Ingredients

• For rice:
• 2 cup - Long grain rice
• 2-3 Bay leaf
• 2-3 Cardamoms pods (bruised)
• 2-3 Cloves
• 1 tsp - Ghee
• 1/2 cup - mint leaves
• 1 star anise
• 1-2 cinnamon small piece
• water as required
• salt according to taste
• For chicken/lamb:
• 600g - Meat of choice chicken/ lamb
• 2 Onion (thin slices)
• 2 Tomatoes (chopped)
• 1 tbsp - Oil
• 2 tbsp - Ghee (optional)
• 2 Cloves
• 2 Cardamom
• 2 Cinnamon sticks (small pieces)
• salt- according to taste
• 1/4 tsp - sugar
• 2 tbsp - Biryani masala store bought or make at home: Roast and grind to powder 4-5 cloves, small piece cinnamon stick, 3-4 cardamom, 1 tsp shahi jeera, 12 to 14 peppercorns.
• For meat marinade: Salt, according to taste
• 2 tbsp - Red chilli powder-
• 2 tbsp - Coriander powder
• 1/2 tsp - turmeric powder
• 1/2 tsp - Garam masala
• 1 cup - Curd
• 1 tsp - Ginger paste
• 1 tsp - Garlic paste
• 2 Green chilli (slit and deseeded)
• 1/4 cup - Milk
• Saffron strands- 5-6 (add it to the milk)
• 1/2 cup - Pudina/ mint
• 2 tbsp - Lemon juice
• Salt according to taste
• For layering: Browned onions
• Fried garlic
• Saffron soaked in milk (1/ cup)
• Chopped coriander
• Ghee- 1/2 cup
• Garnish: Fresh sliced tomatoes
• Caramelized onions & garlic
• Roasted dry fruits
• Pomegranate seeds
• Accompaniments: Raita
• Chicken curry
• Brinjal thokku

How to Make Dum biryani recipe

• Step 1:
• In a bowl, add all the marinade ingredients and make a smooth paste.
• Apply this paste all over the meat.
• Cling wrap the meat and let it sit in the refrigerator for 3 to 4 hours or overnight.
• Step 2:
• While the marinated meat is in the fridge, prepare the long grain rice.
• Pre-soak the basmati rice in water for 10 to 15 minutes or follow the instructions mentioned on the cover.
• Cook the rice with all the condiments as well as the saffron strands soaked in water. Once partly cooked, strain in a colander and keep aside giving a gentle stir ensuring it is only parboiled.
• Step 3:
• In a heavy bottom wok, add ghee and oil, and heat.
• Add the onions and fry till brown. Caramelize with the sugar.
• Add the cloves, cinnamon, and cardamom, and continue to fry with onions.
• Add chopped tomato and fry till mashed.
• Reduce heat completely and add milk. Add the spice powders and stir well ensuring the milk is not curdled.
• Add the marinated meat to this masala.
• Give a good stir to ensure the masala is incorporated well.
• Add the biryani masala an important ingredient for biryani.
• Cover and let it simmer.
• Ensure the meat is not completely cooked.
• Once half done, remove from flame and keep aside.
• Step 4:
• The final stage of dum biryani is the most important. It's all about layering.
• Take a broad-mouthed vessel with a heavy base to prepare biryani
• Add a layer of ghee rice, followed by onion, coriander, ghee, and saffron milk. Top it with the cooked meat.
• Repeat the process till all the rice and meat is well-placed.
• Cover the vessel with a heavy lid or place a heavy object over the lid.
• Knead some dough just like you'd do for roti.
• Take a bigger ball of dough based on the breadth of your vessel; roll it in a tubular form and wrap it around the edges of the lid and vessel, sealing off the openings completely.
• Since the food is half-cooked already, let it cook on high heat for 2 to 3 minutes. Remove and place a tawa and let it heat.
• Once hot, place the biryani vessel over the tawa and let it cook for 20 to 25 minutes over medium heat.
• Once done, remove from heat, but do not open the lid for at least 10 minutes.
• Break off the seal, and gradually fold the rice ensuring you don't break the long grains.
• Garnish and serve with yogurt and accompaniments of your choice.