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Thursday, January 3, 2013,2:22 AM by
D.Sumithra

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HYDERABADI DUM BIRIYANI

Serves :
4

Preparation Time :
40 minutes

Cooking Time :
60 minutes

Preparation Method :

  • Cook the rice separately until done with cinnamon, cardamom and cloves and drain the water.
  • Wash the mutton pieces and marinate them in ginger - garlic paste and curd for about 10 - 20 minutes.
  • In a pan, add some oil and sauté the cinnamon, cardamom, cloves, aniseed, Marathi mogga and bay leaves.
  • Add a mint and coriander leaves and continue to sauté. Now add the chopped onions and sauté till they turn light brown.
  • Then add in the chopped tomatoes, cashew paste and marinated mutton pieces with green chillies.
  • Transfer the mixture to a pressure cooker, add two glasses of water and cook up to three whistles and simmer for 5 minutes. Remove from heat.
  • Transfer the cooked mutton into another vessel and top it up with the cooked rice. Sprinkle over the saffron and pour the coconut milk.
  • Cover with a lid and seal the edges with wheat dough and Cook for 2 minutes . Remove the vessel from the stove and place a iron griddle. Allow to heat.
  • Reduce to low flame and place back the biryani vessel on the griddle and cook for about 20 minutes or till the rice is completely done.

INGREDIENTS

  • 500 grams Basmati rice                
  • 500 grams Mutton
  • 500 ml Coconut milk            
  • 25 ml IDHAYAM sesame Oil                                                     
  • 250 grams Tomatoes , Finely Chopped                   
  • 250 grams Onions, Finely Chopped                                            
  • 6 green chillies
  • 220 ml Curd
  • 2 tablespoons Cashew paste                         
  • 4  teaspoon Ginger and  Garlic paste   
  • 4 inch Cinnamon, cardamom, cloves and bay leaves
  • 2 Marathi Mogga
  • 2 Star aniseed
  • Few Strands of Saffron                       
  • Salt to taste
  • A bundle of mint leaves
  • A bundle of coriander leaves

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