Recipe : http://food.ndtv.com/recipe-awadhi-mutton-biryani-467898
The baap of all biryanis out there, the Awadhi biryani is what all other biryanis aspire to be, in terms of the flavour and aroma. In Lucknow, the people who make biryani are called karigars – artisans – rightfully so, because in Awadhi cuisine, the making of biryani is not just about cooking it. It is about saleeka (etiquette) and nafasat (artistry) leading to itminan (satisfaction). The biryani they prepare is made in a pukki way – where the meat and spices are half-cooked separately from the rice, flavoured with other spices and saffron. These are then layered in a deep-bottomed handi, covered, sealed with dough and cooked to perfection. The addition of kewra water, or screwpine water gives the Awadhi Biryani its final touch of royalty.