Methods to 'dum' biryani at home

Dum is the final stage of most of the biryani preparations, to remove excess moisture from the rice.

In large scale banquets and hotels, it is done by putting live coal on top of the lid covering the rice. However, there are limitation to adapt this in modern day kitchens and not very suitable to follow at home. 

The following are the alternative methods:


In a tawa:

• Heat your tawa on high flame
• Keep the pan containing rice on top of it, with tightly closed lid
• After 5 minutes, turn fire to slim (lower most) after 10 minutes switch it off
• After another 10 minutes, open and proceed

If you prefer to have live 'coal' flavor in the biryani/food, then

• In a small stainless steel bowl, take 2 live coal (bbq coal)
• Cover the lid gasket-ing with a cloth (put a cloth wide enough to cover the mouth of the pan and then put lid on
• The idea is to prevent coal getting off by the moisture that evaporates from the food» Take care that the cloth is NOT big enough to come in contact with fire

In a microwave

• Take the food in a microwave proof container 
• Close it with microwave-able lids
• On high setting, microwave for 30 seconds

This method is only effective for 2 or 3 portions, not more than that.

In an Oven

• Set your oven to 180º C
• Wrap the pan containing food with aluminum wrap 
• Bake it for 15 minutes 
• After another 10 minutes, open and proceed

If you are making biryani for kid's party or small get-together,

• Buy small earthenwares (matka) from shop,
• wash it properly, pre-heat in oven for 5 minutes
• Fill them with biryani
• Cover the matkas' with chapati dough
• And bake at 180ºC for 5 minutes
• Serve at table with the matkas'