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