If the Chicken has to soak in all the flavours, then it has to be marinated in a fridge overnight and then it is tender after Dum. An older, bigger Chicken does not cook well. Why is the Chicken rubbery with no Masala sticking to it?Ĭhicken should always be less than a kilo. Otherwise, the heat settles to the bottom and then on to the floor and the Biryani Dum does not cook enough. Even the vessel should not be kept down on the floor. The stove should be switched off and left like that for 20 minutes. If you make 3 cups Rice, it is enough to Dum it for 20 minutes.īiryani should never be mixed while got. I have used 1.1/2 Cups Rice for this recipe and 15 minutes of Dum is enough. When the Biryani is doubled, should the Dum be for a longer time? But it is always better for you to taste and decide on your measurements. How much ever technology we may have, I bet that it cannot precisely determine the taste each human being likes. That is Salt or Mirchi that I add for a cup of Rice is increased to 1.3/4 cup or spoons only while cooking double. But whenever I make double, I add only 1.3/4. And more Water should be added for the Dum.Ĭan we increase the measures to double to make double the quantity? Sona Masuri can also be washed and soaked for an hour.The Rice should always be older than a year. I have used Basmati Rice, soaked for an hour, for this recipe.And I have a detailed explanation on what could go wrong and what to do. So this recipe is based on a lot of experience. But every time, I had the satisfaction that I learned something new. But still, there was a problem in Dum, or it was too hard, or there was burnt crust at the bottom. I tried many times, reduced the spices and made it.
#Dum biryani recipe veg how to
When I learned how to make Biryani, it was a big challenge for me to make small quantities, just for 4 -5 people. But now that we do not use wood fire much, we could still get the same taste cooking on a gas stove. Biryani should be cooked on the wood fire, and only then it is authentic say Biryani Masters. Though Hyderabadi Biryani has been introduced by the Nizams, Andhras have added their own spices and made it even tastier. In fact, Hyderabadi Dum Biryani or Mutton Dum Biryani first and only then Chicken Biryani and Veg Biryanis have found their name. Sourness, spice and taste in it are all unique. And they change in taste and form depending on the region where they are made.īut then there may be innumerable Biryanis, but “Hyderabadi Dum Biryani” has its own place. Hyderabadi Chicken Dum Biryani | How to make Hyderabadi Chicken Dum Biryani? - There are so many kinds of Biryanis across the world, and each one is unique.
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