I like to make this dish at least once a week, but I like it even more if I can get a little extra from my favorite ingredients.
For example, I like my dum jalapeno chili with chopped onion, bell pepper, tomato, cilantro and rice vinegar, which has an almost nutty, smoky flavor.
So if you have a bunch of dum and you want to add a bit of spice, just go ahead and chop the onions and pepper.
And if you’re looking for something a little less sweet, you can try using cilantro instead of the chopped onion and bell pepper.
I find the taste of cilantro better than the pepper when it comes to sweetness.
For me, though, dum is just a bit sweeter and a bit more mild than biryania.
The biryana recipe below makes a big difference in this dish.
Ingredients: For the dip: 1/2 cup water, plus more for the dipping sauce 1/4 cup soy sauce, plus 2 tablespoons extra virgin olive oil 1/8 teaspoon black pepper, plus a pinch for seasoning 2 cups cooked rice, rinsed and drained 2 cups dum, soaked in water for 10 minutes 3 garlic cloves, minced 2 tablespoons chopped onion 1 tablespoon minced fresh ginger 1/3 teaspoon cumin 1 tablespoon chopped red pepper flakes 1/5 teaspoon paprika 1 teaspoon dried oregano, plus additional for seasoning 1 tablespoon finely chopped cilantro For the filling: 1 cup chopped tomatoes 1/6 cup diced onions 1/16 teaspoon ground coriander 2 teaspoons chopped cumin seeds 1/1 teaspoon ground cardamom 1 teaspoon salt 2 tablespoons sugar, plus extra for seasoning For the dum: 1 1/10 cups water 1/12 cup soy broth, plus some more for seasoning Directions: Heat the water in a large saucepan over medium heat and add the soy sauce.
Bring to a boil, then reduce heat to medium-low and simmer until the sauce is thick and creamy, about 30 minutes.
Remove the water from the saucepan, and add rice, dump the soaking water, salt, pepper, oreganos and cilantro, and stir until the rice is fully absorbed.
Drain and set aside.
To make the dipping sauces: Heat about 2 tablespoons olive oil in a small saucepan.
Add the onion and ginger, and saute until the onions are translucent, about 5 minutes.
Add garlic, red pepper, corianders and cardamoms, and cook for 2 minutes.
Stir the ingredients together until the red pepper is soft, about 1 minute.
Add sugar and the remaining 2 tablespoons of oil and bring to a simmer.
Simmer for 5 minutes, stirring frequently.
Turn off the heat, and then stir in the dums.
Bring the mixture to a thick boil, and simmer gently for 10-15 minutes, until the liquid is reduced by half and the mixture thickens.
Add salt and cumin, if necessary.
The dip can also be made ahead of time and refrigerated.
For the dipping, stir the soaking and rice into a bowl and add to the boiling water.
Stir together the duds and the rice, and bring back to a low boil.
Simme the rice mixture, and set the mixture aside.
When the rice and duds are mixed together, turn the heat down to medium and simmer, stirring occasionally, until all the liquid has been absorbed.
Remove from heat and allow to cool slightly.
Return the mixture and dums to the pot and allow them to cool, uncovered, to room temperature.
Heat the remaining oil in the sauce pan over medium-high heat, then add the tomatoes and cook, stirring, until they’re soft, 2 to 3 minutes.
Season with salt and pepper, and serve immediately.
The recipe is included in the book, The Art of Indian Cooking, by Ankit Bhargava.