A fragrant and royal biryani from the kitchens of Lucknow. Tender mutton and long-grain basmati rice are cooked separately, then layered and slow-cooked in a sealed pot (dum) with saffron and kewra water for an aromatic masterpiece.
Prep45 min
Cook90 min
Soak270 min
Servings4
Serving size: 2 cups
860cal
46gprotein
97gcarbs
Ingredients
500 g Mutton (Bone-in, curry cut pieces from leg or shoulder)
2 cup Basmati Rice (Aged, long-grain variety is best)
1 cup Curd (Full-fat, whisked until smooth)
6 tbsp Ghee (Divided use)
1 cup Fried Onions (Birista, divided use)
2 tbsp Ginger Garlic Paste
1 tbsp Raw Papaya Paste (Acts as a natural meat tenderizer)
1 tsp Red Chili Powder (Adjust to your spice preference)
A creamy, tangy, and mildly spicy curry from Hyderabad featuring large green chilies in a rich peanut, sesame, and coconut gravy. The perfect accompaniment for a flavorful biryani.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
About Awadhi Mutton Biryani, Mirchi ka Salan and Boondi Raita
Aromatic Awadhi mutton biryani with spicy salan & cool raita. A soul-satisfying, energy-giving feast!
This awadhi dish is perfect for dinner. With 1310.6599999999999 calories and 56.769999999999996g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
1.5 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (For marinating the mutton)
1 pinch Saffron Strands (Good quality strands)
3 tbsp Milk (Warm, for soaking saffron)
1 tbsp Kewra Water (Essential for authentic Awadhi aroma)
1 tbsp Rose Water
0.25 cup Mint Leaves (Freshly chopped)
0.25 cup Coriander Leaves (Freshly chopped)
4 pcs Green Cardamoms (For rice water)
4 pcs Cloves (For rice water)
1 inch Cinnamon Stick (For rice water)
1 pc Bay Leaf (For rice water)
1 tsp Shahi Jeera (For rice water)
0.5 cup Atta (For sealing the pot)
0.25 cup Water (Approx. amount for making dough)
Instructions
1
Marinate the Mutton (4 hours to overnight)
In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, raw papaya paste, red chili powder, turmeric powder, coriander powder, garam masala, 1.5 tsp salt, and half of the fried onions.
Mix thoroughly to ensure each piece of mutton is well-coated. Cover and refrigerate for at least 4 hours, or preferably overnight for the most tender meat.
2
Prepare the Basmati Rice (15 minutes)
Gently wash the basmati rice until the water runs clear. Soak in fresh water for 30 minutes, then drain completely.
In a large pot, bring 10 cups of water to a rolling boil. Add the whole spices (green cardamoms, cloves, cinnamon stick, bay leaf), shahi jeera, and 1.5 tsp of salt.
Add the drained rice and cook for 5-7 minutes until it's 70% cooked. The grain should break when pressed but still have a firm, raw core.
Immediately drain the rice in a colander to stop the cooking process and set aside.
3
Cook the Mutton Gravy (50-60 minutes)
Take the marinated mutton out of the fridge 30 minutes before cooking to bring it to room temperature.
Heat 4 tbsp of ghee in a heavy-bottomed pot (handi) over medium heat. Add the marinated mutton and cook, stirring for 8-10 minutes, until seared and the raw spice smell disappears.
Reduce the heat to low, cover, and cook for 45-50 minutes, stirring every 15 minutes. The mutton will cook in its own juices.
Check for tenderness; the mutton should be about 90% cooked and the ghee should separate from the masala.
4
Layer the Biryani (5 minutes)
In a small bowl, mix the saffron strands with 3 tbsp of warm milk and let it infuse. To this, add the kewra water and rose water.
Over the cooked mutton in the pot, spread the 70% cooked rice in an even layer.
Sprinkle the remaining fried onions, chopped mint, and coriander leaves over the rice.
Drizzle the saffron-milk-kewra mixture evenly over the top, followed by the remaining 2 tbsp of ghee.
5
Dum Cook the Biryani (30 minutes)
Make a firm dough with the atta and a little water. Roll it into a long rope and apply it to the rim of the pot.
Press the lid down firmly to create an airtight seal. Alternatively, use a tight-fitting lid and place a heavy weight on top.
Place the pot on a tawa (flat griddle) over high heat for 5 minutes to build initial steam.
Reduce the heat to the absolute lowest setting and let the biryani cook on 'dum' for 20-25 minutes.
Turn off the heat and let the biryani rest, still sealed, for at least 15 minutes for the flavors to meld.
6
Serve
Carefully break the dough seal and open the lid, allowing the aromatic steam to escape.
Use a flat spatula to gently fluff the rice from the sides, scooping from the bottom to get both rice and mutton in each serving.
Serve hot with a side of cooling raita or mirchi ka salan.
339cal
6gprotein
21gcarbs
28gfat
Ingredients
200 g Bhavnagri Chilies (About 8-10 large, less spicy chilies. Banana peppers also work well.)
0.25 cup Peanuts (Raw and unsalted)
2 tbsp Sesame Seeds
2 tbsp Desiccated Coconut (Unsweetened)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 pcs Onion (Medium-sized, thinly sliced)
5 tbsp Vegetable Oil (Divided)
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
0.5 tsp Nigella Seeds
12 pcs Curry Leaves
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
2 tbsp Tamarind Paste (Or soak a lemon-sized ball of tamarind in 1/2 cup hot water and extract the pulp)
1 tsp Jaggery (Grated, or use brown sugar)
1.5 tsp Salt (Adjust to taste)
2 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Fry the Chilies
Wash the green chilies and pat them dry. Make a lengthwise slit on one side, keeping the stem intact. Optionally, remove the seeds for less heat.
Heat 2 tbsp of oil in a wide pan over medium heat. Carefully place the chilies in the pan and shallow-fry for 3-4 minutes, turning occasionally, until they develop light blisters on the skin.
Remove the fried chilies from the pan and set them aside.
2
Roast the Masala Ingredients
In the same pan (no need to add more oil), dry roast the peanuts on low heat until aromatic and lightly browned. Transfer to a plate.
Next, add the sesame seeds and roast for 1-2 minutes until they start to pop. Add them to the plate with the peanuts.
Add the desiccated coconut and roast for about 1 minute until it turns light golden brown. Transfer to the plate.
Finally, roast the coriander and cumin seeds together for 30-40 seconds until fragrant. Add them to the plate and let all roasted ingredients cool completely.
3
Sauté Onions and Grind the Paste
In the same pan, add 1 tbsp of oil. Sauté the sliced onions over medium heat for 5-7 minutes until they turn soft and golden brown.
Let the onions cool slightly. Transfer the cooled roasted ingredients and the sautéed onions to a grinder jar.
Grind to a smooth, thick paste, adding a few tablespoons of water as needed to facilitate grinding.
4
Cook the Curry Base
Heat the remaining 2 tbsp of oil in the pan over medium heat.
Add the mustard seeds and let them splutter. Then add the fenugreek seeds, nigella seeds, and curry leaves. Sauté for 30 seconds.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the ground masala paste. Sauté on low-medium heat, stirring frequently, for 8-10 minutes. The paste will thicken, darken, and oil will start to separate from the sides.
Stir in the turmeric powder and Kashmiri red chili powder. Cook for another minute.
5
Simmer the Salan
Add the tamarind paste, grated jaggery, and salt. Mix well to combine.
Slowly pour in 2 cups of warm water, stirring continuously to create a smooth, lump-free gravy.
Bring the gravy to a gentle boil. Carefully place the fried green chilies into the gravy.
Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. The gravy will thicken, and you'll see a layer of oil floating on top, which indicates it's cooked perfectly.
6
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the salan rest for at least 10 minutes before serving. Serve hot with Hyderabadi biryani, pulao, or plain steamed rice.
