Dum Briyani

The following is a guide for using our rempah. However, preferences tend to differ for every household, so feel free to make tweaks accordingly!

INGREDIENTS

• Chicken or mutton (bone-in): 1 kg
• Jeya Spices Briyani Paste: 280 g (contains onions, ginger, garlic, and traditional biryani spices)
• Thick yogurt (curd): 200 g
• Salt: to taste
• Lemon juice: 2 tbsp
• Basmati rice: 500 g (2½ cups)
• Onions (sliced): 3 large
• Ghee: 4 tbsp
• Oil: 3 tbsp
• Mint leaves: ½ cup
• Coriander leaves: ½ cup
• Saffron soaked in warm milk (or coloured milk): ¼ cup
• Whole spices for rice (bay leaf, cardamom, cloves, cinnamon)
• Rose or kewra water (optional): 1 tsp

INSTRUCTIONS

1. Marination: Mix meat with biryani paste, yogurt, lemon juice, and salt. Marinate chicken for 2–4 hours, mutton overnight.
2. Fried Onions: Fry sliced onions in oil and ghee until golden brown. Reserve half for layering.
3. Rice: Cook soaked basmati rice in salted water with whole spices until 70% done. Drain immediately.
4. Cook Meat: Add marinated meat to remaining onions and cook until oil separates and meat is partially cooked.
5. Layering: In a heavy pot, layer meat, rice, herbs, fried onions, ghee, and saffron milk.
6. Dum Cooking: Seal tightly and cook on very low heat for 20–25 min (chicken) or 35-45 min (mutton).
7. Rest & Serve: Rest 10 minutes, gently fluff, and serve hot with raita.

CHEF NOTES

Do not stir after layering. Use a tawa under the pot to avoid burning. Rice firmness is key to a perfect dum biryani.