Make Bengaluru's famous Dum Gosht biryani at home! Dakhni food special | Mutton biryani | Ep 3
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- Опубліковано 4 лип 2024
- If there is one dish that unites the nation, it would be the #biryani .
#bengaluru 's dakhni #dum gosht biryani or #muttonbiryani holds its own amid the popularity of the #lucknowi #awadhi #hyderabadibiryani and #donnebiryani
Asra Mavad goes in search of the real deal and does even better, she shows you how to make it.
#bengaluru #muttonbiryani #bengalurufood
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Link to previous episodes:
Kutt Kofta and Shami Kebab | A journey into the Dakhni food culture of Bengaluru | Ep 1
• Kutt Kofta and Shami K...
Bhaji ka Chaar & Chicken Phaal: Make these must-try Bengaluru Muslim dishes at home | Ep 2
• Bhaji ka Chaar & Chick...
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00:00 Intro
00:48 Exploring Shivajinagar
01:54 Finding home-style biryani in Shivajinagar
05:02 Making the dum gosht biryani
05:51 Make the Akhni or the masala
06:23 The difference between dakhni biryani and other biryanis
07:55 Selecting the cut of the lamb
08:51 The star ingredient
10:35 Kachchi biryani and Pakki biryani
12:07 Make the rice
12:39 Bring the akhni and rice together
14:53 Savour the biryani!
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CHEF FASEEULLA SAIFULLA'S 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 OR 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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Thank you guys for sharing our local biryani recipe.. I tried the way you guys did.. it' was a success 😊
Congratulations Deccan Herald for bringing out the culture of Karnataka -Dakhni food ....... I would like to point out Dakhni is the urdu synonym of Deccan which your paper and channel name...
Mouth watering biryani
Excellent series
@AsraMavad is killing it !!
Dakhni people❤
Going to shivajinagar today!!
Thank you for the recipe I was waiting for days.
When to add the cut tomatoes ?
Great job 👏 please keep up it up
❤😘
place name
share the location pls
Should have tasted the firdose bachelor canteen
Must have biryani from Firdose Bc😋
Actually those BC's contain the real taste. Ur pallets crave for it . Not like those over hyped places which doesnt hav taste but just marketing .
Too much to handle, drooling all over my desk.
Don’t call it Muslim food. Call it as Dakhni food/cuisine as food knows no religion.