Hyderabadi Dum Pukth Pakki Gosht Ki Biryani, and Dahi Ki Chutney

Pakki Gosht Ki Biryani, and Dahi Ki Chutney

Dahi Ki Chutney ? Yogurt Chutney

Makes:One small bowl

Ingredients:

Plain Yogurt (low-fat or full-fat)- 375 ml

Salt ? 2/3 tsp or according to taste

Thai Red Chillies ? 2, chopped (optional)

Green Chillies ? 2, chopped

Yellow Onion ? 1, medium, finely chopped

Mint leaves ? 1/2 cup, finely chopped

Coriander leaves ? 1/2 cup, finely chopped

Firm Red Tomato (fresh) - 1, small, deseeded and chopped finely (optional)

Method:

1. To the yogurt in a bowl, add salt and half a cup of water and whip it till smooth, and creamy for approx 2-3 minutes.

2. Add the remaining ingredients and fold them into the yogurt gently. Adjust salt according to your taste and cover the bowl with a plastic wrap.

3. Put it in the refrigerator to serve it later along with Biryani.

You can store Dahi Ki Chutney in the refrigerator in an air tight food storage box for only one more day in a refrigarator, it doesnt last long. It is always better if you have an idea how much your family memebers will have it and you prepare it in only the required amount.

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Hyderabadi Dum Pukth Pakki Gosht Ki Biryani ? Fragrant Flavored Meat and Rice Casserole

Serves:5-8

Ingredients:

For the Marinade

Canola/Vegetable/Sunflower Oil (or) Butter/Makhan (or) Clarified Butter/Ghee ? 90 ml/6 tbsp
Yellow Onion/Pyaz ? 2, large, thinly sliced
Lean Lamb leg meat ? 1 kg, washed and cubed into 3 cm pieces approx (with bones preferably if available, I have used only boneless here)
Plain Yogurt/Dahi ? 500 ml, lightly whipped
Red Chilli Powder/Lal mirch powder ? 1 1/2 tsp
Salt/Namak ? 1 1/2 tsp
Lemon Juice/Nimbu Ras ? 4 tbsp
Garam Masala ? 1 tbsp
Turmeric/Haldi ? 1/2 tsp
Ginger Garlic paste ? 2 tbsp
Water/Meat Stock ? 1/2 cup

For the Garnish -

Green Chillies/Hari Mirch ? 2, each slit into two
Thai Red chillies/Choti Lal Mirch ? 2, each slit into two (optional)
Fried Onion reserved for garnish earlier
Mint Leaves/Pudina ? 1/2 cup
Cilantro/Kothmir ? 1/2 cup


Toasted sliced Almonds/Bareek Kata Badaam ? 2 tbsp
Fried Red Raisins and Cashwnuts/Tala-huwa Kishmish - 3 tbsp
Pinch of Saffron threads/Zaafraan soaked in 1/2 cup warm Milk
A dollop of Butter/Makhan or Clarified Butter/Ghee (optional)

For the Rice -

Long Grained Basmati Rice/Chawal (preferably ?Lal Qilla? Brand) - 4 cups
Salt/Namak ? 4 tsp
Black Cumin seeds/Shah Zeera ? 1 tsp

1. Wash and soak the rice in a big bowl for about 30 minutes.
2. In a pressure cooker at medium high heat, fry the onions in oil/butter until they are golden brown in colour. Remove with a slotted spoon on a kitchen towel and reserve half for garnish. Blend the other half in 2 tbsp water inoi a paste.
3. In the same pressure cooker, with oil/butter in it, add the washed cubed meat pieces, Stir fry till the meat has browned on all sides. Add the fried onions paste and the ginger garlic paste and turmeric. Saute them for 2 minutes. Throw in the red chilli powder, salt, garam masala, half cup water, and yogurt. Mix well and pressure cook for about 15-20 minutes until the meat is tender.
4. Meanwhile drain the soaking rice and keep aside. Bring 9 cups of water in a to boil in a large saucepan with Black cumin seeds and salt (do not forget to add salt to the rice!!) in it. As soon as its boiling, add the drained rice and let it cook till the rice grains are just done. Drain and keep aside.
5. Now, open the lid of the cooker and cook the meat mixture well without covering the lid on medium high heat until the meat mixture is done and most of the liquid has dried up. It should be a little bit dry mixture.
Add lemon juice to the meat and mix. Remove from heat.
6. Preheat the oven to 350°F.
7. In a large oven proof baking dish, add half of the rice in a layer at the bottom of the dish. Now add the whole meat mixture in one layer. Then cover it with the remaining rice completely and work gently, try not to break the rice kernels.
8. Garnish the layered rice with the reserved fried onions, mint and coriander leaves, slit red and green chillies, toasted and fried nuts, and sprinkle the milk with saffron threads in it. You can also add a dollop of butter if you wish.
9. Cover the dish with a tight lid or aluminium foil and keep it in the preheated oven for about 10-15 minutes, till a nice steam has formed inside.
10. Before serving, dig the spoon into the dish till the base and take the rice and meat in a bowl. mix it and serve it hot.

Tip: Adding salt to the water in which you cook rice is essential, or else the whole taste of Biryani turns upside down. One tip if you have forgotten to add salt to the water while boiling rice is ? stir the required amount of salt in a little quantity of hot water, about half cup or a few tablespoons, and pour this on the biryani evenly. Warm the biryani in microwave and serve immediately.