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Q.

Anyone who can give recipe of Mutton Biryani Hyderabadi style (Dum Pukht = Where the vessel is sealed while it simmers on a low fire) ?

BA assured for the best recipe.

Cocktail Raj

Asked by Cocktail, 19 Jun '08 04:40 pm
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Answers (18)

1.

Ingredients for "Hyderabadi Mutton(Lamb) Biryani"

Green chillies - 8
Basmati rice - 4 cups
Mutton or Lamb - 1.5 kgs, diced into 1.5-inch cubes
Plain yoghurt - 2 cups
Ginger - 1-inch piece
Garlic - 10 large cloves
Cloves - 14
1-inch Cinnamon stick - 2 ...more
Answered by Janis, 19 Jun '08 11:28 pm

 
  
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2.

Dum pukht is made in Lucknow. It is Lucknavi in origin.
Anyway so many have given you the reciipe that i think my answer will be superfluous.
Answered by joyoti sen, 19 Jun '08 04:49 pm

 
  
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3.


Dum Pukht Mutton Biryani Recipe


Mutton 1 kg

For the Rice
Rice, Basmati 21/2 cups / 500 gm
Green cardamoms (choti elaichi) 6
Cloves (laung) 10 ...more
Answered by gem mina, 19 Jun '08 05:49 pm

 
  
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4.

Angeethi restaurant Vile Parle has the best "Kachhe gosht ki dum Biryani" that I have eaten in a very long time. Unfortunately, they will not share their recipe with me but I will share their telephone number if you wish so that you too can enjoy some great biryani.
Answered by EmM, 20 Jun '08 04:07 pm

 
  
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5.

HYDERABADI MUTTON BIRYANI RECIPE

Ingredients:



1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon ...more
Answered by parul advani, 19 Jun '08 08:28 pm

 
  
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6.

U r most Invited to my place for Biryani..I dont cook dear..
Answered by Ismail Sayyed, 20 Jun '08 02:16 am

 
  
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7.

Cocktail ji,

Unfortunately, I am a veggie :P

Believe it or not, I haven't heard the name "Dum .." - till now, though I grew up in Secunderabad/Hyderabad.

Anyway, you can check www.bawarchi.com for recipes of interest. One more site is www.ammas.com

Here's one place where google took me to with the recipe you are looking for :
...more
Answered by Mayala Fakir, 19 Jun '08 10:13 pm

 
  
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8.

I am sure one of the participant has given you the right answer
Answered by jameel ahmed, 19 Jun '08 05:18 pm

 
  
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9.

History-Biryani was brought to Hyderabad by the invading Mughal army of Aurangazeb under the command of Khaja Abid, the father of the first Nizam of Hyderabad.
As traditional food, cooked rice and/or roti (a type of Indian bread) and an assortment of soups and curries, would be too time consuming to prepare and eat in times of war, the Biryani was developed as quick food to the troops.
Ingredients-The ingredients are basmati rice,meat, curd, onions, spices, lemon, saffron. Coriander and fried onions used as garnish.
The preferred meat is mutton.
Preparation -Hyderabadi biryani is of two types, the Kacchi(raw) Biryani and the Pakki biryani
Kacchi biryani is prepared with raw meat, which is marinated in curd and then cooked along with the rice by sealing the handi (vessel) with a layer of dough, and is cooked on dum - steaming over coals. This is a challenging process as it requires meticulously attention to time and temperature to avoid overcooking or under-cooking the meat.
In ...more
Answered by Rukhsana.Siddiqui, 19 Jun '08 04:56 pm

 
  
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10.

It seems i entered a wrong examination room to ans .
Answered by ANURADHA PATHAKJ, 19 Jun '08 04:55 pm

 
  
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