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PrintDUM PUKHT BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the mutton with green chillies, coriander, turmeric, red chilli powder, garam masala, yogurt and salt. Rub the mixture well into the meat. Leave it to marinate for 4 hours.
- Boil tomatoes with ½ cup of water covered, till tender. When cool, strain to extract tomato puree.
- Boil measured water with a little salt. Add rice and cook till for about 5 minutes or until it is half done, drain and transfer the rice to a wide pan and set aside.
- Heat oil in a large heavy pan. Fry onions till golden brown.
- Add the ginger and garlic paste and fry for 2 minutes. Add the ground seeds and fry for another 2 minutes.
- Then add the tomato puree with salt and cook till the oil starts to surface. Add the marinated meat to the cooked puree and mix.
- Arrange half the rice over the meat mixture. Sprinkle nutmeg and mace powder. Cover with balance rice and sprinkle with ghee.
- Mix together saffron, screwpine water and milk and sprinkle over the rice. Cover with a tight lid.
- Place the pan with the meat and rice over a girdle and cover tightly. Cook on medium-high flame for about 2 minutes till the steam starts to form.
- Reduce flame to low and cook on dum at least for an hour, until the dish is steaming hot and the rice done. Transfer to a warm serving dish.
INGREDIENTS
- 1 kg boneless mutton, cut into medium sized pieces
- 10 green chillies, chopped
- 50 grams fresh green coriander, chopped
- 2 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 250 ml hung yoghurt, whisked
- 1 tablespoon raw green papaya paste
- 100 grams tomatoes, chopped
- 500 grams long grain rice, Rinsed, soaked and drained
- 75 grams onions, finely sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tablespoon muskmelon seeds,
- 2 tablespoon poppy seeds (ground with muskmelon seeds to a fine paste)
- ½ teaspoon nutmeg, powdered
- ½ teaspoon mace, powdered
- 2 tablespoon ghee
- ½ teaspoon saffron, lightly roasted and crushed
- 2 tablespoon screwpine water
- 150 ml warm milk
- 75 ml Cooking oil
- Salt
38 comments for “Dum Pukht Biryani”
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