Bakra Eid 2023 Special: Best Recipe To Make Mutton Biryani Lucknowi Style

Ingredients

• 3 1/2 Cups Basmati Rice
• 1 kg Mutton
• 4 Large Onions Thinly Sliced
• 3 Tbsp Ginger Garlic Paste
• 1 Tsp Kashmiri Red Chilli
• 4 Tbsp Curd
• Biryani Masala
• 2 Tsp Cumin Powder
• 1 Tsp Haldi
• Salt To Taste
• 3 Tsp Sugar
• 4 Bay Leaves
• 2 Pinches Of Saffron
• 5 Black Cardamoms
• 4 Cups Water
• 5 Tbsp Ghee
• 2 Tsp Rose Water
• Pinch Of Nutmeg Powder

Step

1. Step 1:

   Begin by soaking the rice for minimum 30 minutes after thorough washing.

2. Step 2:

   Caramelise one half of the onions slices by frying them with a little salt and sugar and cook on low flame.

3. Step 3:

   Wash the mutton well and then marinate with salt, haldi and set aside for 15 minutes. Drain the excess water.

4. Step 4:

   In a heavy bottomed pan, heat the ghee and add the rest of the onion and fry until brown. Add the mutton one by one.

5. Step 5:

   Fry the mutton on high heat and switch off the heat once the raw smell goes.

6. Step 6:

   In another bowl, mix the curd, ginger garlic paste, red chilli powder, biryani masala and cumin powder, and add the mutton, coating each piece properly.

7. Step 7:

   Add the mutton to the pan again and on high heat, braise the mutton till the fat melts.

8. Step 8:

   Add 2 cups of water and cover and cook until 3/4 is cooked well. This process can take upto 50 minutes depending upon the quality of the mutton. (You can also use the pressure cooker for faster cooking).

9. Step 9:

   In a deep pan, boil the water with cardamoms, 1 bay leaf and the soaked basmati.

10. Step 10:

    Cook until half done.

11. Step 11:

    Switch off the gas and drain the water after 4 minutes.

12. Step 12:

    Divide the rice into two parts and spread on a wide plate.

13. Step 13:

    Drizzle melted ghee.

14. Step 14:

    Your mutton should be ready side by side.

15. Step 15:

    Meanwhile, soak the saffron in little warm milk.

16. Step 16:

    Next, in the pan, place the bay leaves at the bottom.

17. Step 17:

    Add half the rice and a little sprinkle of saffron milk.

18. Step 18:

    Keep making the layers with mutton being the next. Do not mix.

19. Step 19:

    Now add another layer of the rice, so on and so forth.

20. Step 20:

    On the top, add nutmeg powder and then the caramalised onions.

21. Step 21:

    Sprinkle the rose water and cover the lid to trap the steam. Cook for 30 minutes but do not let the biryani becomes dry.

22. Step 22:

    Serve warm with raita and chutney.