Indian
Awadhi Dum Biryani
“A regal Mughlai dish from Awadh, featuring layers of basmati rice and mutton slow-cooked with saffron, mint, and ghee.”
Hard4 hours
Where it comes from
Awadhi Dum Biryani traces its roots to the royal kitchens of Awadh, where slow-cooking techniques and aromatic spices were perfected.
Differs from Biryani
- ·Pakki style: meat curry pre-cooked, then layered with parboiled rice and sealed with dough for dum.
- ·Lucknow refinement — gentler spice, perfumed with kewra and saffron, lighter color than Hyderabadi.
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On the Palate
What goes into it
How it's made
- 1
Marinate mutton with yogurt, ginger-garlic paste, and spices.
- 2
Layer partially cooked rice over marinated mutton in a pot.
- 3
Sprinkle saffron-infused milk, mint, and cilantro.
- 4
Seal the pot with dough and cook on low heat.
- 5
Finish with a drizzle of ghee before serving.
