Awadhi Biryani | अवधी बिर्यानी | Modern Khansama | Sanjeev Kapoor Khazana

Packed with aromatic flavours, mutton pieces in flavourful rice, this Awadhi Biryani is a treat to the hard core Biryani lovers.

AWADHI BIRYANI

Ingredients

1½kgs mutton on the bone, cut into medium size pieces
1 kg basmati rice, soaked
½ cup ghee
5-7 green cardamoms
4-5 black cardamoms
3-4 mace blades (javitri)
1-2 bay leaves
3 cinnamon sticks, 1 inch in size
7-8 black peppercorns
8-10 cloves
2 tbsps ginger-garlic paste
Salt to taste
1 cup fried onion + for garnish
1 cup yogurt
2 tbsps yellow chilli powder
½ tsp turmeric powder
3 tbsps cashew-almond paste
Mint leaves as required
2 inch ginger, cut into strips
2-3 green chillies
2 tsps green cardamom-mace (elaichi- javitri) powder
3 tbsps rose water
3 tbsps kewra water
Juice of ½ lemon
A large pinch of saffron, soaked in water
¼ cup fresh cream
Mint sprig for garnish
Burani raita to serve

Method

1. Heat ¼ cup ghee in a lagan; add green cardamom, black cardamom, mace blades, bay leaves, cinnamon sticks, black peppercorns, cloves. Cook it on a low flame till fragrant.
2. Add ginger-garlic paste, sauté well. Add mutton and sauté well. Cook for 5-10 minutes, stir occasionally. Add salt and mix well.
3. Crush ½ cup fried onion and add to the mixture, sauté for 1-2 minutes. Add yogurt and cook on medium flame for 2-3 minutes.
4. Add yellow chilli powder and mix well, add turmeric powder and sauté for 1-2 minutes.Add sufficient water and mix well. Cover and cook till the mutton is cooked.
5. Add cashew-almond paste and mix well. Add mint leaves and ¼ ginger strips, mix well and let it cook for 2-3 minutes. Switch off the flame.
6. Strain the mix in a bowl and discard the whole spices. Add the mutton pieces and the stock (yakhni) back in the lagan and cook it on low flame for 3-5 minutes.
7. Slit the green chillies and add to the mixture, mix well. Add green cardamom-mace powder. Add 1tbsp kewra water and 1tbsp rose water, mix well.
8. Heat sufficient water in a handi, add salt and lemon juice and let the water come to a boil.
9. Add rice and mix well. Add 4 tsps of ghee and cook for 2-3 minutes. Meanwhile, add 2 tbsps fried onion to the mutton mixture.
10. Strain ¼ rice and evenly spread it over the mutton mixture. Add a little saffron water, 1 tbsp kewra water and 1 tbsp rose water. Add ¼ ginger and a few mint leaves. Cover and cook for 1-2 minutes.
11. Once the remaining rice is ¾ cooked, strain and evenly spread this on the prepared mutton-rice mixture. Add the remaining saffron water and a few more mint leaves and remaining ginger, kewra, and rose water.
12. In another bowl, add 1 cup of the rice water and fresh cream, 1 tbsp ghee. Make holes between the rice and pour the prepared liquid. Add the remaining ghee and cover.
13. Add remaining fried onion and mint leaves. Seal the lid with dough and cook it on dum for 20-25 minutes. Switch the flame off.
14. Garnish withfried onion and mint sprig. Serve hot with burani raita.

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