Dum Biryani Prepared From The Magic Of Slow Cooking

The well known cooking technique – Dum Pukht, that is cooking the dish with steam until it matures, is said to be an innovation of the Nawab of Awadh. Being on fire – sealed with dough though it takes hours and hours to prepare, but the aroma keeps everyone waiting to relish the flavors of the dish.

Here’s a recipe of one of the most famous dish – Dum Biryani, which has evolved from the lands of Mughals.

AWADHI.MUTTON.BIRYANI_600

Ingredients

  • Mutton – 1 kg
  • Ghee – 75 gms
  • Jeera – 1 ½ tsp
  • Dalchini – 4 pieces
  • Doda elaichi – 4 pieces
  • Onions – 3 medium (thinly sliced)
  • Rice – 500 gms
  • Tej Patta – 4 pieces
  • Salt to taste

Method

Soak the rice in water for an hour. Meanwhile, boil mutton with half the quantity of tej patta, dalchini, jeera and some salt. Strain and keep aside. Heat the ghee, add doda elaichi( cardamom) and the rest of jeera, dalchini (cinnamon) to it.

Add the sliced onions, stir till color changes. Add rice (after draining water), salt, strained stock and bring it to a boil. Cook on dum till the rice is fluffy and well done. Serve with some curd to relish its taste best 😉

Handi

So, head to Handi Restaurant to savor succulent and aromatic delicacies cooked in the traditional style 🙂

HANDI RESTAURANT

OPP.GPO, M.I. ROAD
Jaipur-302001, Rajasthan – India

18, Gautam Marg, Vaishali Nagar,
Jaipur-302021, Rajasthan – India

 

 

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