dum biryani


A wonderful and aromatic dish, dum biryani consists of layers of meat that has been marinated, fragrant basmati rice, and a mixture of spices. To attain its wonderful flavour, the cooking method calls for care and accuracy. A comprehensive recipe for dum biryani may be found here.

dum biryani

Dum Biryani Making


For Marination:

.Two pounds (approx. 1 kg) of chicken, lamb, or goat (cut into pieces)

.One cup plain yogurt

.Two tablespoons ginger-garlic paste

.One teaspoon red chili powder

.One teaspoon turmeric powder

.One teaspoon garam masala

.One teaspoon biryani masala

.Salt to taste

.Two tablespoons lemon juice

For Rice:

.3 cups basmati rice (soaked for 30 minutes)

.Water for boiling

.One bay leaf

.2-3 green cardamom pods

.2-3 cloves

.1-inch cinnamon stick

.Salt to taste

.Other Ingredients:

.4-5 tablespoons ghee or oil

.Two large onions, thinly sliced

.One cup chopped tomatoes

.Fresh cilantro and mint leaves

.Saffron strands (soaked in warm milk)

.Fried onions (optional)

Getting ready:

Step 1: Let the meat marinate

The meat pieces, yoghurt, ginger-garlic paste, red chilli powder, turmeric powder, garam masala, biryani masala, salt, and lemon juice should all be combined in a big bowl. Mix thoroughly, being sure to coat every piece. Refrigerate the marinade for at least two hours, or overnight if you want the flavour to be even stronger.

Step 2: Rice Cooking

1.After the basmati rice has been soaked, place it in a pot of boiling water.

2.To the boiling water, add the cloves, cinnamon stick, bay leaf, and green cardamom pods.

3.Cook the rice for 70–80% of the way done. After draining, set the rice aside.

Step 3: Cooking the Meat and Sautéing the Onions

1.In a large pan with a heavy bottom or a wide-mouthed vessel called a handi, heat oil or ghee over medium heat.

2.Onions should be thinly sliced and sautéed till golden brown. Half of the fried onions should be taken out and put aside for layering.

3.Cook the chopped tomatoes until they become mushy and pulpy by adding them to the skillet with the remaining onions.

4.At this point, add the marinated meat to the pan and simmer over medium heat until the masala thickens and the meat is partially cooked.

Step 4: Arranging the Biryani

1.Grab a pot that has a thick bottom and a lid that fits snugly (or use the handi I used earlier).

2.The partially cooked meat should be added to the bottom of the pot.

3.Spread a layer of half-cooked rice on top.

4.Add the saved fried onions, mint leaves, saffron-soaked milk, and fresh cilantro.

5.Continue layering the rice and meat until you reach the top with a layer of rice. Over the last layer of rice, scatter some ghee, fried onions, and the remaining saffron milk.

Step 5: Slow Cooking, or Dum Cooking

1.To keep steam from escaping, carefully seal the pot's cover with dough or aluminium foil.

2.Put the pot on a low heat setting or on a tawa.

3.Allow it to cook for thirty to forty minutes on dum, or low heat. This enables the meat to cook through in the steam and allows the flavours to mingle.

Step 6: Presenting

1.When finished, carefully remove the lid and stir the layers together.

2.Serve the tasty dum biryani hot with your preferred side dish, salad, or raita (yoghurt sauce).


.Before constructing the layers, make sure the meat is cooked through and soft.

.For a deep colour and flavour, use high-quality saffron.

.To suit your taste, adjust the seasonings.

.To avoid burning at the bottom when cooking, choose a pot or handi with a hefty bottom.

While making dum biryani takes time and work, the result is an enticing combination of flavours and scents that make every minute spent in the kitchen worthwhile. Taste this royal treat and relish every delicious bite with those you love!

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