23 responses

  1. Gulmohar
    December 13, 2009

    That looks awesome with the beautiful and perfect rice grains…must be delicious too :-)

  2. notyet100
    December 13, 2009

    ummm ,..;-)

  3. Divya Vikram
    December 14, 2009

    I like your step by step instructions. Will try this recipe sometime.

    Since I was sending it to DK’s event, thought I would post it in her style, step by step instructions… :)

  4. sunitha
    December 14, 2009

    Wonderful.. you have got the rice perfect… and I agree that is the key.

  5. sayantani
    December 16, 2009

    great looking dum biriyani. one of my favourites and perfect for JFI: Saffron

  6. Sushma Mallya
    December 20, 2009

    beautiful click and delicious biryani…

  7. meeso
    December 20, 2009

    This is a great entry, looks so delicious!

  8. Malar Gandhi
    December 23, 2009

    I love biriyani, count me in:)

  9. Madhuram
    January 5, 2010

    This biriyani looks perfect Usha. I want to try it ASAP.

  10. sarah
    November 17, 2010

    Thanks so much for this recipe – worked really well and was delicious plus now it’s winter here it makes perfect comfort food. I’m off to drool over your other recipes now…

  11. Sudheer
    December 1, 2010

    Thank you very much for the recipe, it came out really tasty and authentic….

  12. charulatha
    June 20, 2011

    thank you so much for the recipe.

  13. sruthi
    April 4, 2012

    Thanks for the recipe. Did you try making this in the oven? If yes, at what temperature?

    • MySpicyKitchen
      April 5, 2012

      Sruthi, I did not try this one in the oven. Sorry.. Will update the blog when I make it in the oven. Thanks for stopping by and happy cooking!

  14. Vasavi
    October 28, 2012

    Tried it today and loved it. great recipe. my hubby said thanks to you and i was till today apprehensive to try dum biryani but thanks to you will try again.

    • MySpicyKitchen
      October 31, 2012

      Glad to know you loved it.

  15. khushboo
    October 30, 2012

    2 qt pot means .. is it a matka …
    do the layers as you have mentioned & thn cover it with some still plate & thn foil paper or dough to cover it from edge.

    am i right ?
    i will try this very soon
    thanks for the recipe . awaited for the reply.

    • MySpicyKitchen
      October 31, 2012

      Khushboo, when a say pot, I don’t mean a matka. Any 2 qt / liter vessel with a lid. You can use a steel plate to cover it and use the foil. If you wish you can also use dough to cover the edges, instead of foil. Traditionally dough is used to seal the edges but in the US, we usually use a foil instead. Do try it and let me.

  16. varsha
    February 1, 2013

    excellent it is soo tasty.but if u have made a dhum in it thats all fantastic.

  17. Vani
    October 29, 2013

    This is a very great recipe! Tried on multiple occasions and it never failed me.. I was going make it 2 times more than usual (4 cups rice).. will this change my cooking time? Please help..thank you!

    • MySpicyKitchen
      October 31, 2013

      Vani, you will have to cook it a little longer. Cook it for 12 – 13 minutes on high until steam escapes, reduce the flame to low and cook it for 30 minutes. I haven’t cooked veg dum biryani more than 2 cups but usually cook chicken biryani with 4 cups of rice and cooking time I mentioned works. Since it is chicken, I cook for 12-13 minutes on high. Vegetables cook much fast, so keep an eye on it from 10 minutes into cooking and once the steam escapes, reduce the heat to low.

      I hope this helps.

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