Dum ka Gosht
Serves : 4-5 people
Cooking time : 45 minutes
INGREDIENTS
- Meat 750 grams
- Kashmiri red chilli powder 1 Tspn
- Turmeric powder 1/2 Tspn
- Ginger garlic paste 1 Tbspn
- Saffron 1/4 tspn
- Yogurt 400 grams
- Coconut powder 50 grams
- Almonds 20 grams
- Charoli (chironji ) 10 grams
- Poppy seeds 10 grams
- Coriander powder 2 Tspns
- Cumin powder 1 Tspn
- All spice powder 1 Tspn
- Ghee 1/2 cup
- Fried onions handful
- Charcoal for smoky flavor
- Coriander leaves 1 bunch (small)
- Mint leaves 1/2 bunch
- Green chilles 12-15
- Lemon 1
- Salt to taste
Method
- Marinade the meat with salt, red chilli powder,turmeric powder, ginger garlic paste, saffron and yogurt.
- Make a paste with coconut, poppy seeds, charoli, coriander powder, cumin powder, fried onions and all spice powder.
- Add the paste into the marinade. Keep a small bowl in the center of the marinade with some ghee in it.
- Now heat a charcoal and transfer it into the bowl, and immediately seal the vessel tightly.
- Leave aside for 45 minutes.
- Take a vessel heat some ghee, add the charcoal infused meat to it. Discard the coal.
- Add a cup of water and cook till meat is tender and the oil starts floating up.
- Finally add the coriander, mint leaves with fresh lemon juice.
Serve hot with bagara khana, flatbreads.
7 comments:
nice dish.bohat acha bana,i had made this weekend party
sounds yummmmmmmmmm
hi!this seems like a wonderful dish.i wanted to know if the extensive pressure cooking time foor chicken might not turn the chicken into a mush?thank you very much for answering my doubt.
hi!wud u pls tell me if the extensive pressure cooker duration wud turn d chicken into a mushy mixture?thank you.
can you please format this recipe in readable format
Your recipes r simply yumm...!! Please tell me how much will be the tea cups (dat u usually mention in ur recipes) be equal to the standard measuring cups?? I had one more doubt about the green chillies...the one which we hyderabadi use are light green in color n not that spicy as compared to the darker ones...i cannot find the light green chillies here in dubai..what should be my proportion when u say 20 green chillies??
Thank u buddy
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