Master The Art Of Dum Biryani With Our Easy Recipe

Dum Biryani is a classic Indian dish combining marinated protein or vegetables with basmati rice and spices. The rice is partially cooked, layered with the protein, and flavored with fried onions, saffron, mint, and coriander. Sealed tightly, it is cooked on low heat “dum” to enhance the flavors. The dish is aromatic, with a blend of textures from the tender meat or veggies and fluffy rice. Using aged basmati rice and proper marination ensures the best results. It’s served hot with raita or pickle, making it a royal treat for celebrations.

Ingredients:

• For the Rice:
  • 2 cups basmati rice
  • 4-5 cups water
  • 2-3 green cardamom pods
  • 1 bay leaf
  • 2-3 cloves
  • 1 cinnamon stick
  • Salt to taste
• For the Marinade:
  • 500g chicken, mutton, or vegetables (as per your preference)
  • 1 cup thick yogurt
  • 2 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 2 tbsp lemon juice
  • Salt to taste
• For the Biryani Layers:
  • 2 medium onions, thinly sliced
  • 1/2 cup cooking oil or ghee
  • A handful of fresh mint leaves, chopped
  • A handful of fresh coriander leaves, chopped
  • 1/2 tsp saffron soaked in 2 tbsp warm milk
  • 1/2 cup fried onions (optional, for garnishing)
• For the Cooking Process:
  • 1/4 cup water or chicken/mutton stock
  • 2 tbsp ghee

Step-By-Step Instructions:

Step 1: Prepare the Rice

• Wash the basmati rice thoroughly until the water runs clear. Soak it in water for 30 minutes.
• Bring 4-5 cups of water to a boil in a large pot. Add salt, cardamom, cloves, bay leaf, and cinnamon.
• Add the soaked rice and cook until it is 70-80% cooked (firm to the bite). Drain the water and set the rice aside.

Step 2: Marinate the Protein or Vegetables

• In a large mixing bowl, combine the yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, and salt.
• Add the chicken, mutton, or vegetables to the marinade. Mix well to coat evenly. Cover and refrigerate for at least 1 hour (preferably overnight for better flavor).

Step 3: Prepare the Base for Dum Cooking

• Heat oil or ghee in a large heavy-bottomed pan. Add sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.
• In the same pan, add the marinated protein or vegetables. Cook on medium heat until partially cooked and the oil begins to separate. Set aside.

Step 4: Layer the Biryani

• In the heavy-bottomed pot or a clay pot, spread a layer of the cooked protein or vegetables.
• Add a layer of partially cooked rice over it. Sprinkle chopped mint, coriander, fried onions, and saffron milk. Repeat the layers until all ingredients are used, ending with a layer of rice on top.
• Drizzle ghee over the top layer.

Step 5: Dum Cooking

• Cover the pot with a tight-fitting lid or seal it with dough to trap the steam (dum).
• Place the pot on a low flame or use a tava (flat griddle) beneath it to prevent burning. Cook on dum for 25-30 minutes.
• Alternatively, bake the biryani in a preheated oven at 180°C (350°F) for 30 minutes.

Step 6: Garnish and Serve

• Open the lid carefully to retain the aromatic steam. Gently fluff the rice to mix the layers without breaking the grains.
• Garnish with fried onions, coriander, and mint leaves. Serve hot with raita, pickle, or a side of your choice.

Tips for Perfect Dum Biryani:

• Always use aged basmati rice for the best texture and aroma.
• Do not overcook the rice before layering to prevent it from becoming mushy.
• Marination is key for tender and flavorful protein or vegetables.
• Use a heavy-bottomed pan to avoid burning during the dum cooking process.
• For a vegetarian version, use paneer, mushrooms, or mixed vegetables.

Enjoy your flavorful and aromatic Dum Biryani, a royal treat perfect for any special occasion.