Awadhi Mutton Dum Biryani: A Lucknow-Style Recipe

Awadhi biryani comes from Lucknow and the old kingdom of Awadh. It is known for being fragrant and gentle rather than very spicy. The flavour comes from whole spices, saffron, fried onions and a little kewra or rose water.

What makes Awadhi biryani different?

Awadhi biryani is usually made the “pakki” way. Pakki means “cooked”: the mutton is first cooked in a spiced stock called yakhni. Then it is layered with half-cooked rice and finished on dum.

Hyderabadi “kacchi” biryani is different. There, raw marinated meat and rice are cooked together in one go. The pakki method is easier for home cooks because you can check that the meat is tender before you layer it.

What is “dum”?

Dum means cooking slowly in a closed pot. The lid is sealed with a rope of dough, so the steam stays inside. The rice finishes cooking in the steam and soaks up the flavour of the meat, ghee and saffron.

Tips for the best biryani

• Use good, long-grain basmati. Older (aged) basmati usually stays separate and fluffy.
• Do not overcook the rice before layering. It should be about 70% done.
• Fry the onions slowly until deep golden. Burnt onions make the biryani bitter.
• Do not stir after layering. Scoop from the side when serving.
• Keep the heat very low on dum. A flat tawa under the pot stops the bottom from burning.

The recipe

Awadhi Mutton Dum Biryani

Lucknow-style biryani made the “pakki” way: the mutton is cooked first in a spiced stock (yakhni), then layered with half-cooked basmati and slow-cooked on dum.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: Awadhi, Indian

Ingredients Method Notes

Ingredients

  

For the mutton stock (yakhni)

• 750 g mutton bone-in, curry-cut
• 1.2 litres water
• 2 bay leaves
• 6 green cardamoms
• 4 cloves
• 1 cinnamon stick about 5 cm
• 1 tsp black peppercorns
• 1 tsp fennel seeds
• 1 tbsp ginger-garlic paste
• 1 tsp salt or to taste

For the masala

• 6 tbsp ghee divided
• 3 large onions thinly sliced
• 200 g plain yogurt whisked
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 0.25 tsp mace powder

For the rice and dum

• 500 g basmati rice washed and soaked for 30 minutes
• 1 large pinch saffron soaked in 4 tbsp warm milk
• 0.5 tsp kewra water optional
• 0.5 tsp rose water optional
• 0.5 cup mint leaves
• 1 small ball of wheat dough to seal the pot

Method

 

1. Make the yakhni: put the mutton, water, whole spices, fennel, 1 tbsp ginger-garlic paste and salt in a large pot. Simmer with the lid on for 60–70 minutes until the meat is almost tender (or pressure-cook for 4–5 whistles). Lift out the mutton and strain the stock. Keep about 2 cups of stock.
2. Heat 4 tbsp ghee in a heavy pot. Fry the sliced onions on medium heat, stirring often, until deep golden brown (12–15 minutes). Take out half the onions and keep them for the layers.
3. Add 1 tbsp ginger-garlic paste to the pot and stir for 1 minute. Add the cooked mutton, whisked yogurt, garam masala and mace. Cook for 8–10 minutes until the ghee starts to separate. Pour in 1 cup of the stock and bring to a simmer.
4. Meanwhile, boil about 3 litres of salted water. Add the drained rice and cook for 5–6 minutes, until about 70% cooked (soft outside, still firm in the middle). Drain well.
5. Spread the rice over the mutton. Top with the saved fried onions, mint, saffron milk, kewra and rose water (if using), the remaining 2 tbsp ghee and ½ cup of stock. Do not stir.
6. Press a rope of dough around the rim and close the lid to seal it. Cook on high heat for 5 minutes, then put the pot on a flat tawa over the lowest heat for 20–25 minutes.
7. Turn off the heat and leave the pot closed for 10 minutes. Break the seal and serve by scooping from the side so each plate gets rice and meat. Make sure the mutton is fully tender before serving.

Notes

Make it ahead: the yakhni can be cooked a day before and kept in the fridge.

Serve with: cucumber or onion raita and a simple salad.

Chicken version: use 1 kg bone-in chicken and simmer the yakhni for only 20–25 minutes.

Looking for more? See all our recipes.

Cover photo: Umesh Tongbra / Wikimedia Commons, CC BY-SA 3.0 (source).