This Awadhi Mutton Biryani is all you need to bring your A Game on to the dining table. Serve the Awadhi Mutton Biryani warm and fresh from an casserole and make the meal more interesting than it already is!
Health Benefits
The primary ingredient for this Awadhi mutton biryani is of course mutton, which is lamb. Lamb is a fatty meat that is pretty healthy for you. It is one of the best sources of zinc and iron, two essential minerals that your body needs to function properly. The iron is responsible for building red blood cells which you need to transport vitamins and nutrients to different parts of the body. Zinc actually plays a significant role in fertility, especially in terms of regulating sperm count.
Ingredients
1 cinnamon stick
8-10 cloves
2-3 tsp cumin seeds
1 tsp fennel seeds
2-3 tsp coriander seeds
1 tsp pepper corns
2 star anise
2-3 mace
2-3 brown cardamom
3-4 green cardamom
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
2-3 tsp salt
3 tsp ghee
2-3 tbsp oil
2-3 cups milk
saffron
How To Make Awadhi Mutton Biryani
Prepare Garam Masala
- Dry roast all the spices.
- Grind the spices finely using a masala grinder.
Prepare Mutton Marinade
- Combine 1/2 kg mutton, chili powder, ginger-garlic paste, and turmeric.
- Add curd, cashew nut paste, and garam masala in a pot.
- Whisk it.
- Cover pot with a lid.
- Let sit it in the refrigerator for an hour.
Final Preparation
- Let the meat come to room temperature.
- Season with salt.
- Grease the handi with oil and ghee.
- Transfer the marinated meat from the bowl to the handi.
- Cook and stir the meat for a few minutes.
- Cover with a lid.
- Simmer for another 1/2 hour.
- Layer the mutton with cooked rice.
- Pour some saffron induced milk over the rice.
- Add salt, ghee, garam masala, and roasted onions over it.
- Cover the handi with the lid.
- Weight it down with something heavy.
- Keep the flame low.
- Cook for about half an hour.
Trivia
Mutton refers to the meat of an adult sheep.