Awadhi Biryani By Rakhee Vaswani

Awadhi Biryani

The classic Awadhi Biryani in a glass jar is a burst of flavours. Sit back and enjoy.
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Cooking Time

15-20 min

Meal Type


Preparation Time

30 Min



Rate This Recipe6


  • For rice
  • 2 tbsp lime juice
  • 2 bay leaves
  • 2 cardamoms
  • 1 cinnamon stick
  • 2 cup rice
  • 2 to 3 cloves
  • 2 tbsp ghee
  • 1 tbsp cumin seeds
  • salt to taste
  • water as required
  • 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 as required
  • For garnish
  • fried onions
  • chopped coriander
  • ghee
  • For serving
  • curd mixture
  • papad
  • ghee for brushing
  • 2 to 3 tbsp soaked saffron
  • water as required


  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, cook and then sieve the rice, add ghee and cumin seeds.
  5. 5

    Brush a jar with some ghee and then layer it with rice.
  6. 6

    Add soaked saffron fried onions, chopped coriander and ghee, add a mutton layer and another layer of rice to it.
  7. 7

    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.
  8. 8

    Serve hot with the curd mixture and papad.

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