Gosht Awadhi biryani

Friday - - Leisure -

(serves 6) The most im­por­tant in­gre­di­ent in this clas­sic biryani from Lucknow in North In­dia is pa­tience. Ask a tra­di­tional chef from the re­gion for a short cut and all that he’ll tell you is ‘what is cooked on low heat tastes the best’.

Prep time: 20 min­utes In­gre­di­ents 100g ghee (clar­i­fied but­ter) 1 tsp cloves 5cm cin­na­mon stick 2 bay leaves 1 tsp green car­damom 1kg mut­ton, cut into medium-size pieces,

Cook­ing time: 1 1/2 hours Method 1. Heat 75g ghee in a large heavy-bot­tomed pan and add half the cloves, cin­na­mon stick, bay leaves and green car­damom. When spices be­gin to crackle, add mut­ton and sea­son with salt. Sauté un­til mut­ton turns pale. Add gin­ger and gar­lic pastes along with most of the browned onions, sav­ing some for gar­nish­ing. Sauté again for about 2-3 min­utes. Add yo­gurt and con­tinue to stir un­til oil be­gins to ap­pear on side of pan. Add yel­low chili pow­der, mace and car­damom pow­ders. Stir well then add 2 cups of hot wa­ter. Cover and cook un­til mut­ton is ten­der, about 45 min­utes. Mean­while, to pre­pare rice, boil re­main­ing wa­ter in a large pan. Add re­main­ing whole spices, salt and le­mon juice. Add rice and cook un­til al dente. To as­sem­ble biryani, layer pre­pared mut­ton with rice in a large pan, en­sur­ing bot­tom and top lay­ers are rice. Mix to­gether re­main­ing ghee with cream and pour over as­sem­bled biryani. Gar­nish with mint leaves, gin­ger, re­served browned onions and saf­fron-in­fused wa­ter. Roll dough into a long rope, place it all around rim of pan, cover with a lid to en­sure pan is well sealed. Heat an iron grid­dle and place sealed pan over it. Cook for 30 min­utes. Keep aside for 15 min­utes be­fore serv­ing with raita.

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7. * To pre­pare browned onions, slice onions as thinly as pos­si­ble. Put them in a hot fry­ing pan and sauté over medium heat un­til they turn brown and soft. Driz­zle with oil and sprin­kle a pinch of salt. Sauté un­til onions are well caramelised.

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