Name one dish that you’d want for a celebration with your family and loves ones.
Was it biryani?
Well, even if it wasn’t, it was a darn good guess!
Today we won’t be talking about how to make Biryani, but rather, how not to make it. This is a very general guide, for any type of rice or any style of Biryani.
The most common thing that goes wrong is the rice turning mushy/overcooked. The first step towards avoiding this is to wash the rice at least 3 times to remove all excess starch since too much starch makes rice clump together. Next, soak the rice for at least 30 minutes or more, depending on the recipe.
To avoid overcooking the rice, measure the quantities of water and rice as precisely as you can. A general rule while cooking rice on dum is, to cook uncovered until the rice expands and almost reaches the level of the water. Then cover it and place it on dum.
Undercooking the rice is an equally painful mistake, but easier to rectify than an overcooked mush!
Flavour is the next thing that could go wrong. Many people complain that home-cooked biryani lacks the flavour that restaurant biryani has. While there are definitely some factors that are difficult to replicate at home (such as cooking on woodfire), you can definitely make a biryani that is just as tasty.
Biryanis from different regions of India have varying ingredients, but one thing that is constant is the presence of whole spices. Biryani should get most of its flavour from whole spices, for that signature taste. The reason that restaurants have ultra-flavourful biryani is that they flavour even the water for cooking the rice, with whole spices and other ingredients. Also, make sure to fully season and taste the water, to check for salt. So the next time you get an elaichi in your biryani, thank it for being the flavour bomb that it is.
Apart from this, try not to skimp on the use of oil/ghee. Fat is flavour, and it is best to use the recommended quantity of fat to cook your biryani.
The protein- irrespective if you’re vegetarian or non-vegetarian, the options for making a biryani are still plenty.
Right from vegetables to paneer to soya or raw jackfruit, to meats and seafood there is never a lack of variety. The cooking time varies according to the variety chosen and the quality of the produce so following a recipe to the dot may be your key here.
So once you’ve fixed the above steps and have cooked the biryani. Then comes the moment of truth.
Something that often goes wrong at this point, is that some of the biryani has stuck to the bottom of the pot. Make sure to use a heavy-bottomed pot always, for cooking biryani. If you don’t have one, you can also use a pressure cooker without the weight and the gasket. Since pressure cookers usually always have a thick bottom, you can use it as a heavy-bottomed pot.
So now that you’re armed with this knowledge, go ahead and make some flavour-packed pots of biryani. And do share the knowledge!
FAQs
Overcooking rice is one of the most common and costliest mistakes that one can make while cooking biryani. 2. If you're marinating the meat in curd, don't use too much of it as it can make it tasteless!
What are the mistakes while making biryani? ›
Overcooking rice is one of the most common and costliest mistakes that one can make while cooking biryani. 2. If you're marinating the meat in curd, don't use too much of it as it can make it tasteless!
What is the secret ingredient for biryani? ›
Zafrani biryani: One of the links to the biryani with royalty remains is that of saffron-infused milk or ghee added to the layers of rice to bring oomph and separate the dish from plebeian food.
What is unhealthy in biryani? ›
Biryani can be high in fat, depending on the recipe and ingredients used. Traditional biryani recipes often use ghee, a type of clarified butter, and meats such as chicken or lamb, both of which are high in fat.
Why does biryani go bad? ›
It is not recommended to keep biryani fresh for a long time without a fridge, as it is a perishable food item that contains meats and vegetables which can spoil quickly. The best way to keep it fresh is to store it in an airtight container and keep it in the refrigerator, where it will last for 3-4 days.
Why is my biryani not tasty? ›
This is a very general guide, for any type of rice or any style of Biryani. The most common thing that goes wrong is the rice turning mushy/overcooked. The first step towards avoiding this is to wash the rice at least 3 times to remove all excess starch since too much starch makes rice clump together.
What is the most important spice in biryani? ›
What are the essential biryani spices for an authentic flavour experience? Biryani's authentic flavour experience is derived from a blend of essential biryani spices, which typically include cinnamon, green and black cardamom, cloves, coriander seeds, cumin seeds, bay leaves, nutmeg, mace, and star anise, among others.
What gives good smell to biryani? ›
The ingredients are cooked in a sauce made from spices and yoghurt, and the end result is a fragrant, delicious meal. But what is the liquid that brings aroma to biryani? This liquid is called "ghee".
How can I make my biryani more juicy? ›
Tip no. 2) During the cooking of the main ingredient (chicken, mutton or paneer), add some full fat milk instead of water. Also, the right amount of ghee will lead to a better juicier biryani. Bonus Tip: If you want to reheat the leftover biryani, always sprinkle some milk, cover and reheat.
Why do you soak rice for biryani? ›
Other Indian cooks/chefs say that the purpose is to ensure that the rice is fluffier. I have recently made a biryani with and without soaking the rice (using aged basmati), and I wasn't able to tell the difference in the final dish. It does, however, mean that the rice cooks more quickly.
Mr Ashok's biryani algorithm outlines the cooking process - how to perfectly cook the rice, fry the onions just right, marinate the meat, seafood or vegetables (he recommends brining it first so it soaks up the flavours), and to layer all of these - but leaves you to fill in the blanks.
What is the ratio of rice to meat in biryani? ›
Ratios: Use a 1:1 ratio of meat to rice by weight, i.e., 1kg meat to 1kg rice. This way, you don't end up with too much or too little of either. Best Cuts: Lamb or Goat Biryani Cut are specially crafted for biryani with more bone-in pieces so that the marrow thickens and enriches the masala.
What will happen if we eat biryani every day? ›
Eating Biryani everyday is fine if you are doing regular workouts and having food that cools your body like Sabudana, buttermilk, onions, etc. If not, keep it to 2 or 3 times a week Max. Here is one of the delicious recipe of egg dum Biryani you would like to try.
Is biryani bad for the gut? ›
Eating biryani, which is usually a high-fat and high-calorie dish, can make matters worse as it can be difficult for the body to digest. Better to stick to a bland diet as it is easier for the body to digest. This means avoiding spicy, fried, and high-fat foods such as biryani.
Is biryani bad for heart? ›
The fats and oils used in some biryanis can increase LDL cholesterol levels if consumed frequently. However, using small amounts of healthier fats or removing visible fat from meat reduces this risk.
How to stop biryani from going soggy? ›
If your biryani keeps turning out too soggy and you're disappointed by its overall texture, don't worry — there are solutions that can be used to combat this problem. According to Bon Appétit, the best hack, in this case, is to pay close attention to the gravy and ensure that you're not overdoing it.
What is the secret of biryani smell? ›
The ingredients are cooked in a sauce made from spices and yoghurt, and the end result is a fragrant, delicious meal. But what is the liquid that brings aroma to biryani? This liquid is called "ghee".
