All posts tagged "Authentic Nawabi Food"

Lucknow is known for its Nawabi heritage, and that makes these Awadhi recipes a melt in the mouth from the Awadhi table. Prepare these delectable recipes at home during the festive season or special. Awadhi Gosht Korma Relish a delectable mutton preparation cooked in an old-style Lucknowidum style. Straight from the Srinagar kitchens comes a mouth-watering gracefulness to prepare for the celebrations of Ramadan. Mutton cooked in dum and countless spices and herbs, serving with Sheermal or paratha for an enthusiastic meal. How to Make Awadhi Gosht Korma Heat oil in a pan and then add green cardamom,& other items. 2. Add the meat and saute checkout lightly fried. 3. Add salt and turmeric and mix well. 4. Pour in water, cover the pan, and cook. 5. When it starts boiling, coriander powder, add ginger- garlic paste, red chili, garlic paste, and onion paste. 6. Mix well and add yogurt, garam masala, Gulab-Jal, nutmeg, cinnamon powder, and saffron. 7. Cover and cook for 2-3 minutes. 8. Now transfer the meat to a heavy bottom pan and strain the gravy. 9. Add a few drops of Ittar and cover the pan. 10. Seal it with the wheat dough and then cook on medium fire. 11. Once done, garnish with fresh coriander and add ginger juliennes and serve. Awadhi keema biryani A very different but simple and tasty dish. From the nawabs of Awadh. For keema- 300 gms keema,2 tbsp onion paste,1 tbsp each ginger and garlic paste 1/2 teaspoon turmeric and red Chile powder,2 tbsp poppy and coconut paste To taste salt For biryani layering- 1/2 bowl curd with little Chilli powder Few Kesar soaked in milk 2-3 tbsp ghee,4 tbsp fresh cream, As required kewra water Steps First, prepare the rice. Wash and Pre-soak it. Now in a pan, add water, add bay leaf, oil, then salt and Elachi. When it comes to boil. Add the rice. Let it cook for 75%. Then drain the water. And spread the rice so that it doesn't get overcooked. Awadhi keema biryani recipe step 1 photo Now for the keema. In a pan, add oil. Then put the keema and saute it. Then add the onion paste. Fry it. Then add ginger and garlic paste. Saute it. Then add turmeric and red Chile powder. Keep stirring. Now add the poppy and coconut paste. Cook it till oil comes out. Add salt to taste. Add water and cook it 75% of the keema. Awadhi keema biryani recipe step 2 photo Now the final layering. In a handi, add ghee, rice, a curd layer, then a layer of keema, and then again rice and keema. Then finally fresh cream, Kesar soaked milk and kewra water. Cover it. Stick the lid with the dough so that the steam does not come out. Cook it for 20 mins. First, in the high flame than in low flame. Let us taste these Awadhi recipes this festival season and enjoy it.

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All posts tagged "Authentic Nawabi Food"

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