Hyderabadi Dum Biryani, a classic dish of the Mughal Nizams is an eye-catching aromatic rice loved by all. We all love biryanis, but when it comes to preparing them most of us, step back beause of the tedious process. But trust me, once you get used to the right process, it is such an easy breezy way of making restaurant style biryanis. You will adore it.
There are 2 methods of making this biryani - kacha (kachi) Method and Pakki Method. In Kachi method the raw ingredients are just marinated and placed at the botom of a utensil and layered with partially cooked rice, saffron etc.,sealed & cooked on a slow dum process, trapping the steam inside for even cooking. Pakki is the other method where the meat and rice are cooked separately and then the rice, saffron etc are layered , sealed and cooked on a dum process for a shorter span.The authentic way of cooking these biryanis is by sealing the mouth of the utensil with dough to trap the steam and aroma. Earlier I had posted chicken dum biryani recipe (Pakki method), today will be sharing the Kachi method. Same ingredients are used in both the methods, only the cooking procedure differs. Both taste same too, except that the meat in Kachi Biryani is soft, mouth melting and more aromatic.
Using a pressure cooker too we can trap the dum but this is most preferable only for Pakki Biryani, but I have tried today making Kachi using Cooker method. Do not let it whistle, this is one of the simplest and mess free methods, if you are worried that rice might get burnt beneath , just place it over a hot tawa and cook for 10 mins on a low to medium flame.
Ingredients for making of whole spice powder:
There are 2 methods of making this biryani - kacha (kachi) Method and Pakki Method. In Kachi method the raw ingredients are just marinated and placed at the botom of a utensil and layered with partially cooked rice, saffron etc.,sealed & cooked on a slow dum process, trapping the steam inside for even cooking. Pakki is the other method where the meat and rice are cooked separately and then the rice, saffron etc are layered , sealed and cooked on a dum process for a shorter span.The authentic way of cooking these biryanis is by sealing the mouth of the utensil with dough to trap the steam and aroma. Earlier I had posted chicken dum biryani recipe (Pakki method), today will be sharing the Kachi method. Same ingredients are used in both the methods, only the cooking procedure differs. Both taste same too, except that the meat in Kachi Biryani is soft, mouth melting and more aromatic.
Using a pressure cooker too we can trap the dum but this is most preferable only for Pakki Biryani, but I have tried today making Kachi using Cooker method. Do not let it whistle, this is one of the simplest and mess free methods, if you are worried that rice might get burnt beneath , just place it over a hot tawa and cook for 10 mins on a low to medium flame.
Padmashree Raikar
@ gHara javaN
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