DUM BIRYANI RECIPE HOW TO

I made another batch but with Baby Potatoes that were lying in my kitchen and it turned out amazing! Baby Potato Hyderabadi Dum Biryani might be my new found love рџЂДЇor making this Baby Potato Hyderabadi Dum Biryani, I made a simple and quite fragrant Biryani masala powder from scratch. As usual, it is not so bad that the cooked food got over quickly. I was kicking myself about not being able to take pictures, as I made it for dinner and it was gone in no time. My hands were itching the moment I landed in India and once I was back on my feet, I made a vegetable version of it. This version of Easy Hyderabadi Dum Biryani was totally fuss-free and won me over.

Marinate the vegetables in a yogurt sauce. And the best part вЂ“ she made it in a single tray in the OTG. It seemed really versatile to make Vegetable Dum Biryani or Paneer Dum Biryani. If we need strong color, we can use food color.So when my sister made one of the best Hyderabadi Dum Biryani versions I have ever tasted during my last visit to the US, I got the recipe from her. Natural Coloring of rice is accomplished with saffron threads soaked in warm milk.For Oven, grease a oven safe bowl, layer the biryani, seal it with foil, dum in pre-heated oven at 180 c for about 15 mins. Dum Cooking: Dum cooking can be done using tawa and heavy bottomed pan or we can do it in Oven.

Too watery masala will be make the bottom layer wet even after the rice is dum cooked. Too thick masala gets dry quickly and gets burnt before the rice is dum cooked. Half of the aloo masala becomes the first layer of biryani.

Aloo Masala should be semi-thick not very dry or very watery.

If you take a cooked rice and press it, it should not break but should be little firm in the middle.

Do not over Cook Rice: Make sure to cook the rice to only 70% before layering.

But if we donвЂ™t have both, we can use our regular pans too. Another preferred choice is a copper vessel, which is often seen in fine dining Indian restaurants as well as famous stalls. A heavy bottomed clay pot is said to work the best as it releases heat slowly (maintaining the temperature inside) and prevents the fire from burning the bottom of the dish. The vessel used for Dum Cooking plays a very important role. The food sealed inside, steams slowly in its own juice absorbing all flavors spices and herbs. In Dum method of Cooking, the handi or pan is sealed with dough or foil to prevent the steam from escaping.

Such long, slow, enclosed cooking resulted in the retention and permeation of the flavor of all the ingredients. Dum cooking uses a round, heavy-bottomed pot, preferably a handi (clay pot), in which food is sealed andВ cookedВ over a slow fire.

Layer the masala and rice alternativelyДum, means вЂњBreathe InвЂќ.

There are 6 steps in the process of making Aloo Dum Biryani. The layering of aloo masala alternated with rice cooked in Dum heat make this a delectable food.

DUM BIRYANI RECIPE HOW TO

We can just add paneer and make Paneer Dum Biryani, same way this recipe explains how to make Aloo Dum Biryani.ДЄloo Dum Biryani, a lengthy process but worth its time. We can make different Vegetarian variety of Biryani. But vegetarians can also make variety of biryani recipes and enjoy this flavorful rice. Also most people go for non-vegetarian Biryani. I guess atleast 90% of South Indians would love to eat Biryani any day any time of the year :-). Jump to Recipe Print Recipe Reading Time: 8 minutesД«iryani is one of the most sought after food in India, especially Southern India.

Dum biryani recipe