani after dum for best results

🔍 Search Tags:

Lucknowi mutton biryani recipe | Awadhi biryani | dum mutton biryani | authentic Indian biryani | royal biryani recipe | how to make mutton biryani

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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.


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