query on how to prevent burning of dum

My dum biryani burns at the bottom each time even after using tawa. How about pouring a little water first just enough to cover the base of the vessel and arranging raw chicken/mutton at the bottom and then the half cooked rice on top for dum biryani ?? will it prevent burning and sticking of the chicken/mutton to the bottom of the vessel???

burnt

Best Answer

Keep the heat low. "Dum"ming the biryani is steaming it rather than cooking it with high heat. You'll also need to seal the container. Burning happens because of the lack of liquid and the high heat. Mainly because the water evaporates while cooking. So yes, a little water will indeed help, but make sure you keep the heat low. Don't worry if the rice at the bottom becomes sticky. It's called "kurchan" and some people find it very tasty. Another alternative is to prepare the biryani in an oven (when you start with uncooked meat) in a very thick, covered oven pan with no foiling at 200 degree Celsius for approximately thirty minutes.

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How do I stop my biryani from burning on the bottom?

Prepare the biryani in an oven (used when making biryani with uncooked meat) in a really thick, covered oven pan, with no foiling at 200 degrees Celsius for around 30 mins. It won't stick to the bottom or get burnt. Keep a cast iron tawa underneath the pot the rice is in. Rice won't stick.

How do you stop food from burning?

I cook biryani regularly using RAW meat. . Meat and/or rice drying out means there was too little water or that most of it escaped as steam. . Overcooked rice (and under cooked meat) is a result of too low a heat.

Why is my biryani dry?

If your rice is already stickier than you'd like, you could try rinsing it under cold water to remove some of the excess starch. After rinsing, spread the rice onto a sheet tray and place in the oven at 350\xb0F for about 10 minutes to dry it out a bit.

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