Dum biryani is absolutely everyone’s favorite. Just the thought of a rich-layered dum biryani would have anyone drooling. But do you know how your favorite dum biryani is prepared? Read along to find out how to make a mouthwatering biryani with our special dum biryani recipe.
Story of Dum Biryani
The origins of dum biryani can be found in the Indian royal kitchens during the Mughal era. This cooking technique, which first appeared in the 16th century, was a gift from the Mughal emperors, who were renowned for their flavourful, rich cuisine.
Dum cooking, also called dum pukht cooking and having Persian origins, is done in dum biryani. It’s a method of cooking meals slowly in airtight clay pots. The several food layers or ingredients are stored in a clay pot that has been tightly packed with wheat flour. The pot is firmly sealed, preventing steam from escaping. The dish becomes tasty as a result of the layers or components being slowly cooked in their own juices and the steam rising from the pot.
Traditionally, dum biryani is made in clay pots, which preserves nutrients and results in a nutrient-dense meal. However, over the years, this cooking technique spread over the Indian subcontinent, taking on a variety of regional forms.
To make vegetable dum biryani flavorful and delicious, use the best-quality aged basmati rice, like the one from Barkat Rice, premium spices, masala powder, and fresh herbs. You can opt for store-bought masala powder or make it on your own.
Ingredients needed for Dum Biryani (serves 6):
For Rice:
- 2 cups Barkat Mahek Rice, soaked for 30 minutes
- 4-5 cups water
- 1 bay leaf
- 2-3 green cardamom pods
- 2-3 cloves
- Salt to taste
For Vegetable Layer:
- 1 cup mixed vegetables (carrots, peas, beans, etc.), chopped
- 1 large onion, thinly sliced
- 1/2 cup yogurt
- 1/4 cup fried onions (for garnish)
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 1/4 cup cashews and raisins, fried in ghee (for garnish)
For Biryani Masala:
- 1 tsp cumin seeds
- 4-5 green cardamom pods
- 4-5 cloves
- 1-inch cinnamon stick
- 1 bay leaf
- 1 tsp ginger-garlic paste
- 2 green chilies, chopped
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
For Dum Cooking:
- Ghee (clarified butter)
- Saffron strands soaked in warm milk
Steps to make Dum Biryani:
1. Prepare Rice:
Heat the water in a big pot until it boils. Add salt, cardamom, cloves, bay leaf, and soaked rice. Cook the rice until it’s al dente, or 70–80% done. After draining, place everything aside.
2. Vegetable Layer:
Sliced onions should be cooked in a pan until golden brown. When the mixed vegetables are almost soft, add them and simmer. Add the yogurt, fried onions, coriander, and mint leaves to a mixing bowl. Add the cooked vegetables and stir.
3. Biryani Masala:
Heat the ghee in a different pan and add the bay leaf, cloves, cardamom pods, cumin seeds, and cinnamon stick. Add the red chilli powder, turmeric powder, ginger-garlic paste, green chilies, garam masala, and salt. Masala should be cooked until the uncooked smell goes away.
4. Layering:
Place half of the partially cooked rice in a heavy-based pan. Evenly distribute the veggie mixture over the rice. Sprinkle with biryani masala and drizzle with ghee. Sprinkle the leftover rice over top. Make tiny wells in the rice and fill them with milk that has been infused with saffron.
5. Dum Cooking:
Cover the pan tightly with a lid or with aluminum foil. Allow the rice to cook through and the flavours to mingle by cooking it on low heat for 20-25 minutes.
6. Garnish:
Once the Dum Biryani is cooked, you can garnish it with fried onions, thick quarters of fried potatoes, or fried nuts such as cashews or almonds.
7. Serve:
Serve the Dum Biryani hot with raita or a side salad.
Conclusion
The Dum Biryani recipe cooked using Barkat Mahek Rice is full of flavour and scent from the rice, veggies, protein, and spices. This tasty dum biryani needs to be prepared with care and attention to detail, as well as patience and loads of love. The flavours you experience in your first mouthful make the effort and time well spent.