KACHAY GOSHT KI DUM BIRYANI

 INGREDIENTS :

FOR RICE:

• 3 bay leaves

• 5 cloves

• 1 tbsp. black cumin

• 2 black cardamom

• 5 green cardamom

• 1 tsp. black pepper corns

• 5 inches cinnamon sticks

• 1 kg rice (pre-soaked)

FOR GRAVY:

•10 green cardamom

• Nutmeg half

• 3 black cardamom

• 5 cinnamon sticks

• 2 tbsp. cumin seeds

• 1 mace

• 1 kg mutton

• 1 tsp. salt

• 2 tbsp. papaya paste

• 2 tbsp. green chilli paste

• 2 tbsp. ginger garlic paste

• 1 tsp. turmeric powder

• 2 tbsp. red chilli powder

• 1 cup yogurt

• 4 tbsp. lemon juice

• 1 cup fried onion

• 1 cup oil or desi ghee

• 1/4 cup water

• 1/2 bunch of  coriander leaves

• 1/2 bunch of mint leaves

• 10 green chillies

• 1 cup milk

• a pinch saffron

• 2 tbsp. kewra water

• a pinch of orange food color (zarday ka rang)

• ghee, coriander leaves, mint leaves, fried shallots for garnishing 

• any non-inked papers to seal pan during dum

PREPARA TION :

• Take a pan and roast black and green cardamom, mace, nutmeg, cinnamon, cumin until fragrant and grind.

• Take mutton in a bowl, add salt, papaya, ginger and garlic paste, green chilli paste, turmeric powder, red chilli powder, yogurt, lemon juice, fried onions and ground spice mix.

• Mix and leave for marination over night.

OTHER DAY:

• Add soaked rice and all spices specified for rice preparation into hot boiling water.

• Cook on medium-high flame until 50% done.

• Drain water after and set aside.

• Put ghee into the pan, let melt a little and add marinated meat, add mint and coriander leaves and green chillies.

• Rinse marination dish with water and add into pan.

• Now spread rice over the marination in pan.

• In a separate bowl mix milk, saffron, kewra and food color. Pour the mixture over spread rice.

• Garnish with ghee, coriander, mint leaves and fried shallots.

• Soak 3-4(or as required) papers in water and completely seal the pan and cover with lid.

• Let cook 30 minutes.

Here goes the most delicious ever dum biryani. 

Happy Meal :)