Nasi Briyani (not Dum) Home Made One

Nasi briyani/ biryani/ biriyani, there are multiple spellings for this dish but it all refers to a dish of meat (at times seafood and vegetables) cooked with rice in a same pot. Rice used is of course, none other than (and there are no substitutes) fragrant Basmati rice. There's basically two different ways to cook a briyani -katchi and pakki methods. The katchi method is when the meat is cooked from scratch with par-boiled rice goes on top of marinated meat, then put a lid on and onto the fire. The pakki method is when the meat and the sauce is pre-cooked first and then covered with par-boiled rice, then put a lid on and onto the stove. The Dum method of cooking briyani is a slow-cooking process where the briyani with a sealed lid (usually with dough), thereby the aromatic steam does not escape through but gets infused in the dish. If you walk the streets of Little India in Singapore, you'll see a sign all over the place "Authentic Hyderabad Dum Briyani," where they claim that they use the katchi method and uses Dum cooking. Since, authentic dum briyani method is painstaking, I have doubts about these signs. Interestingly, all of the nasi briyani places that I've been to in Singapore, they serve, Dalcha -lentil and mutton stew and Singapore style achar, not raita. Traditionally, briyani is served with raita (yogurt cucumber relish) and Mirchi Ka Salan (green chilli / sesame curry gravy). But who cares, briyani tastes excellent with achar and dalcha with or without raita & mirchi ka salan. Pics: Nasi briyani with raita & dalcha.  At stalls in Singapore I don't think they opt for katchi method.  That sort of method is no possible when preparing 500 briyani's a day.  Katchi method or pakki method, the result is ethereal.  Just open the lid and that concentrated fragrance of basmati rice, spices, herbs and lamb juice -ahhhh.  It's heavenly experience.


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