Three awesome Awadhi recipes

Cooking time: 50 mins

Ingredients:

Rice 800gm

Chicken 1 kg

Onion 400 gm

Ginger 10 gm

Garlic 10 gm

Black cardamoms 4 pcs

Peppercorns 4 pcs

Fennel seed 1 tbl spoon

Mace 2 pcs

Cumin seed 1 tea spoon

Nut meg ¼

cloves 4 – 6 pcs

Green cardamoms 6-8 pcs

Bay leaf 6pcs

caraway seeds 1 tea spoon

Saffron 1 gm

Milk ½ ltr

Tomato puree 200gm

curd 200gm

Coriander &

mint leaves 2 pinch each

Preparation of chicken for biriyani

• Clean, wash and cut chicken into one and half inch sizes cubes.

• Wash rice twice and soak in two cups of water for 15 minutes.

• Peel ,wash and slice onions

• Heat sufficient oil in a handi and shallow fry the onion slice till golden brown.

• Add peppercorns, black cardamoms, fennel seed , mace, cinnamon stick in golden brown onin and also add Add ginger and garlic paste. Add turmeric powder,kashmiri chilly powder and garam masala,tomato puree and curd, cook it for 5 to 10 mins on simmer.

• Add chicken and stir well to mix and cook it for 10 mins.

Note: also prepare vegetable stock separately with green cardamom, bay leaf, mace, black cardamom.

Rice preparation:

• Add the soaked rice in the prepared stock and cook for 15 to 20 mins till it is 75% cooked.

• Drain the water from the rice and add it in the prepared chicken also add saffron, ghee to infuse aroma.

• Keep it on slow flame for 15 to 20 mins on a tawa.

• Serve it hot with salan and raita

Garnish:

Chopped coriander leaf and brown onion

Cooking time: 30

Ingredients:

Grated Paneer 1 ¼ cup

Hung Curd 1 cup

Chopped Coriander 2 tsp

Chopped Green chilies 2 tsp

Chopped Ginger 1 tbl spoon

Sugar a pinch

Salt to taste

Corn flour

For coating

Dry fruits Almond, raisins

Bread Crumbs 3tbsp Oil

For deep fried

• Combine all the ingredients in a deep bowl and mix well.

• Divide the mixture into 8 equal portions and shape each portion into small round kebab.

• Roll each kebab in bread crumbs and corn flour so that the kebabs are evenly coated from all the sides.

• Heat oil in a kadhai and deep fry the kebabs a few at a time. Drain on an absorbent paper and serve hot.

Garnish:

• Chopped coriander and mint leaves.

Cooking time :30min

Ingredients:

Minced mutton meat 600 gms

Raw papaya paste 1 cup

Ginger garlic paste 1 cup

Mace powder ¼ tsp

Kebab Chini 3 to 4

Patthar ke Phool seeds 3 to 4

Green Cardmoms 4

Cinnamon Stick 1

Coriander seed 1 tbl spoon

Fennel Seed 1tsp

Cumin Seed 1tsp

Red chilly powder 1tsp

Nut Meg 1/4

Saffron

Ghee

Red Chilies 3 to 4

Coriander leaves

Mint leaves

Butter 2tsp

• In a pan, dry roast few seeds of crushed kebab chini,patthar ke phool,4 green cardamoms, 1 Cinnamon stick , 1 tsp coriander seed ,1tsp cumin seed . 1tsp fennel seed.

• In a mortar and pestle, add these spices and grind them together.

• Add all the ingredients with the mutton and grind to minced meat.

• Temper the minced meat with hole garam masala and ghee and keep it covered for 30 min to 40 min.

• Make elongated patties by making round balls and pressing it flat and rolling it and refrigerate the kebab for 1 hour.

• Heat the ghee in a heavy bottom skillet (on a medium flame) and shallow fry the kebabs till golden brown on both sides.

Cool on paper towel.

Garnish:

In a pan heat a table spoon of oil and add chopped coriander leaves, mint leave and green chilies. Add butter and lime.