The Dum Cooking Process
True Hyderabadi biryani is cooked on dum — slow steam cooking in a sealed handi. At DumDarbar, chicken is marinated overnight in yogurt, ginger-garlic paste, and our house spice blend. Aged Basmati rice is washed, soaked, and partially cooked before layering begins.
Each layer is assembled by hand: fragrant rice, marinated meat or vegetables, fried onions, fresh mint, and saffron-infused milk. The handi is sealed with dough so no steam escapes. It then cooks on low heat until every grain is separate and every piece is tender. We never use a microwave, never reheat yesterday's pot, and never take shortcuts with artificial colours.