Once you put the pot of biryani on the dum, the amazing fragrance of rice, chicken and spices should fill up your room. And then, when you open the lid to serve, a gush of beautiful fragrance wafts at you, bringing you to a world of magic. The scent will win half of the fight.
The meat and rice are sealed with dum biryani using dough made of wheat to prevent heat from escaping. Alternatively, you can also use a clean muslin cloth to cover the opening of the pot and then place a lid on it to ensure better results.
A cooking method in which the ingredients are cooked in a sealed container is Dum pukht or dum.
This means that the heat is trapped inside the bottle, meaning that the ingredients in it are cooked thoroughly.
The technique originated in Persia and suggests that air is fried or baked. In the sixteenth century, the Mughals introduced it to India.
To ensure that your first experience while making a dum biryani is wholesome, let’s dive into some characteristics of a good biryani and important points to remember when you buy biryani or cook one.
- Well crushed spices
You do not want to suck on the cardamom (elaichi) or cinnamon (dalchini) or the peppercorns when there is a lovely biryani on the plate and you start digging in.
- Juicy cooked meat
A big success requirement is juicy chunks of meat that fall off the bone when you try to take a bite. So if you type and search “chicken biryani online delivery near me“,make sure you order where you get it fresh and well cooked.
You don’t have to dig a hole in your wallet, hoping that you can get the best outcome from the most expensive rice. To marinate the raw chicken, you will need a ground spice mix and allow all the flavours to be infused for at least 4-6 hours, ideally overnight.
The biryani’s flavour comes primarily from the meat and spices and how well you season the rice.
- Freshly cut meat
Always get your chicken from the butcher, freshly cut. Walk down to the nearest butcher or drive to him and ask him for your cut preference. Because of hygiene problems, you never rely on packaged products in India.
Without the correct chicken cuts, a fine, fluffy, long-grain biryani rice is a dish half finished.
- Biryani pot
The magic takes place in the biryani pot and a thick-bottomed pot becomes a must since the bottom receives direct heat. This means that they do not burn the masala or spices.
- Combination of oil and ghee
The prevalent opinion is that biryani needs a lot of ghee. It’s a misconception debunked by many chefs.
A mixture of oil and ghee should always be used. Using oil when the chicken is marinated and the rice is cooked. The only way to clean the bottom of the biryani pot is to use ghee. Before you close the biryani pot and place it on the dum, you will also need ghee.
Biryani is a one-pot meal of rice, meat, and aromatic spices, rich in flavour, perfect in tradition, and sufficiently elaborate to concentrate on celebrations. Spices, roasted nuts, dried fruits, or caramelised onions are suffused with every bite, rich and layered in flavour. Feeling hungry? Now it is time to order one!