Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, awadhi keema biryani. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Awadhi keema biryani is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Awadhi keema biryani is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have awadhi keema biryani using 20 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Awadhi keema biryani:
- Make ready For rice-
- Make ready 2 cups long grain basmati rice
- Take 2 Bay leaves
- Make ready 2-3 Green and black elachi
- Get 3-4 drop oil
- Make ready as required Water
- Prepare to taste Salt
- Prepare For keema-
- Take 300 gms keema
- Prepare 2 tbsp onion paste
- Make ready 1 tbsp each ginger and garlic paste
- Get 1/2 teaspoon turmeric and red Chile powder
- Prepare 2 tbsp poppy and coconut paste
- Prepare to taste Salt
- Prepare For briyani layering-
- Take 1/2 bowl curd with little Chilli powder
- Make ready few Kesar soaked in milk
- Make ready 2-3 tbsp ghee
- Prepare 4 tbsp fresh cream
- Take as required kewra water
Keema biryani or keema pulao is a one-pot dish made up of spiced ground meat, long-grain I decided to change the name of this dish to keema biryani here on the blog (because apparently there. Lucknowi Mutton Biryani Recipe or the Awadhi Biryani. An absolutely delicious recipe cooked with flavorful spices in Dum Pukht method. A perfect dum biryani, Lucknowi Murgh Biryani Recipe is a classic biryani recipe, influenced by the Mughlai cuisine.
Steps to make Awadhi keema biryani:
- First prepare the rice. Wash and Pre-soak it. Now in a pan add water, then add bay leaf, oil, 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.
- 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 stiring. Now add the poppy and coconut paste. Cook it till oil comes out. Add salt to taste. Add water and cook 75% of the keema.
- Now the final layering. In a handi add ghee, then one layer of rice, a layer of curd, then layer of keema,again rice and keema. Then finally fresh cream, kesar soaked milk and kewar water. Cover it. Stick the lid with the dough so that the steam do not comes out. Cook it for 20 mins. First in high flame then in low flame.
Best selling cookbook author Dan Toombs aka The Curry Guy shares his recipe. Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانا) is a cuisine native to the Awadh region in Northern India. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East. Once the keema is nicely fried and a fine aroma rises, mix in the curd and the red chilli powder and Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity. Awadhi cuisine are said to have been widely influenced by the Nawabs of Awadh, who were of the Persi.
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