How is everyone doing? I hope everyone had a great weekend! The weather is always beautiful here in California so it’s always enjoyable. I didn’t get to see an ocean this weekend (dangit!) but I was able to go to Berkeley, go to a Halal food festival (Halalfest 2015), and meet some new people. All in all, it was a success.
Today, I have yet another biryani recipe for you. I know that I post a lot of biryani recipes (Easy Shan-tastic Chicken Biryani, Karachi Beef Biryani, Katchi Chicken Biryani, and Afshan’s Chicken Biryani – also I just realized I post mainly chicken biryani and haven’t posted my amazing lamb biryani yet ah!) but today I have yet another one for you.
It’s legit delicious, so easy to make. And I know I might have said that before, but it doesn’t get easier than using another recipe and adding rice to it to make the most succulent soft biryani you’ll ever eat.
Today I am going to show you how to make Dum Ka Murgh Biryani. I previously shared my recipe for Dum Ka Murgh, it is a delicious, all-in-the-oven way to make chicken salan. No frying of onions, heating up the stovetop, nothing. It’s super simple, and does require quite a few ingredients for the marinade, but then it’s all done.
So we’re going to start out story there. Dum Ka Murgh:
I’ll be honest, when I made this recipe, it smelled delicious, tasted delicious, but I really wasn’t in the mood to eat chicken that day. So I did what anyone would do in this situation. I put it in containers and froze it.
The next time I had a hankering for some biryani (or what actually happened, I had people coming over for dinner) I popped these guys out of the freezer and let them fully defrost in the fridge for 24 hours.
I then took three cups of basmati rice and rinsed the rice until the liquid ran clear and soaked it for thirty minutes.
When the water came to a boil, I added a generous amount of salt to the water. You want to taste the water to make sure it is properly seasoned. I like to salt it so it tastes half of what ocean water tastes like, or something that you can tell salt is added. This is the only opportunity you will have to flavor the rice, so take it!
I also further flavored the rice by adding in three green cardamom pods and half a teaspoon of black cumin seeds. Black cumin seeds are a very critical ingredient in this as white cumin seeds aren’t as fragrant as the black ones. They are a little more expensive, but when used properly, will transform a dish in every way.
Next, I cooked the rice until it was 70% cooked. I know this sounds kind of arbitrary, but there isn’t a time I can give you for this as every brand and type of rice cooks differently. It’ll depend on the rinsing, soaking, how dry it was to begin with, so you can do what I do, which is to literally stand by the stove and every minute take out a few grains and bite down. When cooking biryani rice, you’re looking for something near Italian “al dente” which is cooked but with a bite. The rice will finish cooking and fluff up in the next stage of cooking.
Perfectly fluffy rice, the most delicate chicken, and the perfect balance of flavors and heat. It was divine. My friends and I devoured this the old school way, using our hands. It was down-home Pakistani style cooking at it’s finest.
And honestly, it tasted so good, and was so painless to make, that I think I’ll only make my chicken biryanis this way from now on. And for someone that makes a lot of biryani, that’s saying something.
I truly, truly hope you guys try this recipe out. Not only is it pretty foolproof, it’s also pretty painless to make. All you need to do is turn on an oven and boil a pot of water. I don’t think biryani could get any simpler.
If you guys do try this out, let me know how it goes. I am so appreciative of everyone that reaches out to me on my many social media outlets to let me know how things turn out! You see all those social media icons on the top right? That’s where you can find me anywhere! I love interacting with you guys so keep the comments and feedback coming!
I hope you guys have a great start to the week, everyone!