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In a large pot heat Oil, fry the potatoes until light brown. Remove them on a paper towel and switch off the stove.
In the same oil, add the meat, ginger garlic paste, tomatoes, green chilies, coriander leaves, all the dry masala, salt to taste, curd and the fried onions. Mix everything well and keep aside for at least half an hour ..
In another large vessel, boil water up to Ύ its capacity and add all the whole garam masala, salt to taste and ½ teaspoon oil.
When the water boils briskly, add the soaked rice and let it cook till Al Dente. Drain and spread it over the marinated meat.
Pour the saffron milk and some fried onions over the Rice. Cover the pot with aluminum foil * and cover it again with a flat lid with some weight over it. Switch on the gas stove and cook on medium high heat for 5-7 minutes and then on simmer for 25-30 minutes.
TIP- After 15 minutes on simmer, remove the weight and keep some lighted charcoal on the lid so that the dish is cooked evenly from the top too
*Traditionally the Dum is given with dough wrapped around the pot. But foil works equally well.