Ghost Ki Dum Biryani
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| Find More Rice Recipes |
| Find More Mutton Recipes |
Ingredients
| Ingredients | Quantity |
|---|---|
| Basmati Rice | 750g |
| Mutton chopped and tenderized with lemon | 1kg |
| Cloves | 10g |
| Cardamom | 10g |
| Nutmeg | 10g |
| Khus root | 10g |
| Hung curd | 250ml |
| Ginger-garlic paste | 50g |
| Shahi jeera | 10g |
| Red chilli powder | 20g |
| Yellow chilli powder | 15g |
| Fresh mint | 1/4 bunch |
| Ginger, julienned | 100g |
| Oil (refined) | 100ml |
| Salt | To taste |
| Saffron | A small pinch |
| Ghee | 150ml |
| Rose water | A few drops |
| Onion sliced and fried | 150g |
| Lemon | 3 |
| Cream | 75ml |
| Milk | 50ml |
| For the ‘purdah’ or ‘dum’ covering: | |
| Refined flour | 1/2 kg |
| Javitri elaichi powder | 10g |
| Milk | 250ml |
| Saffron | 1g |
| Ghee | 50ml |
Servings
| Serving | 4 |
|---|---|
| Preparation Time | 25 Mins |
| Cooking Time | 40 Mins |
Method
- Knead all ingredients for the purdah and keep aside.
- Slice the onions and cook them in oil till brown. Drain and let it cool.
- Mix the mutton with spices and curd, onions and ginger paste, shahi jeera and salt. Allow to marinate for 30 minutes.
- Soak the rice. Put some water to boil and add oil, salt and few drops of lemon juice and rose water. Drop a few cloves and cardamom.
- When water boils put the soaked rice (till the rice is cooked a bit and then drain the water).
- Take a heavy-bottomed pan and heat the ghee and ginger-garlic paste and add the mutton.
- Layer the mutton with rice with green chillies, mint, ginger, saffron, cream and ghee.
- Then another layer of rice again adding the green chilies, mint, ginger, saffron and ghee.Then seal the container with ‘purdah’.
- Simmer when you see steam escaping.Put it in the oven for 25-30 mins. Then serve with raita.
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