Dum Biryani Recipe | How to cook Dhum Biryani | Indian Recipes
Dum Biryani Recipe | How to cook Dhum Biryani | Indian Recipes:
Required ingredients: Basmati Rice-250 gm; Meat- 200 gm coconut -1; Red Chilly Powder-2 table spoons; Tomato -250gm; Onions ( big ones) – 150 gms; Green Chilly -25gm; Garlic-1 bigger one; Ginger –a bigger piece; Sambar onions 10;( krambu) , Sombu, karuvappatta and cardamom10 pieces; Puthina leaves, coriander leaves and dhania leaves-a little; Oil-50 gm; Ghee- 150 gm; Turmeric powder- a little; Salt- as required.
Preparation | Recipe
Boil the meat with a little salt and chilly powder in a semi-boiled condition. . Make out a paste with the sambar onions, garlic and ginger. Take coconut milk from the coconut. Allow the basmati rice to be soaked in water and drain the water from the rice after half an hour. Keep ready the bigger onions and the tomatoes chopped into small pieces.
Now keep the cooker for preparing the Biryani on the stove. Pour the oil in the cooker and fry all the Krambu, Karuvapattai, cardamom, and add the paste of Garlic, Ginger and Sambar Onions. Add the chopped bigger onions and tomatoes to be fried. This is the time of adding water. Water should be double the quantity of the rice. For measuring double the quantity of water, you should keep in mind about the coconut milk and the water boiled with the meat. So, all put together, water should be double the quantity. After adding water, add green chilly in full size without cutting and the remaining red chilli powder, salt and the turmeric powder. Now you can add the rice and the semi boiled meat with the meat-boiled water and the coconut milk. Close the cooker and allow it in the heat for one whistle. After 5 minutes, open the cooker and add the puthina, coriander and the dhania leaves. At the end, and the boiled ghee and mix the total product. Now the Biryani is ready to serve. You can serve it with the side –dish desired by you, such as Kurma, Raithan or the Brinjal-curry. This is the easiest method of preparation of Biryani.
There is also another method of preparing the Biryani with the ‘Dum Preparation’. This preparation should be done in the Hearth with three stones fired with the firewood. Cooker may not be necessary. A Biryani vessel will do. After frying, adding and boiling everything (except the coriander, puthina and the Dhania leaves and ghee), allow them to be boiling for 5 minutes, in open condition, put a plate on the Biryani vessel, closing the contents. Now remove all the firewood from the hearth and put all of them on the closing plate and allow the heat to go inside from the upward area. Heat need not come from below. After 15 minutes, open and add the coriander and other garnishing leaves and add the boiled ghee and mix the content. Now the Dum Biryani is ready.