Lucknow
Chulao by Nawab Jafar Mir Abdullah
Ingredients:
Rice - 1 kg
Mutton - ½ kg (Guddi, bones with marrow)
Onion sliced – 200 gm
Ginger - 100 gm
Garlic - 100 gm
Cinnamon – 1 inch pieces
Black cardamom – 2 pieces
Black pepper – 8
Cloves – 5 pieces
Bay leaf – 2
Nutmeg – 1/4th piece
Mace – equivalent to 1/4th nutmeg
Green cardamom – 2
Coriander powder – 25 gm
Turmeric powder – 1 tea spoon
Red chilly powder – ½ tea spoon
Salt – 10 gm
Curd – 100 gm
Oil refined (Fortune or Dhara) – 250 ml
Method:
1. Grind ginger, garlic, and onion to fine paste. In this mix turmeric powder, red chilly powder, nutmeg, mace.
2. Take oil.
3.Lightly fry the finely sliced onions and to this add the whole spices. Sauté for 5 min and add the mutton and bone pieces, then sauté for further 5 min. After that add the masala paste and sauté for another 5 min.
4. Then add curd and stir for 10 min, leave on low flame for 15 min or till the mutton is tender.
5. Now add nutmeg and mace powder.
6. In the end, add rice to the mutton and stir for 3-4 min, then add enough water just to cover the rice and close the lid. After first whistle, leave on low flame for 10 min.
Note: Guddi (bones with marrow) are washed properly and placed in pressure cooker with enough water to boil for about 3 hours before cooking the chulao. The complete process takes minimum 5 hours.
Maash (Urad) Ki Dal from academician Sabiha Anwar
Ingredients:
Urad Dhuli (Black Gram skinned) 250 gm (for 4 people)
Milk 250 ml
Water ½ cup
Green Chilly 2
Salt 1 teaspoon
Onion, Ginger, Coriander leaves and Desi Ghee (clarified butter) to taste
Method:
1. Soak the dal in milk and water for four hrs.
2. Add green chilly, finely chopped onion, ginger and salt and cook in a heavy-bottomed pan for half an hour.
3. Garnish with golden brown fried onions, coriander and desi ghee.
Varanasi
Ghughri from singer-musician Ragini Mishra
Ingredients:
Desi Chana (white/yellow pea) soaked overnight and boiled: 2 cups
Onion, sliced 5
Garlic 4-5 pods
Ginger 2-3 pieces
Bay leaf 2
Black pepper, Clove, Green cardamom, Black cardamom, Nutmeg, Cumin … Ground in a dry mix
Salt to taste
Oil
Method:
1. Heat oil in the pan and lightly fry the bay leaf
2. Add onion, garlic and ginger and fry
3. Grind the masalas into a dry mix and add
4. Fry till the mixture turns dark red in colour
5. Add chana and cook
6. The gravy should be thick for eating with kachori for breakfast. Thin down the gravy for eating with rice
