Why 'Dum' Is Key To Making Restaurant-Style Biryani At Home
Every food lover will agree—biryani is not just a dish; it is an emotion. Whether it is a weekend indulgence, a festive staple or a comforting one-pot meal after a long day, biryani holds a cherished place in our kitchens. Yet, when made at home, it often falls flat compared to your favourite restaurant or delivery version. The problem? It is not always the spices or technique - it is usually the missing 'dum'. The method comes from the traditional Dum Pukht style of cooking - 'dum' refers to breathing in, and 'pukht' means to cook. It originated in Mughlai cuisine and is still used across India in slow-cooked dishes. If you are simply boiling rice and meat together and calling it biryani, you are missing a vital step. The dum process is what brings depth, aroma and the unmistakable character of an authentic biryani.
Why Homemade Biryani Often Tastes Bland
A big reason homemade biryani lacks flavour is the absence of the dum process. When everything is just boiled, the spices and ingredients barely have a chance to come together. The rice remains under-flavoured, the meat (or vegetables) may be undercooked, and the final result lacks the complexity of a restaurant-style biryani.
Dum cooking works because it allows time. As the sealed pot simmers on low heat, the steam carries the flavours of whole spices, herbs and marinades throughout the rice and meat. This gradual flavour infusion is exactly what your biryani needs to taste rich, layered and balanced. You might have every ingredient spot on, but skipping dum is like skipping the soul of the dish.
Dum Makes A Difference To Texture Too
Biryani is as much about texture as it is about taste. The dum process ensures perfectly cooked, fluffy rice and tender meat. Because the pot is sealed and the heat is low, the rice finishes cooking through steam, which keeps each grain separate and intact. The marinated meat turns juicy, not dry, and everything cooks evenly.
Boiling everything together often leads to uneven cooking. The rice can get sticky or overdone, while the meat might not absorb enough flavour. Dum fixes that. It locks moisture in, distributes heat gently and gives your biryani that signature lightness and richness all at once. This is how chefs create the perfect slow-cooked biryani texture in restaurants.
Does Vegetarian Biryani Need Dum Too?
Even if you are making a vegetarian biryani, the dum process remains crucial. The vegetables and rice need the same slow infusion of flavour. Dum cooking helps the spices and fried onions release their aroma while ensuring the vegetables cook through without becoming soggy or overcooked. Whether it is paneer, kathal (jackfruit) or mushroom biryani, a sealed pot and gentle heat will make all the difference. The dish will not dry out, the rice will be aromatic, and the entire pot will carry that signature depth that defines a well-made vegetarian biryani.
Want A Flavourful Biryani?
If you want to make authentic biryani at home - whether Hyderabadi, Lucknowi or Kolkata-style - do not skip the dum. It might take a bit more time, but it is the easiest way to upgrade your homemade biryani from average to unforgettable.
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India.com
3 days ago
- India.com
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- The Hindu
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The stench of smoke still hung heavy over Hyderabad's Gulzar Houz circle, hours after the blaze had died down. Locals gathered in stunned silence, staring at the blackened ruins of what was once the bustling ancestral home of the Modis near the historic Charminar. The fire broke out around dawn. Smoke was first spotted rising from a ground-floor shop in the century-old ground plus 2 structure, and within minutes, flames leapt from the windows, engulfing the building. Parked motorcycles at the entrance turned into fuel, blocking the only access point and intensifying the inferno. This was no ordinary residence. Built in the early 1900s by Manoharlal Poonamchand, founder of Modi Pearls, the home had housed generations of the Modi family — pearl merchants who migrated from Rajasthan. The traditional Nizam-Hyderabadi structure, with its central courtyard and narrow staircases, had no external balconies or fire escapes. 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YouTube videos are full of lies. Wrong names, wrong ages, wrong everything. They say the Fire department acted in time. They didn't. And the system? This is India. We all know how it works.' Among those who rushed in were two locals, Mir Zahed and Mohd. Azmath, who, after finishing morning prayers, had stopped by for chai on their way home. They were strolling around Gulzar Houz when they heard women screaming: 'Bhaiya, bachao!' That was enough. With no fire engines yet on scene, the duo ran into the smoke, smashing through barriers until they found a woman huddled in a room, shielding four or five children with her body. 'The flames were already at the door. We broke it down,' says Zahed. From outside, the house seems untouched — its facade masked by rows of pearl and jewellery shops. The only hint of the horror inside is a faint black scar on a shutter. But beyond it lies devastation: charred beams, crumbling walls, ash-covered rooms. 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All the men in the family had tonsured their heads, shaved their beards, save for a small tuft left at the back — a mark of mourning. Among the mourners was Nawab Mir Najaf Ali Khan, great-grandson of Hyderabad's sixth Nizam, whose family once wore jewels crafted by the Modis generations ago. As he entered, Sunil Modi broke down and clutched him tightly, sobbing in his arms. 'Because the Fire Services personnel did not come on time, our little ones are gone. If only they had acted sooner, maybe some of our children would still be alive,' Sunil whispered as his words dissolved into helpless sobs. No checks, no licences Chief Investigator at Nagpur-based Forensic Fire and Cyber Investigators, Nilesh Ukunde, who inspected the scene on May 22, attributed the fire to a short circuit in an inverter battery installed in a ground-floor shop. 'The battery was continuously receiving power, and multiple short circuits occurred within it. 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The century-old house had no recent record of electrical testing. Rao says while modern interiors often include woodwork, false ceilings and mood lighting, electrical safety is usually overlooked. 'Appliances keep getting added, but no one checks system capacity. In old homes with poor ventilation and no fire exits, it is a deadly mix.' On regulatory checks, he clarifies: 'We don't oversee homes drawing below 650 volts [above 650 volts is considered high voltage and unsafe for general use]. It is the owner's responsibility. Sadly, no one checks anything unless there is a disaster. Stricter enforcement is essential. Unlicensed, untrained electricians are doing installations unchecked and no one stops them until it is too late.' Apathy fanned the flames The Modi family has called out the Telangana State Disaster Response and Fire Services for issuing what they say is a factually incorrect statement. 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NDTV
25-05-2025
- NDTV
Why 'Dum' Is Key To Making Restaurant-Style Biryani At Home
Every food lover will agree—biryani is not just a dish; it is an emotion. Whether it is a weekend indulgence, a festive staple or a comforting one-pot meal after a long day, biryani holds a cherished place in our kitchens. Yet, when made at home, it often falls flat compared to your favourite restaurant or delivery version. The problem? It is not always the spices or technique - it is usually the missing 'dum'. The method comes from the traditional Dum Pukht style of cooking - 'dum' refers to breathing in, and 'pukht' means to cook. It originated in Mughlai cuisine and is still used across India in slow-cooked dishes. If you are simply boiling rice and meat together and calling it biryani, you are missing a vital step. The dum process is what brings depth, aroma and the unmistakable character of an authentic biryani. Why Homemade Biryani Often Tastes Bland A big reason homemade biryani lacks flavour is the absence of the dum process. When everything is just boiled, the spices and ingredients barely have a chance to come together. The rice remains under-flavoured, the meat (or vegetables) may be undercooked, and the final result lacks the complexity of a restaurant-style biryani. Dum cooking works because it allows time. As the sealed pot simmers on low heat, the steam carries the flavours of whole spices, herbs and marinades throughout the rice and meat. This gradual flavour infusion is exactly what your biryani needs to taste rich, layered and balanced. You might have every ingredient spot on, but skipping dum is like skipping the soul of the dish. Dum Makes A Difference To Texture Too Biryani is as much about texture as it is about taste. The dum process ensures perfectly cooked, fluffy rice and tender meat. Because the pot is sealed and the heat is low, the rice finishes cooking through steam, which keeps each grain separate and intact. The marinated meat turns juicy, not dry, and everything cooks evenly. Boiling everything together often leads to uneven cooking. The rice can get sticky or overdone, while the meat might not absorb enough flavour. Dum fixes that. It locks moisture in, distributes heat gently and gives your biryani that signature lightness and richness all at once. This is how chefs create the perfect slow-cooked biryani texture in restaurants. Does Vegetarian Biryani Need Dum Too? Even if you are making a vegetarian biryani, the dum process remains crucial. The vegetables and rice need the same slow infusion of flavour. Dum cooking helps the spices and fried onions release their aroma while ensuring the vegetables cook through without becoming soggy or overcooked. Whether it is paneer, kathal (jackfruit) or mushroom biryani, a sealed pot and gentle heat will make all the difference. The dish will not dry out, the rice will be aromatic, and the entire pot will carry that signature depth that defines a well-made vegetarian biryani. Want A Flavourful Biryani? If you want to make authentic biryani at home - whether Hyderabadi, Lucknowi or Kolkata-style - do not skip the dum. It might take a bit more time, but it is the easiest way to upgrade your homemade biryani from average to unforgettable.
