Hyderabadi Dum Biryani Recipe Video in HINDI URDU ( Mutton ) Pakki Aqni

Hyderabadi Dum Gosht (Mutton) Biryani Pakki Aqni
Maimoona Yasmeen’s Recipes for 5 to 6 servings

YOU CAN ALSO REACH US ON :
Youtube Subscribe -https://www.youtube.com/c/hyderabadwala?sub_confirmation=1
Website - http://www.hyderabadwala.com
Facebook - http://www.facebook.com/hyderabadwale?ref=hl
Google Plus - https://plus.google.com/+Hyderabadwala
Twitter - https://twitter.com/Hyderabadwalaa
Instagram - https://www.instagram.com/hyderabadwalarecipes/

Frying pan mein pyaz talne ke liye tel (oil) daliye aur jab yeh garam ho jaye is mein 4 adad pyaaz bareek kati hui daliye aur badami hone tak tal lijiye.

Aqni banana ke liye:

Ingredients (Ajza):

Gosht (big pieces) : ½ kg
Tel (Oil): 4 tablespoons
Adrak Lehsan ka paste (Ginger garlic paste): 1 ½ tablespoon
Haldi powder (Turmeric powder): 1 teaspoon
Namak (Salt): 2 teaspoons
Lal mirch powder (Red Chilli Powder): 2 teaspoons
Sabith hari mirch(Whole green chillies): 5
Pudine ke patte (Mint leaves): ek mutthi (a handful)
Kata hua hara dhaniya (Chopped coriander): ek mutthi (a handful)
Dahi (Curd): 2 ½ tea cups or 300 grams
Garam masala powder(Spices): 1 teaspoon
Tali hui pyaz (Fried onions): 3/4th of the fried onions

Procedure(Tareeqa):

1. Saucepan mein tel daliye. Jab tel garam ho jaaye is mein adrak lehsan ka paste daliye aur 15 minute tak bhuniye.
2. Haldi powder, gosht ke pieces, namak, lal mirch powder, kuchli hui hari mirch, pudine ke patte aur kata hua hara dhaniya dalkar ek minute ke liye bhuniye..

3. Pheta hua dahi aur garam masala powder daliye.

4. Achhi tarah se milakar dhakkan dhanp dijiye. 20 se 30 minutes tak dheemi aanch par pakaiyye ke gosht gal jaaye.

5. Aanch band karke teen chauthai pyaz (3/4th) jo hamne talker rakhi hai, is gosht par phailaiyye.


Chawal pakane ke liye:

Ingredients(Ajza):

Basmati chawal (Basmati Rice) : 750 grams
Namak (Salt): 4 teaspoons
Dalchini (Cinnamon) : 3 small sticks
Lavang (Black cloves) : 2
Sabith elaichi (Cardamoms) : 2
Tej patta (Bay leaves) : 3
Shahzeera (Caraway seeds) : 1 teaspoon
Pudine ke patte (Mint leaves): ek mutthi (a handful)
Kata hua hara dhaniya (Chopped coriander): ek mutthi (a handful)
Pani (Water): 2 litres

Procedure(Tareeqa):

1. Chawal ko dhokar aadhe ghante (30 min) ke liye bheegne ke liye rakh dijiye.

2. Aadhe ghante baad ek pan mein 2 litre paani daliye, namak, dalchini, lavang, elaichi, tej patta, shahzeera, kata hua hara dhaniya aur pudine ke patte dalkar dhakkan dhanp dijiye.


3. Paani mein ubaal aane par, chawal se paani nithar kar is chawal ko uble hue paani mein daliye.

4. Achhi tarah se milakar dhakkan dhanp dijiye, beech mein zaroor hilaiyye.

5. Chawal ko aadha pakakar, paani nithar dijiye.

Final preparation:

Ingredients(Ajza):

Gosht ki aqni (Mutton gravy)
Aadhe paake hue chawal (Semi Cooked mutton)
Kate hue pudine ke patte (Chopped mint leaves): a handful
Kata hua hara dhaniya (Chopped coriander): a handful
Tali hui pyaaz (Fried onions): 1/4th of the fried onions
Asli ghee (Clarified butter or pure ghee): 2 tablespoons
Zaafran (Saffron) : few strands
Khane ka rang (Orange food colour) : a pinch (optional)
Doodh (Milk): ½ tea cup
Ek nimbu ka ras (Juice of one lemon)

Procedure(Tareeqa):

1. Gosht ki aqni par aadhe pake hue chawal ko phailaiyye.

2. Kate hue pudine ke patte, kata hua hara dhaniya, tali hui pyaaz, asli ghee is par daliye. Zafran aur rang ko doodh mein bhigakar is par daliye, nimbu ka ras dalkar aate se ya aluminium foil se dhakkan ko achhi tarah se fix kijiye.

3. Medium aanch par 2 minute tak pakaiyye aur 8 se 10 minutes tak dheemi aanch par pakaiyye. Pan ki jagah badalte rahiye ke aanch har taraf phaile.

Pakki aqni ki dum gosht biryani tayyar hai, dahi ke raite ke saath pesh kijiye.

• Category

  Cooking