Dum Pukht Biryani Secrets | ITC Maratha Mumbai | Mutton Dum Biryani Recipe Chef Mohammed Shareef

How to make a Dum Pukht Biryani? ITC Maratha Dum Pukht Masterchef reveals his cooking secrets in this video, with little tips to make that perfect Lucknowi Dum Biryani.
Chef Shareef from ITC Maratha, Dum Pukht reveals tricks on how to make the rice fluffy? How to lock the aromas in the biryani? How to make the mutton melt-in-the-mouth ? All your questions are answered and your Biryani will never be the same again.
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Dum cooking means cooking with steam or smoke.
Recipe Serves 8 to 10 People
1 kg Mutton for 1 kg Basmati Rice
Use a Wide and heavy bottom vessel for proper cooking.
Ingredients
Desi Ghee; 2 tablespoon
Green Cardamom; 10 -12 nos.
Clove; 10 - 12 nos.
Cinnamon; 4 inch piece
Bay leaf; 2 - 3 nos.
Ginger Garlic Paste; 1 tablespoon
Mutton, with bone; 1 kg
Salt; to taste
Onion; 4 onions, sliced & fried
Yogurt; 1/2 cup, whisked
Yellow Chilli; 2 tablespoons (Use Red Chilli as substitute)
Hot Water; 1 cup
Rose Water; 1 teaspoon
Kevra Water; 1 teaspoon
Green Cardamom Powder: 2 tablespoon
Mace Powder: 1 tablespoon
Mint leaves; 1/2 cup
Green Chilli; 3 - 4, slit
Ginger, jullinne; 1/4 cup
Salt; 1/4 cup in 3 litre rice water to cook
Basmati Rice; 1 kg, soaked for 1 1/2 hours
Lemon Juice; 1 teaspoon
Saffron; few strands soaked in warm milk
Ghee & Cream mixture; 1/2 cup
Flour & Egg Dough Roti; 1 piece big enough to cover the mouth of the biryani vessel
Egg; to brush on top of the Roti parda
Method:
Heat ghee in a heavy bottom and wide vessel. Add the whole spices and ginger garlic paste. Brown. Add in the mutton pieces with salt, cover. Allow the mutton to release moisture. Add yogurt, yellow chilli. Remove mutton pieces and strain the liquid. Add mutton and strained liquid back. Add in a ladle of hot water and cover it.Add the rose water and kevra water to the mutton, cover it and cook it on low heat for 2 to 3 minutes. Uncover the vessel. Add cardamom and mace powder, mint leaves, green chilli and ginger julienne to the mutton. Turn off the heat and cover.Meanwhile, the Basmati rice has been soaked for 1 1/2 hours. Boil 3 litres of water with 1/4 cup salt in a large pot. Drain out the soaking water from the rice and add the rice to the boiling water and lower the heat. Allow the rice to cook 1/3rd, so that it is firm to bite and has a white dot in the centre when broken. Heat up the mutton again. Strain and then add this 1/3rd cooked rice to the mutton. Add soaked saffron on top. Now add the ghee and cream mixture. Increase the heat and seal the vessel with aluminium cover. Pierce with a knife and check after five minutes, if the liquid is soaked into the rice, it is ready. Open the aluminium seal. Now cover the biryani with a thick roti made of flour and egg. Seal it completely from all sides. Brush the roti top with egg. Put it in the over and cook it for 10 to 15 minutes at 200 Degree Celius or over a heavy tava on low heat over a hob.
The Biryani remains hot for upto two hours when the parda is still closed. Just open right before service. Enjoy!
Read more about this biryani here
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