How to Make Homemade Dummed pukht!

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, dummed pukht!. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Dummed pukht! is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Dummed pukht! is something that I have loved my entire life.

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

The ingredients needed to make Dummed pukht!:

1. Prepare Basmati rice ,
2. Prepare cardamom Green ,
3. Get Cinnamon , stick
4. Make ready peppers Whole black dried ,
5. Prepare Mace , flowers
6. Make ready Nutmeg nut , , crushed
7. Make ready Cumin seeds ,
8. Prepare Bay leaves ,
9. Make ready Muslin cloth , handkerchief sized
10. Take cardamoms seeds Green ,
11. Make ready Cloves ,
12. Make ready Cinnamon , stick
13. Take Mace ,  flowers
14. Prepare black peppers Whole ,
15. Prepare mutton lamb Shoulder of or ,
16. Make ready Onions , medium sized
17. Get Garlic , stick
18. Take Ginger , piece
19. Prepare Yoghurt ,
20. Make ready Chilly powder ,
21. Get Black cumin seeds (shahi jeera),
22. Take Saffron powder ,
23. Prepare Saffron tsp
24. Prepare Wheat flour ,
25. Make ready yoghurt Unsweetened Greek - style ,
26. Take Vetiver essence (kewda),
27. Make ready Ghee olive oil or ,
28. Make ready Wheat flour ,
29. Get yoghurt Unsweetened Greek - style ,
30. Prepare Garlic ,
31. Get salt Black , a
32. Take Cumin powder ,
33. Make ready 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’s going to wrap this up for this special food dummed pukht! recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!