Awadhi Recipes served at Darbaar - e - Awadh

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Chef Shamsher Ahmed showcases some of his recipes that he would be serving at the Darbaar - e - Awadh festival currently going on at Kangan. He brings some of the mouth watering delights from his very own Dastarkhwan that you could try yourself some time if you are an Indian cuisine enthusiast.

Darbaar - e - Awadh promotion begins everyday at Kangan from 6.30 pm - 12.00 am till May 20, 2012. For reservations call +91 9765 411 032.

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Murgh Dorhari Kofta - 

Ingredients: 
For Gravy 
Charoali seeds - 1/2 cup 
Poppy seeds - 8 tsp
Clove - 2 tsp
Bay Leaf - 4 no 
Royal Cumin seeds - 1 tsp 
Brown Onion - 500 gm
Curd - 200 gm 
Desiccated coconut - 2/3 cup 
Cashew nuts - 2/3 cup
Ginger Garlic Paste - 2/3 cup
Clarified Butter or Ghee - 300 gm 
Salt to Taste


For Kofta 
Minced Chicken - 1 kg 
Coriander leaves - 1 bunch 
Green chilies - 100 gm 
Green Cardamom - 4 tsp 
Nut meg - 2 tsp 
Chicken Tikka - 400 gm
Processed Cheese - 1 cup 
Chaat masala - 2/3 cup 
Salt to taste 

METHODS OF PREPARATION

Kofta

1.       Mix the chicken mince with finely chop green coriander, chilly, cardamom powder, nut meg powder

2.      Cook the chicken tikka in charcoal oven and make fine chop, mix with chat masala and cheese.

3.      Stuff the chicken tikka mixer in chicken mince mixer and pattie.

4.       Shallow fry it in the pan. Keep aside

Gravy

1.       Roast the charoali, poppy seed, desiccated coconut, cashew nut on slow fire

2.      Make a paste of the mix with brown onions

3.      Heat the clarified butter,  add whole spice and ginger garlic paste

4.      Add salt to the paste and cook on gentle fire

5.      Turn off fire, add curd and kofta till the kofta is done

6.      Garnish with dash of kewara and chilly oil

7.      Serve with pulao.

Gosht Yakni Pulao 

Ingredients: 
Lamb cube (small) - 500 gm
Rice - 600 gm
Nut meg - 1/2 no 
Clove - 10 no
Mace - 3 no 
Cinnamon stick - 1 no 
Coriander seeds - 1 tbsp
Green Cardamom - 8 no
Clarified butter or Ghee - 400 gm 
Onion (sliced) - 500 gm 
Green chilly slit - 8 no 
Yoghurt - 300 gm 
Ginger Garlic Paste - 200 gm 
Brown Onion - 200 gm
Mint leaves - 15 no
Salt to taste

METHODS OF PREPARATION

1.       Make bouquet garni of nutmeg, clove, cinimon, mace and corriander seed.

2.      Boil water in deep utensil add lamb, salt and bouquet garni, cook it in slow fire till lamb is tender.

3.      Remove meat, strain the stock and keep both aside

4.      Heat ghee in thick bottom pot and add cardamom, sliced onion

5.      Cook until they turn brown

6.      Add ginger garlic paste, lamb and yoghurt

7.      Cook for few minutes, add remaining stock and bring to boil

8.      Add rice, brown onion and green chilly with mint on top

9.      Seal the pot and cook on Dum

10.  Garnish with mint and brown onion, serve hot.