Dum Pukht Biryani - Slow Cooked Biryani
A rich and fragrant slow-cooked meat Biryani, featuring tender goat and layered with aromatic rice.
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Instructions
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Preheat the oven to 350 F (180 C).
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In a non-metallic bowl, combine all marinade ingredients, then add goat meat pieces, coating them well; cover and refrigerate for 1 hour.
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Heat vegetable oil in a deep pan, sauté onions until golden, then add garlic and ginger pastes and cook for 1 minute.
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Stir in poppy seed, coconut, and cashew powders, sautéing for 1-2 minutes, then add tomato paste and cook for 1 minute.
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Add the marinated goat meat and its marinade to the pot, stir, cover, and cook until the goat is three-quarters done.
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While the meat cooks, wash rice thoroughly, then cook it in a pot with water until nearly done (a white core should remain); drain and set aside.
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If desired, divide the cooled rice into three portions; color one orange, one green, and leave one white, then mix all three colored portions together.
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Soak saffron strands in warm milk.
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Grease a deep baking dish with ghee, then create layers: rice, half the meat and gravy, rice, the remaining meat and gravy, and finally, a top layer of rice.
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Drizzle ghee and the saffron milk mixture over the top layer of rice.
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Cover the dish tightly and bake for 20 minutes in the preheated oven.
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Turn off the oven and let the Biryani sit inside until ready to serve with raita and kachumber salad.