How We Cook
The Dum Method, Made the Traditional Way
Sealed. Slow. Open flame. The Hyderabadi dum process takes time because good biryani cannot be rushed.
What Does “Dum” Mean?
Dum is a Persian and Urdu word meaning breath or vapour. In cooking, it means sealing a vessel and cooking the contents in their own steam. The technique came from the kitchens of the Nizam of Hyderabad and became the defining method of the tradition.
The key difference between dum biryani and every other kind: in dum, the rice and the meat cook together. Fat from the meat bastes the rice from below. Steam from the rice perfumes the meat from above. By the time the seal is broken, the two have exchanged flavour completely. That is why it tastes the way it does.
The Process, Step by Step
- 01
The Marinade
Hours before service, chicken or mutton is coated in yoghurt, ginger-garlic paste, and whole spices: cinnamon, green cardamom, cloves, bay leaves, dried red chillies. This builds the first layer of flavour into the meat before any heat is applied.
- 02
Parboiling the Rice
Long-grained basmati is parboiled, brought just to the edge of cooked. It needs to absorb steam and fat from the meat below without going soft. The water is salted and spiced so the rice is building flavour even at this stage.
- 03
Layering the Handi
The marinated meat goes in the base of the handi. Above it: half-cooked rice, fried onions, fresh mint, and coriander. Then another layer of rice. The order matters because the steam and meat juices need to travel upward through the grain.
- 04
The Saffron
Saffron bloomed in warm milk goes over the top layer of rice. The threads spread colour and fragrance through the steam as it cooks. Saffron is not a garnish here. It is important for the flavour and colour of a proper Hyderabadi dum.
- 05
Sealing the Pot
The handi is sealed with dough pressed around the rim. This is the dum: the food cooks in its own steam. Nothing escapes. Moisture from the rice, fat from the meat, water from the aromatics, all of it stays inside.
- 06
Slow Flame, Long Time
The sealed handi goes onto an open flame. High heat first to build steam, then reduced to let everything cook slowly and evenly. This is what makes a dum biryani different from a rice-and-curry stir. It cannot be done in a pressure cooker.
- 07
The Reveal
When the seal is broken, steam carries the full aroma of everything inside: saffron, cinnamon, caramelised onion, meat. That first release is part of the experience. The rice should be separate and fragrant. The meat, tender and seasoned all the way through.
The Spices
We use whole spices, not pre-ground. Whole spices release their oils slowly in fat and steam. You get layered aroma: cinnamon, cardamom, cloves, each present but none overpowering.
Fried onions (birista) are essential. They caramelise during frying, adding sweetness and depth. Fresh mint and coriander lift the whole dish. Ginger-garlic paste forms the base of the marinade. And over everything, saffron: not just for colour, but for the floral note that marks a proper Hyderabadi.
Halal Cut
All our meat is Halal Cut, the same standard at every outlet.
🏆 Best Hyderabadi Biryani
Times Food & Nightlife Awards Bengaluru 2026.
Taste the difference for yourself.
Find your nearest Biriyani Zone and experience the dum the way it was meant to be.