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Daigi baryani

Recipe by Farhat of Gujranwala, PK

Ingredients non vegetarian 6 servings


    • 1 kg rice (soaked for an hour)
    • 3/4 kg mutton (boiled, with 3 cup stock)
    • 5 clove
    • 2 sticks cinnamon
    • 3 big cardamom
    • 1 t.sp black pepper powder
    • 3 green cardamom
    • ginger julian cut
    • 1 tsp garlic paste
    • salt to taste
    • 1/2 cup oil
    • 1/2 tsp food color yellow ( zarda rang)
    • 1/2 cup yogurt
    • 1/4 cup milk
    • 1/2 tsp garam massala powder
    • 2 tsp cumin seeds
    • 2 tomatos chopped
    • 1/4 cup tamarind pulp
    • few dry plums soaked in water

    Directions

    1. Heat oil in a vessel add ginger and fry it, now add garlic paste, then add cardamom, cinnamon, cloves, black peppers powder, garam masala powder and salt to taste and fry it for a couple of minutes
    2. Now add mutton and fry it for 6 - 7 mins
    3. Now add tomatos and let then soften, then add dry plums and tamarind pulp and cook it for another 2 minutes
    4. Mix 1/4 cup yogurt in 1/4 cup milk and pour it in vessel
    5. Keep stirring, now add mutton stock 3 cups, let it boil
    6. When starts boiling add soaked rice in it and allow them to cook
    7. at the last when stock dry, add food color and cumin seeds in remaining yogurt, mix it and pour over rice
    8. Let it cook in steam for about 10 - 15 minutes
    9. Serve hot with raita

    Comments

    shabeena khan

    what is dry plums

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