Dum Biryani
If you are using chicken or mutton best to marinate it with some yogurt and ginger garlic paste, turmeric, and cumin coriander powder, chili powder, and a little bit of mint and cilantro chopped.
Marinate it for at least an hour or over night.
Wash the rice two to three times and then soak it in water for half an hour. In a big pot, take lots of water, and add whole spices to it like a couple bay leavs, elachi (cardamom) , a couple of cloves, and special spices like star anise, whole nutmeg, and black cardamom. Add salt and bring to boil. Remove the water from the soaked rice and add it to the boiling water. There will be more water than enough to cook, and water will be drained once rice cooks up to three fourth. Take care so that rice is not completely cooked, and this is a very important step in making dumb biryani.
Drain the rice and put it aside. In a thick bottom pan, add ghee(clarified butter). Put chicken or mutton if using.
Then add fried onions. If not using marinated meat and just making egg biryani then add some diced onions, ginger-garlic paste and saute for 2-3 minutes and then add some diced tomatoes, coriander cumin powder, little bit of garam masala and any biryani masala powder if you would like along with some red chili powder. Saute a little more and add mint and cilantro leaves. Then, add boiled eggs.
Now add the drained rice, you can top it off with more cilantro, mint leaves, and fried onions, and a few more spoons of ghee. If you have access to saffron then soak it in hot milk for a few minutes and then add it on the top. Close tightly with a lid and let it cook until the rice becomes completely cooked. You can also make a tight seal with either aluminum foil or dough or cloth.
Fragrant dumb biryani is ready. Serve it with yogurt, cut onion, and lemon in traditional way.
You can substitute egg with tofu, paneer, or vegetables for different variations.
Tips from Grandma's kitchen:
Make sure to soak rice for enough time and rinse very well.
Do not skimp on herbs and try to use fresh ginger and garlic.
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