Dum meat biryani. With mint and cucumber ghol
Dum biryani is all about sensational aromas of mint and garam masalas,this delicay is a gift from moghals which is adopted by every state of India,each state has different methds and different varities,now a days biryani is popular all over the world and with old histories.
Rice is my favrite staple and I can't stop myself having a biryani feast anytime.so I am sharing my version of of simple biryani with a refreshing cucumber mint drink it helps in digestion also.trust me it will blow your mind.
Ingredient for biryani:
1.mutton with bones -1/2kg
2.rice basmati. -750gm
3.curd-1cup
4.onions-7-8 finely chopped
5.ginger -1inch
6.garlic-5cloves
7.cloves-5pc
8.bay leaves-4pc
9.nutmeg-1/2pc
10.cinnamon-2stick
11.cardamom-1pc
12.black peppercorns-8-9pc
13.green chillie -3pc
14.corriander-1bunch
15.mint-1bunch
16.garam masala powder-1tesp
17.rosewater-1tsp
18.kewra-1/2tsp
19.saffron color
20.oil -6tablspn
Method -
1.wash meat add half curd and leave it.
2.soak basmati for half hour.
3.in a mixer grinder take 4pc choped onions, ginger, garlic, green chillies ,mint &corriander salt make fine paste now add this paste to meat mix. And leave it for 2hrs.
4.now heat pressure cooker add oil and 2 bey leaf and marinated meat fry meat til it leaves oil starts seperating.add liltle water and salt and pressure cook till it becomes soft and moist.if there is water after removing cooker lid don't burn water we will cook rice in same water.
5.now we will cook rice seperatly in a thick bottomed and hollow pan it ill be better for dum take pan heat it add all remaining meat water only and leave meat pieces in. Cooker boil itand add all whole remaining garam masala when water starts boiling add salt and a 1tablsppn oil. And add soaked rice into it now see the the water content it should be above 1inch from the level of rice if it is below that then add more water to maintain 1inch level ,this is very imp for cooking basmati don't over cooked put lid on pan wover with kitchen towel check rice repeatedly rice should be cooked but not over cooked.
6.fry chopped remaining onions till light brown not dark brown.
7.when rice is done remove lid gently mix rice with a big flat spoon now make a whole in rice put all meat pieces.cover meat pice with rice now on top put all fried onion and make mix of kewra ,rosewater & saffron color pour on rice all over equally and mint leaves.now cover lid for dum on a very slow flame leave it for 15 mins.
Now prepration for ghol
Take 4cups curd, a bunch of mint ,2 green chilies,1tespon roasted cumin powder,grated cucumber 1cup in a blender blender for 5mins. Ghol is ready.
Dum biryani is all about sensational aromas of mint and garam masalas,this delicay is a gift from moghals which is adopted by every state of India,each state has different methds and different varities,now a days biryani is popular all over the world and with old histories.
Rice is my favrite staple and I can't stop myself having a biryani feast anytime.so I am sharing my version of of simple biryani with a refreshing cucumber mint drink it helps in digestion also.trust me it will blow your mind.
Ingredient for biryani:
1.mutton with bones -1/2kg
2.rice basmati. -750gm
3.curd-1cup
4.onions-7-8 finely chopped
5.ginger -1inch
6.garlic-5cloves
7.cloves-5pc
8.bay leaves-4pc
9.nutmeg-1/2pc
10.cinnamon-2stick
11.cardamom-1pc
12.black peppercorns-8-9pc
13.green chillie -3pc
14.corriander-1bunch
15.mint-1bunch
16.garam masala powder-1tesp
17.rosewater-1tsp
18.kewra-1/2tsp
19.saffron color
20.oil -6tablspn
Method -
1.wash meat add half curd and leave it.
2.soak basmati for half hour.
3.in a mixer grinder take 4pc choped onions, ginger, garlic, green chillies ,mint &corriander salt make fine paste now add this paste to meat mix. And leave it for 2hrs.
4.now heat pressure cooker add oil and 2 bey leaf and marinated meat fry meat til it leaves oil starts seperating.add liltle water and salt and pressure cook till it becomes soft and moist.if there is water after removing cooker lid don't burn water we will cook rice in same water.
5.now we will cook rice seperatly in a thick bottomed and hollow pan it ill be better for dum take pan heat it add all remaining meat water only and leave meat pieces in. Cooker boil itand add all whole remaining garam masala when water starts boiling add salt and a 1tablsppn oil. And add soaked rice into it now see the the water content it should be above 1inch from the level of rice if it is below that then add more water to maintain 1inch level ,this is very imp for cooking basmati don't over cooked put lid on pan wover with kitchen towel check rice repeatedly rice should be cooked but not over cooked.
6.fry chopped remaining onions till light brown not dark brown.
7.when rice is done remove lid gently mix rice with a big flat spoon now make a whole in rice put all meat pieces.cover meat pice with rice now on top put all fried onion and make mix of kewra ,rosewater & saffron color pour on rice all over equally and mint leaves.now cover lid for dum on a very slow flame leave it for 15 mins.
Now prepration for ghol
Take 4cups curd, a bunch of mint ,2 green chilies,1tespon roasted cumin powder,grated cucumber 1cup in a blender blender for 5mins. Ghol is ready.
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