Three awesome Awadhi recipes

Three awesome Awadhi recipes

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

Awadhi Murgh Biriyani

Cooking time: 50 mins
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
Chopped coriander leaf and brown onion
Dahi Kebab
Cooking time: 30
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.
• Chopped coriander and mint leaves.
Galouti Kebab
Cooking time :30min
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
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.
In a pan heat a table spoon of oil and add chopped coriander leaves, mint leave and green chilies. Add butter and lime.
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