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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.
For 4 servings
Marinate the Mutton (4 hours to overnight)
Prepare the Basmati Rice (15 minutes)
Cook the Mutton Gravy (50-60 minutes)
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.
This awadhi recipe takes 135 minutes to prepare and yields 4 servings. At 870.53 calories per serving with 46.37g of protein, it's a advanced recipe perfect for lunch or dinner.
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Layer the Biryani (5 minutes)
Dum Cook the Biryani (30 minutes)
Serve
Replace mutton with bone-in chicken pieces. Reduce the marination time to 2 hours and the initial cooking time for the chicken to 20-25 minutes.
Substitute mutton with a mix of hearty vegetables like carrots, potatoes, cauliflower, and beans. Par-cook the vegetables in the masala before layering.
Add 2 large potatoes, peeled and quartered, to the mutton gravy while it cooks. This is a popular addition in many regions.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The basmati rice provides complex carbohydrates, which are broken down slowly by the body, offering a steady and sustained supply of energy.
The aromatic spices used, such as ginger, cloves, and cardamom, are known for their digestive properties, helping to stimulate digestion and reduce bloating.
Mutton is a good source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources, helping to prevent anemia.
A single serving of Awadhi Mutton Biryani (around 460g) contains approximately 950-1050 calories. This is an estimate and can vary based on the cut of mutton and the amount of ghee used.
Awadhi Mutton Biryani is a rich, celebratory dish high in calories, protein, and fats. While not considered a daily health food, it can be enjoyed in moderation as part of a balanced diet. It provides significant protein for muscle maintenance and energy from carbohydrates.
The main difference lies in the cooking method and flavor profile. Awadhi biryani is a 'pakki' biryani where cooked meat and semi-cooked rice are layered and steamed. It's known for its subtle, delicate, and aromatic flavors. Hyderabadi biryani is often made in the 'kacchi' style with raw marinated meat layered with semi-cooked rice and is generally spicier and more robust in flavor.
Yes, you can. The raw papaya paste is a natural tenderizer. If you omit it, ensure you marinate the mutton overnight to help tenderize it. You can also use a very small amount of commercial meat tenderizer if you prefer.
If your biryani is dry, it could be due to insufficient moisture in the mutton gravy or if the steam escaped during the 'dum' process. If it's mushy, the rice was likely cooked more than the recommended 70% before layering and steaming.
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