Hyderabadi Dum Murg Biryani
Hyderabadi Dum Murg Biryani mainly has bouncy succulent chicken and rice cooked in authentic Hyderabadi style, bringing out each distinct flavour in a well-orchestrated formation. The layer of rice, marination of chicken, selective use of ingredients, timing and process of cooking, each step is organised in a manner to alleviate Zayka and health. The Dum cooking forces the scents to penetrate the epidermal layer of each grain of rice and blend that with its basmati aroma that was previously locked up in the germ. Going an extra mile, Petu Pankaj has also used a few catalysts to enhance the effect of these flavours on five senses. When the evaporating juices of plump chicken submerged under the semi-cooked rice meet a set of herbs and spices, a chain-interaction takes places that is further dramatised by the Dum seal above. This is an amalgamation of Kacchi and Pakki Biryani styles that takes place in a Mughlia Degchi. The delayed heat retention in Degchi keeps the charring under control and the outcome is a perfectly browned last layer. Just as the delayed heat in the vessel, the flavours also delay boom on tastebuds one by one.