Dum Pukht Biryani - Hamida Abid

Dum Pukht Biryani - Hamida Abid

Perhaps, one of the most loved delicacies in the world, it originated in India during the Mughal Era. Dum Pukht means 'slow cooking' in which the steam is not allowed to escape, and this cooking technique infuses the flavors of the meat and spices into the rice, making it all the more delectable.

Chicken/Mutton - 1 kilogram (cleaned, washed and drained)
Potato – 2 medium sized (sliced longitudinally 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
Saffron – few strands soaked in half cup milk 
Whole garam masala – (green cardamom, cloves, peppercorns, cinnamon, bay leaves, black cardamom, star anise, caraway seeds)
In a large pot heat oil, fry the potatoes until light brown. Remove them on a paper towel and switch off the stove. 
In the same oil, add the meat, ginger garlic paste, tomatoes, green chillies, coriander leaves, all the dry masala, salt to taste, curd and the fried onions. Mix everything well and keep aside for at least half an hour.
In another large vessel, boil water up to ¾ its capacity and add all the whole garam masala, salt to taste and ½ teaspoon oil.
When the water boils briskly, add the soaked rice and let it cook till al dente - firm to the bite.
Drain and spread it over the marinated meat.
Pour the saffron milk and some fried onions over the rice. Cover the pot with aluminum foiland 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 the top too……
*Traditionally the “Dum” is given with dough wrapped around the pot. But foil works equally well.
Hamida Abid is basically a homemaker,living in Riyadh, Saudi Arabia. She is gifted with excellent culinary skills, and a lot of enterprise. This led her to start her own venture of making food preparations, under the name of Hamida's Homemades -marinades and sauces . She is passionate about perfection in taste and presentation of food. Loves cooking different varieties of delicacies and enjoys sharing these with others: her way of spreading happiness.
Views expressed and claims made in the articles on this site are the contributors' own, and nrizone does not necessarily agree with them, or endorse them, in any way.
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