Entree: India – Awadhi / Lucknow – अवध़ी बिरयानी ➤ Avadhī Biryānī (Fragrant layered rice and spiced meat cooked in the Lucknow style)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 3 hrs

Total 4 hrs 30 min

Ingredients

- 2 cups (400 g) basmati rice, rinsed and soaked 30 minutes
- 1.5 lb (680 g) mutton or lamb, bone-in, cut into serving pieces
- 1 cup (240 g) plain yogurt
- 1/2 cup (120 ml) ghee (clarified butter), divided
- 1/2 cup (120 ml) oil for frying onions
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 2 tbsp (30 g) ginger-garlic paste
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (5 g) ground turmeric
- 2 tsp (10 g) red chili powder, or to taste
- 1 tsp (5 g) garam masala
- 4 green cardamom pods
- 4 whole cloves
- 2 bay leaves
- 1 (2-inch) cinnamon stick
- 1/2 tsp (1 g) black peppercorns, lightly crushed
- 1/2 cup (120 ml) milk
- A pinch saffron strands (about 0.1 g), soaked in 2 tbsp (30 ml) warm milk
- 1 tbsp (15 ml) rose water
- 1 tsp (5 ml) kewra water (pandan flower water), optional
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (120 ml) chopped fresh cilantro (coriander leaves)
- 1/2 cup (12 g) fresh mint leaves, chopped
- 1/4 cup (35 g) toasted cashews and/or raisins, optional
- 3 cups (720 ml) water or as needed for par-cooking rice

Instructions

1. Prepare the birista (fried onions): Heat the oil in a wide skillet over medium heat. Fry the thinly sliced onions in batches until deep golden brown and crisp, about 10–12 minutes per batch. Drain on paper towels and reserve 2 tbsp (30 ml) of the fried onions and 1/4 cup (60 ml) of the oil for layering.
2. Marinate the meat: In a large bowl combine the mutton, yogurt, ginger-garlic paste, 1 tsp (5 g) salt, turmeric, red chili powder, garam masala, lemon juice, and half of the chopped cilantro and mint. Cover and marinate at least 1 hour, preferably 3–4 hours or overnight in the refrigerator.
3. Par-cook the rice: Bring 3 cups (720 ml) water to a boil in a large pot with the cardamom, cloves, bay leaves, cinnamon stick, crushed peppercorns, and 1 tsp (5 g) salt. Add the drained basmati rice and cook until the grains are about 70% done (a bite or two firm in the center), about 6–8 minutes. Drain the rice and spread on a tray to stop cooking.
4. Brown the meat: In a heavy-bottomed, wide pot (or Dutch oven), heat 2 tbsp (30 ml) ghee over medium-high heat. Add the marinated meat and sear until browned on the outside, about 6–8 minutes. Reduce heat, cover, and simmer for about 10 minutes to begin tenderizing the meat.
5. Layer the biryani: Remove about half the meat pieces to one side of the pot. Spread half the par-cooked rice over the meat remaining in the pot. Sprinkle half the reserved fried onions, half the chopped cilantro and mint, a few tablespoons of the fried onion oil, and half the saffron-infused milk. Dollop 1 tbsp (15 ml) ghee over this layer.
6. Add the remaining meat and then the remaining rice to form the final layer. Top with the remaining fried onions, cilantro, mint, saffron milk, rose water, kewra water if using, and the remaining ghee. Scatter toasted cashews and raisins if desired.
7. Seal and dum-cook: Cover the pot with a tight-fitting lid. If the lid is not tight, seal the edges with dough or aluminum foil. Cook on lowest heat for 25–35 minutes, using a heat diffuser if available to prevent burning, until meat is tender and flavors have melded.
8. Rest and serve: Turn off the heat and let the biryani rest, sealed, for 10 minutes. Gently fluff the rice to mix layers, taking care to keep meat pieces intact. Serve hot with raita or a simple cucumber-yogurt salad.