Subscribe to Food Fatafat and click on the Bell Icon for more latest videos updates. Hi freinds, I am Vipin and you are watching Food Fatafat. Friends today I am in Sector 9, Panchkula and we have with us today Mr. Lohit. I met Mr. Lohit two days back when I had uploaded a street food video from Sector 7, Panchkula. He made me eat Biryani which was delicious and tasty. His shop/stall name is Biryani Kingdom which is Sector 7, Panchkula. I found the Biryani too good that today I have come here specially to record the entire preparation of their speciality Dum Biryani. So we have heard about Dum Biryani, But Sir what is the exact difference between Dum Biryani and Simple Biryani. please guide our viewers, what is the main difference between both of them? So many people ask this question when we come to our stall, what is dum biryani? Basically Biryani is of two types one is cooked biryani and one is raw biryani One is Cooked meat Biryani and the other is Raw meat biryani. The Biryani that is generally eaten outside Hyderabad is Pakka Biryani in which the meat is marinated, cooked and then put into rice, and then it’s flavuors get mixed properly and it is then served. ok But Kacha Biryani or say Dum Biryani is different in preparation. It also tastes a lot more different. If you notice in Kacha Biryani, the marinated meat is placed on the bottom of the cooking container. After that, semi cooked Basmati rice is placed over the marinated meat in layers. In this process, the most important thing is that while cooking the Biryani, the container should be tightly packed. So we wrap the container with a cloth so that no steam escapes from it. So in this process, the flavours of meat and rice are infused in each other. They both get mixed properly and Biryani is made. after that, you know the recipe it is served with fried onions and curd. So friends, according to me the difference between Dum Biryani and Normal Biryani is that in Normal Biryani, everything is cooked separately and then mixed. Whereas in Dum Biryani, the flavours of both Rice and Meat get infused properly due to the tight packing of the cooking container, because of which it is called dum, as no steam is allowed to escape. With the help of the steam, the spices, and the marinated meat, the rice gets cooked. So lets check out the preparation of the Authentic Hyderabadi Dum Biryani. Now you might be noticing that I am using the terms authentic and Hyderabadi because Mr. Lohit is from Hyderabad. Yes, I am from Hyderabad, and you might have noticed that in South India, people consume highly spicy food and similarly Dum Biryani is also very spicy but it is complimented with fried onions which have a sweet taste and raita. So it is a beautiful combination, which I am a die hard fan of. When I am in Hyderabad, I eat Biryani atleast once or twice. So Sir, we too look for Biryani recipes here in Punjab, and also think of visiting Hyderabad to try the great tasty biryani. So friends, here is a great opportunity for all our subscribers who are staying in Chandigarh, Panchkula or Mohali and visit Biryani Kingdom at Sector 7, Panchkula. We highly recommend you to eat the special Dum Biryani. Lets see how this Biryani is made and served. I would like to add that Dum Biryani is not only made of Chicken or Mutton but it is also made of Vegetables. So, I believe we are going to make both of them ? Yes, we will make both, but you will see how different they are from each other but still similar in taste. Yes, so lets go and see the preparation of both veg and non veg biryani and I would love to taste both of them as I am sure they will taste absolutely delicious. So friends, this is Mr. Amar Kumar, chef, and today he will show us how to make Dum Biryani. So lets start the process of preparing Dum Biryani. So Sir, lets start ? Ok ! o as you can see so many ingredients that are used in making Biryani, now our chef will tell us all the ingredients one by one. This is Elaichi (Green Cardamom) Powder. This is Kasuri Methi (Dried Fenugreek Leaves). These are Rose Petals. This is Tej Patta (Bay Leaf). This is Yellow Food Color. This is Red Food Colour. This is Jeera Powder (Roasted Cumin Seeds). This is Red Mirchi Powder (Red Pepper). This is Kashmiri Red Chili Powder (Kashmiri Red Pepper). This Is Curd This is Kesar Milk ( Saffron Milk ) This is Lemon Water This Is Gulab Jal ( Rose Water ) This is Keowda Water This is Rice. This is Vegetable Oil. This is Desi Ghee. This is Dhaniya Powder (Dried Coriander). This is Garam Masala (Whole). This is Kesar (Saffron). This is Biryani Essence. This is Home made Biryani Masala. This is Green Dhaniya (Fresh Cilantro) This is Pudina (Peppermint leaves). This is Pyaaz (Onion). This is Ginger Garlic Paste. This is Fried Onion Paste. This is Green Chilli paste. This are Fried Onions. This is sliced Ginger (adrak). This is lemon (nimbu). This are Green Chillies (Hari Mirch). This are Tomatoes. Also, Salt and Turmeric Powder (Haldi). This is Vegetable Oil. It is half bowl in quantity or say 200 grams. Then add 2 tablespoons Desi Ghee. Then add 4-5 Bay Leaves (Tej Patta). What are these ingredients? Then add whole garam masale like Dal Chini (Cinnamon), Laung (Clove), Elaichi (Cardamom) and much more. Now fry them for a minute. Now add sliced onions (pyaaz). Let it cook till the onions turn a bit golden brown or say pink in colour. Add 2-4 green chillies. Now add Pudina (Peppermint leaves) and Green Dhaniya (Fresh Cilantro). Add sliced tomatoes (half a bowl). Add 1 Tablsepoon Lemon Juice (Nimbu Ras). Add 2 tablespoons Ginger Garlic Paste. Fry for 2-3 minutes. Add 3 tablespoons Fried Onion Paste. Add 2 tablespoons Green chilli paste. So friends, I can sense a great aroma out of all the spices being cooked. Only half of the spices have gone into the container but still the aroma is great. Now add 3 tablespoons Kashmiri Red Pepper Powder to add colour to the biryani. The speciality of Biryani is that it is very colourful and we have used natural colours like Kashmiri Lal mirch which will give Biryani a great Red Colour. Add 2 tablespoons Red Pepper Powder to make it spicy. The speciality of Biryani is that it is very spicy and to maintain the spice, Red Pepper Powder is added. Add 1 tablespoon Kasuri Methi (Dried Fengreek Leaves). Add 2 tablespoons Dhaniya Powder (Dried Corainder). Add home made Biryani Masala. So friends, here at Biryani Kingdom, they put a special biryani spice to the biryani which the make themselves by using whole garam masalas. This makes the Biryani taste a lot different than others. Now the contents are getting fried and cooked and as you can see the texture of the contents changing. It has become red. Now we will add fried onions, that have been sliced and fried previously in vegetable oil. Now add sliced ginger (adrak). Add 3 big serving spoons of yogurt. The contents were getting dried as we were cooking, so we have added the yogurt to give it some moisture as well as added flavours. Now as you can see the contents are getting ready and cooked well. The spices added by them are going to give a different taste to the whole biryani. Lets see how much more time it will take to prepare. Now switch off the flame. Now we will add chicken. Basically the whole mixture was made to marinate the chicken with it. This is 5 kg chicken. The chicken was already washed with water mixed with turmeric (haldi) so that they get marinated well (reason why it looked yellow in colour). Now we have mixed the entire spices in the chicken. Leave it to rest for 30 minutes. The masala (spices) will get infused in the chicken during the resting process. So friends, we have prepared the marination and we have to let it rest for 30 minutes so that the spices get infused in the chicken. We will start again after 30 minutes. Friends, its been 30 minutes now since the chicken has been set to marinate in the cooked spices. So now lets continue the process and see how we will cook ahead and complete the recipe. Now sprinkle little Kewra jal (Screwpine Essence). Add salt to taste. Add turmeric powder. Add 4 big serving spoons of Yogurt. Now add 4 tablespoons of Kesar Milk (Saffron flavoured milk). Friends, by adding Kesar Milk (Saffron flavoured milk), the flavour of Biryani gets enhanced. Also the aroma and taste will get enhanced. Now mix it well. Now let the mixture rest for 4-5 hours. This is done so that the chicken gets marinated properly with the entire mixture and give a great taste while being cooked. So lets cover it. Its been 4 hours since we left the mixture to marinate. Now lets start making Rice. We have soaked the rice for 2 hours in water already. Now we will boil the rice. Before boiling, some spices will be added in the boiling water. Why are we adding these masalas in the boiling water ? This is done to give flavour. So this is being done so that even the rice have a lot of spicy flavour infused in it. Add 5-6 bay leaves. Add sliced Ginger. Add green chillies. Now add 1-2 tablespoons vegetable oil which prevents breaking of rice. Add lemon water 1 tablespoon to avoid the rice to stick to the cooking container. Add salt to taste. Add 2 tablespoons rose water. Add 2 tablespoons Kewra jal (Screwpine Essence). Add 1 tablespoon elaichi (green cardamom) powder. Add 2 tablespoons Ginger garlic paste. I feel that the flavours are being added to the fullest which will enhance the biryani’s taste. We are adding so many spices even to cook the rice. Add 1 tablespoon green dhaniya leaves (cilantro). Add 2 tablespoons desi ghee for a good enhanced flavour. Add 1 teaspoon Biryani essence. For how much time do we boil it? Let it boil for 20-25 minutes. Ok, so we will boil it for 20-25 minutes so that the flavours get infused in the water. Then the spices will be taken out of the water and soaked rice (which we have pre-soaked for 2-3 hours) will be added to the boiling water. Lets cover it with a lid and let it boil for 30 minutes. Its been 25-30 minutes since the water has been boiling, now lets check it. The aroma of the steam only is smelling great. Please show us the colour of the water now. Now as you can see that the colour has changed, and as said before that the colour will turn into golden brown. Now all the spices will be taken out of the water with the help of a strainer and then rice will be added. Now add soaked rice and boil it. Here we have used Basmati Rice, because it has a differnet flavour and the grains are long too which work great for biryani. For how much time do we boil it ? We will half boil it and then cook it fully in the other container containing marinated chicken. Now we adding it on the marinated chicken. Sprinkle it very gently on the marinated chicken. Beacuse of this they will evenly spread on the marinated chicken. Now we are adding more spices. Add 1 teaspoon shahi jeera. Add 1 teaspoon kewra jal. Add 1 teaspoon elaichi powder. Add 2 tablespoons desi ghee. Add pinch of saffron (kesar). Add fried onions. Friends, we have added all the spices, now we will add pudina (peppermint) and chopped dhaniya (coriander) leaves. Now we will add another layer of rice. The aroma smells great due to the spices added. We have covered the marinated chicken with a lot of rice. Now add 3-4 teaspoon yellow/red food colour. Add 9-10 tablespoons kesar milk. You can see that it is too colorful. Now sprinkle fried onions. Add 1 teaspoon green elaichi powder. Add 4 teaspoons desi ghee. Add pudina. Add dhaniya. The icing on the cake is the red petals. They are used for garnishing. When we see an authentic biryani, it looks similar to this. This has to be fully cooked now as it is only half cooked. Now we will cover it properly to cook. Sprinkle 2 tablespoons vegetable oil. Now we will cover it. We will use a lid. Now we will press and cover it and put weight on the lid approximately 3-4 kgs so that the steam does not eascape. The Dum Biryani has been made, now we will see how it looks like. It looks awesome, the colours are unique. Do we have to add something more ? Yes, 4-5 tabelspoon Desi ghee. We use desi ghee to garnish the biryani. Also, we will use elaichi powder. Now the Chicken Dum biryani has been made. You can see nice colours and also the rice is perfectly cooked and are separate. The aroma is too good. The chicken was left to rest on the bottom, and the purpose was that the flavours get infused properly between rice and chicken. The chicken too is fully cooked. Now take the chicken out on a plate. You can see its too colourful. We added colours on the top and also the colour has come from the marinated chicken form the bottom. Sprinkle rice over the chicken in the plate. The aroma is too good. Now I have taken this Chicken Dum Biryani. Shall I taste ? Lets see how it is ! Eat it with Raita, it tastes even better. Friends, the taste is awesome, the rice are soft and fluffy, and as you know that biryani is famous for its spice, this biryani too is spicy. Lets try chicken now. Its really good. Lets try chicken now. Friends you can see this The chicken is really soft and easy to cut. this is why this biryani is different because the chicken is very much soft unlike other biryanis we tried We have eaten plenty of biryanis but the chicken is not soft. But here both rice and chicken are soft. The Biryani tastes great. We have added 80-90 varieties of spices in it, like kesar, milk, yogurt, kasuri methi, garam masale and the consequent taste is awesome. So all my Biryani Enthusiasts, Please visit Biryani Kingdom, Sector 7, Panchkula and eat this great Biryani. I have shown you the whole preparation, so you should have no doubt on the taste if this recipe. Meet the owner and share your experiences with him. Thats all for today, will meet again with another video. Thankyou so much Sir for this wonderful Biryani.