The following seem to be perpetually happening to my biryani, even tho it tastes pretty decent imho.
So for starters, how much rice goes with how much saalan? Today for instance, I made biryani, it tasted pretty good but then I realized that we almost didn’t hav any rice leftover and so much chicken remaining, so I painstakingly boiled a couple cups of rice separately and also in another pot cut half an onion and made sum biryani masala. I could almost cry by the end.. b/c I got so tired and I hated how I always do the ratio WRONG. Eventually, I just mixed the original biryani leftovers with the new one and obv the taste got altered.. not to mention how my kitchen was a mess and how it was all just so PAINFUL. I NEVER want to make that blunder again. And please tell me like in cup measurements. I don’t hav a kitchen scale and I’ve no idea how much 500g or 1kg rice would measure up to.
Next, everytime Im done layering biryani and put it for dum (steam), it takes FOREVER for the steam to build up in the pot and if I increase the heat on the stove then the rice burn at the bottom. So really, after I’m done boiling rice (2/3rd of the way), I rinse them and start layering. So can someone PLEASE kindly explain how to layer it precisely. I just put some oil at the bottom of the pot, next go rice, then the yellow coloring, then salan and then rice again and so on till I end up with rice at the top. But then when I put it for steam, it just takes sooooooooooooo long for the steam to build up. What am I doing wrong?? Sometimes I just get frustrated and put like a few splashes of water to help the steam build up faster but then the rice at the bottom of my pateeli get all squished. Not to re-mention the burnt rice at the bottom.
I don't know the exact math, but I kinda go with how much rice I need to cook (for however many people). If it's 3 or under, I use one chicken (usually a little over 1kg). I know that doesn't help you much, but I'm sure someone will know the exact measurement/ratio. I'm always confused about that myself.
As for dumm, to save the rice from burning, I add a little bit of the masala part to the bottom. I have two methods of doing dumm. 1. Like you do, layer and just dumm on low heat for about 20 or so minutes without disturbing. Let the heat be. The second method I sometimes use is doing it in the oven. Cover all non-metal/glass surfaces with foil, and dumm at between 250F to 300F for 15 or so minutes. With that you have to be a bit careful as it can turn into mush if your rice is over done to begin with, or if you leave it in for too long. I guess it depends on your oven.
i do 1 chicken for 3 cups of rice that feeds about 4 people.
For the layering i do it differently!
I do masala all on the bottom, then the rice almost cooked on the top and put it on a very very gentle heat...sometimes even put the pan on a tawa which is over a gentle heat.
While it is on dam i sprinkle on mint, add sliced tomatos and poke in a few green chillis for flavour it is on dum for 20-30 mins.
Right at the end i mix it all gently!
I learnt this from my mum and its good every time!
I always get the measurements wrong too. I just made biryani yest and it was 3 cups of rice enough for about 4 people with 2-3 lbs of meat i think. And i still had more meat than rice ANyhow, i have figured out that its better to have more masala then less.
Btw am i the only one who puts rice on dum on the lowest setting for an hour? both on stove and the oven.
i too start off with rice, and i wish i could tell you how many cups, but i work with fistfuls of rice i count off 3 fistfuls per person. i usually don’t bother layering my rice… instead i just put sliced tomatoes, dhaniya, mint on top of the biryani masala, and then put my al dente rice on top of it, to cover up all the masala, and then put a tight fitting lid and put it on dumm for 20-30 mins on the lowest heat setting. and when it’s done, i mix it all gently. it may not be the authentic way, but it’s a lot faster and turns out just fine!
another thing u can try is this: boil your rice til it’s half-done, then put a little rice on ur masala (let the rest of the rice continue boiling). then after another minute, put some rice on top of that layer, then after another minute put another layer, u get the idea? that way the rice at the bottom is least cooked and the layer on the top is just al dente. then when u steam it, ur rice at the bottom will cook perfectly and won’t get burnt.
also, make sure the pot you cook in has a thick bottom which allows for even distribution of heat. cast iron pots and pans do a wonderful job, the food never burns, the heavy lids seal in the moisture so u don’t need to cover with foil or atta or anything, and clean up is a breeze.
i read this quote recently, and it’s so true: heat is the single most important element in cuisine and, used properly, is like a scalpel in the hands of a skilled surgeon.
For biryani, take same amount of rice as chicken so if chicken is 1 kg then rice should be 1 kg as well. One kg rice should be around 4 cups(get the proper measuring cup if you don't have it already!).
For dam, if you're burning your rice then heat is probably too high, use low setting and also put the first layer of salan instead of rice. Keep lid closed, DO NOT take it off and on during the dam(30-45 mins is good).
Well the best rice for biryani are easy cook basmati rice - the ones we call saila chawal in Pakistan. But never use easy cook american or italian or so called long grain rice.
That's all very good advice guys. I'm getting to understand this whole process. acha, so the ratio of meat to rice is the same (and I shud prolly just go get the kitchen scale).
Namkeen I like your idea abt layering the rice like that. So it's diff for everyone. Some of you start with the salan layer, and others with the rice layer. Hmm..
And corrupt angel, yeah that's another thing I do all the time. Keep on opening the lid to see if the steam has started to build up..... :$ Will avoid doing that next time.
All of you have given some great advice. I will try to see what works out best for me, but atleast now I know what I was doing wrong!!
ANyhow, i have figured out that its better to have more masala then less.