Dum biryani or the kachay gosht ki biryani is a type of preparation, where the meat is marinated and cooked along with the rice. It is left on slow fire or dum for a fragrant and aromatic flavor.
From the southern part of India, Hyderabadi biryani is famous for employing the dum technique. This recipe can be easily cooked in very less time, and is the perfect dish to impress a large gathering.
Recipe courtesy of Signature.
| Quantity | Ingredients |
|---|---|
| 10 gms | brown onion, fried |
| 200 gms | basmati rice, cooked |
| 30 gms | plain yoghurt |
| to taste | salt |
| 5 gms | ginger julienne |
| 2 gms | biryani masala powder |
| 10 gms | desi ghee |
| 1 ladle | lamb gravy, cooked |
| 2 gms | yellow chili powder |
| 2 gms | javitri elaichi powder |
| 2 ml | kewra water |
| 2 ml | rose water |
| 3 gms | coriander leaves, chopped |
| 3 gms | mint leaves, chopped |
| 1 peck | refined flour, dough |
| 1 peck | green chili |
| 4 peck | lamb cubes, boneless |
| 5 ml | saffron, in water |
Preparation Method
1. Heat desi ghee in a pan. Add ginger julienne, green chili, fried onions and sauté for a while.
2. Now add the lamb gravy, yoghurt, boneless lamb cubes and all the remaining spices. Cook until the meat is tender and hot.
3. Add the rose water, kewra water, coriander, mint and season with the salt. Keep it aside.
4. Meanwhile heat cooked basmati rice in the microwave for two min.
5. At the serving time make three layers of gravy and rice in the serving dish. Layer it one by one. First put lamb gravy at the bottom, then spread the rice on this and sprinkle chopped mint leaves, ghee, saffron water, javitri, elaichi powder and fried onions over this.
6. Repeat the same process two more times.
7. Now roll the flour dough using rolling pin and cover the biryani bowl by this.
8. Preheat the oven at 180 degree celsius and bake the biryani for seven mins.
9. Serve hot.
