01 02 03 Gheza-e-shiriin: II Edition of Ramadan An Event to Share - Chapter 16 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

II Edition of Ramadan An Event to Share - Chapter 16

Welcome to second last post of this event. Yesterday was the  last friday of Ramadan known as Juma tul Vidah. Its kind farewell to Ramadan signalling that eid is just about to come.Now all the muslim households will be gearing up for the eid celebration. And when there is celebration Biryani is the first dish that comes up before setting the menu. Our todays guest Razina from RaaZzzfoodlove is sharing with us Biryani from Awadh. Lets see what she has to say about Ramadan & Eid. Over to you Razina.

First of all Eid wishes to all the readers of this page. I'm Razina who blogs at RaaaZzzfoodlove, living in Bangalore with my family. When Huma requested me for a guest post on the occassion of Ramadan/Eid festiviites, there was no way that I could have said no. I immediately agreed for it, and zeroed in for an Eid recipe. Eid in our part of the world is synonymous with new dress, henna, morning Eid Prayer, zakat or mandatory charity, giving eid greetings to our relatives and friends, loads of sweets and exotic spicy dishes all prepared at home to mark the end of month long fasting. 

The Eid dish that I have brought in for the readers is Awadhi Gosht Biryani or Lucknowi Mutton Biryani. This biryani is a kind of pakki biryani and includes 3 steps, the first being making of the yakhni, second the cooking of the rice and finally the assembly and dum. Look below for the detailed recipe.....


For preparation of gravy
Mutton - 750 gms
Onions - 2 large, finely sliced
Green cardamom - 5
Cloves - 5
Bay leaves - 2
Cinnamon stick - 1"
Ginger garlic paste - 2 tbsp
Red chilli powder - 2 tsp
Green chillies - 5-6, chopped into chunks
Yoghurt - 200 gms
Salt - to taste
Oil - 1/2 cup
Ghee - 1 tsp

For Preparation of rice

Rice - 1/2 kg basmati, washed and soaked for 30 minutes
Cloves - 3
Salt - 4 tsp, adjust it on slightly higher side
Oil - 2 tbsp
Vinegar - few drops
Saffron - few strands, mixed with 2 tbsp of milk
Coriander leaves - for garnishing

In a pressure cooker, heat oil and ghee and fry the onions till golden brown. Remove and keep aside
In the same oil, add the whole spices and let it crackle
Now add the mutton pieces and fry on high flame for few minutes
Add salt and ginger garlic paste and fry for 3 minutes or till the raw smell fades away
Add 3/4th of the fried and crushed onions, red chilli powder, green chillies and yoghurt and cook till oil separates
Add just enough water and pressure cook till mutton is done and no water is left. If any water is left just cook on high flame till it dries up
In a separate pot, takes lots of water and bring it to a boil
Add cloves and salt
Add rice and once it starts boiling, add oil and vinegar.Stir
Once the rice is 90% done, switch off the flame and strain the rice
Now take a pot and grease it with oil/ghee
Layer it with rice and mutton. Repeat the process till all the rice and mutton is used up
Drizzle ghee and milk infused with saffron on top. 
Garnish with brown onions and coriander leaves, cover the lid and place any heavy item on it and simmer for 20 minutes
Yummy biryani is ready!!!

You can add few drops of kewra or rose water at the end, I personally don't like it so I have not used it
You can use dough to seal the pot while giving dum, I just keep some heavy utensil over it for making my work easy
To give the recipe more authentic touch you can cook the mutton on slow cooker method, it may take an hour or so. I generally pressure cook to speed up the process

Hope you liked it as much as I did, thanks for giving me this opportunity and have a blessed Eid!!!

To know more about Razina visit her @ blog, facebook

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