Shahi Dum Pukht Biryani (Royal Slow-cooked Biryani)
Royal Slow-cooked Biryani (Shahi Dum Pukht Biryani) is a classic dish from the Awadhi Cuisine, known for its rich flavors and aromatic spices. This biryani is slow-cooked to perfection, allowing the flavors to meld together beautifully.
Ingredients
- 2 cups basmati rice, soaked for 30 minutes and drained
- 1 kg chicken, cut into pieces
- 1 cup yogurt
- 2 onions, thinly sliced
- 4 tomatoes, chopped
- 1/2 cup ghee
- 1/4 cup milk
- 1/2 teaspoon saffron strands
- 1/4 cup warm water
- Whole spices: bay leaves, cinnamon, cardamom, cloves
- Fresh coriander leaves and mint leaves for garnish
Instructions
- Marinate the chicken with yogurt, salt, and biryani masala. Let it marinate for 1 hour.
- Heat ghee in a large heavy-bottomed pot. Add the sliced onions and sauté until golden brown.
- Add the marinated chicken and cook until the chicken is half done.
- Layer the partially cooked chicken with the soaked rice in the pot.
- Add the chopped tomatoes and whole spices on top of the rice.
- Mix saffron strands with warm milk and drizzle over the rice.
- Cover the pot with a tight-fitting lid and cook on low heat for 45 minutes to 1 hour, allowing the biryani to slow-cook and the flavors to blend.
- Garnish with fresh coriander and mint leaves before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 60g
- Protein
- 20g
- Fat
- 15g
Supplies
Heavy-bottomed pot Tight-fitting lid
Tools
Cooking spoon Knife Cutting board
Serving suggestions
Serve the Royal Slow-cooked Biryani with raita, salad, and a side of spicy curry for a complete meal.
Tips & tricks
For best results, use a heavy-bottomed pot and cook the biryani on low heat to allow the flavors to develop slowly.
Cost
$25