Awadhi Mutton Kofta Biriyani

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Awadhi Mutton Kofta Biriyani


Cooking Time

Preparation Time :30 Min

Cook Time : 50 Min

Total Time : 1 Hr 20 Min


Serves : 2
  • For the biriyani masala, Shah jeera 1/2 teaspoon

  • Black cardamon 1

  • green cardamom 2

  • clove 4

  • cinnamon stick 1 inch

  • black pepper 2 teaspoon

  • Mace 1 strand

  • Mutton kofta, minced mutton 200g

  • ginger garlic paste 1 tablespoon

  • Chilli paste 1 teaspoon

  • garam masala powder 1/2 teaspoon

  • For the biriyani, rice 2 cups

  • Shah Jeera 1 teaspoon

  • green cardamom 3

  • black cardamom 1

  • cinnamon stick 1/2 inch

  • Saffron 1 fat pinch


  • Biriyani masala preparation - dry roast all the ingredients mentioned under the biriyani masala. Once cools down ground to fine powder
  • Preparation of the kofta-Add oil in a pan, add finely chopped onions. Once it turns translucent add ginger garlic paste and chilly paste.
  • Add the minced mutton, salt, garam masala and cook for 5-10 minutes.
  • Once the mutton cools down make small koftas.
  • Preparation of the rice-Soak saffron in hot milk for 20 minutes.
  • Soak the Basmati rice for half an hour.
  • Take water in a heavy bottom pan. Throw in the Shah Jeera, Cinnamon stick, cardamon, clove and bay leaf .
  • Once the water begins to boil add the soaked Basmati rice and salt.
  • Cover and cook the rice to it's al dante. Drain the rice and keep aside.
  • Heat ghee in a heavy bottom, large mouth pan.
  • Add thinly sliced onions and fry to make the Beresta, keep aside.
  • To the same oil add the cooked rice and the biriyani masala. Fry them in ghee for a few minutes.
  • Take out some portion of the rice. Add the koftas on the bed of rice, spread the Beresta, sprinkle saffron infused milk and kewra water.
  • Add the next layer of rice and repeat the same as above.
  • Sprinkle 1/4 cup of milk on the top. Cover the lid and seal with dough.
  • Cook on a low flame for 20-25 minutes.
  • Check once at 20 minutes, if you feel the rice or the koftas haven't cooked well cover and cook for another 5 minutes.
  • Then keep it covered for another 15 minutes before serving hot with raita.