Awadhi Mutton Biryani

Awadhi Mutton Biryani Recipe 9

Different in cooking style from the regular biryani, this recipe uses cooked meat. The taste also differs as this biryani is more moist and delicately flavoured than regular biryani. as all Indian dishes, the long list of ingredients may make it look tedious. But the trick is in gathering all things in one place and then merely assembling it all together. Prep is important!

INGREDIENTS:

Mutton – 1/2 kg
Basmati rice – 1/2 kg
Butter – 100 gms
Cream – 100 gms
Few strands Saffron

MARINADE:
Fried Onions – 3 [ground toa paste]
Coriander leaves – 3 tbsp
Ginger Garlic paste – 3 tbsp
Yogurt – 300 gms
Red chilli powder – 1 tsp
Turmeric powder – 1 tsp
salt to taste

FOR RICE:
Butter – 1 tsp
Bay leaf – 1
Cloves – 2
Black Cardamom – 3
Cinnamon – 1/2 inch
Mint leaves – 3 tbsp

FOR MUTTON:

Black Cardamom – 1
Green Cardamom – 1
Cinnamon – 1 1/2 inch
Bay leaf – 1
Cloves – 3
Cumin – 1/2 tsp
Ginger Garlic Paste – 1 tsp
Coriander powder – 1 tsp
Nutmeg powder – 2 pinches
Mace powder – 2 pinches
Cardamom powder – 1/2 tsp
Mint leaves – 5 tbsp

PROCESS:

1. Marinate mutton overnight or at least 3 hrs.
2. Parboil rice with all the ingredients.
3. Mix the butter and cream and microwave for 30 seconds.
4. Soak the saffron in the butter-cream mix.
5. Heat ghee/oil in a cooker, and sizzle all the whole spices mentioned in the mutton ingredient list.
6. Add ginger garlic paste and coriander powder and fry a while.
7. Add the mutton, with 1/2 cup water and pressure cook till nearly done.
8. Remove whole spices.
9. Add the remaining ingredients and cook till done.
10. Reserve a cupful of the gravy.

ASSEMBLY:

1. in a heavy bottomed pan, layer the mutton, then rice, and then the saffron cream mix.
2. Repeat layers.
3. Sprinkle the top of the rice with slivers of fried almonds and burnt onions.
4. Put a lid on the pan and seal the edges with a thick flour dough.
5. Cook on low flame for 15-20 minutes.
6. Serve warm with the reserved gravy (called qorma) and curd raita.

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