GOSHT KI DUM AWADHI BIRYANI

So Today i am giving you the recipe of Awadhi Biryani. I promise you if you follow the recipe
you will never eat any other Biryani unless you are dying of hunger. The method of cooking
the Biryani is the "DUM PUKHT" method, which imparts a typical Awadh flavour to this rice
preparation.
INGREDIENTS: serves 4
1/2 kg rice
1 kg Lamb/Mutton (Legs, Neck & Chops)
50 gms onions
25 gms ginger
25 gms garlic
1 tsp yellow chilli powder
125 gms yoghurt
50 gms balai (if not available then get the cream)
5 green cardamoms
5 cloves
2 blade mace
10 gms cinnamon
50 gms almond paste
Salt, to taste
1 tsp vetiver (kewra)
2-3 drops mitha ittr
200 gms clarified butter or ghee
1 tsp saffron
Method:
Wash and clean mutton/Lamb (i prefer lamb). Grind all the spices in the spice-mix together.
and keep aside Wash and soak rice for one hour in water. In a deep vessel (Taambe ki
Degchi) Fry onion in ghee till golden brown.
Remove onion, remove half the ghee and in the remaining add ginger-garlic paste extract,
yellow chilli powder, ground masala, salt, almond paste, yoghurt and mutton.
Saute till mutton turns a golden colour. Add 4 cups of water and cook on a slow fire till
mutton is tender. Remove the mutton pieces and strain the stock through a fine sieve. Now
on a greased griddle place the mutton pieces. cook on a slow flame and brown til dry, and
slightly crisp., on both sides by turning once. remove and keep aside. to the mutton stock
add balai strained through the seive, keep aside
Heat the remaining Ghee , add the drained rice and saute on medium flame for 7-8 mins
till the rice grains are no longer lumpy. This is a very important method as it burns the outside starch layer
gelatinizing it.

now line a degchi (pot) with half the rice and then place a layer lamb pieces on it and top
with a remaining rice Layer.
now dissolve the saffron in kewra water and sprinke on the rice also adding mitha ittr. Pour
stock on it. Seal the lid with atta dough and out on DUM for 30 mins on slow flame.
open and serve hot with fried onions.