Dum Ki Biryani
Goat Neck, Saffron, Basmati Rice
Chef Chintan Pandya of Dhamaka | New York
Yield: 10 servings
Adapted by StarChefs | FEBRUARY 2023
INGREDIENTS:
Basmati Rice:
1 kilogram basmati rice
Garam masala
Salt
Saffron-Infused Milk:
1 gram saffron
2 tablespoons whole milk, warmed
To Assemble and Serve:
200 milliliters neutral oil
200 grams chopped onion
50 grams ginger paste
50 grams garlic paste
15 grams turmeric
20 grams red chile powder
10 green cardamom pods
6 black cardamom pods
6 whole cloves
4 bay leaves
6 strands mace
200 grams chopped tomato
2 kilograms diced goat neck
Salt
Black pepper
20 grams julienned ginger
10 grams julienned green chiles
50 grams chopped green coriander
50 grams chopped mint
200 grams tomato, quartered
100 milliliters heavy cream
100 grams butter
10 grams cardamom powder
METHOD:
For the Basmati Rice:
In a large bowl, submerge rice in cold water. Let soak 30 minutes. Drain and set aside. In a stockpot, bring water to a boil. Add rice. Season with garam masala and salt. Bring to a boil. Reduce heat and let simmer until rice is nearly cooked. Strain and set aside.
For the Saffron-Infused Milk:
In a small bowl, combine saffron and milk. Let soak 10 minutes. Set aside.
To Assemble and Serve:
In a heavy-bottomed pan, heat oil. Add onion and fry until golden brown. Add ginger paste, garlic paste, turmeric, red chile powder, cardamom pods, whole cloves, bay leaves, and mace. Stir 1 minute. Add chopped tomatoes. Cook until tomatoes are soft and cooked through. Add goat neck. Bring mixture to a boil. Reduce heat and let simmer until goat is almost cooked through. Season with salt and pepper. Add ginger, green chiles, coriander, mint, and quartered tomatoes. Stir to combine. Add 50 milliliters of heavy cream, 50 grams butter, half of the Saffron-Infused Milk, and 5 grams cardamom powder. Layer half of the Basmati Rice over the goat mixture. Top Basmati Rice layer with remaining Saffron-Infused Milk, butter, and cardamom powder. Add remaining Basmati Rice over the top. Cover and let simmer 30 minutes. Transfer to a serving bowl and serve.
