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Here's a recipe for Daigh Biryani, a delicious and aromatic traditional Pakistani dish cooked in a large pot or daigh. This recipe is for a large gathering and can be scaled down if needed.
Ingredients:
#### For the Meat:
- 2 kg mutton or chicken
- 1 cup yogurt
- 2 large onions, thinly sliced
- 4 tomatoes, chopped
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 4-5 green chilies, chopped
- 1 cup cooking oil or ghee
- 2 tbsp biryani masala powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
#### For the Rice:
- 1.5 kg basmati rice
- 4-5 green cardamom pods
- 4-5 cloves
- 2-3 bay leaves
- 1 stick cinnamon
- 1 tsp black cumin seeds
- Salt to taste
#### For the Garnish:
- A pinch of saffron soaked in 1/4 cup warm milk
- 1/2 cup fresh coriander leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup fried onions
- 1 lemon, sliced
- 2 boiled eggs, halved (optional)
Instructions:
1. *Prepare the Meat:*
- In a large pot (daigh), heat oil or ghee. Add sliced onions and sauté until golden brown.
- Add ginger and garlic paste and sauté for a few minutes until the raw smell disappears.
- Add chopped tomatoes, green chilies, and all the spices (biryani masala, red chili powder, turmeric powder, cumin powder, coriander powder, and salt). Cook until the tomatoes are soft and oil separates from the masala.
- Add the meat and yogurt. Cook on medium heat until the meat is tender and the oil separates again. If needed, add a little water to prevent burning.
2. *Prepare the Rice:*
- Wash the rice thoroughly and soak it in water for 30 minutes.
- In a large pot, bring plenty of water to a boil. Add green cardamom pods, cloves, bay leaves, cinnamon stick, black cumin seeds, and salt.
- Add the soaked rice and cook until it is 70% done. The rice should be firm but slightly undercooked. Drain the rice and set aside.
3. *Layer the Biryani:*
- In the same pot with the cooked meat, layer half of the partially cooked rice over the meat.
- Sprinkle half of the saffron milk, chopped coriander leaves, mint leaves, fried onions, and lemon slices over the rice.
- Repeat with the remaining rice and garnish ingredients.
4. *Dum Cooking:*
- Cover the pot tightly with a lid. If the lid is not tight, seal the edges with dough to trap the steam inside.
- Cook on very low heat (dum) for about 20-25 minutes. This allows the flavors to meld and the rice to cook completely.
5. *Serve:*
- Once done, gently mix the layers without breaking the rice grains.
- Serve hot, garnished with boiled egg halves if using, along with raita (yogurt sauce) and salad.
Enjoy your delicious Daigh Biryani!
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