Recipe
Why make it
A fragrant Awadhi-style biryani of tender bone-in mutton and long basmati rice, gently spiced and finished with saffron, kewra and fried onions, then sealed and steamed on dum.
Serves 6
+ 20 more in the full recipe
Step 1 of 10
Wash the rice in several changes of water until it runs almost clear, then soak it in plenty of cold water. Set it aside while you prepare everything else.
Step 2 of 10
Heat the oil in a wide pan over medium heat and fry the sliced onions, stirring often, until deep golden and crisp at the edges. Lift them out with a slotted spoon onto paper towels; they will crisp further as they cool. Keep 2 t…
Step 3 of 10
In a large bowl, combine the mutton, yogurt, ginger-garlic paste, chilli powder, coriander powder, garam masala, nutmeg, lemon juice, 2 tsp salt, slit green chillies and half of the fried onions crushed with your hands. Mix well,…
Step 4 of 10
Heat 2 tbsp ghee and the reserved onion oil in the heavy pot. Add the black and green cardamom, cloves, cinnamon, mace, bay leaves and shahi jeera, and stir for 30 seconds until fragrant.
Step 5 of 10
Add the marinated mutton and stir over medium-high heat for 8 to 10 minutes until the meat changes colour and the yogurt has thickened. Pour in the water, bring to a simmer, cover and cook on low heat until the mutton is almost t…
The last 5 steps are in the full recipe.
Cook’s tip
Use aged basmati if you can; it elongates well and stays separate. Do not overcook it before layering, because it finishes cooking in the steam.
Ready to cook?
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