Awadhi Cuisine is exotic and colourful. The aroma of the food compliments the taste and richness of the food and reminds one of the lavish lifestyle of the Aristocratic Nawabs who ruled Lucknow in the past. Lucknowi Biryani is a delicious dish and a wholesome meal by itself.
Here, we have experimented with Mushrooms for the benefit of vegetarians, though Lucknowi Chicken Biryani is more famous and popular.
Ingredients For Rice:
1" piece of Ginger(peeled)
2 Cloves of Garlic(peeled)
1 Cinnamon Stick
6 Black Peppercorns
4 Cloves
2 Bay leaves
200 Gms of Basmati Rice (washed well)
Salt (to taste)
4 Tbsp. of Ghee
Ingredients For Curry:
200 Gms of mushrooms, sliced thick
2 Large Onions (chopped)
4 Tbsp. Tomato (chopped)
200 Ml of Plain Yogurt
50 Ml of Single Cream
1 Tsp. of Ginger Paste
1 Tsp. of Garlic Paste
Salt (to taste)
1 Tsp. Cumin Powder
1 Tsp. Red Chilli Powder
1/2 Tsp. Turmeric Powder
1 Tsp. Garam Masala Powder
4 Tbsp. Refined Oil
Ingredients For Garnish:
1 Large Onion (thinly sliced)
4 Tbsp. Fresh Coriander Leaves(chopped)
4 Tbsp. Mint Leaves(chopped)
1 Tsp. of Saffron Strands(soaked in 2 teaspoons milk)
1 Tbsp. Ghee
Directions for cooking Rice:
Heat oil in a pan and fry cloves, bay leaves, peppercorns, and cinnamon. Continue stirring until the spices begin to change color.
Add garlic and ginger and stir. Drain rice and add to the mixture with 400ml of hot water. Season with salt and mix well. Cook until soft and fluffy then drain.
Remove and discard the ginger and garlic. Keep warm
Directions for preparing Curry:
Mix mushrooms with plain yogurt, cream, salt, ginger, garlic, cumin, red chilli powder, and turmeric powder. Heat oil and fry the onion until brown then add the tomato and garam masala powder . Cook until blended and add mushroom mixture. Stir fry until the oil separates then add little hot water and cook.
In a deep dish arrange layers of rice and mushroom curry ending with a rice layer.
Heat oil in a small pan and fry the onion until brown and crisp. Sprinkle on top of the biryani along with the saffron, coriander leaves, and mint leaves and cover. Place in a hot oven for 10 minutes until heated throughly.
Serve hot with plain yogurt and fried potatoes slices
Note:
We cooked the mushrooms along with the masalas and the soaked rice and finally mixed saffron in milk for easier cooking.
Same recipe can be used to make Lucknowi Chicken Biryani
Here, we have experimented with Mushrooms for the benefit of vegetarians, though Lucknowi Chicken Biryani is more famous and popular.
Ingredients For Rice:
1" piece of Ginger(peeled)
2 Cloves of Garlic(peeled)
1 Cinnamon Stick
6 Black Peppercorns
4 Cloves
2 Bay leaves
200 Gms of Basmati Rice (washed well)
Salt (to taste)
4 Tbsp. of Ghee
Ingredients For Curry:
200 Gms of mushrooms, sliced thick
2 Large Onions (chopped)
4 Tbsp. Tomato (chopped)
200 Ml of Plain Yogurt
50 Ml of Single Cream
1 Tsp. of Ginger Paste
1 Tsp. of Garlic Paste
Salt (to taste)
1 Tsp. Cumin Powder
1 Tsp. Red Chilli Powder
1/2 Tsp. Turmeric Powder
1 Tsp. Garam Masala Powder
4 Tbsp. Refined Oil
Ingredients For Garnish:
1 Large Onion (thinly sliced)
4 Tbsp. Fresh Coriander Leaves(chopped)
4 Tbsp. Mint Leaves(chopped)
1 Tsp. of Saffron Strands(soaked in 2 teaspoons milk)
1 Tbsp. Ghee
Directions for cooking Rice:
Heat oil in a pan and fry cloves, bay leaves, peppercorns, and cinnamon. Continue stirring until the spices begin to change color.
Add garlic and ginger and stir. Drain rice and add to the mixture with 400ml of hot water. Season with salt and mix well. Cook until soft and fluffy then drain.
Remove and discard the ginger and garlic. Keep warm
Directions for preparing Curry:
Mix mushrooms with plain yogurt, cream, salt, ginger, garlic, cumin, red chilli powder, and turmeric powder. Heat oil and fry the onion until brown then add the tomato and garam masala powder . Cook until blended and add mushroom mixture. Stir fry until the oil separates then add little hot water and cook.
In a deep dish arrange layers of rice and mushroom curry ending with a rice layer.
Heat oil in a small pan and fry the onion until brown and crisp. Sprinkle on top of the biryani along with the saffron, coriander leaves, and mint leaves and cover. Place in a hot oven for 10 minutes until heated throughly.
Serve hot with plain yogurt and fried potatoes slices
Note:
We cooked the mushrooms along with the masalas and the soaked rice and finally mixed saffron in milk for easier cooking.
Same recipe can be used to make Lucknowi Chicken Biryani
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