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Awadhi Biryani
The classic Awadhi Biryani in a glass jar is a burst of flavours. Sit back and enjoy.
Awadhi Biryani Recipe by Chef Rakhee Vaswani
Cuisine

- Indian

Serves

- 4

Cooking Time

-15-20 min

Difficulty

- Medium

Preparation Time

- 30 min

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INGREDIENTS

  • FOR For Rice : 2 tbsp lime juice 2 bay leaves 2 cardamoms1 cinnamon stick 2 cup srice 2 to 3 cloves 2 tbsp ghee 1 tbsp cumin seeds Salt Water For Mutton: 3 tbsp ghee 1 cinnamon stick 2 cardamoms 2 cloves 2 bay leaves 2 tbsp ginger garlic paste 1 tbsp Green chilli paste ½ gm mutton pieces ½ cup onions fried 1 tsp yellow chilli powder 2 tbsp Yogurt ½ cup cashew nut and almond paste 2 cups stock warm Salt to taste Water For Garnish : fried onions chopped coriander ghee For Serving: Curd mixture Papa
  • Ghee for brushing
  • 2 to 3 tbsp soaked saffron
  • Water

HOW TO PREPARE AWADHI BIRYANI

  1. 1

    Heat ghee in a stew pan and add a cinnamon stick cardamoms, cloves, bay leaves and ginger-garlic paste, add water and close the lid of the pan, let the mixture cook.
  2. 2

    Add the green chilli paste, mix and cook and add mutton pieces and let them cook, add fried onions, yellow chilli powder, salt, yogurt, cashew nut and almond paste, Keep adding the warm stock while you stir the chicken mixture and cook.
  3. 3

    Heat water in another stew pan and bring it to a boil and add salt and cover the lid while the water continues to boil.
  4. 4

    Add lime juice, bay leaves, cardamoms, cinnamon stick, cloves and rice.
  5. 5

    cook and then sieve the rice, add ghee and cumin seeds.
  6. 6

    Brush a jar with some ghee and then layer it with rice.
  7. 7

    Add soaked saffron fried onions, chopped coriander and ghee, add a mutton layer and another layer of rice to it.
  8. 8

    Make a final layer of mutton and garnish with chopped coriander, fried onions and soaked saffron, place the jar on a baking tray and fill the baking tray with some water, Cover the open end of the jar with an aluminium foil and bake at a temperature of 150-160 C for 15-20 minutes.
  9. 9

    Serve hot with the curd mixture and papad.
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