Awadhi Biryani
An authentic non-vegetarian recipe from Uttar Pradesh, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
400g Basmati rice (aged, long grain)
600g Mutton (bone-in, curry cut)
3piece Onions (thinly sliced)
150ml Yogurt
30g Ginger-garlic paste
3piece Green chillies (slit)
80ml Ghee
15g Whole spices (bay leaves, cinnamon, cardamom, cloves, star anise)
1g Saffron strands
50ml Warm milk
10ml Kewra water (screwpine essence)
10ml Rose water
5g Red chilli powder
8g Coriander powder
5g Garam masala
10g Salt
60g Fried onions (birista)
20g Mint leaves
20g Coriander leaves
19 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash and soak the basmati rice in cold water for 30 minutes. Dissolve saffron in warm milk and set aside.
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Fry the sliced onions in ghee over medium heat until deep golden brown and crispy (birista). Drain on paper towels. Reserve the ghee.
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Marinate the mutton with yogurt, ginger-garlic paste, red chilli powder, coriander powder, garam masala, half the fried onions, salt, and 2 tablespoons of the reserved ghee. Marinate for at least 1 hour, preferably overnight.
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In a heavy-bottomed pot (handi), heat the remaining ghee. Add whole spices and sauté for 1 minute. Add the marinated mutton and cook on high heat for 5 minutes, then reduce to medium and cook for 20 minutes, stirring occasionally.
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Meanwhile, bring a large pot of water to a boil with salt and whole spices. Add the soaked rice and parboil until it is 70% cooked (the grain should still have a firm bite). Drain immediately.
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Layer the parboiled rice over the mutton in the handi. Drizzle the saffron milk, kewra water, and rose water over the rice.
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Scatter the remaining fried onions, mint leaves, and coriander leaves over the rice. Drizzle a tablespoon of ghee on top.
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Seal the handi tightly with dough or aluminium foil, then place the lid on top. Cook on high heat for 5 minutes, then reduce to the lowest possible heat and cook for 25–30 minutes (dum cooking).
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Open the seal at the table for the full aromatic effect. Gently mix the layers from the bottom and serve with raita and salan.
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Chef's Tips
Awadhi Biryani uses the dum (slow steam) method — the rice and meat cook together in their own steam, which is what makes it distinct from other biryanis.
Parboiling the rice to exactly 70% is critical; overcooked rice will become mushy during dum.
Kewra water and rose water are the signature aromatics of Awadhi cuisine — don't substitute or skip them.
A heavy-bottomed pot or traditional clay handi distributes heat evenly and prevents the bottom layer from burning during dum.
About This Dish
Awadhi Biryani is a traditional non-vegetarian dish from Uttar Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Awadhi Biryani uses the dum (slow steam) method — the rice and meat cook together in their own steam, which is what makes it distinct from other biryanis. - Parboiling the rice to exactly 70% is critical; overcooked rice will become mushy during dum. - Kewra water and rose water are the signature aromatics of Awadhi cuisine — don't substitute or skip them. - A heavy-bottomed pot or traditional clay handi distributes heat evenly and prevents the bottom layer from burning during dum.
Category
Non-Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium