PROCESS OF COOKING DUM BIRYANI

Preparation Time 35- 40 mins Serves 3- 4 person

INGREDIENTS

● Lamb Curry Cut - 600Gms

● Basmati rice- 300Gms

● Brown onions 25Gms

● Desi ghee- 50Gms

● Cloves- 4

● Cinnamon sticks- 2

● Bayleaf - 1

● Green cardamom- 4- 6

● Cream- 25Ml

● Beaten curd- 75Gms

● Salt- To Taste

● Yellow chilli pwd.10Gms ● Mace cardamom pwd.15Gms

● Ginger garlic paste25Gms

● Rose water- 5Ml

● Kevda water- 5Ml

● Saffron Water- 2- 3tblsp

● Sweet ittar- 1Drop

● Slit green chillies- 15Gms

● Mint leaves- 25Gm

● Ginger julienne- 10gms Royal cumin seeds1Gms

● Lemon juice- 20 Ml

● Water - 500Ml ● Whole wheat flour dough ( for lining the lid) 100Gms

Step 3

Cooking on Dum

Layer the cooked mutton with the boiled rice. Add a mixture of ghee and cream Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water

Line the lid with dough and seal the vessel

Put the vessel on an iron griddle and cook for 15 minutes

Step 1

Cooking of mutton

● Heat ghee in a copper vessel ( lagan) and add the whole spices. When they crackle add the mutton pieces and saute. Add salt to the mutton pieces ● Add ginger garlic paste and brown onions and saute again for a while. ● Add beaten curd and saute till the oil separates. Now put yellow chilli powder and mace - cardamom powder ● Add water and cook the Biryani mutton

Step 2 Boiling rice

Wash, soak rice for 10 minutes. Boil water in a pan and add the wholspices, salt and lemon juice Add the rice and cook till 2/ 3rd done