IFB Recipes

Gosht ki Dum Biryani

Yes it’s possible … in an IFB Microwave Oven!

Here’s wishing all a safe and healthy Ramazan and Eid-ul-Fitr. Enjoy delicious Gosht ki Dum Biryani with this microwave oven recipe by IFB Spice Secrets.

Preparation time: 20 mins

Cooking time: 80 mins 

Servings: 3 Portions

Ingredients:

  • 250 gm boneless mutton
  • 250 gm onions, crispy brown
  • 4 tbsp tomato paste/puree
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp red chilli powder
  • 1-2 slit green chillies
  • 250 ml plain thick yoghurt (whipped until smooth)
  • 2 pinches saffron
  • 2 tbsp ghee (for marinating)
  • 4 tbsp ghee (for cooking)
  • 2 cardamom pods
  • 2 small cinnamon sticks
  • 2 cloves
  • 4 medium potatoes, peeled, cut in quarters, then baked until knife can pierce them easily
  • Salt to taste
  • 1 tsp honey
  • 1 tsp garam masala
  • 1 tbsp nutmeg

Ingredients for rice:

  • 1.5 cups long grain basmati rice
  • 2 cardamom pods
  • 2 small cinnamon sticks
  • 2 cloves
  • 2 tbsp salt
  • 3 tbsp oil
  • 5 tbsp saffron milk
  • 1 pinch saffron threads

Preparation:

1. Wash and rinse the rice and then soak for about 30 mins. Heat around 2 litres of water; add cardamom pods, cinnamon sticks, cloves, salt and 1 tbsp oil. Once the water boils, add pre-soaked rice and cook until it is about three-quarters cooked (al dente). Drain away excess water. Open up the rice so it cools fast and does not overcook.

2. Clean and wash the mutton. Now marinate it with ginger, garlic, whole spices, half the yoghurt, half the fried onions, 2 tbsp tomato paste, 2 tbsp ghee, pinch of saffron, salt, 1 slit green chilli, chilli powder and a pinch of nutmeg powder. Mix well and marinate overnight for best results.

3. In a microwave-safe glass bowl, put 4 tbsp ghee and add the whole spices (cardamom, cinnamon stick and cloves). Cook for 3 mins at 100% micro power level. Allow them to warm so they infuse their flavour into the ghee; remove from pan and save them for when you cook the rice. Add the remainder fried onions (reserve a handful for adding to the rice later), tomato paste, saffron, green chilli and yoghurt. Cook this for about 5 minutes at 100% micro power level, stirring just once after 2.5 mins. Next add the marinated mutton with all its marinade and cook for 20 mins at 100% micro power level; reduce the level to 80% and cook for another 10 mins.

4. Keep the glass bowl covered during cooking and give the mixture a stir after every few minutes. Adjust salt, chilli to taste. Add 1 tsp honey (it helps cut down the acidity of the tomatoes). Once mutton is tender, add fried potato cubes and cook for 7 mins at 100% micro power level so the potatoes take on a nice flavour. To keep the masala moist, add a bit of warm water and stir. Sprinkle garam masala and set aside.

5. For final layering: Put half of the cooked rice back into the bowl and sprinkle a handful of fried onions. Drizzle about 2 tbsp ghee and saffron water over the rice. Add the gosht gravy. Repeat this process to layer the biryani once again, then cover the bowl with foil paper tightly. Dum it in the microwave on 20% micro power level for 15 mins.

6. Serve the biryani with refreshing mint and anar dana raita.

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