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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 gms
Method:
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.
Shahi Tukra
Ingredients:
Bread roundels 1 sliced bread
Sugar 1 kg
Milk 2 kg
Ghee 1 kg
Pistachio slivers 25 gms
Almond slivers 25 gms
Cloves 15 nos
Cardamom 15 nos
Green cardamom

almond paste. INGREDIENTS: serves 4 1/2 kg rice 1 kg Lamb/Mutton (Legs. Garnish with Pista. Prepare sugar syrup. keep aside . Saute till mutton turns a golden colour. Add 4 cups of water and cook on a slow fire till mutton is tender. which imparts a typical Awadh flavour to this rice preparation..Boil the milk till it reduces to ¼ quantity. Neck & Chops) 50 gms onions 25 gms ginger 25 gms garlic 1 tsp yellow chilli powder 125 gms yoghurt 50 gms balai (if not available then get the cream) 5 green cardamoms 5 cloves 2 blade mace 10 gms cinnamon 50 gms almond paste Salt. cook on a slow flame and brown til dry.Cut the bread slices into round shape. In a deep vessel (Taambe ki Degchi) Fry onion in ghee till golden brown. Silver warq & saffron. and keep aside Wash and soak rice for one hour in water. . yoghurt and mutton. Fry sliced bread. ground masala. Remove the mutton pieces and strain the stock through a fine sieve.powder 1tsp Method: . remove and keep aside. I promise you if you follow the recipe you will never eat any other Biryani unless you are dying of hunger. GOSHT KI DUM AWADHI BIRYANI So Today i am giving you the recipe of Awadhi Biryani. Remove onion. add ghee cloves & cardamom. on both sides by turning once. salt. remove half the ghee and in the remaining add ginger-garlic paste extract. The method of cooking the Biryani is the "DUM PUKHT" method. to taste 1 tsp vetiver (kewra) 2-3 drops mitha ittr 200 gms clarified butter or ghee 1 tsp saffron Method: Wash and clean mutton/Lamb (i prefer lamb). Grind all the spices in the spice-mix together. Heat a pan. add 200ml milk and dip the bread into syrup. almond. and slightly crisp. yellow chilli powder. Now on a greased griddle place the mutton pieces. to the mutton stock add balai strained through the seive. Place the sliced bread on a plate and pour Rabri on top while serving.

now dissolve the saffron in kewra water and sprinke on the rice also adding mitha ittr. now line a degchi (pot) with half the rice and then place a layer lamb pieces on it and top with a remaining rice Layer. . Seal the lid with atta dough and out on DUM for 30 mins on slow flame. add the drained rice and saute on medium flame for 7-8 mins till the rice grains are no longer lumpy. open and serve hot with fried onions. This is a very important method as it burns the outside starch layer gelatinizing it. Pour stock on it.Heat the remaining Ghee .