dum pukht mutton biryani full recipe

 what is dump pukht biryani?

 "dump pukht biryani". Biryani is a popular pakistani dish made with rice, spices, and often meat mutton chiken However, I am not aware of any specific type of biryani called "dump pukht biryani". If you have any more information or context about this dish, please let me know and I will do my best to provide a helpful answer.

dum pukht  mutton biryani full recipe

Dumpukht or biryani is a traditional Indian dish that involves cooking rice and meat (usually chicken or mutton) together in a sealed pot over a low flame. The dish is slow-cooked, which allows the meat to become tender and the flavors to meld together. Here is a recipe for mutton dum pukht biryani:

Ingredients:

• 1 kg mutton

• 2 cups Basmati rice

• 3 cups water

• 1 cup yogurt

• 3 onions, sliced

• 4 tomatoes, chopped

• 3 green chilies, chopped

• 1 tablespoon ginger paste

• 1 tablespoon garlic paste

• 2 teaspoons red chili powder

• 2 teaspoons cumin powder

• 2 teaspoons coriander powder

• 1/2 teaspoon turmeric powder

• 1 teaspoon garam masala powder

• Salt to taste

• 1/2 cup oil or ghee

• 1/2 cup chopped fresh coriander leaves

• 1/2 cup chopped fresh mint leaves

For the Dum:

• 1 cup fried onions

• 1/2 cup ghee

• 1/2 teaspoon saffron soaked in 1/4 cup milk

Instructions:

1. Wash the mutton pieces and marinate them in yogurt, ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala powder, and salt. 

2. Rinse the Basmati rice in cold water and soak it for 30 minutes.

3. Add the marinated mutton pieces and cook until they are browned on all sides.

4. Add the chopped tomatoes and green chilies, and continue to cook for 5 minutes.

5. Add 3 cups of water and bring to a boil. Reduce the heat and simmer until the mutton is tender and the gravy has thickened.

6. In a separate pot, boil 6 cups of water and add the soaked Basmati rice. Cook until the rice is almost done, then drain the water and set aside.

7. Preheat the oven to 180°C.

8. In a large oven-safe pot, spread a layer of rice at the bottom. Then, add a layer of the cooked mutton with gravy, and sprinkle some fresh coriander and mint leaves on top.

9. Repeat with alternating layers of rice and mutton until all the ingredients are used up.

10. Spread the fried onions on top, drizzle ghee over it, and pour the saffron milk all over.

11. Cover the pot tightly with a lid or foil and bake in the preheated oven for 20-25 minutes.

12. Serve hot with raita, salad, and papad.

I hope you find this recipe helpful!

Dum pukht chicken biryani full recipe

Here is a recipe for Dumpukht Chicken Biryani:

Ingredients:

• 1 kg Chicken, cut into pieces

• 2 cups Basmati Rice

• 1 cup Yogurt

• 3 Onions, sliced

• 3 Tomatoes, chopped

• 3 Green Chillies, chopped

• 1 tbsp Ginger Paste

• 1 tbsp Garlic Paste

• 2 tsp Red Chilli Powder

• 2 tsp Cumin Powder

• 2 tsp Coriander Powder

• 1/2 tsp Turmeric Powder

• 1 tsp Garam Masala Powder

• Salt to taste

• 1/2 cup Oil or Ghee

• 1/2 cup chopped Fresh Coriander Leaves

• 1/2 cup chopped Fresh Mint Leaves

• 1/2 cup Fried Onions

For the Dum:

• 1/2 cup Milk

• 1/2 tsp Saffron Strands

• 1/2 cup Ghee

Instructions:

1. Wash the Basmati Rice in cold water and soak it for 30 minutes.

2. Add the chopped tomatoes and green chilies, and continue to cook for 5 minutes.

3. Add 1 cup of yogurt, ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala powder, and salt. Mix well and cook for 5-10 minutes until the chicken is almost cooked.

4. In a separate pot, boil 6 cups of water and add the soaked Basmati rice. Cook until the rice is almost done, then drain the water and set aside.

5. Preheat the oven to 180°C.

6. In a large oven-safe pot, spread a layer of rice at the bottom. Then, add a layer of the cooked chicken with gravy, and sprinkle some fresh coriander and mint leaves on top.

7. Repeat with alternating layers of rice and chicken until all the ingredients are used up.

8. Spread the fried onions on top and pour ghee over it.

9. Mix the saffron strands in warm milk and pour it over the rice and chicken.

10. Cover the pot tightly with a lid or foil and bake in the preheated oven for 20-25 minutes

11. Serve hot with raita, salad, and papad.

I hope you find this recipe helpful!