Biryani-e-Dum Pukht (Flavoured rice cooked with lamb) recipe
ingredients
1 kg (2.2 lb) Lamb
For the rice:
2 1/2 cups (500 g) 1.1 lbRice, Basmati
6 Green cardamom (choti elaichi)
10 Cloves (laung)
2 Cinnamon (dalchini), 1 inch sticks
1 tsp (2 g) Cumin (jeera) seeds
1/2 Nutmeg (jaiphaf)
3 - 4 blades Mace (javitri)
8 cups (2 litre) 64 fl oz Water
5 Bay leaves (tej patta)
Saffron (kesar), mixed with 1 tbsp
a few strands water or milk
50 g (1 3/4 oz) Garlic (lasan)
1 Ginger (adrak), 1 inch piece
1 1/4 cups (250 g) 9 oz Ghee
2 tbsp (25 g) Onions, sliced
1 tsp (2 g) Cloves, powdered
1 tsp (3 g) Mace
1 tsp (2 g) Cinnamon sticks, powdered
5 Green cardamom, powdered
Salt to taste
3/4 cup (150 g) 5 oz Yoghurt (dahi)
2 tsp (4 g) Yellow chilli powder
a few strands Saffron
1 sprig Mint (pudina) leaves
1 tsp (5 ml) Vetivier (kewda) essence
2 Onions, medium-sized, sliced, browned
1 tsp (2 g) Black cumin (shahi jeera) seeds
1 Lemon (nimbu) juice
1 1/4 cups (250 ml) 9 fl oz Cream
6 Green cardamom (choti elaichi)
10 Cloves (laung)
2 Cinnamon (dalchini), 1 inch sticks
1 tsp (2 g) Cumin (jeera) seeds
1/2 Nutmeg (jaiphaf)
3 - 4 blades Mace (javitri)
8 cups (2 litre) 64 fl oz Water
5 Bay leaves (tej patta)
Saffron (kesar), mixed with 1 tbsp
a few strands water or milk
50 g (1 3/4 oz) Garlic (lasan)
1 Ginger (adrak), 1 inch piece
1 1/4 cups (250 g) 9 oz Ghee
2 tbsp (25 g) Onions, sliced
1 tsp (2 g) Cloves, powdered
1 tsp (3 g) Mace
1 tsp (2 g) Cinnamon sticks, powdered
5 Green cardamom, powdered
Salt to taste
3/4 cup (150 g) 5 oz Yoghurt (dahi)
2 tsp (4 g) Yellow chilli powder
a few strands Saffron
1 sprig Mint (pudina) leaves
1 tsp (5 ml) Vetivier (kewda) essence
2 Onions, medium-sized, sliced, browned
1 tsp (2 g) Black cumin (shahi jeera) seeds
1 Lemon (nimbu) juice
1 1/4 cups (250 ml) 9 fl oz Cream
method
1. For the rice, tie all the spices except bay leaves, in a muslin cloth. Immerse in water and bring to the boil. Add rice and bay leaves. Cook till the rice is half done; drain out the water and spread the rice on a tray.
2. Colour half the rice with the saffron mixture. Mix the white and the saffron-coloured rice together. Keep aside.
3. Grind ginger and garlic together and squeeze the extract.
4. Heat the ghee in a pan; brown the onions and keep aside to cool. Then grind and mix with the lamb. Add ginger-garlic extract.
5. Mix in the powdered cloves, mace, cinnamon, green cardamom, and salt.
6. Cook the lamb in a wok (kadhai) till brown. Add yoghurt and yellow chilli powder. Mix well.
7. Once the gravy thickens, add a little water. When the lamb is tender, remove the lamb pieces, and strain the gravy. Grind the saffron and blend into the cooked lamb.
8. Mix the strained gravy with the lamb.
9. Line the bottom of the pan with ghee, add one layer of rice, then a layer of lamb curry. Repeat till all the rice and curry are used up. The last layer should be of rice.
10. Sprinkle the mint leaves, vetivier essence, fried onions, and black cumin seeds on top of the rice. Add lemon juice and cream, close the lid tightly and seal with dough.
11. Keep the pan over a slow charcoal fire with a few live charcoals on the lid for about 45 minutes. This is the traditional way of making biryani.You can also keep it in the oven for 30 minutes. Serve hot.
2. Colour half the rice with the saffron mixture. Mix the white and the saffron-coloured rice together. Keep aside.
3. Grind ginger and garlic together and squeeze the extract.
4. Heat the ghee in a pan; brown the onions and keep aside to cool. Then grind and mix with the lamb. Add ginger-garlic extract.
5. Mix in the powdered cloves, mace, cinnamon, green cardamom, and salt.
6. Cook the lamb in a wok (kadhai) till brown. Add yoghurt and yellow chilli powder. Mix well.
7. Once the gravy thickens, add a little water. When the lamb is tender, remove the lamb pieces, and strain the gravy. Grind the saffron and blend into the cooked lamb.
8. Mix the strained gravy with the lamb.
9. Line the bottom of the pan with ghee, add one layer of rice, then a layer of lamb curry. Repeat till all the rice and curry are used up. The last layer should be of rice.
10. Sprinkle the mint leaves, vetivier essence, fried onions, and black cumin seeds on top of the rice. Add lemon juice and cream, close the lid tightly and seal with dough.
11. Keep the pan over a slow charcoal fire with a few live charcoals on the lid for about 45 minutes. This is the traditional way of making biryani.You can also keep it in the oven for 30 minutes. Serve hot.
serving amount
serves: 6 - 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
