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South Indian Dum Biriyani

Dum Biriyani is an ancient style of slow cooking that was introduced in India by the Moghuls in the 16th century. Dum is derived from the Persian word Dumpukht which means air-cooked or baked. A 'Handi' is a spherical clay pot with a narrow neck and flared rim. It doen’t have any handles and is the vessel of choice for "dum’ cooking. To "dum" cook a biryani, the meat, rice and spices are layered in a handi. The mouth of the handi is covered with a clay saucer/lid and it is sealed using a thick paste made of flour and water. The handi is then placed on open fire or hot charcoals and the steam trapped inside cooks the meat to tender perfection. Dum Biryani is a mixed rice dish originating from the Indian subcontinent. It is made with Indian spices, rice, and meat usually that of chicken, goat, lamb, prawn, fish, and sometimes, in addition, eggs or vegetables such as potatoes in certain regional varieties.

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