Re: Biryani Questions
yes…I put my zaafraan in a cup of milk and warm it slighty to release the color and flavor..I then drizzle that over the topmost layer of rice right before putting it on dum…
Re: Biryani Questions
^ Do you use the oven method for dumm? Or this is just a my mom type thing that I thought was universal? LOL
Re: Biryani Questions
^ LOL…i’ve never used the oven for dum…but full disclosure here, I am by no means a biryani expert…In fact, I have yet to make a proper kachay gosht ki biryani by myself…it’s so much easier to let the biryani masters in my family (my khaloo and mami 
) have the honors 
Re: Biryani Questions
No! Say it ain’t so!
Re: Biryani Questions
Think of oven as Tandoor, it provides radiant heat from all sides, stove top is uneven heat, it can burn rice at bottom and leave them uncooked at top. I some time cover the lid with a wet towel, it keeps things moist. If you must cook on stove top please don’t peak as it lets steam out, when you remove the pot from heat, let it sit for 10 before you open, things still cook after you remove from heat.
Re: Biryani Questions
So here is the cheat sheet, because of salmonella and food safety meat has to be cooked to a minimum temperature, I bake my marinated meat until 3/4 done before adding steaming rice and dumming, turns perfect every time, in Halal meat due to rigamortis cooking time can vary drastically.