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.
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
Anyway so many have given you the reciipe that i think my answer will be superfluous.
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
1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon ...more
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 :
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.