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Gosht Quorma Dum Biryani

By Chef Nagendra

PREPARATION

  • Wash & soak the rice for 30minutes & drain
  • Dissolve saffron in lukewarm milk
  • Peel and slice onions and fry 1/4 of the onions & reserve the rest

METHOD OF COOKING

  • Boil the rice in separate handi with cardamom & clove and drain
  • Heat ghee in handi, add green cardamom, black cardamom, clove, bay leaf, cinnamon. Sauté over medium heat until they crackle
  • Add the meat pieces & stir for 5 minutes. Then add sliced onions, ginger garlic paste, red chili powder, salt, water (enough to cover meat pieces). Bring to boil and simmer until the lamb is tender (approx. 30 mins)
  • When water reduces, add coriander powder and curd and cook for 15 mins, till fat leaves the masala. Add water to make thick gravy consistency and bring to boil
  • Now adjust the gravy with salt, red chili powder, milk, sugar, lemon juice, kewda and mace and green cardamom powder

LAYERING

  • Take a tick bottom pan. Add half the gosht quorma with little gravy.  Now top it up with half of the rice. Sprinkle saffron over the rice.  Now layer with balance gosht/gravy and finally with rice.
  • Cover handi with a lid and seal with atta dough
  • Heat a flat pan/tawa on slow heat.  Once hot, place your biryani pot on top of the tawa and let it cook for 20 minutes on lowest heat (dum)
  • Scoop out the biryani from the bottom of the pan so that each serving has both the gosht and the rice
  • Garnish biryani with fried onions, almond flakes and ginger juliennes and serve with burrani raita

Ingredients:

  • Lamb (curry cut) - 800 gms
  • Ghee - 125 gms
  • Green cardamom - 6 nos
  • Black cardamom - 3 nos
  • Cinnamon stick - 2 pieces
  • Clove - 5 nos
  • Bayleaf - 3 nos
  • Onions (sliced) - 200 gms
  • Ginger paste - 30 gms
  • Garlic paste - 30 gms
  • Corriander powder - 10 gms
  • Red chilli powder - 8 gms
  • Salt                                                                                                                                          To taste
  • Curd (whisked) - 80 gms
  • Mace + green cardamom powder - 10 gms
  • Black cardamom - 3 piece
  • Saffron - 0.5 gms
  • Milk - 100 ml
  • Kewda - 2 – 3 drops
  • Rice (basmati) - 300 gms
  • Lemon juice - 10 ml
  • Sugar - A pinch

For garnish

  • Fried onions - 20 gms
  • Almond flakes - 10 gms