Soft Mutton Seekh Kebab Biryani (lucknowi Shahi Awadhi Galawati Seekh Kebab Biryani)
Soft Mutton Seekh Kebab Biryani is a royal and flavorful dish that originates from the Awadhi cuisine of Lucknow, India. This biryani is made with tender mutton seekh kebabs, aromatic spices, and long-grain basmati rice, creating a dish fit for a king.
Ingredients
- 500g mutton seekh kebabs
- 2 cups basmati rice
- 1/2 cup yogurt
- 2 onions, thinly sliced
- 4 tomatoes, chopped
- 4 green chilies, slit
- 1/4 cup ghee
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 2 tsp ginger-garlic paste
- Whole spices: bay leaf, cinnamon, cardamom, cloves
- 1/2 tsp saffron strands, soaked in 1/4 cup warm milk
- Salt to taste
- 2 cups water
Instructions
- Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
- In a large pot, heat ghee and add the whole spices. Sauté until fragrant.
- Add the sliced onions and cook until golden brown.
- Stir in the ginger-garlic paste, green chilies, and chopped tomatoes. Cook until the tomatoes are soft.
- Add the mutton seekh kebabs and cook for 5 minutes.
- Layer the soaked rice over the mutton seekh kebab mixture. Pour in the saffron-infused milk and yogurt. Sprinkle with chopped coriander and mint leaves.
- Pour water over the rice, cover the pot, and cook on low heat for 20-25 minutes until the rice is tender and the mutton is cooked through.
- Once done, gently fluff the biryani with a fork and serve hot.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 50g
- Fat
- 15g
Supplies
Large pot Serving platter Knife Cutting board
Tools
Stovetop Cooking spoon Measuring cups and spoons
Serving suggestions
Serving Suggestions: Serve the Soft Mutton Seekh Kebab Biryani with raita, salad, and a side of mint chutney.
Tips & tricks
Tips: Marinate the mutton seekh kebabs with yogurt and spices for a few hours to enhance the flavor before using them in the biryani.
Cost
$20