Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, dummed pukht!. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
We at Dum Pukht take pride in bringing to you the most impeccable Dum Biryani corner that you can find in the UAE. If you are a fan of authentic Pakistani food then you can confide in us to satiate your. Whole Lamb Roast With Kabuli Pulao
Dummed pukht! is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Dummed pukht! is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have dummed pukht! using 34 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Dummed pukht!:
- Take 1 kg Basmati rice ,
- Take 6 pods cardamom Green ,
- Make ready two 2 inch Cinnamon , stick
- Get 10 - 12 peppers Whole black dried ,
- Make ready 2 Mace , flowers
- Take half Nutmeg nut , , crushed
- Take 2 - 3 Cumin seeds ,
- Make ready 2 - 3 Bay leaves ,
- Take Muslin cloth , handkerchief sized
- Get 6 - 8 cardamoms seeds Green ,
- Take 8 Cloves ,
- Take one 3 inchs Cinnamon , stick
- Take 2 Mace , flowers
- Get 10 - 12 black peppers Whole ,
- Make ready 2 kg mutton lamb Shoulder of or ,
- Get 4 Onions , medium sized
- Get 5 cloves Garlic , stick
- Prepare 1.5 inchs Ginger , piece
- Get 1 cup Yoghurt ,
- Take 2 tsps Chilly powder ,
- Take 1 tsp Black cumin seeds (shahi jeera),
- Get 1/2 tsp Saffron powder ,
- Make ready , 1 strands Saffron tsp
- Prepare 1/2 kg Wheat flour ,
- Make ready 3 cups yoghurt Unsweetened Greek - style ,
- Get 3 tbsps Vetiver essence (kewda),
- Make ready 1.25 cups Ghee olive oil or ,
- Prepare 1/2 kg Wheat flour ,
- Get 3 cups yoghurt Unsweetened Greek - style ,
- Make ready 6 - 7 cloves Garlic ,
- Make ready pinch salt Black , a
- Prepare 3/4 tsp Cumin powder ,
- Take 1/2 tsp Chilly powder ,
- Prepare to taste Salt ,
The final result is rich in taste and aroma. The very famous Murg Mussallam and Shami Kebabs are prepared with the dum process. Dum Pukht is a traditional recipe. In Dum Pukht meat is slow cooked in a sealed pot.
Steps to make Dummed pukht!:
- Grind all the spices for mutton together into a coarse powder.
- Grind the garlic and ginger to a paste, and then press or strain out the extract.
- Dissolve the generous teaspoon of saffron strands in the warm milk, adding the turmeric powder for deepening the color.
- Fry half the sliced onions till they are a lovely golden brown in about 1 tablespoons of ghee or olive oil.
- To prepare the mutton/lamb
- In 2 tablespoons ghee or olive oil, fry half the sliced onions to a nice golden color. Add the mutton pieces and the mutton spices you ground in step #1 above, the ginger-garlic extract and the powdered saffron, and fry until the mutton is slightly browned. Add the yoghurt, the chilly powder and salt to taste, and cook until the sauce has thickened a little.
- Add hot water and continue cooking until the mutton has cooked through. Add a little more water as necessary to prevent the meat from drying up or the sauce from burning. The final sauce should be thick enough to flow slowly.
- To prepare the rice
- In 1.5 tbsp of ghee or oliveoil, fry the rice till it becomes opaque. NOTE: Do not wash the rice first. Tie all the spices listed above for flavoring the rice into the muslin cloth, leaving out only the bay leaves. Immerse this in a large pot with about 12 cups of water and bring to the boil. Add the rice and let it cook till it is a little more than half cooked. This will be roughly when the rice has swollen up enough to be visible near the surface of the water.
- Remove at once and drain, and then spread out on several large plates to cool.
- Dribble the saffron-colored milk over roughly half the rice on the plates, and use a spoon to mix them a little, until the are lightly colored, and the saffron strands randomly dispersed. Do not worry, if water and milk from the process remain on the plate.
- To prepare the biriyani
- Using your hands, spread ghee or olive oil along the sides and bottom of a large casserole. In this layer the rice and the cooked mutton in alternating layers. Be sure to combine the colored rice with the white. Pourany residual liquids (milk, water) into the casserole. The bottom and top layers should both be rice.
- Add the onions fried golden in step #4, and also sprinkle vetiver water generously over the rice. Make sure at least 4-5 strands of saffron are visible.
- Place the lid on the casserole and seal the edges tight with the dough as shown in the picture above. Ensure that the dough overlaps with equal thickness both above and below the lid so that no steam can escape. Place a heavy utensil such as a pestle on top of the lid.
- Cook on low heat for about 10 minutes on a hot plate, until the dough is dry and warm to touch and a little steam is escaping the sides. Do not unseal this until just before serving. I prefer not to transfer the biriyani into more elegant dishes so that the layers remain undisturbed.
- TO PREPARE THE BURHANI RAITA:Peel the garlic cloves, and pound them to shreds in a pestle. Transfer to a bowl, and mix the yoghurt, cumin powder, chilly powder, black salt and plain salt. Blend together using the tines of a fork.
Here's our take on this authentic this recipe. The first theme based dedicated Indian restaurant at Agartala. North Indian restaurant in Agartala, India. Dam Pukht is a simple but delicious meaty dish that is prepared with a blend of different spices. Allow marinating for more passionate taste.
So that is going to wrap this up with this exceptional food dummed pukht! recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
