The world renowned Indian dish, biryani takes time and practice to make but is worth every bit of the effort. Long grained rice flavoured with exotic spices such as safron is layered with lamb/ mutton, chicken, fish or vegetables cooked in a thick gravy. The dish is then covered, its lid sealed with either dough or normal lid loaded with charcoal and the biryani is cooked on a low flame.
DUM PUKHT BIRYANI
Dum pukht – literally transferred from Persian as “slow oven” in a sealed container loaded with charcoal. This popular method gets back to hundreds of years. It is almost always used to cook meat dishes and almost no water is added, so that the meat cooks in its own juice.
Dum pukht biryani can be made with lamb or chicken. It is not a dish that can be hurried but when it is done you will love it and the wait will have been worthwhile
The aroesomatic aroma of the dum pukht biryani
Spices like cardamom and cinnamon add aroma. Bay leaves, fresh coriander and mint leaves bring the dish to life. Many people also add nuts and dried fruits to dish to encourage another texture and flaovur. Cashew nuts, almonds, raisins and apricots are the most commonly used. For a decorative finish, yellow or orange food coluring is used to dye the rice.