Ginger garlic paste-2tsp
A bunch cilantro&mint leaves.
Ghee/oil-1/4cup
Saffron strands dissolved in warm milk
Method: Marinate the meat with curd, turmeric powder, ginger garlic paste, 3cardamoms, 1cinnamon stick, 3cloves, 1staranise,red chilli powder, & salt. Fry the sliced onions, till brown & crisp, crush & add half of it to the meat mixture. In boiling water add the remaining spices &cook the rice until 3/4done.drain & set aside. Heat ghee in a thick-bottomed dish &add the meat mixture fry for a minute. Then add rice over it drizzle little ghee saffron milk. Remaining onions cilantro&mint leaves. Cover the dish with foil& cover with heavy lid & cook on dum for 30-40mts on medium heat. Serve with raita
Hyderabadi Dum Biryani:
Ingredients:
Chicken/mutton-1lb
Basmati rice-1ld (washed & soaked in water)
Onions-2medium thinly sliced
Cardamoms-5small
Cinnamon-2sticks
Cloves-6
1 tsp shahjeera
Thick curd-1cup
Chilli powder-2tsp
Ginger garlic paste-2tsp
A bunch cilantro&mint leaves.
Ghee/oil-1/4cup
Saffron strands dissolved in warm milk
Method: Marinate the meat with curd, turmeric powder, ginger garlic paste, 3cardamoms, 1cinnamon stick, 3cloves, 1staranise,red chilli powder, & salt. Fry the sliced onions, till brown & crisp, crush & add half of it to the meat mixture. In boiling water add the remaining spices &cook the rice until 3/4done.drain & set aside. Heat ghee in a thick-bottomed dish &add the meat mixture fry for a minute. Then add rice over it drizzle little ghee saffron milk. Remaining onions cilantro&mint leaves. Cover the dish with foil& cover with heavy lid & cook on dum for 30-40mts on medium heat. Serve with raita
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