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Avadh Curry
| Beverages | Starters | Accompaniments | Rice & Bread | Sweets & Deserts | Main Dishes | Glossary ABCD Lucknow Cuisine Kakori kabab Major Nutrients Vitamins Drinks Aam Lassi, Lassi, Pista Lassi... Starters Kofta Kebab, Aloo Chaat, Banana Raita... Bread Paratha, Chappati, Nan, Puri... Vegetarian Daal, Aloo Gobi, Beans, Rajma... Lamb Rogan Josh, Lamb Balti, Saag Ghost, Lamb Vindaloo... Chicken Chicken Curry, Malai Chicken, Chicken Korma... Seafood Prawn Curry, Fish Curry, Bharia Machi... Rice Plain Rice, Lemon Rice, Kesar Chawal... Chutney Kebabs,Tandoori, Bhajis,Samosa... Desserts Sooji Halwa, Ras Malai, Ras Golla... Cooking Tips Baking time Weights-measurements Tips SHAHJHANI BIRYANI(LAYERED RICE&LAMB) This is a dish from northern India and forms part of the cuisine introduced into India by Mughals. INGREDIENT : Lamb(pieces)- 2 1/2 kg. Onion (sliced)- 60gm. Ginger/Garlic paste- 45gm. Poppy seeds (paste) -9 gm. Red chilies - 2nos. Ground almonds-45gm. Ground cumin-10gm. Cardamom - 2.5 gm. Cinnamon - 2.5 gm. Nutmeg - 2.5 gm. Ghee(clarifiedbutter) 38gm. Yogurt - 112 gm. Salt To taste. RICE : Longgrained rice- 1000 gm. Water - 1920 ml. Cinnamon - 2 gm. Cardamom - 8 nos. Rose essence-1tspn. Vetivier essence- 2 drops. Saffron strands- 2.5 gm. METHOD : The lamb Blend onion, garlic and ginger with a little water till finely ground. Add almonds and other spices and blend for a few seconds. Heat ghee in a heavy bottomed pan and fry the blended masala over medium heat, stirring constantly. Add 1/4 cup water to pan and stir till liquid evaporates. Add salt and lamb pieces. Lower heat cover and simmer for 1 hour or till lamb is almost done. Adding water if required. Add beaten yogurt to lamb and cook for some time. Set aside. The Rice Wash rice several times in running water. Drain, add fresh water, salt, cinnamon, cardamom and black cumin. Bring to boil and cook till rice is almost done. In a greased baking tray, Spread a layer of rice and cover with a layer of lamb. Cover with another layer of rice and add 2 tbspn of boiling water, sprinkling all over. Cook in hot oven for 20 mins, till rice turns fluffy. Serve hot. Time taken -- 50 mins. Serves -- 10. {header}