Dum Biryani

Dum Biryani Recipe (Easy & Authentic)

Ingredients

• Chicken or Mutton – 500 g

• Basmati Rice – 2 cups

• Yogurt (Curd) – 1 cup

• Onions – 2 large, thinly sliced

• Ginger–Garlic Paste – 2 tbsp

• Green Chillies – 3–4

• Oil + Ghee – 3 tbsp

• Whole Spices – Bay Leaf, Cardamom, Cloves, Cinnamon

• Red Chilli Powder – 1 tbsp

• Turmeric – ½ tsp

• Biryani Masala – 2 tbsp

• Salt – as per taste

• Mint Leaves – 1 handful

• Coriander Leaves – 1 handful

• Saffron soaked in warm milk (optional)

Marination

1. Add chicken/mutton to a bowl.

2. Mix with yogurt, ginger-garlic paste, red chilli powder, turmeric, biryani masala, salt, green chillies, mint, and coriander.

3. Marinate for at least 30–60 minutes.

Preparing the Rice

1. Boil water in a large pot.

2. Add salt and whole spices (bay leaf, cardamom, cloves, cinnamon).

3. Add basmati rice and cook until 70–80% done (semi-cooked).

4. Drain the water and keep the rice aside.

Frying the Onions (Birista)

1. Heat oil in a pan.

2. Fry the sliced onions until golden brown and crispy.

3. Remove and keep aside.
   (This brings the real biryani aroma.)

Dum Cooking (Layering)

1. Take a heavy-bottomed pot and add a little ghee at the bottom.

2. Spread the marinated chicken/mutton as the first layer.

3. Add half of the semi-cooked rice on top.

4. Sprinkle fried onions (birista), mint, coriander, and saffron milk.

5. Add the second layer of rice and top with more fried onions and ghee.

6. Seal the pot with a tight lid (or dough) so steam doesn’t escape.

7. Cook on low flame for 25–35 minutes (40–50 minutes for mutton).

Serving

Gently mix the biryani from bottom to top.
Serve hot with raita, onion salad, or boiled eggs.