Luckhnowi mutton dum biryani is the pride of northern India. It is considered delicacies among food lovers. The cooking style used for this delicious recipe is the dum method. This biryani recipe is rich in Indian spices and herbs that add a mouth-watering flavour to this recipe.
This dum mutton biryani recipe is prepared so that you can cook this delicious recipe in your home and savour the delicacy of Awadhi Cuisine. Here is the recipe for Awadhi Mutton Dum Biryani.
For Cooking Mutton
- ½ cup ghee
- 10 cloves
- 4 cinnamon sticks
- 10 cardamom pods
- 2 black cardamom pods
- 2 mace flowers
- 10 peppercorns
- 4 bay leaves
- 2 tsp garlic-ginger paste
- 1 kg mutton
- Salt to taste
- 6 tsp yellow chilli powder
- 10tsp fried onion
- 1 cup curd/yogurt
- 1 glass of warm water
- 2 tsp cardamom powder
- 1 tsp mace powder
- 2tsp rose water
- 1 tsp kewra water
- 3 tsp ginger slices
- 5 green chillies
- A handful of mint leaves
- 3 liters of water
- 2 tsp ghee
- 2 tsp of salt
- 2tsp lemon juice
- 750 gm basmati rice
- 7-8 tsp Saffron milk
- 2 tsp kewra water
- 1 cup rice water
- 3 tsp ghee
- Take a pan and pour ½ cup of ghee in it and then heat it over high flame
- Add all the whole spices to the pan and stir it for 30-60 seconds
- Lower the flame to medium level and 2 tsp of ginger garlic paste to it and stir fry for 2-3 minutes
- Add the tender mutton pieces to the pan and fry the same for 2-3 minutes
- Add 2 tsp of salt to the mixture and cook the mixture for 10 minutes with a lid on top of it
- Add yellow chilli powder and 5 tsp of fried onions to the mixture and stir fry it for 2-3 minutes
- Reduce the flame to a low level and add 1 cup of curd/yoghurt to the mixture. Stir it properly and cook the mixture for 2-3 minutes till the oil separates
- Cover the pan and cook the mixture for another 15 minutes. Stir the mixture and add 1 glass of warm water to it. Again, cover the pan and cook the mixture for another 25 minutes or until the meat gets tender.
- Separate the well-cooked mutton from the thick gravy and strain the liquid to remove whole spices from the gravy. Add the gravy to the pan and if required add some water to it.
- Add mutton to the pan and turn the flame on a low level.
- Add 2 tsp of green cardamom powder, mace flower powder, rose water, and kewra water to the mixture.
- Cook the mixture for another 2-3 minutes and then switch off the heat.
- After that add ginger juliennes, 5 tsp fried onion, 5 green chillies, and a handful of mint leaves.
- Take a large pan and pour ~3 liters of water and heat it over a high flame
- Add 2 tsp of ghee, 2 tsp freshly squeezed lemon juice, and 2-3 tsp of salt, stir the mixture properly and let the mixture boil.
- Add soaked rice to the boiling water and cook the rice over high heat for 7-8 minutes. Stir the mixture every 1-2 minutes.
- Switch off the stove and strain the rice.
For Dum Biryani
- Spread the half of strained rice over mutton and add 3-4 tsp of saffron milk on top of it. Then add the other half of rice on top of it.
- Take a cup of rice water and add 3 tsp of ghee to it
- Add the remaining saffron milk on top of rice and pour the rice water-ghee mixture on top of it.
- Add 2 tsp of kewra water on top of it.
- Cover the pan with aluminum foil and put the lid on top of it for dum cooking. In absence of aluminum foil, the pan can be sealed with a lid using flour dough.
- Cook the mixture over medium heat for 10 minutes followed by on low heat for 15 minutes.
- Switch off the heat and let the mixture rest for 20 minutes before serving.
Luckhnowi Mutton Dum Biryani is well served with curd or raita.