Women

Dum Pukht Biryani

July 12, 2016
PMT

Perhaps,one of the most loved delicacy in the world , that originated in India during the Mughal era. Dum Pukht means ‘slow cooking’ in which steam is not al owed to escape and this cooking technique infuses the flavors of the meat and spices into the rice, making it al the more delectable……

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Dum Pukht Biryani

Ingredients:

  • Basmati Rice – 2 cups (soaked for 1 hour)
  • Chicken/Mut on – 1 Kilogram (cleaned, washed and drained)
  • Potato – 2 medium sized (sliced longitudinal y into four pieces)
  • Ginger Garlic paste – 1 tablespoon Onions – 4-5 large (sliced and deep fried until golden brown)
  • Curd/Yogurt – 400 grams Oil – 3 to 4 tablespoons Salt- As per taste Tomato – 1 large (chopped)
  • Green chili – 3 to 4 sliced into two Coriander leaves/Cilantro – fistful
  • Red Chili Powder – 2 teaspoons Turmeric powder – ½ teaspoon
  • Garam masala Powder- ½ teaspoon Nutmeg and Mace powder – ¼ teaspoon Saf ron – few strands soaked in half cup milk
  • Whole Garam Masala – (Green cardamom, cloves, peppercorns, cinnamon, Bay leaves, black cardamom, star anise, caraway seeds)

Method: In a large pot heat Oil, fry the potatoes until light brown. Remove them on a paper towel and switch of the stove. In the same oil, add the meat, ginger garlic paste, tomatoes, green chilies, coriander leaves, al the dry masala, salt to taste, curd and the fried onions. Mix everything wel and keep aside for at least half an hour….. In another large vessel, boil water up to ¾ its capacity and add al the whole garam masala, salt to taste and ½ teaspoon oil. When the water boils briskly, add the soaked rice and let it cook til Al Dente. Drain and spread it over the marinated meat. Pour the saf ron 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 top too…… *Traditional y the “Dum” is given with dough wrapped around the pot. But foil works equal y well.

By: Hamida Abid