August 28, 2016

Awadhi Style Mutton Dum Biriyani | Awadhi Mutton Dum Biriyani | Awadhi Style Gosht Biryani | Dum Biriyani Recipes


Awadhi cuisine is a cuisine native to the city of Lucknow..  The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central AsiaKashmirPunjab and Hyderabad. The city is also known for its Nawabi foods.Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today..
Today Iam sharing Dum biryani recipe which is very popular in Awadhi cuisine.. Yes.. This is mutton dum biryani recipe in awadhi region style..Using basmati rice,marinating the meat/chicken, adding whole garam masala, food color, deep fried browned onions, using all spice powders and cilantro+mint leaves,cooking on dum method are the basic steps in dum biryani making.. In this recipe particularly we adds cashew paste and curd. I have already posted AWADHI STYLE Chicken Dum Biriyani recipes lone time back and here is the Mutton version recipe with step wise pictures and full details..Follow the notes and prepare next time..


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CATEGORY- Dum biriyani recipes | Biryani Recipes | Lunch 
PREPARATION TIME- MINUTES
COOKING TIME- MINUTES


WHAT YOU NEED



mutton(with bones)- 500 grams 
GGP/ginger garlic paste- 1 tbsp
mint leaves-handful
cilantro leaves fresh-handful
onions-1 med size
tomatoes-1 big
black cumin-1 tsp

SPICE POWDERS

red chilli powder-1 tsp
salt-to taste
turmeric powder-1/2 tsp
coriander+cumin powders-1tsp+1 tsp
garam masala or biryani masala-1 tsp
warm milk-1/4 cup
orange/yellow food color-2 pinches


TO COOK RICE YOU NEED
basmati rice-2 cups
oil-1 tsp
cumin-1 tsp
cinnamon stick-1 inch
fennel seeds-1 tsp
salt-little bit or 2 pinches
cloves-3
cardamom pod-1
pepper corns-5-6(optional)
bay leaf-1 small


HOW TO COOK

For mutton marination:

To half kg mutton, add ginger-garlic paste, turmeric and chilli powder,
garam masala,lemon juice.Rest for over night.Grind cashew nuts and make a fine paste.


Final Preparation:

Heat  handi/vessel with some ghee and oil. Throw cumin seeds,transfer the marinated meat from the bowl to the handi. Now stir and cook the meat for a few minutes.Add cashew paste,curd and mix well..Cover with the lid and simmer it for another half an hour. 

Now add coriander powder,cumin powder,cilantro leaves and mix well..Now layer the mutton with cooked rice and pour a little saffron induced milk over it.Add a little salt, little bit of garam masala, roasted onions and ghee over it.

Cover the handi with the lid and weight it down with something heavy. Keep the flame low. Cook for about 15 minutes in low flame.Turn off and serve it hot.










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