If there is one dish that unites the nation, it would be the biryani.
Bengaluru's dakhni dum gosht biryani or mutton biryani holds its own amid the popularity of the Lucknowi, Awadhi, Hyderabadi and donne biryani.
Asra Mavad goes in search of the real deal and does even better, she shows you how to make it.
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Link to previous episodes:
Kutt Kofta and Shami Kebab | A journey into the Dakhni food culture of Bengaluru | Ep 1
https://youtu.be/p1Np8hrjHZc
Bhaji ka Chaar & Chicken Phaal: Make these must-try Bengaluru Muslim dishes at home | Ep 2
https://youtu.be/GLoXk2wDzzg
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DAKHNI DUM GOSHT BIRYANI (MUTTON DUM BIRYANI) RECIPE
Among the biryanis in Bengaluru the ‘Muslim biryani’ has a cult following.
The aroma of the rice and the soft mutton can make anyone weak in the knees.
Flavourful yet understated, here is Chef Faseeullah’s recipe for the dakhni dum gosht biryani.
Serves two - three
Ingredients
FOR THE RICE
800g zeera samba rice
Prep:
Wash rice at least thrice. Soak for 45mins-60 mins
FOR THE AKHNI
1 kg lamb (curry cut)
250g Cooking oil
4 pods Cardamom
2 sticks Cinnamon 2 inches
6 Cloves
300g sliced onion. Keep 1 onion aside for the paste. About 4 onions
¼ bunch chopped coriander
¼ bunch chopped mint
5 tsp ginger garlic paste
2 tsp red chilli powder
2 tsp coriander powder
For coarsely ground paste: 1 onion, 1 handful coriander, 5 green chillies
200ml curd
200g or 1 cup chopped tomatoes
2 tsps ghee
DIRECTIONS FOR THE AKHNI or masala
In a thick-bottomed vessel, heat 250g cooking oil.
To the heated oil, add whole garam masala (Cinnamon, cardamom, cloves).
Add sliced onion and fry until caramelised.
Add few chopped mint and coriander leaves.
Add ginger garlic paste, red chilli powder, coriander powder and salt to taste.
Add the meat, stir well and cook
Make a coarse paste of opinion, coriander and green chillies, add to the meat and cook on high heat for 10-15 minutes. If the meat starts to stick to the bottom, add a little water to deglaze.
Add the curd to the akhni and cook the meat partially.
When the meat is half cooked, add cut tomatoes and leave to cook for 20-30 minutes on low heat.
Start on the rice.
DIRECTIONS FOR THE RICE
Using a large vessel, add soaked rice to boiling water. Proportion of rice to water 1:2
Add salt. We’re looking for sea water saltiness.
Add a few mint leaves to the rice and parboil the rice.
BRING THE AKHNI AND RICE TOGETHER
When the meat is about 70% done, drain the oil from the akhni and keep aside. This will be used later.
Sprinkle some garam masala on to the akhni.
Once the rice is parboiled, drain and add to the akhni/ meat.
Pour the oil that was drained earlier over the rice.
Cover the vessel with a tight lid and cook over low heat until steam is released approx 15-20 minutes.
Serve biryani with raita.
Bengaluru's dakhni dum gosht biryani or mutton biryani holds its own amid the popularity of the Lucknowi, Awadhi, Hyderabadi and donne biryani.
Asra Mavad goes in search of the real deal and does even better, she shows you how to make it.
---------------
Link to previous episodes:
Kutt Kofta and Shami Kebab | A journey into the Dakhni food culture of Bengaluru | Ep 1
https://youtu.be/p1Np8hrjHZc
Bhaji ka Chaar & Chicken Phaal: Make these must-try Bengaluru Muslim dishes at home | Ep 2
https://youtu.be/GLoXk2wDzzg
---------------
DAKHNI DUM GOSHT BIRYANI (MUTTON DUM BIRYANI) RECIPE
Among the biryanis in Bengaluru the ‘Muslim biryani’ has a cult following.
The aroma of the rice and the soft mutton can make anyone weak in the knees.
Flavourful yet understated, here is Chef Faseeullah’s recipe for the dakhni dum gosht biryani.
Serves two - three
Ingredients
FOR THE RICE
800g zeera samba rice
Prep:
Wash rice at least thrice. Soak for 45mins-60 mins
FOR THE AKHNI
1 kg lamb (curry cut)
250g Cooking oil
4 pods Cardamom
2 sticks Cinnamon 2 inches
6 Cloves
300g sliced onion. Keep 1 onion aside for the paste. About 4 onions
¼ bunch chopped coriander
¼ bunch chopped mint
5 tsp ginger garlic paste
2 tsp red chilli powder
2 tsp coriander powder
For coarsely ground paste: 1 onion, 1 handful coriander, 5 green chillies
200ml curd
200g or 1 cup chopped tomatoes
2 tsps ghee
DIRECTIONS FOR THE AKHNI or masala
In a thick-bottomed vessel, heat 250g cooking oil.
To the heated oil, add whole garam masala (Cinnamon, cardamom, cloves).
Add sliced onion and fry until caramelised.
Add few chopped mint and coriander leaves.
Add ginger garlic paste, red chilli powder, coriander powder and salt to taste.
Add the meat, stir well and cook
Make a coarse paste of opinion, coriander and green chillies, add to the meat and cook on high heat for 10-15 minutes. If the meat starts to stick to the bottom, add a little water to deglaze.
Add the curd to the akhni and cook the meat partially.
When the meat is half cooked, add cut tomatoes and leave to cook for 20-30 minutes on low heat.
Start on the rice.
DIRECTIONS FOR THE RICE
Using a large vessel, add soaked rice to boiling water. Proportion of rice to water 1:2
Add salt. We’re looking for sea water saltiness.
Add a few mint leaves to the rice and parboil the rice.
BRING THE AKHNI AND RICE TOGETHER
When the meat is about 70% done, drain the oil from the akhni and keep aside. This will be used later.
Sprinkle some garam masala on to the akhni.
Once the rice is parboiled, drain and add to the akhni/ meat.
Pour the oil that was drained earlier over the rice.
Cover the vessel with a tight lid and cook over low heat until steam is released approx 15-20 minutes.
Serve biryani with raita.
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