One word that instantly crosses our mind as soon we think of biryani is “DUM”. An ancient practice of “DUM” comes from the Mughlai Cuisine. A one-pot dish with a combination of lamb and rice cooked together in aromatic spices, sealed with dough and slow-cooked in a heavy bottom vessel (preferably made of brass or iron) stopping the steam from escaping to retain its flavors and juices. It is especially popular throughout India and in the middle east in different versions. Indeed, a droolicious treat!
Ingredients
For Rice
1. 1 kg long grain Basmati rice (preferably India Gate)
2. A few strands of saffron soaked in milk
3. Red and saffron food colouring (optional)
4. Water
For Gravy
1. 1 kg Lamb with bones (medium size pieces from the leg)
2. 8-10 medium-sized onions, sliced
3. 3 finely chopped medium-sized tomatoes
4. 1 medium to big size potato cut into 4 or 8 pieces (let it not be too small)
5. 400g low-fat yoghurt, beaten well
6. 2 whole green chillies, remove the stem
7. 2 tbsp garlic paste
8. 2 tbsp ginger paste
9. 2-3 bay leaves
10. 1-2 cinnamon sticks (good quality)
11. 5-6 cardamom (good quality)
12. 6 cloves (good quality)
13. 1 tsp turmeric powder
14. 1 tsp regular red chilli powder
15. 1 tsp Kashmiri red chilli powder (for colour)
16. 1 tsp coriander powder
17. ¼ tsp home-made garam masala powder
18. Handful coriander, finely chopped
19. Handful mint, finely chopped
20. 1 small seedless lime juice or ½ lemon juice
21. ¾ cup canola or any refined oil
22. 1 tsp ghee (optional)
23. 4 tsp table salt
Garnish
1. Chopped Coriander leaves
2. Fried onions
3. Fried cashews (optional)
Here We Go
For the Gravy
Step 1
In a pressure cooker add a little oil, mutton, 1 tbsp each garlic ginger paste, ½ tsp turmeric powder, regular red chilli powder and 1 tsp salt.
Roast the mutton for a while without burning it. Add limited water only to cook the meat. Cover with the lid and pressure cook for 15-20 min. Remove and separate the meat from the stock.
Cover and keep the meat in a casserole or any container with a lid. Place the pressure cooker back on the stove without lid and cook till the stock reduces to half or just enough for the curry.
Step 2
Take a cooking dish, add oil, ghee, fry the diced potatoes till golden brown on all sides on a low flame. Remove and keep aside.
Next, add whole garam masala (cinnamon, cardamom, clove and bay leaves).
Add the sliced onions, 2 whole green chillies and cook on medium flame until golden brown. Then, add 2 tbsp each garlic ginger paste and cook till slightly dark in colour but not burnt. Add turmeric, Kashmiri red chilli and coriander powder.
Now, add the tomatoes, coriander, mint and cook till the tomatoes are soft.
Add 2-3 tsp salt and garam masala powder.
Step 3
Switch off the flame and in small quantities add the yoghurt making sure it doesn’t curdle. (Even if it does don’t worry, it wouldn’t spoil the taste). Return to heat and add the cooked lamb. Add the stock, cover and cook for 10 min till you see the oil floating on top.
Turn off the heat, remove the top oil in a bowl and add the lime juice to the gravy. Place the fried potato wedges on top and cover them with gravy. Keep it on a Tawa (heavy bottom pan) on medium-low heat.
For the Rice
Step 1
In another big pot of boiling water, add salt (add enough so it tastes like seawater). Now, add the soaked rice and bring it to a boil without the lid. Once its ¾ done/al dente (press a few kernels with your fingers to check the doneness) it should be firm and grainy. Drain it in a colander and immediately spread it over the gravy evenly.
Step 2
Pour the saffron and milk over.
Next, heat the extra oil removed from the gravy and pour-over.
Sprinkle the food colour and cover the dish with an aluminium foil (dull side down) and close the lid. Dum cook for 10 minutes.
Finally, reduce the heat to low and cook until you see the steam coming out (around 20 min). Switch off the stove and allow the biryani to remain closed until you serve.
Step 3
Remove in a broad serving dish. Garnish with fried onions, cashews and coriander.
