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When cooking it, pulao is first made by cooking basmati rice in ghee with warm, aromatic spices and then layered with a type of meat curry or marinade (depending on the type of biryani), sealed, and cooked over low heat until done.Īs wheat is the staple food of the state, breads are very significant. Some Awadhi culinary techniques are given:īiryani is widely popular in Awadhi cuisine. Where Mughal dishes are rich in fats due to extensive use of milk, cream and spices, Awadhi food is more subtle with just handful of spices. Here is the list of some popular kebabs Īwadhi cuisine, although similar to Mughlai cuisine, differentiates on the methodology of cooking. Vegetarian kebabs include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke Kebab (Lucknowi yam kebabs), etc. When mangoes are not in season, kamrakh or karonda may be substituted for kairi, as both have a tart flavour reminiscent of raw mango.Ī variant made without any admixture or binding agents and comprising just the minced meat and the spices is the Galawat kabab.Īn unusual offering is the Pasanda kebab, piccata of lamb marinated and then sautéed on a griddle.īoti kebab is lamb marinated in yoghurt and cooked on skewers in a tandoor oven. The best time to have them is in May, when mangoes are young. The kebabs are round patties filled with spicy mix and tangy raw green mango. Shami kebab is made from mincemeat, usually with chopped onion, coriander, and green chillies added. The meat used is from the tendon of the leg of mutton, combined with khoya and spices. Kakori kabab is considered blessed since it was originally made in the place by the same name in the dargah of Shah Abi Ahder Sahib with divine blessings. The tunde kabab claims to be unique because of the zealously guarded family secret recipe for the masala (homemade spices), prepared by women in the family. Tunde kabab is so named because it was the speciality of a one-armed chef. Now lamb mince is preferred for its soft texture.Įstablished in 1905, Tunde ke Kabab in Chowk is the most famous outlet for Kababs even today. Introduced by the Mughals it was originally prepared from beef mince on skewers and cooked on charcoal fire. The Seekh kebab has long been considered a piece de resistance in the Awadhi dastarkhwan. Awadhi kebabs are also called "chula" kebabs whereas the kebabs of Punjab are called "tandoori" kebabs. The kebabs of Awadhi cuisine are distinct from the kebabs of Punjab insofar as Awadhi kebabs are grilled on a chula and sometimes in a skillet as opposed to grilled in a tandoor in Punjab. Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs and Seekh Kebabs are among the known varieties. There are several varieties of popular kebabs in Awadhi cuisine viz.