Awadhi Gosht Biryani – Recipe

(It’s delicious Awadhi variant of Biryani)
Ingredients:

Mutton – 1 Kg

Rice Basmati -1/2 gm

Onions-50 gm

Ghee Desi-200 gm

Cloves -10 gm

Cinnamon sticks -10gm

Bay leaf -10 gm

Green Cardamom -10 gm

Cream-10gm

Beaten curd-250 gm

Salt to taste

Yellow chili powder-10gm

Mace cardamom powder: 15 gm

Ginger garlic paste: 50gm

Rose water -5ml

Keyda water (screwpine) -5ml

Sweet ittar -2 drops

Slit green chillies-25 gm

Mint leaves -50gm

Ginger julienne-50 gm

Royal cumin seeds-50gm

Lemon Juice-25 ml

Water -1/2 Liter

Whole wheat flour dough (for lining the lid) -100 gm

Preparation:

1) Cooking of Mutton: 

Heat Ghee in a copper Vessel (Lagan) and add the whole spices.  When they crackle add the mutton pieces and sauté.  Add salt to the mutton pieces.  Add ginger Garlic paste and brown onions and sauté again for a while.  Add beaten curd and heat till the oil separates.  Now put yellow Chili powder and mace – cardamom powder.  Add water and cook the Biryani mutton.

2) Boiling Rice:

Wash, soak rice for 10 minutes.  Boil water in a pan and add the whole spices, salt and lemon juice.  Add the rice and cook till 2/3^rd done.

3) Cooking on Dum:

Layer the cooked mutton with the boiled rice.   Add a mixture of ghee and cream.  Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water.  Line the lid with dough and seal the vessel.  Put the vessel on an iron griddle and cook for 15 minutes.

 pic courtesy:http://media-cache-ak0.pinimg.com/736x/39/c2/f1/39c2f18f98459a17b48d8336b5db0275.jpg

Recipe: Mutton Stew

(There is nothing like home made mutton stew when you are in a mood for something nourishing and hot.   It is simple and easy to prepare)

Ingredients:

1 Kg – Fresh mutton

4 Chopped onions

1 tbsp finely chopped garlic

-2 Bari Ilaichi

-2 Cinnamon stick

8-10 Peppercorns

2-3 Bay leaves

2 tbsp- Ghee

Salt to taste

How to prepare:

Wash the mutton properly and put it in a Pressure Cooker, with all the ingredients except ghee.

Add one and a half glass of water, put the lid and pressure cook on slow flame for 12 minutes.  Put off the Gas and open the Cooker when it cools down.  Check if the mutton is done and the onions have turned in thick paste, clinging to the mutton with gay abundance. If extra water released by the mutton, let it evaporate on slow flame.  Add pure ghee just before serving and enjoy the exotic aroma and amazing taste.

pic courtesy:http://www.espicycooking.com/files/image/Mutton-stew(1).jpg