One of the biryani cooking methods is called kacchi biryani. Using raw meat and parboiled rice sealed in a container on low heat for longer periods of time produces very tender meat and locks the spices into the rice as it cooks together. Sometimes called dum biryani, it often proves difficult as it takes some care to ensure the meat has been cooked. The big pots used for this dish in India are sometimes topped with coals to provide heat from the top lid as well as the bottom.
This time I tried using a dum technique by rolling dough around the lid and trapping any escaping steam. The lamb biryani was served with mirchi ka salan, a typical Hyderabadi side dish based on jalapeno peppers.
This time I tried using a dum technique by rolling dough around the lid and trapping any escaping steam. The lamb biryani was served with mirchi ka salan, a typical Hyderabadi side dish based on jalapeno peppers.
Looks nice you went through the whole shebang even rolling dough around the lid. last time I made it like three years ago. One suggestion though I use the oven at 400 for dum turns out really nice.
ReplyDeleteLooks amazingly yummy. Is it worth rolling out the dough? I'm lazy and just use foil.
ReplyDelete