A lazeez Hyderabadi-style rice and meat preparation. This biryani has garam masala between layers of fine Basmati rice and the mutton is cooked with rice on dum. HYDERABADI DUM GOSHT BIRYANI This biryani is quite laborious to make but the end result is well worth itIngredients 600 grams mutton on bone, cut in 1 inch cubes1 tablespoon raw papaya paste 1½ tablespoons garlic paste 3 teaspoons red chilli powder ½ teaspoon turmeric powder 2 tablespoons biryani masala powder Salt to taste4-5 cloves 6-8 green cardamoms1 inch cinnamon, broken ¾ cup yogurt1 teaspoon caraway seed (shahi jeera) powder4 tablespoons finely chopped fresh coriander leaves4 green chillies, slit20-25 fresh mint leaves + for garnishing ½ cup fried onions, crushed + for garnishing 2-3 tablespoons oil 1 tablespoon lemon juice 4 tablespoons ghee 1 inch ginger, cut into strips ½ tablespoon screwpine essence (kewra)½ tablespoon rose water Whole wheat flour dough (atta) for sealing For rice 1½ cups basmati rice, soaked and drained 6-8 green cardamoms 1 inch cinnamon, broken 2 black cardamoms 6-8 cloves 1 bay leaf Salt to taste 2 tablespoons saffron milk Method 1. Put mutton pieces in a parat. Add raw papaya paste, garlic paste, chilli powder, turmeric powder, biryani masala powder, salt, cloves, green cardamoms and cinnamon and mix well. 2. Add yogurt, caraway seed powder, coriander leaves, green chillies, 10-15 mint leaves, ¼ cup crushed fried onions and oil and mix well. Add lemon juice, mix and set aside in the refrigerator to marinate for 1-2 hours. 3. Spread 2 tablespoons ghee in a handi, add the marinated mutton and spread evenly. 4. To make the rice, boil sufficient water in a deep vessel.. Add green cardamoms, cinnamon, black cardamoms, cloves, bay leaf, salt and rice and mix. Cook till the rice is half done. 5. Spread half the rice over the mutton layer in the handi. Cover and set aside. 6. Put a muslin cloth in a bowl and put the remaining rice in it. Drizzle 1 tablespoon saffron milk, squeeze excess water and spread it in the handi. 7. Add remaining saffron milk, ginger strips, remaining coriander leaves, remaining torn mint leaves, remaining fried onions, screwpine essence, rose water and remaining ghee. 8. Cover and seal the edges with wheat flour dough. Cook on medium heat for 10 minutes. Place the handi on hot tawa and cook on dum for 30-40 minutes.9. Garnish with fried onions and mint leaves and serve hot with raita of your choice. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #hyderabadidumbiriyani #hyderabadimuttonbiryani #hyderabadibiryani #biryanirecipes #biryanirecipes sanjeev kapoor,sanjeev kapoor recipe,sanjeev kapoor recipes,khana khazana,chef sanjeev kapoor,khana khazana recipes,masterchef sanjeev kapoor,indian recipes,recipes of india,master chef,how to cook,indian food,recipes,quick recipes,easy recipes,hyderabadi dum gosht biryani,hyderabadi dum biryani,hyderabadi mutton biryani,gosht biryani,dum gosht biryani,dum mutton biryani,mutton biryani,biryani,biryani recipe,hyderabadi biryani gosht ki,बिर्यानी
