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Biryani-e-Dum Pukht (Flavoured rice cooked with lamb)
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Servings:
8
Author:
Course:
Vegetable Dishes [/dishes/vegetable-dishes/]
Rice recipes [/dishes/vegetable-dishes/rice-recipes/]
Cuisine:
Indian [/cuisines/indian/]
🧂 Ingredients
2.2 lb
Lamb
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
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Instructions
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.
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