Dum Biryani. Wash rice few times till the water runs clear. Add bay leaf and shahi jeera. You can also use cinnamon, cloves and cardamoms.
Heat ghee and add the whole spices. When they splutter, add half the onion and saute till it turns a light brown. Add half of the ginger-garlic paste and fry well Add mutton. You can cook Dum Biryani using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Dum Biryani
It is left on slow fire or dum for a fragrant and aromatic flavour. Lucknowni or Awadhi Biryani is a pakki Biryani. The rice and meat are generally partially cooked separately in spiced water, then layered and cooked by the dum pukht method. Kolkata Biryani is much lighter on spices and uses potato & egg to enhance its flavour.
Dum Biryani instructions
Chicken Dum Biryani is a slow cooking process and this process is very essential to bring the perfect flavours out of the dum biryani. It is a Dum method and it is called so as the chicken marinade and the rice is placed inside the cooking pot and is tightly sealed with a chapathi dough and cooked by not letting the steam come out. What is the purpose of dum in biryani? For most of the biriyanis, putting on dum is one of the most important procedure that helps in the overall taste of the biriyani. By putting it on dum, you are basically using vapour to pass through the masala layer into the rice layer so that the flavor would permeate throughout the rice.
