Make lazeez mutton biryani at home in Lucknowi Style with this easy recipe which is more about spices and meticulous layering. Enjoy the festival of Bakra-Eid-2021 with a fun-filled delectable lunch which will take you back to the Awadhi kitchens.

Lucknowi Mutton Biryani Recipe Card

This recipe is perfect for serving on Eid. It is all about the tactful use and layering of spices and can be made by anyone with patience.

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

Instructions

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.