Desi ghee 200 gmsCloves 10 gmsCinnamon sticks 10 gmsBayleaf 10 gmsGreen cardamom 10 gmsCream 100 mlBeaten curd 250 gmsSalt to tasteYellow chilli powder 10 gmsMace cardamom powder 15 gmsGinger garlic paste 50 gmsRose water 5 mlKevda water (screwpine) 5 mlSweet ittar 2 dropsSlit green chillies 25 gmsMint leaves 50 gmsGinger julienne 50 gmsRoyal cumin seeds 5 gmsLemon juice 25 mlWater ltrWhole wheat flour dough (for lining the lid) 100 gms

Method:Step 1: Cooking of mutton Heat ghee in a copper vessel (lagan) and add the whole spices. When they crackle add the mutton pieces and saute. Add salt to the mutton pieces. Add ginger garlic paste and brown onions and saute again for a while. Add beaten curd and bhunao (saute) till the oil separates. Now put yellow chilli powder and mace cardamom powder. Add water and cook the biryani mutton.Step 2: Boiling rice Wash, soak rice for 10 minutes. Boil water in a pan and add the whole spices, salt and lemon juice. Add the rice and cook till 2/3rd done.Step 3: Cooking on Dum Layer the cooked mutton with the boiled rice. Add a mixture of ghee and cream. Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water. Line the lid with dough and seal the vessel. Put the vessel on an iron griddle and cook for 15 minutes.

Shahi TukraIngredients: Bread roundels 1 sliced breadSugar 1 kgMilk 2 kgGhee 1 kgPistachio slivers 25 gmsAlmond slivers 25 gmsCloves 15 nosCardamom 15 nosGreen cardamompowder 1tsp

Method: - Cut the bread slices into round shape. Heat a pan, add ghee cloves & cardamom. Fry sliced bread. Prepare sugar syrup, add 200ml milk and dip the bread into syrup.- Boil the milk till it reduces to quantity. Place the sliced bread on a plate and pour Rabri on top while serving. Garnish with Pista, almond, Silver warq & saffron.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 onions25 gms ginger25 gms garlic 1 tsp yellow chilli powder125 gms yoghurt50 gms balai (if not available then get the cream)5 green cardamoms5 cloves2 blade mace10 gms cinnamon50 gms almond pasteSalt, to taste1 tsp vetiver (kewra)2-3 drops mitha ittr200 gms clarified butter or ghee1 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.