Biryani Recipe
“AWADHI MUTTON DUM BIRYANI”
Ingredients
1. Meat & Rice Mutton (bone-in): 1 kg
2. Aged Long-Grain Basmati Rice: 4 cups (soaked for 30 minutes and drained)
3. “SOOD FOOD” Whole Spices for Yakhni (Stock)
4–5 small Bay leaves (Tejpatta)
1-inch Cinnamon stick½ piece Nutmeg (Jaiphal)
6–7 Cloves (Laung)
6–7 Green cardamoms (Hari Elaichi)
4 Black Cardamoms (Badi Elaichi)
½ tsp Black peppercorns (Kali Mirch)
4 whole pieces Mace (Javitri)
4. Special Lucknow Spice Powder (Khushboo Masala)
“SOOD FOOD” Green cardamoms &
“SOOD FOOD” Mace (Javitri),
pounded into a fine powder and strained (use a higher ratio of green cardamom).
5. For the Meat Gravy (Yakhni)
3 tbsp Desi Ghee
2 medium Onions, thinly sliced
Fresh Ginger-Garlic paste
½ tsp Red chili powder
Salt to taste
3 tbsp Fresh yogurt
2 tsp Rose water
500 ml Hot water
For the Milk Solution
2 cups Hot milk
2 tbsp Pure ghee
1 tsp Mace & cardamom powder
½ tsp Yellow chili powder
½ tsp Salt
1 tsp Sugar
¼ cup Rice boiling water
6. For Assembling & Saffron Mixture
3 slit Green chilies .
½ tsp “SOOD FOOD” Garam Masala .
1 tbsp Lemon juice .
2 tbsp Rice boiling water + 2 tsp Kewra water + 2 pinches saffron (Zafran) + optional Meetha Ittar .
Dough to seal the pot.
Fried onions (Birista) and mint leaves for garnish .
Instructions
Step 1: Make the Special Khushboo Masala
Grind the “SOOD FOOD” mace and “SOOD FOOD” green cardamoms into a very fine powder and sieve it. Keep it aside.
Step 2: Cook the Mutton & Prepare Yakhni
Heat ghee and cooking oil in a heavy-bottomed vessel (lagan)
Add the above given “SOOD FOOD” whole spices and sauté on low heat until aromatic
Add sliced onions with a pinch of salt and fry on medium-to-low heat until light golden brown
Add the mutton pieces and with 2 table spoons of “SOOD FOOD NAWABI LAZZAT BIRYANI MASALA” sear on medium heat until light golden. Stir in the ginger-garlic paste and sauté until the raw smell goes away. Add yellow chili powder, red chili powder, and salt. Add yogurt, rose water, and a portion of the ground mace-cardamom powder Sauté thoroughly until the oil separates Pour in 500 ml hot water, cover with a lid, and cook on low heat for about 1 hour until the mutton is tender
Remove the meat pieces using tongs and place them into a separate bowl Strain the gravy through a sieve to discard all whole spices, reserving the clear jhol (stock). Return the cooked meat back to the pan and pour the strained jhol over it
Step 3: Boil the Rice
Boil around 3 liters of water with whole spices and generous salt . Once the water comes to a rolling boil, strain out the whole spices. Add the soaked basmati rice and boil on high heat until it is 80% cooked (elongated but still firm inside).
Step 4: Prepare the Milk & Saffron Mixtures
Milk Mix: Whisk together hot milk, pure ghee, mace-cardamom powder (Special Khushboo Masala), yellow chili powder, salt, sugar, and ¼ cup of rice boiling water .
Saffron Mix: In a small bowl, steep crushed saffron strands in 2 tbsp rice boiling water and kewra water .
Step 5: Layering & Dum Cooking
Over the meat and jhol in the pot, add slit green chilies, garam masala, extra mace-cardamom powder, and lemon juice . Strain the 80% cooked rice directly on top of the meat and spread it evenly . Pour the seasoned milk mixture evenly over the rice], followed by the saffron-kewra mixture .Place the pot on medium heat until the rice absorbs the excess moisture from the jhol . Seal the edges of the pot with wheat dough, place the lid tightly on top, and put a heavy weight over it . Once steam begins to build up, move the pot onto a preheated tawa (or lowest heat burner) and cook on low heat for 20–25 minutes . Turn off the heat and let the biryani rest undisturbed for 20 minutes before opening .
Step 6: Serve
Unseal the lid, garnish with fried onions, and gently fluff the rice. Serve hot with chilled raita .
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