Lucknowi Biryani and Haleem on Andaaz Anokha

‘Raja Rasoi Aur Andaaz Anokha’ by Chef Ranveer Brar on EPIC Channel, takes viewers to his culinary retreat – and today in the fourth episode of ‘Raja Rasoi Aur Andaaz Anokha’, Chef Ranveer Brar brings to you two delectable recipes: the first one is the Lucknowi Biryani and another dish that hails from Hyderabad, Haleem.

He discloses lesser-known tips to cook an authentic Lucknowi Biryani and speaks of Turk-Afghan imprints on Hyderabadi cuisine. Here are the two recipes.

Haleem

Ingredients
• Chopped onions
• Ghee
• Ginger garlic paste
• Turmeric powder
• Red chillipowder
• Coriander powder
• Cumin powder
• Water
• Moong and masoordal
• Uraddal
• Chana dal
• Broken what
• Wheat
• Barley
• Mutton (small pieces known as nukhti)
• Salt
• Garam masala
• Cinnamon powder
• Black cardamom powder
• Lemon

Method

• In a pot take ghee and chopped onions. Add ginger garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder and water. Mix it well.
• Add some more water and then add the dals – Moong and Masoor, then add Urad Dal and Chana Dal let it boil.
• Now add the mutton pieces in the pot. Then add soaked wheat, soaked barley and salt. Let it cook for half an hour. Mix well.
• Now add some garam masala, cinnamon powder, black cardamom powder and mix well. Serve with onion and lemon.

Lucknowi Biryani

Ingredients
• Mutton
• Fried onions
• Green chillies
• Arwarice
• Curd
• Ginger garlic paste
• Turmeric powder
• Red chilli powder
• Coriander powder
• Salt
• Ghee
• Bay Leaf
• Cloves
• Black pepper
• Cardamom
• Cinnamon
• Yellow chili powder
• Mace, cardamom, black pepper and salt powder (potli masala)
• Kewda water
• Kesar
• Milk
• Pudina
• Saffron water
• Dough
Ingredients for Raita
• Curd
• Grated garlic
• Salt
• Yellow chillipowder
• Coal
• Cloves
• Ghee

Method

• Marinate the mutton by adding green chilli and fried onions, ginger garlic paste, curd, turmeric powder, red chilli powder, coriander powder and salt.
• Now in a lagan take ghee, add bay leaf in it, followed by cloves, black pepper, cardamom and cinnamon. Add the marinated meat to it. Then, add yellow chilli powder. Then, add the potlimasala. When the meat is cooked up to 80% add a bit of water. Then add the kewda water.
• In a separate vessel, soak the Arwa rice. In the meat mixture, add some saffron. Take milk and add the meat yakhni in it in a separate bowl.
• In boiling water, add bay leaf and cinnamon. Now take out the whole masalas from the mutton and cover it with a lid before adding some of the soaked rice and spread it over the meat. Now add the prepared yakhni. Then add the mint leaves and some more fried onions. Then add the remaining rice. Now add the remaining yakhni. Now add some saffron water, green chilli, fried onions and pudina
• Seal the pot with a cover and wheat dough and add burning coal on the lid. After some time take off the lid. Garnish with fried onions and pudina. After some time remove the lid and serve with the raita.

Method for Raita

• Take curd in a bowl and add grated garlic in it, then add salt and yellow chilli powder. Mix well. In a small bowl, take burning coal add four cloves and ghee and put it inside the bowl and cover with lid.