Lamb Dum Biryani is an extremely popular meat and rice casserole from the Indian subcontinent, in which nutty basmati rice are flavored with aromatic spices like garam masala and saffron, layered with marinated meat, and steam cooked to perfection.
Two Styles of Cooking Biryani
Cooking biryani is an acquired skill! There are two ways of making biryani: the Kachchi Biryani (raw meat biryani), and the Pakki Biryani (cooked meat biryani).
In Kachchi Biryani (raw meat biryani), the meat is marinated with spices and yogurt overnight. Basmati rice is cooked half way through and then the two are layered together in a pot, and slow cooked on dum (steam), which is created by sealing the pot with wet dough. The traditional recipe is time consuming process, in which time and cooking temperature needs to be monitored and adjusted a few times to avoid over, or under cooking the meat.
Pakki Biryani (cooked meat biryani), is a three-step cooking process for Biryani, cook the rice, cook the meat and then cook the two together. The meat is marinated in yogurt and spices, and cooked till it’s almost done. Partially cooked basmati rice are then layered on top and cooked through with the meat and it’s gravy, using the steam cooking technique. Continue Reading…