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The refined Awadhi biryani from Lucknow - fragrant with kewra and saffron, layered with slow-cooked meat. Subtle, aromatic and aristocratic.
Ingredients
Instructions
-
1
Cook mutton with yoghurt, biryani masala, fried onions, salt and ghee on slow heat (dum) for 45 minutes until 80% done.
45 min -
2
Parboil rice until 60% cooked in salted water with whole spices. Drain.
10 min -
3
Layer parboiled rice over the semi-cooked mutton in the pot.
5 min -
4
Drizzle saffron milk, kewra water and ghee over rice. Seal pot with dough.
5 min -
5
Cook on high heat 5 minutes then lowest heat 30 minutes. Serve with burani raita.
35 min