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Featured Recipe : Awadhi Gosht Pullao / Biryani |

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INGREDIENTS :

RICE 1 KG
MUTTON PCS. WITH BONE 1.5 KG
FAT 300 GM
ONION 150 GM
YELLOW CHILLI POWDER 10 GM
CLOVE 8-10 NO.
GREEN CARDAMOM 10-12 NO
CINNAMON STICK 10 GM
BAY-LEAF 4 NO
CURD 150 GM
SALT TO TASTE
GREEN CARDAMOM POWDER 5 GM
MACE POWDER 5 GM
KEWRA (screw pine) WATER 5 ML
MILK FAT 100 GM
GINGER JULIENNE 10 GM
GREEN CHILLY 5 NO
MINT LEAF 10 NO
SAFFRON 1 GM
GINGER 10 GM
GARLIC 10 GM
MILK 30 ML
FOR GARNISH
SILVER LEAF 4 NO.
GINGER JULIENNE 5 GM
SLICE ONION 100 GM
GREEN CORIANDER 10-15 GM
ALMONDS FLAKE 10 GM

PREPARATION :
  1. Clean and soak rice for 20 minutes.
  2. Peel ginger and garlic and make a fine paste.
  3. Dissolve saffron in the milk.
  4. Fry slice onion for garnish till golden fried.
METHOD :
  1. Heat fat in a big cooking pan add half of the clove, green cardamom, cinnamon sticks, bay leaf and sauté till it crackles.
  2. Add slice onion and sauté till light golden brown. Add mutton pieces, ginger- garlic paste, yellow chilly powder, salt and sauté well.
  3. Add julienne of ginger, green chilly, curd and water. Simmer till mutton pieces are tender.
  4. Add green cardamom and mace powder, mint leaf, saffron and kewra water .
  5. Take water in a cooking pan, put in clove, green cardamom, bay leaf, cinnamon sticks, some fat and simmer for 20 mints .
  6. Add salt to the boiling water, now add soaked rice and cook till ¾ done. Strain and keep aside.
  7. Put ¾ cooked rice into the above cooked dish, add some more saffron, desi ghee (clarified butter / milk fat), seal the lid with wheat dough , so as no steam escapes and allow it to cook on dum, over a very slow fire for 20 min.
  8. Remove from fire garnished with silver leaf, ginger julienne, fried onion and almonds flake and serve hot.

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