Famous and Traditional Dum Biryani Cooked in a Simple Way
If you search the cooking books, you will find that there are many versions of biryani. However, the time this delicious recipe takes to get cooked is too much more many people. If you are someone who has a limited amount of time to spend for cooking and want to taste homemade delicious biryani then in this article, you will find out how you can cook the best Dum Biryani in the simplest of manner and also at a minimal time.
The Popularity of Dum Biryani
The popularity of biryani is spread all over the world. If you talk about Indian cuisine then the first name people from outside India will utter is biryani. That shows how popular this dish is. Dum Biryani is also a wonderful version of the traditional biryani which is exquisite in taste.
Taste and Flavour of Dum Biryani
The taste biryani is exotic. You will not be able to resist yourself with just one bite. You will want to have it time and time again. Now, one of the biggest plus points as far as the flavours are concerned is the way the whole dish balances all the flavour.
The Specialty of Dum Biryani
The speciality of Dum Biryani lies in the way it gets cooked. It is really simple to cook. You just have to take extra care while cooking the rice. Other than that even a first timer can cook this recipe with ease.
Serving and Presentation of Dum Biryani
You should serve Dum Biryani hot. So, presentation, you can use sliced vegetables and also serve raita along with it because it will create a wonderful balance between the flavours.
How to Prepare Dum Biryani
The preparation of Dum Biryani is really simple. Make sure that you have ingredients ready overnight if you want to cook it in a quick time.
Dum Biryani in Quicktime
If you think that biryani takes a long time to cook then in the following recipe, you will see how you can cook the traditional Dum Biryani in no time.
- 2 cups basmati rice
- 2 to 2 ½ litres water
- 1 tsp. shahi jeera
- 1 bay leaf, small
- 2-inch cinnamon thin
- 3 green cardamoms
- 4 cloves, optional
- 3 tbsp. oil
- 2 onions medium, sliced thinly
- 1-star anise
- 3 green cardamoms
- 1 black cardamom
- 4 cloves
- 1-inch cinnamon stick
- ½ tsp. caraway seeds
- 1 bay leaf
- 1 tbsp. Ginger Garlic Paste
- ½ kg Chicken
- Salt as needed
- 1/8 to ¼ tsp. turmeric
- 1 ½ to 2 tsp. biryani masala
- ¾ to 1 tsp. red chilli powder
- 2 green chillies slit
- 1 cup curd / dahi / yoghurt
- 1 Handful mint finely chopped
- 1 Handful coriander leaves finely chopped
- 1 pinch saffron
- 2 tbsp. milk hot, soaked with a pinch of saffron
- 1 tsp. kewra water
- 1 tbsp. ghee / clarified butter
How to make
Cooking the Rice
Wash the rice properly so that you can see the clear water.
After soaking it for 30 minutes, drain it off.
Take a pot and add 8 to 10 cups of water.
Add whole spices in the water or you can take a muslin cloth and put the spices in it and then add it to the water.
After the water starts boiling, add the rice and salt.
Cook the rice al dente.
Drain it off in a colander.
Cooking the Chicken
Take a pan and add oil in it and then fry the onions till it gets golden brown.
Reduce the flame and fry whole spices such as star anise, cadam0m, cloves, etc.
Add ginger garlic paste and fry it till the raw smell is gone.
Add chicken and fry it till it gets pale.
Add biryani masala, red chilli powder and a little bit of turmeric.
Cover the pan and cook on a medium flame for about 3 to 4 minutes.
Allow the moisture to come out from the meat.
Add yoghurt and cook until the gravy becomes thick.
Now add fried onions, coriander, mint leaves, saffron milk, kewra water, and ghee.
Cover the pot with a foil and place the lid on top.
Take a pot. Grease oil at the bottom.
Now layer the bottom pat with rice.
After that, place the chicken.
Sprinkle biryani masala, ghee, kewra water, coriander, and mint leaves.
Repeat the same for creating multiple layers.
Take a tawa and place the pot after covering it with aluminium foil to seal the moisture and covering it with the lid.
Cook on a medium flame for 15 to 20 minutes and then at a low flame for the same time before turning the flame off and keeping it to rest.
Your Dum Biryani is ready to be served.
Serve it with raita for the best taste.
Nutritional Value of Dum Biryani
- Fat 16.6 g
- Saturated Fat 7.2 g
- Polyunsaturated Fat 2.4 g
- Monounsaturated Fat 4.9 g
- Cholesterol 192.3 mg
- Sodium 306.3 mg
- Potassium 1,087.0 mg
- Carbohydrate 46.2 g
- Dietary Fiber 3.8 g
- Sugars 9.1 g
- Protein 50.9 g
- Vitamin A 9.7 %
- Vitamin B-12 23.7 %
- Vitamin B-6 49.4 %
- Vitamin C 29.4 %
- Vitamin D 0.0 %
- Vitamin E 5.2 %
- Calcium 32.0 %
- Copper 17.3 %
- Folate 27.8 %
- Iron 26.1 %
- Magnesium 27.9 %
- Manganese 96.0 %
- Niacin 73.5 %
- Pantothenic Acid 37.0 %
- Phosphorus 61.0 %
- Riboflavin 41.8 %
- Selenium 56.8 %
- Thiamin 27.3 %
- Zinc 39.5 %
There you have it, this is the world famous Dum Biryani which everyone likes. It will make your special occasion extra special if you cook it. Therefore, make sure you try this recipe at home and surprise your near and dear ones with your cooking skills.