Sunday, 6 November 2016
Lucknow Gosht Biryani #sikandalouscuisine
This recipe is from Pratibha Karan's CookBook titled BIRYANI . I refer to her recipes for the ingredients only - I find her quantities of spice , masalas ginger garlic is way too low and after blindly making many bland biryani's from her book , I have now started to use my judgement and tweak ingredients . This is how I made it and it came out delicious !
500 Grams Mutton.
400 Grams Golden Sela Basmati Rice.
1+1 Onions Sliced Thin and Long.
1/2 Teaspoon Saffron in 1/3 Cup Hot Milk + 3 Tablespoons Cream.
1/2 Cup Ghee.
List A .
1 Cup Yogurt.
2 Tablespoons Ginger Paste.
2 Tablespoons Garlic Paste.
2 Teaspoons Chilli Powder.
2 Teaspoons Salt.
List B Make Paste:
10 Almonds - Soak in water and peel.
1 Tablespoon Watermelon Seeds.
1 Tablespoon Musk Melon Seeds.
List C - Ground To Powder:
1 Teaspoon Jeera.
1 Teaspoon Black Peppercorn.
4 Mace Petals.
4 Green Cardamons.
1. Marinate mutton in list A,B & C along with 1 onion fried golden brown . I kept in the fridge overnight.
2. Soak rice in salted water for 1 hour , then boil till 75% cooked . Drains and spread.
3. Heat ghee , fry the remaining onion till golden brown , then add mutton shaking off marination , sear then add in the marinade along with 1 cup water.Simmer covered till meat in 90% done. Or pressure cook it .
4. Strain meat , reserve the stock which you should reduce to apron 1.5 cups.
5. Assemble And Cook Under Dum
Spread ghee at the bottom of a heavy pan , add 75 % of the rice. followed by cooked meat and gravy , and covered by balance rice.Sprinkle saffron and cream milk on top of the rice. Seal container and look under ' dum ' for about 25 minutes on very low heat placed on a tawa.
I Baked the assembled biryani in a tightly sealed Le Creuset pan at 160C for 40 minutes. While serving I garnished with some fried onions.This came out yum !