Ashish Vidyarthi Enjoys Lucknowi Mutton Biryani Cooked In Milk

Veteran actor Ashish Vidyarthi, known for his versatile performances on screen, has also become quite the food enthusiast, delighting fans with his culinary adventures. Recently, he shared a video showcasing his gastronomic journey as he savoured a unique biryani made in milk at Irdees Biryani in Lucknow. Known for his love of exploring unexplored and delicious foods, Ashish Vidyarthi's praise of this speciality biryani has captured the attention of foodies nationwide. Look at the video below and read more to uncover the secrets behind this delectable dish. 

In the video, Ashish Vidyarthi, accompanied by his foodie friends, is seen truly enjoying the biryani made in milk from its first bite to the last. With each mouthful, he expresses sheer delight, describing the biryani as "something else." The actor's genuine enjoyment is apparent as he licks his fingers and savours every flavourful morsel, especially relishing the biryani's unique blend of spices and tender mutton gravy. 

About Idrees Biryani 

Irdees Biryani, located in Lucknow, is renowned worldwide for its Awadhi Mutton Biryani. Managed by Abu Bakar, the son of Late Mr. Idrees, this humble eatery has gained a cult following for its exceptional biryani. Despite its traditional Dhaba setting, Idrees Biryani attracts food enthusiasts from far and wide, all eager to savor the unique flavors of Lucknow's iconic dish. 

The process of crafting Idrees Biryani is an art form in itself. Every step is meticulously executed with a focus on hygiene and flavor enhancement. Abu Bakar, the man behind the magic, emphasizes the simplicity of their recipe, which relies on quality ingredients and refined spices to create an unforgettable dining experience. 

We understand that this enticing Irdees Biryani video may be difficult for non-vegetarians to resist, but fear not, for we have included instructions on how to prepare this biryani delicacy in the comfort of your own home. 


500g Basmati rice 

500g mutton, cut into pieces 

1 cup milk 

1 cup yoghurt 

2 onions, thinly sliced 

3-4 green chilies, slit 

2 tomatoes, chopped 

1 tablespoon ginger-garlic paste 

1 tablespoon garam masala 

1 tablespoon red chili powder 

½ teaspoon turmeric powder 

A handful of fresh mint leaves 

A handful of fresh coriander leaves 

Salt to taste 

Ghee or oil for cooking 


Marinate the mutton pieces in yoghurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for at least 2 hours. 

Wash and soak the Basmati rice for 30 minutes. Drain and set aside. 

Heat ghee or oil in a large pot. Add sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing. 

In the same pot, add green chilies, tomatoes, mint leaves, and coriander leaves. Cook until the tomatoes are soft and pulpy. 

Add the marinated mutton and cook until it is tender and cooked through. 

In a separate pan, boil milk and add it to the mutton mixture along with the soaked rice. Mix well.

Cover the pot with a tight-fitting lid and cook on low heat until the rice is cooked and all the liquid is absorbed. 

Garnish with fried onions and serve hot with raita or salad.