11 Secrets to the Perfect Eid Biryani Recipe

5. Dum Cooking Technique

Dum cooking seals and steams flavors. Place a tight-fitting lid on the pot and seal the edges with an oven-safe dough ring or a heavy lid to keep steam from escaping. Cook on a very low flame so steam builds slowly and circulates through the layers. If using a gas stove, set the pot on a tawa or griddle to diffuse heat and reduce direct contact that can scorch the bottom layer. For oven users, finish on low heat wrapped in foil. Dum times vary with volume and protein—smaller chicken pots need less time than large mutton batches—but the principle holds: gentle, steady heat. Do not lift the lid frequently; every peek lets steam and heat out, extending cooking and drying the dish. After you turn off the heat, let the pot rest sealed for another 10 to 15 minutes so juices settle, and flavors marry. This final pause gives you the tender, moist meat and well-set rice that Eid biryani is known for.