March 01, 2021: We are sure that after hearing the name Dum Biryani, your mouth ought to drool, isn't it?

Dum Biryani is an authentic special Hyderabadi rice dish that is a popular chicken recipe served with kheera raita or cucumber raita or pyaz ka raita or onion raita, and Hyderabad is known throughout India for Biryani.

It is thought that the name Biryani is derived from the Persian word "birinj", which means "rice."

Biryani is a delicious chicken and rice dish comprising chicken, rice, and aromatic layers that are steamed together. All the chicken juices are absorbed by the bottom layer of rice as it cooks, giving it a tender texture and rich flavour, while the top layer of rice turns out to be white and fluffy. Were you searching for "best lucknowi biryani near me?"

Buried in the Biryani, from the potent array of spices, herbs, and aromatics it's marinated in, you can find whole cuts of succulent chicken bursting with flavour.

Dum Biryani is a very lengthy process, but the easiest at the same time. Once you know it, either a chicken biryani or a mutton biryani or a veg biryani, you can master the art of making biryani of any kind.

Chicken Dum Biryani is a slow cooking process, and to get the perfect flavours from the dum biryani, this process is very critical.

It is a Dum technique and is named as the chicken marinade is poured inside the cooking pot and the rice is tightly sealed and cooked with a chapati dough by not letting the steam come out. The biryani gets well cooked by doing so and also keeps the flavours intact, so it is called 'dum cooking'.

Let's look at some important points that will help you treat yourself just like the best biryani online order.

1.    With lemon juice and water, wash the chicken pieces well and strain the chicken full.

2.    Connect a paste of ginger garlic to it.

3.    Apply the red chilli powder, the turmeric powder and the salt and blend together.

4.    Add the red chilli powder, turmeric powder, salt, and blend together.

5.    A bunch of coriander leaves, a bunch of mint leaves, green chillies, a pinch of salt and a paste called green paste or hara masala  are added into a blender.

6.    Add cardamom, cinnamon, cloves, black pepper corn, caraway seeds, and whole garam masala.

7.    Crush the onions together and add them to the marinade.

8.    Mix well and add beaten yoghurt and garam masala.

9.    Check the salt flavour and add it if appropriate.

10.  Place this marinade in the fridge for approximately 45 minutes to 1 hour.

Time to dum it

1.    In a cooking pot, add oil to the base and pour it all over the base.

2.    Apply the marinade to the chicken and spread it uniformly.

3.    Connect the cooked rice to it and spread evenly.

4.    Using coriander leaves, mint leaves, fried onions and ghee to season the rice.

5.    Make the chapathi dough and seal the dough tightly with the lid and the cooking pot.

6.    On sim flame for about 45 minutes, Dum the biryani.

Key takeaways

1.    For a long time, do not cook the rice as the rice becomes soggy when providing dum.

2.    The longer the marinating duration, the tastier the chicken will turn out to be.

3.    Another way to give dum is to position the cooking pot on a high flame and then simmer the flame for about 35 minutes and place a tawa/griddle below the cooking pot and dum.