Dum Biryani is a traditional South Asian dish that is famous for its aromatic spices, tender meat, and fragrant rice. This flavorful dish is popular across India, Pakistan, and Bangladesh and is often served on special occasions and festivals. The word “Dum” refers to the slow cooking process, which allows the ingredients to absorb the flavors of the spices and herbs.
Biryani has several regional variations, each with its unique blend of spices and cooking techniques. The dish typically consists of layers of rice and marinated meat or vegetables, flavored with spices such as cumin, coriander, turmeric, and saffron. The meat is usually slow-cooked in a rich, aromatic gravy and then layered with the rice, creating a mouth-watering aroma that is hard to resist.
In this recipe, we will explore how to make a delicious Dum Biryani that is sure to tantalize your taste buds. So, get ready to embark on a culinary journey as we uncover the secrets of this iconic South Asian dish.
DUM BIRYANI RECIPE
Serves 3-4 people Prep time: 15 mins Cook time: 1 hour 10 mins
INGREDIENTS
1 lb boneless chicken
1 tsp chilli powder
1/4 tsp turmeric
2 tsp coriander & cumin powder
1 tsp cumin seeds
1 1/2 tsp salt
1 tsp any ready made biryani spice (optional but preferable if you want more spice)
2 tsp ginger garlic paste
Cinnamon stick
3 cardamom pods
Juice of half a lemon
1 cup yoghurt
150ml vegetable oil
1/2 onion
150ml blended tomatoes
3 chillies, slit open
Handful coriander
Handful fried onions
300g parboiled Tilda Pure Basmati white rice
1 parboiled potato, cut in small chunks
1 sheet puff pastry dough
Pinch of saffron in 250ml hot water
Ghee
1 sheet puff pastry dough
Egg
Black seeds (0ptional)
METHOD
- Combine the chicken with chilli powder, turmeric, coriander powder, cumin seeds, salt, biryani spice, ginger garlic paste, cinnamon stick, cardamom, lemon juice and yoghurt. Once mixed, place in the fridge to marinate for at least 1 hour.
- Add oil to a pan on medium to high heat and fry onion until golden brown
- Add the blended tomatoes and marinated chicken. Cook for 5-10 mins until liquid has slightly reduced
- Stir in the chillies, coriander and fried onions. Once everything has mixed, remove the chicken from the heat
- While the chicken is cooking, parboil the rice and potatoes
- Now it’s time to layer the biryani. Cover the base of a pot with a thin layer of parboiled rice. Then top with all the cooked chicken, parboiled potatoes, remaining rice and saffron water
- Add a few tsps of ghee over the rice and using the back of a wooden spoon, make a few holes in the rice to allow it to steam while in the oven
- Next, cover the top of the pot with pastry dough. Gently press the edges to seal the pot.
- Top with eggwash and black seeds (optional)
- Place in the oven at 180°C for 1 hour (tip – after around 25 mins the pastry should be golden brown – cover it with a sheet of foil to prevent it from burning)
- Remove from oven, cut open pastry lid and enjoy
