Master Chef Mehboob Alam Khan, a Nawab from a noble family (The Nizams of Hyderabad) is an Indian food connoisseur and culinary expert of Hyderabadi cuisine. He’s a consultant for all the Taj Group of hotels. He is also the Director of the Anwar-uloom educational society.

In this video, he explains the way how Hyderabadi Dum Biryani was originally made during the Nizam era and also how it should be made to bring out the best taste from it. Although, you can very well make out everything from the video, here’s some of the ingredients and directions for your ready reference. Enjoy!

Ingredients :
* 2 pounds boned leg of Lamb (or Chicken for Chicken Biryani), cut into 3/4-inch cubes
* 1 table-spoons Papaya paste (tenderising agent)
* 2 table-spoons grated Ginger
* 2 table-spoons Garlic paste
* 1 table-spoon Salt (or, according to your taste/needs!)
* 2 tea-spoon Turmeric powder
* 2 tea-spoons red Chilli powder (in-case you require it!)
* 1 Cinnamon stick
* 2 Cloves
* 10 Cardamom pods with shell
* Refined Peanut oil, or Sunflower oil (for frying)
* 1 large white Onion, thinly sliced
* Ghee (Indian butter)

Directions :
Lay the lamb/chicken pieces in the bottom of a flat copper dish or Dutch oven. Add papaya paste, ginger paste, garlic paste, salt, turmeric, chilli powder, cinnamon stick, cloves, and cardamom pods. Mix the spices into the meat with your hands.

Heat about 1-inch of refined peanut oil, or sunflower oil in a sauté pan to 360 degrees F. Add the thinly sliced onions and fry until it is light golden and crispy. Remove the onion from the oil and dry it on paper towels. Keep the oil for further use (You will need it for a later process!) Crush the dry fried onions onto meat and mix with hands. Add yoghurt and mix again. Add lemon juice, fresh herbs, and 2 tablespoons of the oil that is left-over from the onions. Cover and refrigerate for 40 to 45 minutes, for the flavour to develop.

While the meat is still marinating, boil rice as if it were pasta in 6 cups of (salted) boiling water. When the rice is still crunchy in the middle, remove from the heat and drain (reserving the cooking liquid for future use). In a small bowl, mix the ghee (Indian butter) with 2 cups of the water from the boiling rice and pour over the rice. Add the ‘saffron and milk’ mixture to the rice and pour over the meat mixture. Place a lid over the dish, but do not remove it until completely cooked. Cook in a preheated 350 degree F, oven for 40 minutes. You’re now done. Bon Appétit! :)

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