Dum Pukht Biryani


    Basmati Rice – 2 cups (soaked for 1 hour)

    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 – Ό 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 chilies, 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 Ύ 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. Drain and spread it over the marinated meat.

    Pour the saffron milk and some fried onions over the Rice. Cover the pot with aluminum foil * and 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.