Thursday, February 9, 2023
  • SIGN IN
SUBSCRIBE
Pravasi Indians Magazine
  • Home
  • Books
  • Business
  • Culture
  • Diaspora
  • Spaces
  • Interviews
No Result
View All Result
  • Home
  • Books
  • Business
  • Culture
  • Diaspora
  • Spaces
  • Interviews
No Result
View All Result
Pravasi Indians Magazine
SUBSCRIBE
  • SIGN IN
Home Soul Connections

RELIVING THE JOY OF : An Awadhi Meat Delicacy

RELIVING THE JOY OF : An Awadhi Meat Delicacy

Raan Musallam, marinated, steamed and cooked, is one of the delicacies to emerge from the court of epicurean Nawab Wajid Ali Shah, and it continues to be the gastronome’s delight 150 years later

BY ANAND MANIKUTTY & AMITA ROY

Raan means leg o’ mutton and musallam (Persian) means steam while Dum is cooking an entire leg o’ mutton marinated in fragrant spices and
steamed covered for hours. It was Nawab Wajid Ali Shah who introduced the dum pukht style of cooking to Lucknow while building the Bara Imambara. Cooks were hired by him to feed hundreds of labourers and these cooks introduced the method of slow steam cooking to feed them hot food at night. The marinated leg o’ mutton cooked with steam became a favourite which was further refined by the descendants of the cooks for generations. Awadhi cuisine reached its zenith under the exiled Nawab Wajid Ali Shah. But its point of origin lies in the Mughal empire which reached the peak of its power around the turn of the 17th century. Royal cuisine had been elevated to the level of being a state concern, as indicated by Abu’l Fazl, the famous court historian of Emperor Akbar in the royal gazette Ain–e–Akbari. In reality, it was the Mughals who first gave shape to the concept of Indian cuisine though they never truly made it pan-Indian. Feudalistic in nature, rich and costly ingredients made
Mughal cuisine primarily haute cuisine, though pared down versions gradually came to be adopted by the commoners in north India. It retained its very central Asian character of adding dry fruits.

A regional variant developed in the suba of Awadh, incorporating local peasant cooking in the capital, Lucknow. Awadhi cuisine to this day remains a symbol of aristocratic, sophisticated traditions of Islamic cooking marked by subtle use of aromatic spices and the dum pukht technique, the slow cooking of meat and rice in a round pot or handi with the lid sealed with dough. The Nawabs of Awadh belonged to a dynasty of Persian origin from Nishapur, Iran. The Raan-e-Musallam available at the legendary Bukhara restaurant at ITC Maurya in New Delhi was curated by another legend, MasterChef Imtiyaz Qureshi whose ancestors were royal Khansamas in the kitchens of the Nawab of Awadh. Raan-e-Musallam has local variants, like those from Jaunpur and Rampur, but the one from Awadh is probably most popular.

RECIPE

INGREDIENTS

1.2 kg full-meat raan; 125 gm clarified butter; 80 ml curd; 2 tbsp ginger-garlic paste; 2 tbsp kewda water; 2 tbsp salt; 5 qts onion (cut and fried); 3 tbsp papaya paste; 1.5 tbsp Kashmiri chilli powder (used only for colour); 10 qts cashew paste; 10 qts almond paste; 1/2 tbsp cardamom powder; 1/2 tbsp black pepper; 1/2 tbsp hot spices powder; 1.5 tbsp coriander powder; 2 tbsp red chilli powder.

METHOD

TO MARINATE THE RAAN

Step 1: Pour the curd in a medium-sized bowl.
Step 2: Add the ginger-garlic paste, kewda water, salt,
cashew-almond paste, papaya paste, Kashmiri chilli powder
and fried onion paste (chopped onions fried in clarified
butter until golden, cooled and blended to a smooth paste).
Step 3: Add the spice powders – cardamom powder, black
pepper powder, hot spices powder, coriander powder and
red chilli powder.
Step 4: Mix all the ingredients well.
Step 5: Place the raan in a large dish/tray. Score the raan
(make four deep slashes on each side).
Step 6: Fill the spice mixture well into the scored areas and
coat it all over. Flip the raan and apply the spice mixture
similarly on the other side.
Step 7: Cover and marinate for two hours.

COOKING PROCESS

Step 8: Heat a pot over medium-high heat. Pour the clarified
butter and wait for a minute until it heats up.
Step 9: Gently place the marinated raan (along with all the
spices) in the pot. Cover and cook for 30 minutes on
medium-low heat. At the 15-minute mark, flip the raan and
cover again.
Step 10: After the 30 minutes are up, remove the lid and
baste the meat for one to two minutes with the juices
released by the meat.
Step 11: Pour in about a cup of water. Cover and cook for 30
minutes on medium-high heat. Remember to flip the raan
at the 15-minute mark.
Step 12: Uncover and baste the meat for a minute. Then
cover and cook for 15 to 20 minutes more.

Tags: #awadhicuisine#dumpukht#epicureans#flavours#gastronomy#india#indiancuisine#IndianDiaspora#pravasiindians#raan#raanmussallam#royalcuisinediasporaIndian Culture
ShareTweetShare

Related Posts

THE BEST OF THE BEST
Soul Connections

THE BEST OF THE BEST

January 19, 2023
CRAZE FOR KOREAN COMFORT
Soul Connections

CRAZE FOR KOREAN COMFORT

December 30, 2022
COOKING FOR THE CAMERA
Soul Connections

COOKING FOR THE CAMERA

November 26, 2022
BOOM IN BAKING
Soul Connections

BOOM IN BAKING

October 29, 2022
INNOVATING TO CHANGE THE WAY SOUTH ASIANS EAT
Soul Connections

INNOVATING TO CHANGE THE WAY SOUTH ASIANS EAT

November 4, 2022
TEMPAYY, A PROTEIN-RICH OPTION FOR VEGETARIANS
Soul Connections

TEMPAYY, A PROTEIN-RICH OPTION FOR VEGETARIANS

October 6, 2022

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recent Posts

  • “Komagata Maru Way” to be designated as a portion of Canadian roadway
  • Four Indian-American Lawmakers appointed
  • History of Indian Diaspora in USA
  • Government of India Celebrates 17th Pravasi Bhartiya Divas at Indore
  • Famous Indian Diasporas in Australia

Archives

  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • February 2021
  • November 2020
  • October 2020

Categories

  • Arts & Culture
  • Books
  • Business & Economy
  • Cover Story
  • Culture
  • Diaspora
  • E-magazine
  • Economy
  • Environment
  • Food and Travel
  • Guest Article
  • Heritage
  • Interviews
  • Lifestyle
  • Literature
  • Mixed Bag
  • Musings
  • Perspective
  • Philanthropy
  • Publisher's Note
  • Society
  • Soul Connections
  • Spaces
  • Special Feature
  • Spotlight
  • Travel
  • Trending Now
  • Uncategorized
  • Wellbeing
  • World
  • Young and Restless
Remember Me
Register
Lost your password?
Pravasi Indians Magazine

Pravasi Indians has become the voice of millions of overseas Indians spread across diverse regions of the world. A joint venture of M/s Template Media and GRC India, this magazine is the first publication exclusively dealing with a wide gamut of issues that matter to the members of Indian diaspora.

Contact Us

M/s Template Media LLP
(Publisher of PRAVASI INDIANS),
Rudraksha Apartment (Top Floor),
Opposite Ambience Tower,
Kishangarh, Vasant Kunj,
New Delhi-110 070
www.pravasindians.com

Connect with us at:

Mobile: +91 89209 54252
Email: info@pravasindians.com

Categories

  • Arts & Culture
  • Books
  • Business & Economy
  • Cover Story
  • Culture
  • Diaspora
  • E-magazine
  • Economy
  • Environment
  • Food and Travel
  • Guest Article
  • Heritage
  • Interviews
  • Lifestyle
  • Literature
  • Mixed Bag
  • Musings
  • Perspective
  • Philanthropy
  • Publisher's Note
  • Society
  • Soul Connections
  • Spaces
  • Special Feature
  • Spotlight
  • Travel
  • Trending Now
  • Uncategorized
  • Wellbeing
  • World
  • Young and Restless

Quick Links

  • About Us
  • Advertise With Us
  • Archives
  • Our Team
  • Support Us
  • Privacy Policy
  • Terms and conditions
  • Contact Us

Copyright @ Template Media LLP. All Rights Reserved.

No Result
View All Result
  • Home
  • Books
  • Business
  • Culture
  • Diaspora
  • Spaces
  • Interviews

Copyright @ Template Media LLP. All Rights Reserved.