Awadhi keema biryani. Keema biryani - Fragrant and spicy minced lamb or goat cooked in range of aromatic spices, and the heavenly flavor of basmati rice cooked together in dum to make this fabulous dish called keema. Awadhi chicken biryani recipe - Foods from Awadhi cuisine are said to have been widely influenced by the Nawabs of Awadh, who were of the Persian origin. Their royal dishes were aromatic and.

Lucknowi Mutton Biryani Recipe or the Awadhi Biryani. An absolutely delicious recipe cooked with flavorful spices in Dum Pukht method. Easy recipe for Chicken Keema Biryani made with minced chicken and seeraga samba rice. You can cook Awadhi keema biryani using 20 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Awadhi keema biryani

You need For of rice-.
It's 2 cups of long grain basmati rice.
It's 2 of Bay leaves.
You need 2-3 of Green and black elachi.
It's 3-4 drop of oil.
You need as required of Water.
Prepare to taste of Salt.
Prepare For of keema-.
It's 300 gms of keema.
It's 2 tbsp of onion paste.
Prepare 1 tbsp of each ginger and garlic paste.
You need 1/2 teaspoon of turmeric and red Chile powder.
You need 2 tbsp of poppy and coconut paste.
It's to taste of Salt.
You need For of briyani layering-.
It's 1/2 bowl of curd with little Chilli powder.
You need few of Kesar soaked in milk.
You need 2-3 tbsp of ghee.
You need 4 tbsp of fresh cream.
Prepare as required of kewra water.

Recipe with step by step pictures and Video. One could debate that the true flavours are gained when you chomp on the. Keema Biryani is a dish from Mughlai cuisine and a main course meal in Pakistan. Learn how to make/prepare Keema Biryani by following this easy recipe.

Awadhi keema biryani instructions

First prepare the rice. Wash and Pre-soak it. Now in a pan add water, then add bay leaf, oil, salt and elachi. When it comes to boil. Add the rice. Let it cook for 75%. Then drain the water. And spread the rice so that it doesn't get overcooked..
Now for the keema. In a pan add oil. Then put the keema and saute it. Then add the onion paste. Fry it. Then add ginger and garlic paste. Saute it. Then add turmeric and red Chile powder. Keep stiring. Now add the poppy and coconut paste. Cook it till oil comes out. Add salt to taste. Add water and cook 75% of the keema..
Now the final layering. In a handi add ghee, then one layer of rice, a layer of curd, then layer of keema,again rice and keema. Then finally fresh cream, kesar soaked milk and kewar water. Cover it. Stick the lid with the dough so that the steam do not comes out. Cook it for 20 mins. First in high flame then in low flame..

Awadhi biryani Is also called as Lucknowi biryani. After getting a lot of requests for Awadhi biryani, I am finally sharing my vegetarian version. I first learnt the Awadhi style of cooking in my home science. Keema Kofta Biryani is a delicious Indian recipe served as a Main. Find the complete instructions on How to Make Keema Kofta Biryani.