How to Make Favorite Dummed pukht!

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Before you jump to Dummed pukht! recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.

Until fairly recently anyone who indicated concern about the wreckage of the environment raised skeptical eyebrows. That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared obligation we have for turning things around. Unless everyone begins to start living much more eco-friendly we won't be able to fix the problems of the environment. Each and every family ought to start creating changes that are environmentally friendly and they have to do this soon. Keep reading for some ways to go green and save energy, mainly in the kitchen.

Maybe the food isn't quite as good when cooked in the microwave, however it will save you money to use it over your oven. When you find out it will take 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Countertop appliances will certainly boil water as well as steam vegetables more quickly than your stove, and use a lot less electricity. Many men and women incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. You get the highest energy savings by completely loading the dishwasher ahead of commencing a wash cycle. Conserve even more money by air drying and also cool drying your dishes as an alternative to heat drying them.

As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. It is reasonably straightforward to live green, all things considered. It's related to being practical, most of the time.

We hope you got insight from reading it, now let's go back to dummed pukht! recipe. You can have dummed pukht! using 34 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to cook Dummed pukht!:

1. You need 1 kg of Basmati rice ,.
2. Use 6 pods of cardamom Green ,.
3. Take two   2 inch of Cinnamon , stick.
4. Use 10 - 12 of peppers Whole black dried ,.
5. You need 2 of Mace , flowers.
6. Take half of Nutmeg nut , , crushed.
7. You need 2 - 3 of Cumin seeds ,.
8. Take 2 - 3 of Bay leaves ,.
9. You need of Muslin cloth , handkerchief sized.
10. Take 6 - 8 of cardamoms seeds Green ,.
11. Prepare 8 of Cloves ,.
12. Use one 3 inchs of Cinnamon , stick.
13. Prepare 2 of Mace ,  flowers.
14. Provide 10 - 12 of black peppers Whole ,.
15. Provide 2 kg of mutton lamb Shoulder of or ,.
16. Take 4 of Onions , medium sized.
17. Use 5 cloves of Garlic , stick.
18. Take 1.5 inchs of Ginger , piece.
19. Provide 1 cup of Yoghurt ,.
20. Provide 2 tsps of Chilly powder ,.
21. Provide 1 tsp of Black cumin seeds (shahi jeera),.
22. Get 1/2 tsp of Saffron powder ,.
23. Prepare , 1 strands of Saffron tsp.
24. Use 1/2 kg of Wheat flour ,.
25. Take 3 cups of yoghurt Unsweetened Greek - style ,.
26. You need 3 tbsps of Vetiver essence (kewda),.
27. Use 1.25 cups of Ghee olive oil or ,.
28. Take 1/2 kg of Wheat flour ,.
29. Provide 3 cups of yoghurt Unsweetened Greek - style ,.
30. Provide 6 - 7 cloves of Garlic ,.
31. Get pinch of salt Black , a.
32. Take 3/4 tsp of Cumin powder ,.
33. Provide 1/2 tsp of Chilly powder ,.
34. Take to taste of Salt ,.

Steps 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..

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