LUCKNOWI MUTTON BIRYANI - BIRYANI RECIPES - INDIAN COOKING




Lucknowi Biryani, also known as Awadhi Biryani, has long held its unique place in the Indian culinary heritage. It is a very popular version of Biryani. There are many reasons to love it, as it is an experience in itself; it is full of flavors and aromas.

 

 

Ingredients

For garam masalapowder

 1  2" cinnamon stick

Ten gms Cumin seeds

Ten gms Coriander Seeds

Five gms fennel seeds

Five gms Peppercorns

Two brown cardamom pods

Two nos star anise

Eight cloves

Two mace

Four green cardamom pods

Other ingredients:

500 gms mutton

50 gms ginger garlic paste

A  pinch of garam masala

30 gm cashew paste

Five gms  turmeric

Five gms of chili powder

100 gms curd

600 ml cups milk infused with a pinch of saffron strands

salt to taste

20 gms  ghee

100  gms  oil

100 gms onions

500 gms basmati rice

 

Best Sellers in Grocery & Gourmet Foods

Recipe:

Garam Masala Powder

Roast all the dry spices

Cool and grind them to a fine powder.

Soak the rice for at least half an hour

Wash the rice well.

To a vessel, add 2-2.5 liters of water. Add the strained rice. Bring to a boil.

While cooking rice, add about 20 ml of oil, so the grains remain separate.

Once the rice cooks to about- 50-60%, strain all the water.

Add turmeric powder, chili powder, and ginger-garlic paste to the mutton.

Also, add curd, cashew paste, and garam masala and mix it properly so that the mutton is covered with the marinade.

Cover it with a lid. Keep it in the refrigerator for at least an hour. Overnight marinating is preferred.

Fry the onions in oil till golden brown. Strain and keep the fried onions aside.

Take the marinated meat out of the refrigerator. Once it comes to room temperature, season it with salt.

Heat the ghee in a suitable vessel. Transfer all the meat to the vessel.

Cook the meat on a low flame while tossing it continually.

Keep the vessel covered. Let it simmer for another 30 minutes.

Best Sellers in Shoes & Handbags

Now, start layering the mutton with cooked rice and sprinkle saffron milk all over it.

Add a pinch of salt, roasted onions, garam masala, and ghee over it.

Cover the handi with a lid. Place something heavy over the lid—all the while, cook on low flame.

Cook it for at least 30 minutes and serve hot.

Comments

Popular posts from this blog

MATSCHGAND - KASHMIRI CUISINE - INDIAN COOKING

AMBUR CHICKEN BIRYANI - BIRYANI RECIPES - INDIAN COOKING

SKYU - LADAKHI CUISINE - INDIAN COOKING