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Recipes with aged basmati rice

3 recipes that use aged basmati rice, with photos, step-by-step instructions and cook times. The quickest, Hyderabadi chicken dum biryani, takes 105 minutes. It is most often cooked with bay leaves, cinnamon stick and ghee.

Run out of aged basmati rice? Any long-grain rice, same amount.

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Hyderabadi chicken dum biryani

Hyderabad's biryani grew up in the kitchens of the Nizams, and the kacchi style is its proudest form: the chicken goes into the pot raw, in a thick yogurt, mint and fried-onion marinade, and cooks only in the steam trapped under part-cooked basmati. In the old city it is wedding and Eid food, ordered in huge copper deghs, and at home it's the Sunday showpiece, served with mirchi ka salan and a cooling raita. Because the meat cooks without being stirred, small bone-in thigh and drumstick pieces work best. Chef's tip: marinate overnight in the fridge — the yogurt tenderises the chicken and the flavours go right to the bone.

105 minIndianRice & GrainsGluten free
by KrazyBadal 1 views

Kolkata biryaniMutton, potato and egg biryani

Kolkata biryani came with the exiled Nawab of Awadh to Metiabruz in the 19th century and grew its own character: light on chilli, perfumed with kewra, rose water and saffron, and famous for its golden potato. During Durga Puja the city's biryani shops have queues round the block, and many families make a big handi at home for Navami. Mutton (goat) is marinated in yoghurt, cooked tender, then layered with part-cooked long-grain rice, fried potatoes and boiled eggs and sealed for dum. Common mistake: boiling the rice fully before layering; drain it at about 70 per cent cooked (it should still break with a small hard core) or it turns mushy on dum. The mutton must reach 71 °C and be tender before it goes under the rice. Chef's tip: fry the potatoes in the marinade's spices first; they soak up the meat juices on dum and many people think they are the best part.

150 minIndianMeatGluten free
by KrazyBadal 0 views

Kacchi biryaniRaw-marinated mutton biryani

Kacchi biryani is the wedding dish of Old Dhaka: at every Bangladeshi biye the huge copper pots come out, and the lanes around Nazira Bazar are famous for it. 'Kacchi' means raw: the mutton goes into the pot uncooked, marinated in yogurt and spices, under a layer of half-cooked aromatic rice and fried potatoes, and everything steams together for over an hour so the meat juices cook the rice. Serve it with borhani, the spiced yogurt drink, and a salad of sliced cucumber and onion. The common mistake is under-marinating or using lean meat cut too large; small pieces of shoulder with some fat, marinated overnight in the fridge, cook through in time. Chef's tip: seal the lid with a rope of dough; if no steam escapes, the meat at the bottom becomes tender without you ever opening the pot.

150 minBangladeshiRice & Grains
by KrazyBadal 0 views

Goes well with aged basmati rice