Dum Pukht Biryani (Slow-cooked Biryani)
Slow-cooked Biryani, also known as Dum Pukht Biryani, is a classic dish from the Awadhi Cuisine of India. This aromatic and flavorful rice dish is prepared by layering marinated meat, partially cooked rice, and a variety of spices, then slow-cooked to perfection.
Ingredients
- 500g bone-in chicken, cut into pieces
- 2 cups basmati rice, soaked for 30 minutes and drained
- 1 cup yogurt
- 2 onions, thinly sliced and fried until golden brown
- 4 tomatoes, chopped
- 1/4 cup ghee
- 1/4 cup milk
- 1/2 teaspoon saffron strands
- Fresh cilantro and mint leaves for garnish
- Salt to taste
Instructions
- Marinate the chicken with yogurt, half of the fried onions, and salt. Let it marinate for at least 1 hour.
- In a large pot, heat ghee and add the marinated chicken. Cook until the chicken is partially done. Remove from the pot and set aside.
- In the same pot, layer half of the partially cooked rice, followed by the cooked chicken, remaining fried onions, and chopped tomatoes. Top with the remaining rice.
- Mix saffron strands with warm milk and drizzle over the layered rice.
- Cover the pot with a tight-fitting lid and cook on low heat for 30-40 minutes, allowing the flavors to meld together.
- Garnish with fresh cilantro and mint leaves before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 55g
- Protein
- 20g
- Fat
- 15g
Supplies
Large pot with a tight-fitting lid Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Slow-cooked Biryani with raita, a side of pickles, and a refreshing cucumber salad.
Tips & tricks
For best results, use a heavy-bottomed pot to ensure even cooking and to prevent the biryani from sticking to the bottom.
Cost
$15