Lucknowi Mutton Biryani

Lucknowi Mutton Biryani is a very popular North Indian recipe. It is different from the basic biryanis as it come straight from the Nawabs and is the soul of every party.

Time: 45 minutes


  • 1 inches cinnamon stick
  • 2 teaspoon cumin seeds
  • 2 teaspoon coriander seeds
  • 2 star anise
  • 3 green cardamom
  • 1/2 kilograms mutton
  • 2 teaspoon salt
  • 2 1/2 cup milk
  • 2 cup basmati rice
  • 10 clove
  • 1 teaspoon fennel seeds
  • 1 teaspoon black pepper
  • 1/2 teaspoon mace powder
  • 2 black cardamom
  • 3 teaspoon ghee
  • 4 tablespoon refined oil
  • 1 pinch saffron
  • 1 large onion
  • For Marination
  • 1 teaspoon ginger paste
  • 1 teaspoon turmeric
  • 2 teaspoon crushed to paste cashews
  • 4 teaspoon yoghurt (curd)
  • 1 teaspoon garlic paste
  • 1 teaspoon red chilli powder
  • 1 pinch garam masala powder


  • To make the garam masala, dry roast all the whole spices. Once they are roasted, transfer them to a masala
  • grinder and grind them finely. Simultaneously, wash the basmati rice and drain excess water. Boil the rice in
  • double the amount of water and remove from fire and drain till it is half done.
  • For mutton marination, to half kg mutton, add ginger-garlic paste, turmeric and chilli powder. Then add
  • cashew nut paste, garam masala, curd and whisk it. Cover it with a lid and put it in the refrigerator for an hour.
  • This process is important to allow the flavour of spices to infuse in the mutton.
  • Thinly slice the onion and deep fry it in some oil and keep aside. Now, let the meat come to room temperature.
  • Season the meat with salt. Add ghee and oil in the handi. Once it is sufficiently hot, transfer the marinated
  • meat from the bowl to the handi.
  • Stir and cook the meat for a few minutes on high flame, till it is roasted. Cover with the lid and simmer it for
  • another half an hour. Meanwhile, add saffron to the milk and mix well so that the saffron releases its colour
  • and aroma in the milk. Now layer the mutton with cooked rice and add the saffron-milk mixture.
  • Add a little salt, garam masala, fried onions and the remaining ghee over it. Add mace powder and mix well.
  • Cover the handi with the lid and weight it down with something heavy. Keep the flame low. Cook for about half
  • an hour. Serve it hot with raita or salad of your choice. You can also serve it with shorba.