What is the role of ghee, milk, or kewra water when added on top of the final rice layer before the 'dum'?

Question

What is the role of ghee, milk, or kewra water added on top of a biryani? Learn how these ingredients contribute to the final aroma and moisture.

Answer 1

Ghee adds richness and aroma, milk helps steam the rice gently and evenly, and kewra water infuses a delicate floral fragrance to the biryani during the 'dum' cooking process.

Detailed Explanation:

The 'dum' cooking method, crucial in biryani preparation, involves slow cooking in a sealed container. Adding ghee, milk, or kewra water to the final rice layer before sealing the pot serves specific purposes:

1. Ghee: Ghee, or clarified butter, is a staple in Indian cuisine. When drizzled over the rice, it melts and permeates through the layers during the 'dum' process. This imparts a rich, nutty flavor and a luxurious texture to the biryani. The fat content also helps prevent the rice from drying out.

2. Milk: A splash of milk adds moisture and helps to gently steam the rice. The steam created by the milk ensures that the rice cooks evenly and becomes fluffy. It also contributes a subtle sweetness and creamy texture to the overall dish.

3. Kewra Water: Kewra water, extracted from the pandanus flower, is a fragrant essence. A few drops added to the rice layer infuse the biryani with a delicate floral aroma, enhancing the sensory experience. It's a subtle addition that elevates the dish's complexity.

These additions are not just about flavor; they are integral to the texture and overall quality of the biryani, ensuring a moist, flavorful, and aromatic final product.

Pro Tip:

Use full-fat milk for the best results, as the fat content contributes to a richer and more flavorful biryani. Skim milk will not provide the same level of moisture and richness.