MY RECIPES › HYDERABADI DUM GOSHT BIRYANI

At IFFCO, you and your family are our source of inspiration to create better and tastier foods that enrich and add flavour to your life. Our Master Chefs have also created some signature reciepes which help you create tasty dishes which are healthy and nutritious at the same time.

Listed below are a select few of our exotic recipes that you could try out at home. Enjoy !!

 
 
INGREDIENTS

500 gms mutton, cut into 1 inch pieces on the bone
2½ cups Basmati rice, washed and soaked for ½ hour
½ tbsp ginger paste
1 tbsp garlic paste
3 tbsp raw papaya paste (papaya ground
with skin)
Salt to taste
½ tbsp turmeric powder
1½ tbsp red chilli powder
1½ tbsp biryani masala (see note below)
¼ cup melted pure ghee (Indian clarifi ed butter)
¼ cup+2 tbsp fresh mint leaves, torn
4-5 green chillies, slit
1 inch ginger piece, cut into thin strips
½ cup yogurt, whisked
A few saff ron strands
½ tbsp warm milk
3 green cardamoms
3 cloves
1 black cardamom
1 inch cinnamon stick
2 tbsp melted butter
2 tbsp fresh cream
2 tbsp browned onions
Whole wheat dough (atta) to seal
 
Note: For the Biryani Masala grind together 3 inch cInnamon, 15 cloves, 25-30 black peppercorns, 30 green cardamoms, 3 black cardamoms, 4 star anIse, 2 tablespoons caraway seeds (shahI Jeera), 8 bay leaves, 2 tablespoons corIander seeds, 3 drIed red chIllIes, 2 mace blades, ¼ teaspoon nutmeg powder. thIs gIves 13 tablespoons or 65 grams of powder.
METHOD

  • In a bowl mix together the mutton, ginger paste, garlic paste, papaya paste, salt, turmeric powder, half tablespoon red chilli powder, half tablespoon biryani masala. Cover the bowl with cling fi lm and set it in a refrigerator to marinate for four hours.
  • Take the bowl out of the refrigerator and add melted ghee and mix well. Add one tablespoon biryani masala, one tablespoon red chilli powder, quarter cup mint leaves, salt, green chillies, ginger strips and yogurt and mix well. Set aside in the refrigerator to marinate for another hour.
  • Dissolve the saff ron in warm milk in a small bowl and set aside.
  • Boil seven cups of water in a deep non stick pan. Add the green cardamoms, cloves, black cardamom, cinnamon and salt and let it boil for a few minutes. Remove the whole spices. Drain the soaked rice and add and cook for fi ve minutes. Drain well.
  • Arrange the marinated mutton in another deep non stick pan and top it with the rice. Mix melted butter with cream and pour this over the rice. Drizzle the saff ron milk and sprinkle browned onions and remaining mint leaves.
  • Cover the pan with a lid and seal the edges with whole wheat dough. Cook over low heat for half an hour. Let it stand for fi ve to ten minutes. Break open the seal and serve the biryani hot with a spicy raita (yoghurtbased accompaniment) of your choice.