Dahi Dhuwan Gosht... | How to make Dahi Dhuwan Gosht...

By Zeenath Muhammad Amaanullah  |  28th Mar 2019  |  
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  • Photo of Dahi Dhuwan Gosht... by Zeenath Muhammad Amaanullah at BetterButter
Dahi Dhuwan Gosht...by Zeenath Muhammad Amaanullah
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About Dahi Dhuwan Gosht... Recipe

A perfect blend of flavours and beautiful aroma is what this consists of and is a huge hit among our family. The best part is that it is quite simple to whip up. Chicken is generally used for this recipe but I have used mutton here. The aromatic and scrumptiously delicious dish from the Mughlai kitchens is a huge hit and made on Bakrid or the festival of sacrifice or any important occasions as such. Happy Cooking!

Dahi Dhuwan Gosht...

Ingredients to make Dahi Dhuwan Gosht...

  • Mutton bone-in 1 kg
  • ginger garlic paste 2 tbsp
  • salt 1 1/4 tbsp
  • turmeric powder 1 tsp
  • red chilli powder 2 tbsp
  • green chillies slit 4
  • Garam masala 1 tsp
  • onions thinly sliced 3
  • tomatoes finely chopped 2 (preferably ripe ones)
  • Roasted cumin powder 1 tbsp
  • cinnamon sticks 2
  • Crushed cardamoms 3
  • cloves 6-7
  • caraway seeds 1 tsp (slightly crushed with hands)
  • Cubeb pepper crushed coarsely 1/2 tsp
  • ghee 1 tsp
  • oil 5-6 tbsp
  • yoghurt beaten 1 1/2 cups
  • coriander leaves finely chopped 1/4 cup
  • mint leaves chopped 1/4 cup

How to make Dahi Dhuwan Gosht...

  1. Wash and clean mutton chunks well at first. Add a tablespoon of salt along with the ginger garlic paste. Mix well and set this marinated mutton for an hour preferably on the kitchen counter.
  2. In a pressure cooker, heat oil and add all the whole spices one by one. Shallow fry them for a minute and then add the rest of the powdered spices. Now add the marinated mutton to it. Mix well and saute on a low flame for 8 to 10 minutes. Meanwhile deep fry the sliced onions. Crush them and add into the cooker as well. Also throw in the chopped tomatoes. Cover and cook for about 3 to 4 minutes.
  3. Finally add the beaten yoghurt and mix well. Add water as required about 1 cup or even less and pressure cook for 6 whistles or as required. Do not add more water.
  4. Open the lid after the pressure settles down. Adjust salt now and sprinkle garam masala too. Cook until done or until the thick consistency gravy is obtained. Garnish with lots of coriander and mint.
  5. Finally last but not the least, comes the smoky effect part, Light up a charcoal bricket and place it in a small katori or a piece of aluminium foil or a ceramic mug. Place it in the centre and pour in a teaspoon of ghee over it. As soon as the fumes start, cover it with the lid making sure not to let the smoke escape. This trapped smoke gives the lovely barbecue effect to the dish. Hence it is named as such.
  6. Serve it hot with naan or tandoori rotis.

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