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Recipes >> Shireen Anwar Recipes > Dum Pukht Biryani by Shireen Anwar

Dum Pukht Biryani

Dum Pukht Biryani
Prep Time
10 Mins
Cook Time

50 - 55 Mins
Serves

4
Dum Pukht Biryani is a popular dish in Pakistan and India. Dum Pukht literally means choking off the steam. In this process of cooking, basmati rice is cooked with layers of marinated chicken or meat in a heavy bottomed pan, sealed with a dough, on a low heat is known as Dum Cooking. The food is cooked in its own juices and steam, allowing all the spices and herbs to fully infuse the meat and rice, preserving the nutritional elements at the same time.
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Source:  Shireen Anwar
14 Ratings
3 out of 5 stars
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Ingredients

  • Chicken boneless cubes ½ kg
  • Rice 1 kg (boiled)
  • Tomatoes 4 (blended)
  • Oil ¼ cup
  • Brown onion ½ cup
  • Poppy seeds 1 tbsp (ground)
  • Coconut 1 tbsp (ground)
  • Mace ¼ tsp (ground)
  • Nutmeg ¼ tsp (ground)
  • Saffron ¼ tsp (soaked in ¼ cup milk)
  • Ginger garlic paste 2 tbsp
  • Cashew nut 2 tbsp (ground)
  • Salt to taste
  • For Marination:
  • Yogurt 1 cup
  • Green chilies 4 (chopped)
  • Salt to taste
  • All spice 1 tsp
  • Turmeric ¼ tsp
  • Coriander leaves 2 tbsp (chopped)
  • Chili powder 1 ½ tsp

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Cooking Directions

  1. Cut chicken into 2 inch cubes.

  2. Marinate chicken with yogurt, chopped green chilies, coriander leaves, salt, chili powder, all spice and turmeric.

  3. Heat oil, add ginger garlic paste with ground cashew nut, poppy seeds and coconut, stir well.

  4. Add blended tomatoes, also fry well.

  5. Add marinated chicken, cover and cook till chicken is done.

  6. Arrange half the boiled rice in a pan.

  7. Top with chicken mixture sprinkle with mace and nutmeg.

  8. Cover with remaining rice topped with saffron and milk mixture.

  9. Also spread brown onion on top cover pan.

  10. Cook over low heat for 30 minutes till done.

  11. Serve with kachoomar.

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