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
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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.
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.
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