Has anyone ever tried making biryani with brown rice?
Total biryani noob here 
Do you all use the oven for damm? I didn’t know this but you can do damm by putting the biryani on top of a tawa?
Healthy biryani ideas please…and what does it mean when they say teen paani nikalna? When do I take out teen paani and when the paani is gone where am I supposed to come up with the second and third paani?
Oh my God. Please dont commit this sin. Why do you want to make Biryani with brown rice? Iss se tou behtar hai aadmi bhooka mar jaaye 
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that would be Brownees
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i dont think it will turn out good. i tried making pulao once with brown rice, terrible idea. the only thing i can make with brown rice is stir fried brown rice or vegetable rice. defintily not biryani.
best rice for biryani is 'seelay chawal" in my opinion.
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I don’t know what to do…at least brown rice can disguise my phuwar-pana a little bit! 
What is seelay chawal?
Okay, so who has a suuuuuuuuuuuuuper easy biryani recipe here?
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lol follow shan masala? It’s fairly easy and quick.
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brown rice biryaanii? eeeeeeeewwwwwwwwwwwwww!!!
please refrain from this ‘jiddat’ in the name of healthy food! 
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I think seela chawal in english is called Parboiled rice. here is what i found online:
IT IS A RICE WHICH IS MILLED DIFFERENTLY THAN OTHER RICE, I.E THE PADDY IS STEAMED AND THEN DRIED FOR MILLING, THE YELLOW COLOR IT ADAPTS IS BECAUSE OF THIS PROCESS.
now you can take different kind of rice paddy, i.e basmati, or non basmati and procees them to make a sella rice. for its unique color, it is widely used in preparing pulao, Biryani.
What i like about seela rice is that the grains never stick to each other or get soggy like sometimes regular basmati rice does.
My Ami made biryani with brown rice once. She didn’t tell us but she had made both versions that night but served the brown rice version first. Every one except me loved it. Even when she served the white rice version. My siblings & brother in laws still took the brown rice version for second servings.
I am a food snob. I will rather eat biryani once in a while than eat the “healthier” version every now & then but saying that Biryani made with brown rice tastes good too. Just the texture is a bit different. I think the trick is to how long you soak the brown rice.
Biryani is given Dum on a tawa to ensure even cooking of the rice.
I have never heard the term “teen pani” but some people say “chawal teen kani pakaana” or boil the rice till one “kani” is left in the chawal ka daana. Meaning you cook the rice till it’s 90% done. It’s not “kacha” but not “khilla hua” either.
Boil rice in lots of water. Never cover the pot when boiling biryani rice. Some people add a teaspoon or so of vinegar to ensure rice doesn’t get mushy. I don’t do that. But once my rice comes to boil. I watch it like a hawk. Overcooking even by thirty seconds can ruin the rice for Biryani. As soon as you drain the rice. Put them on “dum” right away. Don’t let the rice get cold or the “dum” won’t come out right.
Always give Dum in “khulla bartan” rather than a deep pot.
Before layering rice & masala drizzle some oil on the bottom of the pan, this will prevent the rice from sticking to the pan & getting burned.
Depending on the quantity of rice, after giving “dum” let the rice sit for 5 to 10 minutes then serve it. This way your rice won’t break easily & the grains will remain separate. Also rule of thumb is to never mix biryani before serving. You simply dish it out. No mixing & ruining it’s “shakal”
A lot of people give “dum” in oven. I haven’t attempted it yet so no idea how you do that
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Never given dum in the oven - sounds like an interesting idea. Also, always boil my rice with the lid closed (sorry Bint - my Ammi warns me otherwise too!) but I think it’s cus I have an electric chula so it takes a million years longer than gas anyway.
I cook the chawal until they are ‘al dente’ i.e. 75% done, and then while they’re still warm I layer and put straight onto the chula on dum for about 15 mins. To check I take chawal near the bottom and taste if they’re cooked.
Never used brown rice before. I just started brown pasta let me get used to that first… 
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no I never used brown rice
yes gave dumm in oven it turned out great, no issues at all, just preheat oven and cover the dish wth silver foil and give dum. and tawa thing yes cover the pot and put it on tawa on the lowest flame for 20 mins, don’t opn it immediately whether in over or tawa wait for 5 to 10 mins then open it.
the pani thing myseld don’t know its just I boil rice ine nough water n check them when they are half boiled I drain them n then give layers. no need to khushk water just drain water when they are half cooked.
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Guys I am going to ask a dumb question , excuse me for that in advance please 
Why is dum so important? I do it coz everyone who does desi cooking says do it but why is it done , please enlighten me?
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Dum makes Rice dry and erect else Little moist is left in them
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I know it seems like a useless step, but it’s what makes the biryani come together into one dish. If you skip the dum, you are essentially serving rice with korma. The dum steams the rice, melds the layers together, and of course it’s all about the aroma with biryani. You should be booiling your rice until only 60% cooked, so the dum will also finish cooking the rice.
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steam cooking jo chawalon kay liye zarori hoti hia… issi liye dam lagaya jata hia… 
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dumb dum question? wah! wah!
Remember how after you cook, people can tell what you cooked by merely smelling your clothes? That is what dum does; the flavor and aroma from the gosht gets absorbed by the rice. This is what makes biryani taste better the next day.
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Cb, I will try making brown rice biryani and will post the results here.
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did you know that Biryaanii got it’s name from:
birr / barrah = baby goat
yaanii = containing
unfortunately, we’re hardly ever served goat biryaanii…i remember having it ONLY once! fed up with beef/chicken Biryaaniis.
i’ll ask my Bhaabhii to make someday, iA.
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that would be pulao
Yaar KKF zyada phainkaa phaanki nahi kiya karo. The name is derived from the Persian word beryā(n) (بریان), meaning “fried, roasted”