Learn to Make Bengaluru’s Famous Dum Gosht Biryani at Home! 🍛 | Dakhi Food Special - Ep 3

If there is one dish that unites the nation, it would be the biryani.<br />Bengaluru's dakhni dum gosht biryani or mutton biryani holds its own amid the popularity of the Lucknowi, Awadhi, Hyderabadi and donne biryani.<br />Asra Mavad goes in search of the real deal and does even better, she shows you how to make it.<br />---------------<br />Link to previous episodes:<br />Kutt Kofta and Shami Kebab | A journey into the Dakhni food culture of Bengaluru | Ep 1<br />https://youtu.be/p1Np8hrjHZc<br /><br />Bhaji ka Chaar & Chicken Phaal: Make these must-try Bengaluru Muslim dishes at home | Ep 2<br />https://youtu.be/GLoXk2wDzzg<br />---------------<br /><br /> DAKHNI DUM GOSHT BIRYANI (MUTTON DUM BIRYANI) RECIPE<br />Among the biryanis in Bengaluru the ‘Muslim biryani’ has a cult following.<br />The aroma of the rice and the soft mutton can make anyone weak in the knees.<br />Flavourful yet understated, here is Chef Faseeullah’s recipe for the dakhni dum gosht biryani.<br /><br />Serves two - three<br /><br />Ingredients<br />FOR THE RICE<br />800g zeera samba rice<br /><br />Prep:<br />Wash rice at least thrice. Soak for 45mins-60 mins<br /><br />FOR THE AKHNI<br />1 kg lamb (curry cut)<br />250g Cooking oil<br />4 pods Cardamom<br />2 sticks Cinnamon 2 inches<br />6 Cloves<br />300g sliced onion. Keep 1 onion aside for the paste. About 4 onions<br />¼ bunch chopped coriander<br />¼ bunch chopped mint<br />5 tsp ginger garlic paste<br />2 tsp red chilli powder<br />2 tsp coriander powder<br />For coarsely ground paste: 1 onion, 1 handful coriander, 5 green chillies<br />200ml curd<br />200g or 1 cup chopped tomatoes<br />2 tsps ghee<br /><br />DIRECTIONS FOR THE AKHNI or masala<br />In a thick-bottomed vessel, heat 250g cooking oil.<br />To the heated oil, add whole garam masala (Cinnamon, cardamom, cloves).<br />Add sliced onion and fry until caramelised.<br />Add few chopped mint and coriander leaves.<br />Add ginger garlic paste, red chilli powder, coriander powder and salt to taste.<br />Add the meat, stir well and cook <br />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.<br />Add the curd to the akhni and cook the meat partially.<br />When the meat is half cooked, add cut tomatoes and leave to cook for 20-30 minutes on low heat.<br />Start on the rice.<br /><br />DIRECTIONS FOR THE RICE<br />Using a large vessel, add soaked rice to boiling water. Proportion of rice to water 1:2<br />Add salt. We’re looking for sea water saltiness.<br />Add a few mint leaves to the rice and parboil the rice.<br /><br />BRING THE AKHNI AND RICE TOGETHER<br />When the meat is about 70% done, drain the oil from the akhni and keep aside. This will be used later.<br />Sprinkle some garam masala on to the akhni.<br />Once the rice is parboiled, drain and add to the akhni/ meat.<br />Pour the oil that was drained earlier over the rice.<br />Cover the vessel with a tight lid and cook over low heat until steam is released approx 15-20 minutes.<br /><br />Serve biryani with raita.