A very simple method of cooking Dum Biryani without using a heavy bottomed copper vessel and burning hot charcoal in a city kitchen.
Ingredients (for marination) :
1. Mutton : 1 kg
2. Pumpkin : 1 cup, grated (or any meat tenderiser)
3. Curd : 400 g
4. Turmeric : 2 tsp
5. Chilly powder : 2 tsp
6. Jeera powdered : 1/2 tsp
7. Dhania powdered : 1/2 tsp
8. Garam masala powdered : 2 to 3 tsp
9. Cardamom (whole) : 5 each of black and green
10. Cinnamon (whole) : 2 sticks
11. Clove (whole) : 5
12. Black pepper (whole) : 1/2 tsp
13. Salt : 2 tsp
14. Mint leaves : a few
15. Ghee : 4 to 5 tbsp
16. Onion : 3 big, chopped lengthwise and deep fried till golden crisp
17. Ginger paste : 2 tsp
18. Garlic paste : 2 tsp
Method :
Mix the above ingredients well keeping aside little fried onion for later use. Marinate for 8 hours or over night, in the fridge.
Ingredients (for cooking) :
20. Rice : 500 g, extra long super Basmati
21. Milk : 1/2 mug, hot
22. Saffron (Kesar) : 2 g
23. Salt : 2 tsp
24. Ghee : 4 tbsp
25. Wheat flour (Atta) : 1 cup
Method :
1. Cook rice with more water than needed, ghee and salt. Remove from fire after around 20 minutes when rice is half cooked. Drain the remaining water and leave in a perforated vessel/bowl.
2. Heat milk, remove from flame and add saffron. Leave for 20 minutes.
3. Knead little atta and water to make a smooth dough.
4. Put the meat along with the marinade in a heavy bottomed vessel. Layer with rice fried onion, kesar mixed milk and ghee (optional).
5. Seal the mouth of the vessel with dough. Cover lid.
6. Place a heavy iron tawa below the vessel/cooker while cooking.
8. Put off gas and keep for 15 minutes before opening the lid.
9. Biryani goes well with raita. Boondi raita with this Dum Biryani was a perfect treat.
