Pakistani Dum Biryani Recipe


 How to make Dum Biryani Recipe pakistani

Dum Biryani is a popular Pakistani dish that is made by cooking marinated meat or vegetables with fragrant spices and long-grain basmati rice. Here's a recipe for making Dum Biryani at home:

Ingredients:

For the Meat Marination:

1 kg bone-in meat (mutton or chicken)
1 cup plain yogurt
2 tbsp ginger-garlic paste
1 tbsp red chili powder
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp turmeric powder
2 tsp garam masala powder
Salt to taste
For the Rice:

3 cups basmati rice, soaked in water for 30 minutes
4 cups water
1 tbsp salt
For the Biryani:

4 tbsp ghee or vegetable oil
2 large onions, sliced
2-3 green chilies, chopped
1/2 cup mint leaves, chopped
1/2 cup coriander leaves, chopped
1/2 cup fried onions (optional)
1/2 cup milk, mixed with saffron strands
A few drops of kewra water
1/2 cup water
Instructions:
1 .Marinate the meat: In a large bowl, mix together the yogurt, ginger-garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder, garam masala powder, and salt. Add the meat and mix well to coat. Cover the bowl and marinate the meat in the fridge for at least 2 hours, or preferably overnight.

2 .Cook the rice: In a large pot, bring 4 cups of water to a boil. Add the soaked rice and salt, and cook until the rice is almost done (about 80% cooked). Drain the rice and set it aside.

3 .Fry the onions: In a large pan or dutch oven, heat the ghee or oil over medium-high heat. Add the sliced onions and fry until golden brown. Remove half of the onions from the pan and set them aside.

4 .Add the marinated meat to the pan with the remaining onions and fry for 5-7 minutes, until the meat is browned.

5 .Layer the Biryani: Spread half of the meat mixture evenly in the pan. Top it with half of the cooked rice, and then sprinkle half of the chopped mint, coriander, and green chilies over the rice. Repeat the layers with the remaining meat, rice, and herbs.

6 .Add the final toppings: Top the Biryani with the fried onions and saffron milk. Sprinkle a few drops of kewra water on top. Add 1/2 cup of water around the edges of the pan.

7 .Dum Cooking: Cover the pan tightly with a lid or aluminum foil. Place the pan on low heat and cook for 30-35 minutes, until the rice is fully cooked and the meat is tender. Turn off the heat and let the Biryani sit for 10-15 minutes before serving.

Serve: Serve the Dum Biryani hot with raita, chutney, or salad.

Enjoy your homemade Pakistani Dum Biryani!