Dum Pukht Biryani is a popular dish in Pakistan and India. Dum Pukht literally means choking off the steam. In this process of cooking, basmati rice is cooked with layers of marinated chicken or meat in a heavy bottomed pan, sealed with a dough, on a low heat is known as Dum Cooking. The food is cooked in its own juices and steam, allowing all the spices and herbs to fully infuse the meat and rice, preserving the nutritional elements at the same time. Try this Dum Pukht Biryani recipe, hope you’ll love it.
[one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 10 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Difficult[/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1/2 kg Chicken, cut into pieces
- 3 cups Basmati rice, boiled
- 3 medium Onions, finely chopped
- 1 tbsp Ginger paste
- 1tbsp Garlic paste
- 6 medium Tomatoes, pureed
- 6 Green chillies, finely chopped
- 3 tbsp Mint and coriander leaves, finely chopped
- 1 tbsp Chilli powder
- 1/2 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 4 tbsp Desi ghee or oil
- Salt to taste
- 4 tbsp Butter / oil
- 2 tbsp Coconut powder
- 2 tbsp Sesame seeds
- 1 tsp Cumin seeds
- 3 medium Onions rings, golden fried
- 4 Green chillies, sliced and fried
- 2 tbsp mint and coriander leaves, finely chopped
- Garam masala powder pinch
- 4 tbsp Oil or pure ghee
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
In a shallow saucepan heat ghee I oil and fry onions till golden brown.
Add 3 tsp ginger I garlic paste. Fry and then add tomato puree and seasonings.
Stir till tomatoes become soft and oil separates from the gravy.
Turn up the heat, add chicken and mix well. Cover the pan and simmer on low heat till chicken is cooked and tender.
In another saucepan, heat butter or oil and fry cumin seeds, coconut powder and sesame seeds on low heat till light brown.
Pour over the chicken gravy and stir to mix.
Grease a large pan with ghee / oil. Put a thin layer of chicken topped with a thick layer of rice and sprinkle onion rings, green chillies, mint and coriander leaves and garam masala powder.
Repeat with a thick layer of chicken and a layer of remaining rice.
Sprinkle with onion rings, green chillies, garam masala powder, coriander and mint leaves.
Heat 4 tbsp of oil or desi ghee and pour over the rice. Cover and leave on very low heat for 10 minutes. Dum Pukht Biryani is ready to serve.
- Serve with any kind of raita.
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