Recipe of Perfect Dummed pukht!

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, dummed pukht!. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Dummed pukht! is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Dummed pukht! is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook dummed pukht! using 34 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Dummed pukht!:

1. Get Basmati rice ,
2. Get cardamom Green ,
3. Take Cinnamon , stick
4. Prepare peppers Whole black dried ,
5. Get Mace , flowers
6. Make ready Nutmeg nut , , crushed
7. Get Cumin seeds ,
8. Get Bay leaves ,
9. Make ready Muslin cloth , handkerchief sized
10. Take cardamoms seeds Green ,
11. Make ready Cloves ,
12. Get Cinnamon , stick
13. Take Mace ,  flowers
14. Get black peppers Whole ,
15. Take mutton lamb Shoulder of or ,
16. Take Onions , medium sized
17. Make ready Garlic , stick
18. Get Ginger , piece
19. Get Yoghurt ,
20. Prepare Chilly powder ,
21. Take Black cumin seeds (shahi jeera),
22. Take Saffron powder ,
23. Take Saffron tsp
24. Make ready Wheat flour ,
25. Get yoghurt Unsweetened Greek - style ,
26. Get Vetiver essence (kewda),
27. Get Ghee olive oil or ,
28. Make ready Wheat flour ,
29. Get yoghurt Unsweetened Greek - style ,
30. Take Garlic ,
31. Prepare salt Black , a
32. Prepare Cumin powder ,
33. Prepare Chilly powder ,
34. Get Salt ,

Instructions to make Dummed pukht!:

1. Grind all the spices for mutton together into a coarse powder.
2. Grind the garlic and ginger to a paste, and then press or strain out the extract.
3. Dissolve the generous teaspoon of saffron strands in the warm milk, adding the turmeric powder for deepening the color.
4. Fry half the sliced onions till they are a lovely golden brown in about 1 tablespoons of ghee or olive oil.
5. To prepare the mutton/lamb
6. In 2 tablespoons ghee or olive oil, fry half the sliced onions to a nice golden color. Add the mutton pieces and the mutton spices you ground in step #1 above, the ginger-garlic extract and the powdered saffron, and fry until the mutton is slightly browned. Add the yoghurt, the chilly powder and salt to taste, and cook until the sauce has thickened a little.
7. Add hot water and continue cooking until the mutton has cooked through. Add a little more water as necessary to prevent the meat from drying up or the sauce from burning. The final sauce should be thick enough to flow slowly.
8. To prepare the rice
9. In 1.5 tbsp of ghee or oliveoil, fry the rice till it becomes opaque. NOTE: Do not wash the rice first. Tie all the spices listed above for flavoring the rice into the muslin cloth, leaving out only the bay leaves. Immerse this in a large pot with about 12 cups of water and bring to the boil. Add the rice and let it cook till it is a little more than half cooked. This will be roughly when the rice has swollen up enough to be visible near the surface of the water.
10. Remove at once and drain, and then spread out on several large plates to cool.
11. Dribble the saffron-colored milk over roughly half the rice on the plates, and use a spoon to mix them a little, until the are lightly colored, and the saffron strands randomly dispersed. Do not worry, if water and milk from the process remain on the plate.
12. To prepare the biriyani
13. Using your hands, spread ghee or olive oil along the sides and bottom of a large casserole. In this layer the rice and the cooked mutton in alternating layers. Be sure to combine the colored rice with the white. Pourany residual liquids (milk, water) into the casserole. The bottom and top layers should both be rice.
14. Add the onions fried golden in step #4, and also sprinkle vetiver water generously over the rice. Make sure at least 4-5 strands of saffron are visible.
15. Place the lid on the casserole and seal the edges tight with the dough as shown in the picture above. Ensure that the dough overlaps with equal thickness both above and below the lid so that no steam can escape. Place a heavy utensil such as a pestle on top of the lid.
16. Cook on low heat for about 10 minutes on a hot plate, until the dough is dry and warm to touch and a little steam is escaping the sides. Do not unseal this until just before serving. I prefer not to transfer the biriyani into more elegant dishes so that the layers remain undisturbed.
17. TO PREPARE THE BURHANI RAITA:Peel the garlic cloves, and pound them to shreds in a pestle. Transfer to a bowl, and mix the yoghurt, cumin powder, chilly powder, black salt and plain salt. Blend together using the tines of a fork.

So that is going to wrap this up for this exceptional food dummed pukht! recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!