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Awadhi Biryani अवधी बिर्यानी Modern Khansama Sanjeev Kapoor Khazana
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Packed with aromatic flavours, mutton pieces in flavourful rice, this Awadhi Biryani is a treat to the hard core Biryani lovers. • AWADHI BIRYANI • Ingredients • 1½kgs mutton on the bone, cut into medium size pieces • 1 kg basmati rice, soaked • ½ cup ghee • 5-7 green cardamoms • 4-5 black cardamoms • 3-4 mace blades (javitri) • 1-2 bay leaves • 3 cinnamon sticks, 1 inch in size • 7-8 black peppercorns • 8-10 cloves • 2 tbsps ginger-garlic paste • Salt to taste • 1 cup fried onion + for garnish • 1 cup yogurt • 2 tbsps yellow chilli powder • ½ tsp turmeric powder • 3 tbsps cashew-almond paste • Mint leaves as required • 2 inch ginger, cut into strips • 2-3 green chillies • 2 tsps green cardamom-mace (elaichi- javitri) powder • 3 tbsps rose water • 3 tbsps kewra water • Juice of ½ lemon • A large pinch of saffron, soaked in water • ¼ cup fresh cream • Mint sprig for garnish • Burani raita to serve • Method • 1. Heat ¼ cup ghee in a lagan; add green cardamom, black cardamom, mace blades, bay leaves, cinnamon sticks, black peppercorns, cloves. Cook it on a low flame till fragrant. • 2. Add ginger-garlic paste, sauté well. Add mutton and sauté well. Cook for 5-10 minutes, stir occasionally. Add salt and mix well. • 3. Crush ½ cup fried onion and add to the mixture, sauté for 1-2 minutes. Add yogurt and cook on medium flame for 2-3 minutes. • 4. Add yellow chilli powder and mix well, add turmeric powder and sauté for 1-2 minutes.Add sufficient water and mix well. Cover and cook till the mutton is cooked. • 5. Add cashew-almond paste and mix well. Add mint leaves and ¼ ginger strips, mix well and let it cook for 2-3 minutes. Switch off the flame. • 6. Strain the mix in a bowl and discard the whole spices. Add the mutton pieces and the stock (yakhni) back in the lagan and cook it on low flame for 3-5 minutes. • 7. Slit the green chillies and add to the mixture, mix well. Add green cardamom-mace powder. Add 1tbsp kewra water and 1tbsp rose water, mix well. • 8. Heat sufficient water in a handi, add salt and lemon juice and let the water come to a boil. • 9. Add rice and mix well. Add 4 tsps of ghee and cook for 2-3 minutes. Meanwhile, add 2 tbsps fried onion to the mutton mixture. • 10. Strain ¼ rice and evenly spread it over the mutton mixture. Add a little saffron water, 1 tbsp kewra water and 1 tbsp rose water. Add ¼ ginger and a few mint leaves. Cover and cook for 1-2 minutes. • 11. Once the remaining rice is ¾ cooked, strain and evenly spread this on the prepared mutton-rice mixture. Add the remaining saffron water and a few more mint leaves and remaining ginger, kewra, and rose water. • 12. In another bowl, add 1 cup of the rice water and fresh cream, 1 tbsp ghee. Make holes between the rice and pour the prepared liquid. Add the remaining ghee and cover. • 13. Add remaining fried onion and mint leaves. Seal the lid with dough and cook it on dum for 20-25 minutes. Switch the flame off. • 14. Garnish withfried onion and mint sprig. Serve hot with burani raita. • Click to Subscribe: http://bit.ly/1h0pGXf • For more recipes : http://www.sanjeevkapoor.com • Best cooked in Wonderchef Kitchenware. • Buy Now on : https://goo.gl/eB9kQq • Facebook : / chefsanjeevkapoor • Twitter : / sanjeevkapoor • #sanjeevkapoor #AwadhiBiryani
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