Dum Pukht Chargha Biryani Recipe
Dum Pukht means slow cooking in a sealed container. This popular cooking method goes back hundreds of years. It is almost always used to cook meat dishes and almost no water is added, so that the meat cooks in its own juices. Dum Pukht Chargha Biryani can be made with lamb, goat meat or chicken.
My favorite is made with Chicken so that’s what this recipe calls for but feel free to replace with any of the other meats. Dum Pukht Chargha Biryani is not a dish that can be hurried but when it’s done, you will love it and the wait will have been worthwhile. It is great dish to serve at your next dinner party. Must try it…
Ingredients
Biryani Ingredients
Biryani Curry
Left Over Chargha marination
Cooking Oil → 2 Cups
Onion → 1 Kg (Cut into Slices and Fried)
Garlic Paste → 4 Tbsp
Ginger Paste → 2 Tbsp
Green Chili Paste → 4 Tbsp
Turmeric → 2 Tbsp
Coriander → Powder 2 Tbsp
Red Chili → Powder 1 Tbsp
Chili Flacks → 2 Tbsp
Salt → 1 Tbsp
Tomatoes → 1/2 Kg (Chopped)
Yogurt →2 Cup
Dry Plum → 50 Gm
Saffron Essence → 1/2 Tsp
Kewra Essence → 1/4 Tsp
Biryani Essence → ½ Tsp
Yellow Food Color → ¼ Tsp
Garnishing
Tomatoes → 2 (Cut into Slices)
Onion → 2 (Cut into Slices)
Biryani Essence Milk → (1 Cup)
Smoke Flavors
Charcoal → 1 Piece (2 Inches)
Recipe
In a big bowl add leftover chargha marination, and all biryani curry ingredients and mix it well.
Keep the Charcoal over the gas for few minutes.
Keep a small piece of aluminum foil or few onion peels over biryani curry, put the burning coal, pour ghee over the coal, it will start smoking, as soon as the coal starts smoking cover and seal the curry well.
Rice
Half boil the biryani rice.
Layering
Put all curry in big cooking pot then put all rice.
Put 5 to 6 whole red chili, lemon slice, green chili, mint, 5 to 6 Tbsp of essence milk and 5 Tbsp of butter/ghee/cooking oil. In the last keep ready chargha over it.
Keep a small piece of aluminum foil or few onion peels over biryani rice, put the burning coal, pour ghee over the coal, it will start smoking, as soon as the coal starts smoking cover and seal with wrap lid well in a cotton cloth, and keep it on high flame for 10 minutes and then low heat for 30 minutes.
Remove the lid and gently puff up with a fork.
Biryani is ready.
Suggestions
You can alter the frying to another method of cooking like baking or air frying. The traditional way is to steam it and then deep fry it. However, feel free to alter it depending on how you want to eat it!
About Dum-Pukht-Chargha Biryani Recipe
Try this Dum Pukht chargha biryani recipe for a spicy twist. If you love continental or Indian food, then this authentic recipe is perfect for your next dinner or lunch. The recipe involves a whole chicken having its skin removed then deep cuts are added. Then the chicken is marinated in a load of spices before being steamed and deep-fried and rice cooked on slow flame. It is absolutely delicious, and everyone loves to eat it!
