How to Prepare Yummy Awadhi keema biryani

Awadhi keema biryani. Great recipe for Awadhi keema biryani. A very different but simple and tasty dish. Breathe in the aroma of this princely mutton biryani, cooked the royal Awadhi style.

Keema biryani is a fabulous dish made with fragrant minced lamb or goat cooked in aromatic spices and then cooked once more with scented basmati rice in dum preparation. The Lucknowi Mutton Biryani Recipe or the Awadhi Biryani is a pakki biriyani, which means that the meat is cooked before and the Yakhni is kept aside. Kewra along with saffron is essential. You can cook Awadhi keema biryani using 20 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Awadhi keema biryani

1. Prepare of rice-.
2. Prepare of long grain basmati rice.
3. Prepare of Bay leaves.
4. It's of Green and black elachi.
5. You need of oil.
6. It's of Water.
7. You need of Salt.
8. You need of keema-.
9. Prepare of keema.
10. You need of onion paste.
11. You need of each ginger and garlic paste.
12. You need of turmeric and red Chile powder.
13. It's of poppy and coconut paste.
14. Prepare of Salt.
15. Prepare of briyani layering-.
16. Prepare of curd with little Chilli powder.
17. It's of Kesar soaked in milk.
18. It's of ghee.
19. It's of fresh cream.
20. It's of kewra water.

The meat and rice are layered separately and then the pot is sealed with a flour dough and will be kept in dum, this process is known as "Dumpukht". Also known as Awadhi Biryani, this Lucknowi mutton biryani recipe will become your favourite. Ready to serve in under an hour, this lucknowi biryani recipe is perfect to make when you have guests arriving. It is made from cashewnut paste, saffron, curd, star anise and mace powder that give it an amazing flavour.

Awadhi keema biryani step by step

1. 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..
2. 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..
3. 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..

Keema was a popular breakfast in the Awadhi cuisine during medieval age One of the most popular ways to make keema is as a dry curry Keema is a traditional meat delicacy popular across the Indian. One such amazing version comes from the land of Awadh and is commonly known as Lucknowi Biryani. From the aroma to the texture, everything is just so perfect in this Biryani. For making keema biryani, you need to cook the keema and rice separately, then bring them together and cook them on dum again for perfect results. For cooking the keema, I used an instant pot (affiliate link), and for the rice, a large, broad pot or vessel like a big dutch oven with a tight-fitting lid.