Please give me a thumps up in comment if it helps. Another important thing about Biryani is estimation. Bhunofy. Mix everything together so all the chicken pieces are well coated with the marinade. Add extra oil in Biryani. They’ll be crispy and you can crush them with hands. You can add up to ½ cup water in Biryani pot when placing for dum for a moist biryani. Do not bite them. Transfer slices over kitchen towels to cool completely. I’ve tried it myself. Rinse the Basmati rice very well several times under running tap water until clear water runs through. Cover the bowl with a plastic cling wrap or a plate and store it in the fridge over night for best results. Add the rinsed rice and cook until just 90% done. Wait for NATURAL PRESSURE RELEASE (NPR) for 5 minutes and than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. Mix rice in the Biryani but be very careful while mixing just 3-4 strokes with a large spoon. Just put aside like you do with bones. Bring enough water to a rolling boil on the stove top. Yes, you are absolutely right about the dum method. Learn How to make Chicken Dum Biryani in Oven with amazing tips. By subscribing, you consent you are above 16 years and you accepted our privacy policy. Fresh biryani right after dum tastes best, just like freshly baked cookies, you can’t resist over eating. (**Read NOTES below to get the stove top & regular pressure cooker chicken gravy cooking instructions). Soak rice with enough water for a minimum 30 minutes. If your rice turn a bit softer or over cooked. Brown rice is good for pulao or khichri but not Biryani.
3. Reheat completely and serve. If using above methhod, most of calculation of meat, onion and potato and other ingredients are done with visual estimation. And 500 grams rice biryani is enough for 8 people, if it’s a three course meal, 1 dessert, 1 savory dish with roti and 1 rice main course. In that case the fried onions will puff up and soak water so add 1/4 cup extra water or more if gravy is too dry. Type of rice is also significant, use basmati rice or sella basmati rice. Actually, basmati rice absord a lot of water.
If you remove all the fat carefully from meat. I have one question though.. is there q specific way to dum.. i mean i have read in couple of other posts that you need to first put the sealed pot on high flame for 6-7 minutes and then transfer low flame that too on a roti tawa and not directly, Hi Pratikshya, I’m so glad you find the post useful. You need to use your best judgement here as I have no clue what your Biryani looks like.
At the time of assembling the biryani, make sure you top the dish with saffron soaked in milk to give it a vibrant colour. For potatoes, I say it is personal choice if you love potatoes add 3/4 kg potato in 1 kg biryani. The rice that are under cooked absorb the gravy moisture. Pulao rice grains are all of same color. Always re-heat biryani on medium or low flame. Thanks you so much fo the sweet words. Some would add just 2 potato. Required fields are marked *.
Not moist enough. Add all the ingredients in a big bowl mentioned on the “For Marinating the chicken” section above. The gravy seems to dry up after I have layered and steamed the the rice and chicken together.