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Tag: Awadhi

  • Mutton Korma

    Korma means braising, and the Awadhi mutton korma is one of the foundation dishes of Lucknowi cooking. Unlike the creamy, nut-heavy restaurant kormas, the classic version is built on yogurt and a paste of deeply fried onions, cooked slowly so the meat absorbs the spices and the fat rises to the surface.

    The gravy is a rich brown, thick and glossy, with a warm aroma of cardamom, cloves, mace and a few drops of kewra. Heat is moderate, and the flavour comes from properly browned onions and slow cooking rather than heavy spice. The mutton should be tender enough to pull from the bone easily.

    Korma is a dish for Eid, weddings and Sunday lunches, eaten with sheermal, tandoori roti or plain rice. Lucknow's famous Idrees and Wahid shops serve it alongside biryani. Like most braised dishes, it tastes even better the next day, so it is a good choice when cooking for a gathering. Leftover gravy is delicious mopped up with a crisp paratha at breakfast.

    At a glance

    RegionUttar Pradesh
    CuisineAwadhi
    DietNon-vegetarian
    CourseMain course
    Prep time25 minutes
    Cook time80 minutes
    Total time105 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton / yogurt / fried onions / ghee

    Ingredients

    • 750 g bone-in mutton, curry cut
    • 1 cup thick curd, whisked
    • 1/2 cup ghee or oil
    • 3 large onions, thinly sliced
    • 2 tbsp ginger-garlic paste
    • 4 green cardamom, 2 black cardamom, 6 cloves, 1 cinnamon stick, 2 bay leaves
    • 1 1/2 tsp Kashmiri chilli powder
    • 2 tsp coriander powder
    • 1/2 tsp turmeric
    • 1 tsp garam masala
    • 1/4 tsp mace and green cardamom powder
    • 10 almonds, soaked and peeled (optional)
    • 1/2 tsp kewra water
    • 1 1/2 tsp salt
    • 1 1/2 cups hot water

    Method

    1. Heat ghee in a heavy pot on medium. Fry the sliced onions for 15 minutes, stirring, until evenly deep golden brown. Lift them out, leaving the ghee behind.
    2. Grind the fried onions with 3 tbsp curd (and the almonds, if using) to a smooth paste.
    3. In the same ghee, add the whole spices and let them crackle for 30 seconds. Add the mutton and salt and sear on high for 8 to 10 minutes until browned.
    4. Add ginger-garlic paste and cook 2 minutes. Lower the heat and add chilli powder, coriander powder and turmeric with a splash of water; stir 1 minute.
    5. Add the remaining curd gradually, stirring constantly, then the onion paste. Cook on medium-low for 10 minutes until the masala thickens and ghee separates.
    6. Pour in the hot water, cover and cook on low for 50 to 60 minutes, stirring occasionally, until the mutton is tender and the gravy thick with ghee floating on top.
    7. Add garam masala, mace-cardamom powder and kewra. Cover and leave on the lowest heat for 5 minutes, then rest before serving.

    Tips

    • The colour and flavour of the korma come from the fried onions; uneven or burnt onions make it bitter.
    • Use goat meat from the shoulder for the best balance of fat and tenderness.
    • Pressure cooking (4 to 5 whistles) speeds things up; reduce the water to 1 cup.

    Serve with

    Sheermal, tandoori roti or plain basmati rice.

  • Lucknowi Chicken Biryani

    Lucknowi or Awadhi biryani comes from the nawabi kitchens of Lucknow, where cooks perfected the pukki style: meat and rice cooked separately and then layered and finished on dum. It is the opposite of the fiery Hyderabadi kacchi biryani, prized instead for restraint, perfume and the separate, delicately flavoured grains.

    The chicken is first cooked in yogurt and whole spices to make a light, aromatic korma-like base with its own stock. Parboiled basmati is layered over it with saffron milk, kewra, rose water, fried onions and ghee, and the pot is sealed with dough. The result is subtle and fragrant, with gentle heat and moist, tender meat.

    Biryani is the centrepiece of Eid, weddings and Sunday feasts, served with burani raita or a simple onion salad. In Lucknow, it would be followed by phirni or shahi tukda. The chicken base can be made a few hours ahead, and the rice parboiled just before layering, so the pot can go on dum while guests arrive. Opening the seal at the table, with the burst of saffron and kewra aroma, is part of the ritual.

    At a glance

    RegionUttar Pradesh
    CuisineAwadhi
    DietNon-vegetarian
    CourseRice
    Prep time40 minutes
    Cook time75 minutes
    Total time115 minutes
    Serves6
    Spice levelMedium
    DifficultyHard
    Gluten-freeYes
    Key ingredientschicken / basmati rice / yogurt / saffron / fried onions

    Ingredients

    For the chicken

    • 1 kg chicken, curry cut
    • 1 cup thick curd
    • 1 1/2 tbsp ginger-garlic paste
    • 1 tsp Kashmiri chilli powder
    • 1 tsp white pepper powder
    • 1 tsp salt
    • 4 tbsp ghee
    • 4 green cardamom, 2 black cardamom, 6 cloves, 1 cinnamon stick, 1 blade mace, 2 bay leaves
    • 1 cup fried onions (birista), crushed
    • 1/2 tsp garam masala
    • 1 cup water

    For the rice

    • 2 1/2 cups aged basmati rice, soaked 30 minutes
    • 1 tbsp salt
    • 2 green cardamom, 4 cloves, 1 bay leaf, 1 tsp shahi jeera

    For layering

    • A generous pinch of saffron in 1/4 cup warm milk
    • 1 tsp kewra water
    • 1/2 tsp rose water
    • 3 tbsp ghee
    • 1/2 cup fried onions
    • 2 tbsp chopped mint
    • Atta dough to seal the lid

    Method

    1. Marinate chicken with curd, ginger-garlic paste, chilli powder, white pepper and salt for at least 1 hour.
    2. Heat ghee in a heavy biryani pot on medium. Add the whole spices and let them crackle for 30 seconds.
    3. Add the chicken with its marinade and the crushed fried onions. Cook on medium-high for 10 minutes, stirring, then add water, cover and simmer 15 minutes until the chicken is almost cooked and the gravy reduced to about 1 cup. Stir in garam masala.
    4. Meanwhile bring 3 litres of water to a rolling boil with salt and the rice spices. Add the drained rice and cook 6 to 7 minutes until 70 percent done – the grain should break with a firm white centre. Drain.
    5. Spread the rice over the chicken in an even layer. Drizzle with saffron milk, kewra, rose water and melted ghee, and scatter fried onions and mint.
    6. Cover with the lid and seal the edge with a rope of atta dough.
    7. Place the pot on a tawa over high heat for 5 minutes, then lower to the minimum and cook on dum for 25 minutes.
    8. Rest 10 minutes off the heat before breaking the seal. Serve by scooping from the side so each portion has rice and chicken.

    Tips

    • Parboiling the rice correctly is the crucial step; overcooked rice turns mushy on dum.
    • Fry your own onions thin and slowly until deep golden; they flavour both the chicken and the rice.
    • The salt in the boiling water should taste like sea water – the rice gets no other seasoning.

    Serve with

    Burani raita, onion-cucumber salad and mirchi ka salan or a light korma.

  • Galouti Kebab

    Galouti kebab is the pride of Lucknow. Legend says it was created for Nawab Asaf-ud-Daula, who had lost his teeth but not his love of meat, so his cooks devised a kebab soft enough to melt in the mouth. Galouti itself means soft. Tunday Kababi in Aminabad, famous for a secret spice mix said to run to over a hundred ingredients, made it known well beyond the city.

    The secret is texture. Mutton mince is ground to a paste, tenderised with raw papaya, bound with roasted gram flour and perfumed with cardamom, mace, saffron, rose and kewra. The patties are shallow fried in ghee until a thin crust forms while the inside stays almost creamy. A puff of clove smoke adds the finishing touch.

    Galoutis are served as a starter at Awadhi feasts and weddings, traditionally with ulte tawe ka paratha, a thin, flaky bread cooked on an upturned griddle, and sliced onions with mint chutney. Making them at home takes time, especially the grinding, but the mixture can be prepared a day ahead and kept chilled. A pinch of the spice blend sprinkled over the cooked kebabs adds a final burst of fragrance.

    At a glance

    RegionUttar Pradesh
    CuisineAwadhi
    DietNon-vegetarian
    CourseSnack
    Prep time40 minutes
    Cook time25 minutes
    Total time65 minutes
    Serves4
    Spice levelMedium
    DifficultyHard
    Gluten-freeYes
    Key ingredientsmutton mince / raw papaya / besan / ghee / saffron

    Ingredients

    For the kebab mixture

    • 500 g mutton mince, with about 15 percent fat
    • 2 tbsp raw papaya paste (skin on)
    • 1 1/2 tbsp ginger-garlic paste
    • 2 tbsp roasted besan
    • 3 tbsp fried onions, crushed to a paste
    • 1 tsp Kashmiri chilli powder
    • 1 tsp salt
    • A pinch of saffron in 1 tbsp warm milk
    • 1/2 tsp kewra water
    • 1/2 tsp rose water
    • 1 tbsp ghee

    For the galouti masala

    • 6 green cardamom
    • 1 black cardamom
    • 4 cloves
    • 1 small blade mace
    • 1/4 nutmeg
    • 1/2 tsp shahi jeera
    • 1/2 tsp black peppercorns
    • 1 tsp dried rose petals

    To cook

    • 4 tbsp ghee
    • 1 piece charcoal and 2 cloves for smoking (optional)

    Method

    1. Grind the galouti masala ingredients to a fine powder.
    2. Pass the mince through the fine plate of a mincer twice, or blitz it in a food processor in batches until it becomes a smooth, sticky paste with no visible fibres.
    3. Mix the mince with papaya paste, ginger-garlic paste, roasted besan, fried onion paste, chilli powder, salt and 1 1/2 tsp of the galouti masala. Add saffron milk, kewra, rose water and 1 tbsp ghee and knead 2 to 3 minutes.
    4. Cover and refrigerate for 4 hours, no longer – papaya will turn the meat mushy if left overnight.
    5. For smoke, heat the charcoal on a flame until glowing, place it in a small steel bowl set in the meat, add cloves and a few drops of ghee, cover for 5 minutes, then remove.
    6. With oiled hands, shape the mixture into thin patties about 6 cm across and 1 cm thick. They will be soft; chill them for 15 minutes if hard to handle.
    7. Heat ghee in a flat non-stick pan on medium. Fry 4 to 5 patties at a time for 2 to 3 minutes per side, turning once very gently with a flat spatula, until a deep brown crust forms.
    8. Drain briefly and serve immediately.

    Tips

    • Fat in the mince is essential for softness; very lean mince makes dry, crumbly kebabs.
    • Roast the besan on low until nutty and slightly darker before adding.
    • Flip only once; the patties are fragile until the crust sets.

    Serve with

    Ulte tawe ka paratha or sheermal, with onion rings and mint chutney.

  • Shami Kebab

    Shami kebabs are found across North India and Pakistan, but Lucknow and Hyderabad claim them most strongly. Unlike galouti, they are made from boneless meat boiled with chana dal and whole spices, then ground together. The dal binds the mixture and gives the kebabs their characteristic soft, slightly grainy texture.

    A well-made shami is crisp on the outside and tender within, with a filling of chopped onion, mint and green chilli that adds freshness and crunch. The spicing is warm rather than hot: cinnamon, cloves, cardamom, black pepper and dried red chillies cooked into the meat itself. An egg helps the kebabs hold together in the pan.

    They are made in large batches before Eid and Ramzan iftars, frozen and fried as needed. Shamis are also served at tea time, tucked into bread rolls, or as part of a dinner spread with paratha and chutney. A tray of frozen shamis means a hot snack is always minutes away when guests drop by.

    At a glance

    RegionUttar Pradesh
    CuisineAwadhi
    DietNon-vegetarian
    CourseSnack
    Prep time30 minutes
    Cook time50 minutes
    Total time80 minutes
    Serves6
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsboneless mutton / chana dal / egg / onion / mint

    Ingredients

    For cooking

    • 500 g boneless mutton, cut into small pieces
    • 1/3 cup chana dal, soaked 1 hour
    • 1 onion, sliced
    • 1 1/2 tbsp ginger-garlic paste
    • 6 dried red chillies
    • 1 tsp black peppercorns
    • 4 green cardamom, 1 black cardamom
    • 6 cloves, 1 cinnamon stick, 1 bay leaf
    • 1 tsp shahi jeera
    • 1 1/2 tsp salt
    • 2 cups water

    For binding and stuffing

    • 1 egg
    • 1/2 tsp garam masala
    • 1 small onion, finely chopped
    • 2 tbsp chopped mint
    • 2 tbsp chopped coriander
    • 2 green chillies, finely chopped
    • 1 tsp lemon juice

    To fry

    • Oil or ghee for shallow frying
    • 1 beaten egg for dipping (optional)

    Method

    1. Put mutton, drained chana dal, sliced onion, ginger-garlic paste, whole spices, salt and water in a pressure cooker. Cook 5 to 6 whistles until the mutton is very soft and the dal is mushy.
    2. Open and cook uncovered on medium heat, stirring, until all the liquid evaporates and the mixture is completely dry, 8 to 10 minutes. This step is crucial; any moisture makes the kebabs break.
    3. Cool, remove the bay leaf and cinnamon, and grind the mixture to a fine, smooth dough without water.
    4. Add the egg and garam masala and knead well. Mix the chopped onion, mint, coriander, green chillies and lemon juice separately for the stuffing.
    5. Take a lemon-sized ball, flatten it, place a teaspoon of stuffing in the centre, close and flatten into a 6 cm patty. Repeat.
    6. Heat a little oil on a tawa on medium. Dip each kebab in beaten egg if using, and shallow fry 2 to 3 minutes per side until deep golden and crisp.
    7. Drain on paper and serve hot.

    Tips

    • If the mixture feels soft, add a tablespoon of roasted besan or breadcrumbs.
    • Shaped kebabs freeze well for 2 months – freeze on a tray, then bag them, and fry from frozen on low heat.
    • Grind in short bursts so the motor does not heat the mixture and make it pasty.

    Serve with

    Mint-coriander chutney, onion rings and lemon, or tucked into a paratha.

  • Seekh Kebab

    Seekh means skewer, and seekh kebabs reached North India with Central Asian and Persian cooks who roasted minced meat over open fires. In the bazaars of Lucknow, Delhi and Rampur they are cooked on long iron skewers over charcoal, the smoke drifting across the lanes in the evening, especially during Ramzan.

    The mince is kneaded with grated onion, ginger, garlic, green chilli, mint, coriander and a warm spice blend, then pressed onto skewers into long, even cylinders. Over charcoal the outside chars and crackles while the inside stays juicy. A little fat in the mince and a brush of butter while grilling keep them moist.

    They are served as a starter or a meal, with rumali roti or ulte tawe ka paratha, sliced onions, lemon and green chutney. Leftover seekh kebabs make an excellent kathi roll the next day. At home, a charcoal grill gives the best result, but a hot oven or even a heavy tawa works well. The mixture can be made in advance and kept chilled for up to a day before shaping.

    At a glance

    RegionUttar Pradesh
    CuisineAwadhi
    DietNon-vegetarian
    CourseSnack
    Prep time30 minutes
    Cook time20 minutes
    Total time50 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton mince / onion / green chilli / mint

    Ingredients

    • 500 g mutton mince (with some fat), minced twice
    • 1 medium onion, grated and squeezed dry
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 3 green chillies, very finely chopped
    • 2 tbsp finely chopped mint
    • 3 tbsp finely chopped coriander
    • 1 tsp Kashmiri chilli powder
    • 1 tsp roasted cumin powder
    • 1 tsp coriander powder
    • 1 tsp garam masala
    • 1/2 tsp black pepper powder
    • 2 tbsp roasted besan
    • 1 tbsp ghee
    • 1 tsp salt
    • Melted butter for basting
    • Chaat masala and lemon to finish

    Method

    1. Squeeze every bit of water from the grated onion in a cloth; wet onion makes the kebabs slide off the skewer.
    2. Combine the mince with all the ingredients except the butter and chaat masala. Knead vigorously for 5 minutes until the mixture is sticky and holds together.
    3. Cover and refrigerate for at least 1 hour; cold mince binds better on skewers.
    4. Divide into 10 portions. With wet hands, wrap each portion around a flat metal skewer and press it into an even sausage about 12 cm long. Seal the ends well.
    5. Grill over medium-hot charcoal, or in an oven preheated to 240 C on a rack, for 10 to 12 minutes, turning every 3 minutes and basting with butter, until browned with charred spots.
    6. Without skewers, shape into logs and cook on a lightly greased tawa on medium heat for 8 to 10 minutes, rolling them so all sides brown.
    7. Slide the kebabs off, sprinkle with chaat masala and squeeze lemon over.

    Tips

    • Mincing twice gives the fine texture that clings to the skewer.
    • Do not over-grill; the kebabs are done when firm but still springy to the touch.
    • Chicken mince works too – add a beaten egg white to help it bind.

    Serve with

    Rumali roti or paratha, onion rings, lemon and mint chutney.

  • Keema Matar

    Keema matar is a much-loved home dish in Uttar Pradesh, especially in Lucknow, Kanpur and Aligarh, where Awadhi and Mughlai traditions shaped everyday Muslim and non-Muslim kitchens alike. It is the dish for a quick Sunday dinner, a tiffin with parathas, or stuffing into a pav, and winter peas make it especially good.

    Minced mutton is browned in ghee or oil with onions, then cooked down with ginger, garlic, tomatoes and a mix of whole and ground spices until the masala clings to the meat. Green peas add sweetness and colour. The finished dish is semi-dry, rich and aromatic, with a hint of kasuri methi or fresh mint.

    At a glance

    RegionUttar Pradesh
    CuisineAwadhi
    DietNon-vegetarian
    CourseMain course
    Prep time15 minutes
    Cook time45 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsmutton mince / green peas / onion / tomato

    Ingredients

    • 500 g mutton keema, washed and drained
    • 1 cup green peas (fresh or frozen)
    • 3 tbsp ghee or oil
    • 1 bay leaf
    • 4 cloves
    • 3 green cardamoms
    • 1 inch cinnamon
    • 1 tsp cumin seeds
    • 2 large onions, finely chopped
    • 1 1/2 tbsp ginger-garlic paste
    • 2 green chillies, chopped
    • 2 tomatoes, finely chopped
    • 1/2 tsp turmeric powder
    • 1 1/2 tsp Kashmiri red chilli powder
    • 2 tsp coriander powder
    • 1 tsp cumin powder
    • 3 tbsp curd, whisked
    • 1 tsp garam masala
    • 1 tsp kasuri methi
    • 1 cup hot water
    • Salt to taste
    • 2 tbsp chopped coriander and mint

    Method

    1. Heat the ghee in a heavy kadhai on medium heat. Add bay leaf, cloves, cardamom, cinnamon and cumin and let them sizzle for 20 seconds.
    2. Add the onions and fry for 8-10 minutes until golden brown.
    3. Add ginger-garlic paste and green chillies and fry for 2 minutes until the raw smell goes.
    4. Add the keema and raise the heat to high. Cook for 8-10 minutes, breaking up lumps with the spatula, until the meat loses its pink colour and the moisture dries up.
    5. Add tomatoes, turmeric, chilli, coriander and cumin powders and salt. Cook on medium heat for 6-8 minutes until the tomatoes break down and oil appears at the edges.
    6. Stir in the curd and cook for 2 minutes, then add 1 cup hot water. Cover and simmer on low heat for 15 minutes (or pressure cook for 2 whistles).
    7. Add the peas and cook uncovered for 5-8 minutes until they are tender and the keema is semi-dry.
    8. Finish with garam masala, crushed kasuri methi, coriander and mint.

    Tips

    • Ask the butcher for keema from the shoulder with a little fat; very lean mince turns dry and grainy.
    • Browning the keema well on high heat before adding tomatoes gives a deeper, meatier flavour.
    • Add frozen peas only in the last 3-4 minutes so they stay bright green.

    Serve with

    Hot parathas, tandoori roti or pav, with onion rings and lemon.

  • Kolkata Chicken Biryani

    Kolkata biryani descends from the Awadhi kitchen of Nawab Wajid Ali Shah, who was exiled from Lucknow to Metiabruz in Kolkata in 1856 and brought his cooks with him. The famous potato is said to have entered the pot there, and today it is non-negotiable: Kolkatans will judge a biryani by its aloo as much as by its meat.

    Compared with Hyderabadi or Malabar biryanis, the Kolkata style is subtle. There is little chilli, the rice is long-grain and separate, and the aroma comes from mace, nutmeg, kewra water, rose water, saffron and ghee. A boiled egg is tucked inside each serving. Arsalan, Aminia and Royal Indian Hotel are the names locals argue over.

    At a glance

    RegionWest Bengal
    CuisineBengali
    DietNon-vegetarian
    CourseRice
    Prep time45 minutes
    Cook time75 minutes
    Total time120 minutes
    Serves5
    Spice levelMild
    DifficultyHard
    Gluten-freeYes
    Key ingredientsbasmati rice / chicken / potato / egg / yogurt

    Ingredients

    For the chicken

    • 750 g chicken, cut into 8 large pieces with bone
    • 1 cup thick curd
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tsp Kashmiri red chilli powder
    • 1/2 tsp white pepper powder
    • 1/2 tsp mace powder
    • 1/4 tsp nutmeg powder
    • 1 tsp salt
    • 1/2 cup fried onions (birista)

    For the rice

    • 500 g aged basmati rice, soaked 30 minutes
    • 2 bay leaves
    • 4 green cardamoms
    • 4 cloves
    • 1 inch cinnamon
    • 1 star anise
    • 1 tbsp salt
    • Juice of 1/2 lemon

    For layering

    • 4 medium potatoes, peeled and halved
    • 4 boiled eggs, peeled
    • 1/2 tsp turmeric powder
    • 4 tbsp ghee
    • 3 tbsp oil
    • 1/2 cup warm milk with a pinch of saffron
    • 1 tsp kewra water
    • 1 tsp rose water
    • 1/2 tsp biryani masala or garam masala
    • 1/4 cup fried onions
    • 1 tbsp sugar (optional, traditional)

    Method

    1. Marinate the chicken with all the marinade ingredients for at least 2 hours.
    2. Rub potatoes and eggs with turmeric and salt. Prick the potatoes with a fork and fry both in the oil on medium heat until golden, about 8 minutes for the potatoes and 2 minutes for the eggs. Set aside.
    3. In the same pan add 2 tbsp ghee, then the chicken with its marinade. Cook on medium-high heat for 5 minutes, then cover and cook on low for 15-20 minutes until the chicken is about 80 percent done and the gravy is thick. Add the fried potatoes for the last 10 minutes.
    4. Bring 3 litres of water to a rolling boil with the whole spices, salt and lemon juice. Add the drained rice and cook for 5-6 minutes until about 70 percent done – a grain should break with a firm white core. Drain immediately.
    5. In a heavy pot, spread half the chicken, potatoes and gravy. Layer half the rice over it. Add the remaining chicken, potatoes and eggs, then the rest of the rice.
    6. Drizzle the saffron milk, kewra water, rose water, remaining ghee and sprinkle the biryani masala, sugar and fried onions over the top.
    7. Seal the pot with a tight lid and atta dough, or a layer of foil under the lid. Cook on high heat for 3 minutes, then place on a hot tawa and cook on the lowest heat for 25 minutes (dum).
    8. Turn off the heat and leave sealed for 10 minutes. Open, gently fold from the sides with a flat spoon, and serve each plate with a piece of chicken, a potato and an egg.

    Tips

    • Prick and pre-fry the potatoes; raw potatoes will not cook through during dum.
    • Use a light hand with kewra and rose water – more than a teaspoon each makes the biryani taste soapy.
    • Aged basmati absorbs less water and stays separate; new-crop rice tends to break.

    Serve with

    Chicken chaap or mutton rezala, with a cool raita and sliced onions.