Discussion in 'Recipe Central' started by Neelaa, May 8, 2019.
Kindly share Dum biriyani receipe with home made biriyani masalas.
She'll protest too much, claim she's a no-recipe cook, but she's devoted to biryani, so perhaps you can persuade her to compose one for you ...
This person reminds me of @Novalis. Put masala of any kind, as much or as little as you want. It's your choice. This is basmati rice(about 1.5 cups). I really like this chef.
I've been researching this pressure baking technique for a few days and watched this video. Now only to get it to work with my IP!
Hell no ..I am a no-recipe amateur, I never repeat the trusted step, I never cook in the same style. I don't have any fixed steps or rigid ingredients to suggest. I switch between cooker and pot and once I even tried in frying pan as I suspected in a jungle would I be able to survive on biryanis with a stray pan till rescue arrives. Billycan is next!
You didn't mention which cooker -- pressure cooker, rice cooker, slow-cooker?
In any cooker the dum style is the same.
My observations follow as I don't have any unerring recipe. I have failed and fixed more times than you can imagine.
Rice: The foresight is in the rice for biryani. Try with different brands like Kohinoor and Badshah. Check the age of the rice on the packet. The more aged the better firmly taste to avert the unpleasant soggy. In doubt, toast the rice on dry heat with only a tinge of ghee. But how long to toast? Till the translucency of the rice is lost in opaque white. Toasted rice rarely turns soggy/sticky with even slightly excess water. You might find vague (unbranded) rice in super markets -- from Darjeeling and Chenab. Try them. Be unafraid. Try till you like a particular texture and aroma. Each has their own preference. I don't like overwhelming basmati intoxication, so I prefer mild but long-grained basmati.
Biryani mix: I lazily prefer store bought but recently started to blend my own spices. Just last week I discovered that biryani mix with kashmiri mirch gives the ruddy color without the burning heat. If you don't prefer the yellowish turmeric or the brownish masala then blend the reddish kashmiri mirch to infuse the carmine color that goes well with prawn biryani.
Biryani marinade: Yogurt and the above biryani mix. What yogurt to use? Many use khatta yogurt but I switched to greek yogurt recently. Cooked in yogurt, globules stick to the rice, to avoid that pulse yogurt in blender which comes out highly smoothed.
(1) Sauteed onions at the bottom.
(2) Overnight marinated vegetables in that biryani marinade next.
(3) Washed or toasted rice next.
(4) 1.5 glass water for every glass of rice depending on the consistency of the yogurt (is the yogurt you used too watery?)
(4) Chopped mint and coriander and cashew nuts next.
Using pressure cooker, go with one whistle on medium and lower the flame. I haven't explored much dum on pressure cooker, mostly pots. I only use pressure cooker for ponni and masoori rice and not basmati (easily cooked in a pot).
This one is on my to-do list: Hyderabadi Vegetable Dum Biryani in an IP.
Whoa. This recipe is really elaborate. I thought IP meant it would be easy peasy over in a jiffy.
All this cutting, dicing, chopping, etc... would take a lot of time.
And besides, the soaking(&waiting), pre-frying things within the IP would take some time.
All the tasks should be put on a Project Management scheme, and see what can be overlapped, and the total time cut down.
Picture from Amica's link: Hyderabadi Vegetable Dum Biryani, The best Vegetable Rice Plate
That's why it still sits on my to-do list. I crave authentic Hyderabadi cooking and this one looks close to the real deal. Some day ...
Meanwhile, there's this: Aloo Dum Biryani in Instant Pot. It looks easy peasy — just the way we like it.
This is easily adaptable to mixed vegetable biriyani. Cut mixed vegetables (usually beans, peas, carrots, cauli f., corn, etc..) come in plastic bags and found in freezer section in foreign grocery stores.
On Instructions, Item 3 replace Potatoes with washed (i.e., thawed) cut vegetables.
3. now add Onion, green chili and Potatoes. Fry till Onion turns golden.
[Notes: Non-starchy vegetables take less salt. Green beans take longer to cook than other vegetables]