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Ingredients
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| 1 |
Mutton |
500 grams |
| 2 |
Basmati rice |
2 cups |
| 3 |
Onions, thinly sliced |
3 |
| 4 |
Ginger, finely chopped |
1 teaspoon |
| 5 |
Garlic, finely chopped |
8 cloves |
| 6 |
Green chilies, finely chopped |
3 |
| 7 |
Curd, beaten |
1 + 1/2 cups |
| 8 |
Cumin seeds |
1 teaspoon |
| 9 |
Black cardamom , crushed |
2 |
| 10 |
Bay leaf |
1 |
| 11 |
Cloves |
4 |
| 12 |
Black peppercorns |
4 |
| 13 |
Cinnamon |
1 small stick |
| 14 |
Coriander powder |
1+ 1/2 teaspoons |
| 15 |
Red chili powder |
1+ 1/2 teaspoons |
| 16 |
Milk |
1 cup |
| 17 |
Water |
3 cups |
| 18 |
Saffron soaked in milk |
1/2 teaspoon |
| 19 |
Garam masala |
1/2 teaspoon |
| 20 |
Oil |
1 tablespoon |
| 21 |
Butter |
1/2 cup |
| 22 |
Mint leaves, chopped |
1 tablespoon |
| 23 |
Blanched almonds |
12 |
| 24 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| Method |
Heat oil in a pan or kadahi over medium-high heat, add onions and fry
until brown, drain and set aside.
Fry almonds in butter and set aside. Now
in to the same pan with hot oil add cumin seeds, bay leaf, cinnamon and
cardamom and cook for 30 seconds, now add garlic, ginger and green chilies
and cook for 2 minutes, now add all the powdered spices together with curd,
lemon juice and 1/2 cup
of water and cook until oil comes out on the surface. Now add mutton and cook
until all the water is absorbed, now add 2 cups of water, stir and cover and cook
either in same pan or in pressure cooker until tender and small gravy is left .
Boil the rice with salt and water until almost cooked, drain and set aside.
Now into a heavy pan, add half of the cooked mutton, spread half of the rice, half
of the fried onions, half of the mint leaves, half of the saffron and half of the
milk. Now again add the remaining mutton, spread remaining rice over it,
add remaining almonds, remaining mint leaves, remaining fried onions, remaining
saffron and milk, cover the lid and seal the edges with flour dough and cook over
very low heat for 20-30 minutes. Open the lid, add chopped coriander and butter,
stir and serve.
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| Servings - 3-4 |
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| Introduction
of the dish |
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This process to cook biryani at the end is called the Dum
process, and the dish is called as Dum ki biryani.
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