nia_khan

chawalo ko dam pe dene ka masla mujhee samhaj nahe ata?

Why do we do that? My biryani comes out fine without it as a matter or fact you can literally see each rice is separate from the other ones....
I understand after putting zaffaran and alu bukhare you can heat it up for a little bit. I see people wrapping the top in a cloth and put it in oven for few mins etc.

Sajalina

Hmmm
do u boil rice seperately before adding it to the masala?
Usually rice are left thoray say kachay so dum mai
they are cooked completely.

Sadaf

if you're boiling rice for biryani, you have to drain then just before they are done.. aik kanni chawal. They you put the masala and put it on dum.. The reason to put biryani on dum is to make sure that the masala is fully heated plus, it mixes with the rice well. If you fully cook the rice first and mix the masala, the chawal seem to break and make a "happa"

And you need to put damp cloth for the dum for the reason that the chawal which are uncooked, get the moisture and are done..

Shahreen

To fully cook the rice by steaming it. If you boil your rice for biryani till its completely cooked and your biryani masala is also heated before you assemble the biryani then I suppose you can do without letting it dum......but it does make it taste better if you do I feel.

Sajalina

I don't use a wet cloth.
Instead I use alumunimum foil.
Am I doing it wrong?

Sadaf

no thing is wrong the idea is to seal the moisture inside wet cloth is an old thing, we've seen our mothers use it so we use it

Sajalina

^ok.

moimoi

I would advise you ladies to try one thing in terms of "RICE DAM" ... when its time giving the final touches of dam.........then turn off the stove and turn on the Oven on 300 F , cover rice and throw that in oven for Exact 10 mins. Want the best dam? trust me u will get it try it and be all smiles forget bout old days and ways of dam , its new era. and new taste with new ways to maximize the "taste"

Sajalina

^Hey that's what I do...
but it takes longer...like around 30 mins
in the oven.

moimoi

I keep it 10 mins at 300 and does the trick for me lady

Ira

I also layer the rice and salan, top with tarka, poodina etc. Cover with foil, seal well and bake in the oven (350 degrees for about 45 mins to an hour) or until th e rice is tender. Make sure you seal it well so the steam can be trapped inside.

Rukhsarbibi

man I haven't heard that word in SO LOONGGG!!!