Gosht Awadhi Biryani

Step 1: Cooking of mutton • Heat ghee in a copper vessel (lagan) and add the whole spices. When they crackle add the mutton pieces and saute. Add salt to the mutton pieces. Add ginger garlic paste and brown onions and saute again for a while. Add beaten curd and bhunao (saute) till the oil separates. Now put yellow chilli powder and mace – cardamom powder. Add water and cook the biryani mutton.

Step 2: Boiling rice • Wash, soak rice for 10 minutes. Boil water in a pan and add the whole spices, salt and lemon juice. Add the rice and cook till 2/3rd done.

Step 3: Cooking on Dum • Layer the cooked mutton with the boiled rice. Add a mixture of ghee and cream. Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water. Line the lid with dough and seal the vessel. Put the vessel on an iron griddle and cook for 15 minutes

Mutton 1 kg
Basmati rice 500 gms
Brown onions 50 gms
Desi ghee 200 gms
Cloves 10 gms
Cinnamon sticks 10 gms
Bayleaf 10 gms
Green cardamom 10 gms
Cream 100 ml
Beaten curd 250 gms
Salt to taste
Yellow chilli powder 10 gms
Mace cardamom powder 15 gms
Ginger garlic paste 50 gms
Rose water 5 ml
Kevda water (screwpine) 5 ml
Sweet ittar 2 drops
Slit green chillies 25 gms
Mint leaves 50 gms
Ginger julienne 50 gms
Royal cumin seeds 5 gms
Lemon juice 25 ml
Water ½ ltr
Whole wheat flour dough (for lining the lid) 100 gm

- Advertise Here Call +1 646 247 9458 -

Trending (48 Hours)

48 bodies recovered after ferry capsizing in Myanmar

YANGON (TIP): The death toll from a ferry disaster on a river in central Myanmar four days ago has risen to nearly 50, officials...
- Advertise Here Call +1 646 247 9458 -