Biryani, biriani, beryani or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables.
The cooking method of Biryani originated in Iran (Persia) and it was brought to the Indian subcontinent by Iranian travelers and merchants.Biryani derives from the Persian word Birian, which means "roasted before cooking." Biryani is a mixture of basmati rice, meat, vegetables, yogurt, and spices. Lucknow biryani or awadh airyani is a form of pukki biryani. Pukki means "cooked." Both meat and rice are cooked separately, then layered and baked. The process also lives up to the name biryani in the Persian meaning "fry before cooking'.
Tehri/tahiri is the name given to the vegetarian version of the dish and is very popular in Indian homes.
Awadhi Cuisine is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central-South Asia and Northern India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and Northern India as well
Lucknow and biryani have an almost symbiotic relationship. The Lucknow (Awadhi) biryani is the footprint that the Muslims of the Mughal Empire left on the northern part of India.
The Awadhi Biryani is also known as "Pukka" Biryani as the rice and meat are cooked separately and then layered.The cuisine consists of both vegetarian and non-vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab and Hyderabad; and the city is known for Nawabi foods.
Difference between Awadhi and Mughlai Cuisine
Awadhi cuisine has drawn a considerable amount of influence from Mughal cooking style and bears resemblance to those of Hyderabad and Kashmir. The cuisine consists of both vegetarian and meat dishes that employ the dum style of cooking over a slow fire that has become synonymous with Lucknow.
Mughlai food is known for its richness and exotic use of spices, dried fruit, and nuts. The Mughals did everything in style and splendor. Since they ate very rich food they reduced the number of intake during the day. Mughlai dishes as they are called have lots of milk and cream with spices to make rich and spicy meal that is the reason why Mughlai recipes are rich in fat, carbohydrates and proteins.
Awadhi food does not use over a hundred spices as some claim, but use a handful of uncommon spices. The slow-fire cooking lets the juices absorb into the solid parts. In addition to the major process of cooking food in Awadhi style, other important processes, such as marinating meats, contribute to the taste. This is especially the case with barbecued food that might be cooked in a clay oven of over an open fire.
Fish, red meats, vegetables and cottage cheese may be marinated in curd and spices. This helps to soften the taste and texture of them as well as remove any undesired odors from the fleshy materials. They were often cooked on tawa, the flat iron griddle, as opposed to Mughlai influence and bear a testimony to the local influence and convenience.Difference between Awadhi and Mughlai kebabs is that, while the former is usually cooked on the tawa, the latter is grilled in a tandoor. This is gives the difference in flavour.
Ingredients:
Rice (Basmati) 2 cups
French beans 1/4 cup
Green peas ( matar) - 1/4 cup
Potatoes 1/4 cup
Carrots 1/4 cup
Cashewnuts 50 gms.
Almonds 50 gms.
Raisins 25 gms.
Onions 2 medium
Green chilies 4 nos.
Ginger 30 gms.
Garlic 20 gms.
Turmeric powder ½ tsp.
Red chili powder 1 tsp.
Curd 1 cup.
Saffron 1 tsp.
Milk 2 tbsp.
Mint ( Pudina leaves ) 1/3 cup
Coriander leaves 1/3 cup
Rose water + kewra water - 1/4 cup ( I had not used )
Ghee 120 gms.
Salt To taste
Whole Garam Masala for rice
Green cardamoms 6 nos.
Black cardamoms 2 nos.
Cloves 6 nos.
Cinnamon 2" piece
Bay leaves 2 nos.
Mace A pinch
Method :
1. Pick, wash and soak the rice for 30 minutes. Drain and pass fresh water and add the whole garam masala and salt.
2.Bring the rice to a boil and cook until the rice is 50 % done. Drain and keep aside.
3.Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions and green chilies.
4.Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and chop the coriander and mint leaves.
5.Saute dryfruits in little ghee till brown.
6.Beat the curd in a bowl and divide into two equal portions.
7.Dissolve saffron in warm milk and add it to one portion of the curd mixture.
8.Heat ghee in a handi, add the remaining garam masala and saute over medium heat until it begins to crackle.
9.Add onions, saute until golden brown, add green chilies, ginger,garlic and saute for a minute.
10.Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute.
11.Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
12.Once the vegetables are done add the dry fruits and nuts.sprinkle little saffron curd, mint and coriander.
13 To assemble the biryani, spread half the fried onions at the base of a deep heavy –bottomed heatproof casserole. Spread half the rice over the onions.again sprinkle the remaining saffron-curd, mint and coriander .
14 Spread a layer of the vegetables and the chopped mint over the rice.
15 Cover with the remaining rice and top with the fried onion.again sprinkle the remaining saffron-curd, mint and coriander.
16. Sprinkle the rose water and the kewra water over the rice. Dot the rice with unsalted butter.
17.Place a moist cloth on top, cover the lid and seal with atta-dough.
18. Place on a hot tawa or griddle and cook on a low flame for about 15 minutes .
19 Remove from heat and let stand for 10 minutes.
20 Remove the dough seal, uncover and fluff up the rice with a fork.
21 Serve with dahi raita or mirchi ka salan ,pickle & papad
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