How do you ensure the chicken in a 'pakki' biryani doesn't overcook during the dum process? Learn the technique to keep it juicy.
1 Answer
To prevent dry chicken in 'pakki' biryani, partially pre-cook the chicken until it's about 80% done before layering it for the dum process. Also, ensure sufficient moisture in the form of gravy or marinade is present.
Detailed Explanation:
'Pakki' biryani involves cooking pre-cooked meat and rice together on dum. The key to juicy chicken lies in how you prepare it beforehand. Here's a step-by-step guide:
Marination: Marinate the chicken for at least 2-3 hours, or preferably overnight. A yogurt-based marinade with ginger-garlic paste, spices, and a touch of oil helps tenderize the chicken and keeps it moist.
Partial Pre-cooking: Instead of fully cooking the chicken, cook it until it's approximately 80% done. You can achieve this by pan-frying, baking, or simmering it in the marinade. The goal is to cook it enough so it won't be raw during the dum, but not so much that it dries out.
Sufficient Gravy: Ensure there's enough gravy or moisture in the chicken mixture before layering it with the rice. This moisture will steam the chicken during the dum process, keeping it succulent.
Layering: When layering the biryani, place the chicken and gravy in the middle layers, sandwiched between layers of rice. This helps distribute the moisture evenly.
Dum Process: Cook the biryani on low heat (dum) for the specified time. Using a heavy-bottomed pot or placing a tawa (griddle) underneath prevents scorching and ensures even cooking.
Resting Time: After the dum, allow the biryani to rest for at least 15-20 minutes before opening the lid. This allows the steam to redistribute and the flavors to meld together.
Pro Tip:
Adding a tablespoon or two of ghee (clarified butter) or oil to the chicken mixture before layering can also help retain moisture and enhance the flavor. Be careful not to add too much, as it can make the biryani greasy.