COOK JOURNAL
Luknow Mutton Briyani
Prep Time:
30 Minutes
Cook Time:
1 Hour
Ready In Time:
1 Hour 30 Minutes
Serves:
4 Servings
Level:
Intermediate
About the Recipe
Lucknowi (Awadhi) Biryani is known for its subtle elegance and refined flavors. Unlike heavily spiced biryanis, this version focuses on slow cooking and layering, allowing the aroma of whole spices, saffron-like hues, and tender mutton to shine. Cooked using the dum method, the rice absorbs the rich meat juices, creating a beautifully balanced and royal dish.
Ingredients
Mutton Base
2 tbsp Ghee
10 Green Cardamoms
10 Cloves
4 Cinnamon Sticks
2 Black Cardamoms
10 Black Peppercorns
4 Bay Leaves
1 kg Mutton
6 tsp Red Chili Powder
2 tbsp Ginger Garlic Paste
Salt to taste
6 tbsp Whisked Curd
5 tbsp Birista (Fried Onions)
200 ml Warm Water
Rice
750 gm Basmati Rice (Soaked)
3–3.5 liters Water
2.5 tsp Salt
2 tsp Lemon Juice
2 tsp Ghee
Assembly
5 tbsp Birista
2 tbsp Ginger (Julienned)
4–5 Green Chilies (Slit)
4 tbsp Mint Leaves
1 cup Reserved Rice Water
3 tbsp Ghee
Pinch Turmeric
preparation
Step 1:Cook the Mutton Base
Heat ghee in a pressure cooker.
Add whole spices and sauté briefly.
Add mutton, red chili powder, ginger garlic paste, and salt.
Sauté until the meat is sealed.
Add curd and birista, mix well.
Pour in warm water and pressure cook until the mutton is almost done.
Step 2:Cook the Rice
Boil water with salt, lemon juice, and ghee.
Add soaked basmati rice and cook until 90% done.
Drain and reserve some starchy rice water.
Step 3:Layer the Briyani
In a heavy-bottomed pot, spread the cooked mutton as the base layer.
Add the cooked rice evenly on top.
Sprinkle birista, green chilies, ginger, and mint leaves
Step 4:Dum Cooking
Mix turmeric and ghee into reserved rice water and pour over the rice.
Seal the pot tightly.
Cook on low heat (dum) until fully done.
Step 4:Rest & Serve
Let the biryani rest before opening.
Gently fluff and serve hot.