The word biryani is derived from a Persian word “birian “which means fried before cooking. It is one the most popular dishes which has acquired a niche for itself in South Asian cuisine.
The word “Dum“ is a technique of cooking biryani by sealing the pot. The biryani is cooked in its own steam on a low fire. This allows the flavors and aroma of biryani to remain inside without being lost, thus helping it to retain its infusing taste and originality.
There are plenty of different types of biryanis such Lucknowi Biryani, Mughlai Biryani, Kashmiri Biryani, Kerala Biryani and Hyderabadi biryani that can be prepared but today we will be looking at Dum Murgh Biryani.
This delicacy was prepared by Chef Anjani Nandan along with the Culinary Artsstudents of Inspiria Knowledge Campus prepared during their class.