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

• Total Time :120 min
• Preparation Time : 20 min
• Cooking Time : 100 min
• Servings : 5
• Cooking Level : Medium
• Course: Main Course
• Calories: 1200
• Cuisine: Indian
• Author: Kishori Sud

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

• Step 1 :

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

• Step 2 :

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

• Step 3 :

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

• 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.

• Step 5 :

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

• 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.

• Step 7 :

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

• 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).

• Step 9 :

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

• Step 10 :

  Cook until half done.

• Step 11 :

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

• Step 12 :

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

• Step 13 :

  Drizzle melted ghee.

• Step 14 :

  Your mutton should be ready side by side.

• Step 15 :

  Meanwhile, soak the saffron in little warm milk.

• Step 16 :

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

• Step 17 :

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

• Step 18 :

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

• Step 19 :

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

• Step 20 :

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

• 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.

• Step 22 :

  Serve warm with raita and chutney.