Authentic Biryani- GOSHT KI DUM BIRYANI

When i think of Lucknow it brings to mind the tradition of respect, politeness and the life style of the Nawabs, but what appeals the most to me is the cuisine of Awadh, which in some ways was a culmination of all that was best in art, culture and science. In this region exclusive use of various spices, ghee or clarified butter makes it a different and remarkable cuisine. Also the people and Bawarchi (cooks) in this region believe that "sahaj pakey so meetha hoye" meaning; that which is cooked by slow method is more tasteful. 

  I, with an apology, wanna say to all the Biryani Lovers that there was no concept of the Veg/Chicken Biryani when it was originated or invented. Nevertheless, I feel sad for the people who don't eat Lamb/Mutton but everyone has their own choice of food. So to make profit (Which i think is not bad) restauranteurs, across India, have come up with several kind of Biryanis.  They are not bad but cannot beat Authentic Lamb Biryani. For example Moplah of Kerala, Irani biryani from Parsi Hotels, Hot Andhra ones, the Tamil ones, the Punjabi ones (which often have tomatoes and onions in them), the Maharashtrian spicy ones of Malvani restaurants… The greasy Mumbai stuff of Jafferbhai and Lucky… So if anyone tells you these are authentic biryani then beware, they will next try to sell you fake Raybans Aviators as well.

Check out Nadia’s blog post on the origins of biryani.

Another argument that pisses me off is that only Hyderabadi Biryani is "REAL" Biryani and not the Lucknowi or the Calcutta ones. In my opinion in the battle of Hydrabadi and Awadhi Biryani, the latter one wines by leaps and bounds. 

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. 

If you have any Question please lemme know. Pardon my English !