I have tried Dum Biryani a couple of times before but have never achieved that perfect Restaurant Style Biryani. I usually do a quick version of Vegetable Rice/Veg Biryani since the elaborate steps overwhelm me. Also the fear of mushy, soggy biryani is not worth after you have spent an hour to prepare it. This time for my husband’a birthday I prepared Dum Biryani irrespective of the fear. Luckily it turned out so good and I too managed to take step by step pictures. Though it is not a very authentic recipe the rice was delicious. Hope it helps you too.
I used aluminium foil to cover the cooker instead of dough. However you can prepare a thick whole wheat dough and cover the vessel to retain the flavors. Also I didn’t had saffron at home. So just to give that orangish yellow tinge I mixed a tsp of Turmeric in warm milk and added it at the end. If you have saffron at home kindly use it instead of turmeric
- Soak Basmati Rice for atleast 30 minutes
- Do not skimp on oil & ghee. Since we are not adding too much water, we need the fat to ensure the Rice gets cooked as well as not get dried out
- Whole spices like Cinnamon, Cloves, Bay leaf gives great flavor to the Rice. Use them without fail
- I have added less spice since we don’t eat too much of spicy food. However you can adjust spice levels based on your preference
- Make sure the yogurt you use to marinate veggies is not too sour or too runny. It might spoil the taste of Biryani
- I sliced two onions thinly and then deep fried them in oil. However if you want to use store bought deep fried onions you can use them as well