Hyderabadi Dum Gosht Biryani | Sanjeev Kapoor Khazana скачать в хорошем качестве

Hyderabadi Dum Gosht Biryani | Sanjeev Kapoor Khazana

This popular biryani recipe is to die for. Quite a lot of ingredients to make it what it is. HYDERABADI DUM GOSHT BIRYANI Ingredients 600 grams mutton on bone, cut in 1 inch cubes 1 tablespoon raw papaya paste 1½ tablespoons garlic paste 3 teaspoons red chilli powder ½ teaspoon turmeric powder 2 tablespoons biryani masala powder Salt to taste 4-5 cloves 6-8 green cardamoms 1 inch cinnamon, broken ¾ cup yogurt 1 teaspoon caraway seed (shahi jeera) powder 4 tablespoons finely chopped fresh coriander leaves 4 green chillies, slit 20-25 fresh mint leaves + for garnishing ½ cup fried onions, crushed + for garnishing 2-3 tablespoons oil 1 tablespoon lemon juice 4 tablespoons ghee 1 inch ginger, cut into strips ½ tablespoon screwpine essence (kewra) ½ tablespoon rose water Whole wheat flour dough (atta) for sealing For rice 1½ cups basmati rice, soaked and drained 6-8 green cardamoms 1 inch cinnamon, broken 2 black cardamoms 6-8 cloves 1 bay leaf Salt to taste 2 tablespoons saffron milk Method 1. Put mutton pieces in a parat. Add raw papaya paste, garlic paste, chilli powder, turmeric powder, biryani masala powder, salt, cloves, green cardamoms and cinnamon and mix well. 2. Add yogurt, caraway seed powder, coriander leaves, green chillies, 10-15 mint leaves, ¼ cup crushed fried onions and oil and mix well. Add lemon juice, mix and set aside in the refrigerator to marinate for 1-2 hours. 3. Spread 2 tablespoons ghee in a handi, add the marinated mutton and spread evenly. 4. To make the rice, boil sufficient water in a deep vessel.. Add green cardamoms, cinnamon, black cardamoms, cloves, bay leaf, salt and rice and mix. Cook till the rice is half done. 5. Spread half the rice over the mutton layer in the handi. Cover and set aside. 6. Put a muslin cloth in a bowl and put the remaining rice in it. Drizzle 1 tablespoon saffron milk, squeeze excess water and spread it in the handi. 7. Add remaining saffron milk, ginger strips, remaining coriander leaves, remaining torn mint leaves, remaining fried onions, screwpine essence, rose water and remaining ghee. 8. Cover and seal the edges with wheat flour dough. Cook on medium heat for 10 minutes. Place the handi on hot tawa and cook on dum for 30-40 minutes. 9. Garnish with fried onions and mint leaves and serve hot with raita of your choice. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook :   / chefsanjeevkapoor   Twitter :   / sanjeevkapoor   #sanjeevkapoor