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Tuesday, September 29, 2015,12:55 PM by
Ponmathi Srilekha.S

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DUM BIRYANI

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Mix the onion paste with ginger pate, papaya pulp, pepper corn paste and saffron with half the quantity of yogurt and rub the mixture well into the meat. Marinate at least for an hour.
  • Take a heavy bottomed pan and place the meat in it. Heat the oil mixture in a clean pan and pour it over the meat.
  • Mix the rice with the balance of yogurt, a glass of water and a little salt. Cover the meat with rice and add water to 1 inch over the surface of rice.
  • Cover the pan with a tight fitting lid and seal it with dough to prevent the steam from escaping.
  • Cook on high flame for about 5 - 7 minutes and then on dum for about 25 minutes.
  • When the dish is almost done, uncover. Sprinkle the ghee and milk over the rice. Cover again and cook further on dum till the meat is tender and rice done.
  • The meat should be tender and each grain of rice should stand out separately. Serve steaming hot.

INGREDIENTS

  • 500 grams long grain rice, rinsed, soaked and drained 
  • 1 kg mutton, cut into medium sized pieces, washed and drained 
  • 100 ml milk
  • 100 ml IDHAYAM Sesame oil
  • 2 tablespoon ghee
  • 225 grams onions, ground
  • 2 tablespoon ginger paste
  • 1 tablespoon skin and pulp of raw green papaya, ground
  • 500 ml yogurt, whisked
  • Salt, to taste
  • ½ teaspoon saffron

Ground to paste

  • 1 tablespoon peppercorns
  • 1 teaspoon cumin seeds
  • 6 cloves
  • Seeds of 2 black cardamoms

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