What does 'dum' mean in dum biryani?

'Dum' means to cook with steam in a sealed vessel. The pastry lid traps moisture, allowing the biryani to cook gently in its own steam.

Can I make dum biryani without a pastry lid?

Yes. Cover the pot with foil or a tight-fitting lid before sealing with dough. The pastry is traditional but not essential for the cooking method.

How long does dum biryani take to cook?

After sealing, dum biryani typically cooks for 45 minutes to 1 hour on medium-low heat, depending on pot size and heat level.

What can I substitute for biryani spice powder?

Use extra coriander, cumin, and a pinch of nutmeg or clove. You can also omit it—the cinnamon, cardamom, and base spices provide sufficient flavor.

Can dum biryani be made ahead?

Yes. Prepare the marinated chicken up to 4 hours ahead. Assemble and seal just before cooking for best results.

Dum Biryani With Pastry Lid

Name: Dum Biryani With Pastry Lid
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Indian
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; Egg; Black seeds (optional)

CookOSBeta

Dum Biryani With Pastry Lid | CookOS

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)optional
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
Egg
Black seeds (optional)optional

25 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
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.
2
Add oil to a pan on medium to high heat and fry onion until golden brown
3
Add the blended tomatoes and marinated chicken. Cook for 5-10 mins until liquid has slightly reduced
4
Stir in the chillies, coriander and fried onions. Once everything has mixed, remove the chicken from the heat
5
While the chicken is cooking, parboil the rice and potatoes
6
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
7
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
8
Next, cover the top of the pot with pastry dough. Gently press the edges to seal the pot.
9
Top with eggwash and black seeds (optional)
10
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)
11
Remove from oven, cut open pastry lid and enjoy