Biryani-e-Dum Pukht (Flavoured rice cooked with lamb)

Biryani-e-Dum Pukht (Flavoured rice cooked with lamb)

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Servings: 8
Calories: 1000

Ingredients
 

  • 2.2 lb Lamb

for the rice:

  • 1.1 lb Rice Basmati
  • 6 Green cardamom choti elaichi
  • 10 Cloves laung
  • 2 Cinnamon dalchini, 1 inch sticks
  • 1 tsp Cumin jeera seeds
  • 1/2 Nutmeg jaiphaf
  • 4 blades Mace javitri
  • 64 floz Water
  • 5 Bay leaves tej patta
  • Saffron kesar, mixed with 1 tbsp
  • a few strands water or milk
  • 1 3/4 oz Garlic lasan
  • 1 Ginger adrak, 1 inch piece
  • 9 oz Ghee
  • 2 tbsp Onions sliced
  • 1 tsp Cloves powdered
  • 1 tsp Mace
  • 1 tsp Cinnamon sticks powdered
  • 5 Green cardamom powdered
  • Salt to taste
  • 5 oz Yoghurt dahi
  • 2 tsp Yellow chilli powder
  • a few strands Saffron
  • 1 sprig Mint pudina leaves
  • 1 tsp Vetivier kewda essence
  • 2 Onions medium-sized, sliced, browned
  • 1 tsp Black cumin shahi jeera seeds
  • 1 Lemon nimbu juice
  • 9 floz Cream

Instructions

  • 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.
  • Colour half the rice with the saffron mixture. Mix the white and the saffron-coloured rice together. Keep aside.
  • Grind ginger and garlic together and squeeze the extract.
  • 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.
  • Mix in the powdered cloves, mace, cinnamon, green cardamom, and salt.
  • Cook the lamb in a wok (kadhai) till brown. Add yoghurt and yellow chilli powder. Mix well.
  • 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.
  • Mix the strained gravy with the lamb.
  • 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.
  • 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.
  • 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.
Calories: 1000 kcal
Carbohydrates: 63 g
Protein: 28 g
Fat: 71g
Saturated Fat: 38 g
Trans Fat: 1 g
Cholesterol: 211 mg
Sodium: 127 mg
Potassium: 565 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 686 IU
Vitamin C: 13 mg
Calcium: 149 mg
Iron: 4 mg
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