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Awadhi Gosht Biryani

Ingredients

Mutton 500 gram
Rice (chawal)  2 cups
Clarified butter (desi ghee) ¾ cup
Vegetable oil for frying onion
Onion (payaz), rings  4 cups
Ginger garlic (adrakh lahsan) paste 4-5 table spoons
Ginger julienne (adrakh) 4-5 table spoons
Cloves (laung) 4-5
Royal cumin seeds (shahi jeera)  ½ tea spoon
Whole black pepper (kali mirch) 8-10
Cinnamon sticks (dalchini) 1
Bay leaf (tej patta)  1
Brown cardamom (moti elaichi) 2
Beaten curd (dahi) 1 cup
Salt  to taste
Red chilli powder (lal mirch) ½ tea spoons
Lemon juice (nimboo ka ras)  3-4 table spoons

For Dum

Rose water (gulab jal) 2 table spoon
Screwpine (kevda jal) 2 table spoons
Slit green chillies (hari mirch) 4-5
Mint leaves (pudina), chopped 4-5 table spoons
Cream (malai)  4-5 table spoons

For Biryani Masala

Mace (javitri) 2 blades
Green cardamom (hari elaichi) 4-5
Nutmeg powder (jaiphal)  1/8 tea spoon
Cinnamon (dalchini) 1 ” piece
Pepper corn (kali mirch) 5-6

Others

Whole wheat flour dough (for lining the lid)

Method

Step 1

  • 1. Heat oil in a pan and deep fry onion till becomes golden brown.
  • 2. Soak saffron in 2 table spoons of milk.
  • 3. Grind mace, cardamom, black pepper, cinnamon and nutmeg to smooth powder.

Step 2

  • 1. Heat ½ cup of clarified butter in a heavy pan and add bay leaf, royal cumin seeds, and brown cardamom.
  • 2. When they crackle add the mutton pieces and sauté it for 30 second.
  • 3. Add ginger garlic paste and 2 cups of brown onions and sauté it for 7-8 minutes
  • 4. Now add mutton pieces and cook it for 8-10 minutes.
  • 5. Add beaten curd and cook till the oil separates.
  • 6. Now put salt, red chilli powder and prepared powder (spices to grind).
  • 7. Add water and cook the mutton till becomes soft.

Step 3

  • 1. Wash, soak rice for 10 minutes.
  • 2. Tie cloves, green cardamom, cinnamon and pepper in a muslin cloth.
  • 3. Boil water in a pan and add the bag of whole spices, salt and lemon juice.
  • 4. Add the rice and cook till 2/3rd done.
  • 5. Remove the bag from the rice.

Step 4

  • 1. Take ha heavy pan and add rest of the clarified butter.
  • 2. Then put a layer of rice and then a layer of mutton.
  • 3. Again add a layer of rice.
  • 4. Top it with a layer of slit green chillies, mint leaves, ginger juliennes, and remaining brown onions and dissolved saffron.
  • 5. Add rose water and screwpine (kewra) water, cream and cover the lid.
  • 6. Seal the lid with flour dough.
  • 7. Put the vessel on an iron griddle and cook it on low flame for 30-35 minutes.

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