Dum Biryani RasoiAndheri West

From the kitchen · 5 min read

How a sealed handi cooks dum biryani

Learn how marination, rice layers and steam inside a sealed handi give dum biryani its flavour and texture.

Dum cooking uses steam trapped inside a sealed handi over low heat. The rice absorbs the masala's aroma as the layers finish cooking.

Prepare the rice and masala in layers

The meat or vegetables are seasoned separately from the rice. Basmati, slow-cooked masala, browned onions and whole spices are arranged in layers so the flavours move through the handi as it cooks.

Keep the steam inside

Sealing the handi holds in steam and aroma. Over low heat, the steam finishes the rice and tenderises the layers below. Opening the seal too early lets that steam escape.

Mix gently before serving

The grains near the masala carry a different flavour from the lighter rice above. Some have more saffron aroma. A gentle mix brings the layers together while keeping the grains separate.

Choose a portion for your meal

A 650 ml portion is intended for one person; larger handis work for sharing. For a party, consider the rest of the menu. Kebabs, gravies and dessert can reduce how much biryani each guest needs.