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Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>

en/dishes/staple/印度焖饭.md

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+# How to Make Dum Biryani
+
+> Dum Biryani (दम बिरयानी) — Indian Spiced Rice Pilaf
+
+Dum Biryani is India's most famous rice dish and a royal delicacy passed down from the Mughal Empire era. "Dum" means "slow-cooking with steam." Marinated meat and half-cooked Basmati rice are layered in a pot, which is then sealed and slow-cooked to allow the essence of the spices to fully penetrate. This is an extremely aromatic, multi-layered main dish. Preparation takes about 90 minutes (including 1 hour for marinating the meat).
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+- Basmati Rice
+- Chicken Thighs (boneless; lamb can be substituted)
+- Yogurt
+- Onions
+- Tomatoes
+- Ginger
+- Garlic
+- Green Chilies
+- Cilantro (Coriander leaves)
+- Mint Leaves
+- Saffron (edible yellow food coloring can be used as a substitute)
+- Milk
+- Ghee
+- Cooking Oil
+- Turmeric Powder
+- Red Chili Powder
+- Garam Masala
+- Whole Spices: Bay Leaves, Cinnamon Sticks, Cardamom, Cloves, Star Anise
+- Salt
+- Heavy-bottomed Pot (with a tight-fitting lid for sealing)
+- Dough (for sealing the pot lid)
+
+## Calculations
+
+Determine how many servings you want to make before each preparation. One serving is sufficient for 3-4 people.
+
+Per Serving:
+
+**Meat Marination:**
+
+- Chicken Thighs: 500g (boneless, cut into large chunks)
+- Yogurt: 100ml
+- Ginger: 15g, grated
+- Garlic: 6 cloves (approx. 18g), grated
+- Red Chili Powder: 5g
+- Turmeric Powder: 3g
+- Garam Masala: 5g
+- Salt: 5g
+- Lemon Juice: 15ml
+
+**Rice Portion:**
+
+- Basmati Rice: 300g (soaked for 30 minutes in advance)
+- Water: 2000ml (for boiling rice)
+- Bay Leaves: 2 leaves
+- Cardamom: 3 pods
+- Cloves: 4 pieces
+- Cinnamon Stick: 1 stick (approx. 5cm)
+- Star Anise: 1 piece
+- Salt: 10g
+
+**Assembly Portion:**
+
+- Onions: 3 (approx. 300g), thinly sliced
+- Cooking Oil: 50ml (for frying onions)
+- Ghee: 30g
+- Saffron: 0.5g + Warm Milk: 30ml (for soaking)
+- Mint Leaves: 20g
+- Cilantro Leaves: 20g
+- Green Chilies: 3, slit lengthwise
+
+## Instructions
+
+### Marinating the Chicken (1 hour in advance)
+
+- In a large bowl, mix yogurt, grated ginger and garlic, red chili powder, turmeric powder, garam masala, salt, and lemon juice.
+- Add the chicken chunks and coat them evenly with the marinade.
+- Cover with plastic wrap and refrigerate for **at least 1 hour** (overnight is best).
+
+### Preparing Saffron Milk and Frying Onions
+
+- Soak 0.5g of saffron in 30ml of warm milk for **15 minutes**, and set aside.
+- Pour 50ml of cooking oil into a pan and heat over medium heat.
+- Add thin slices of onion and stir-fry until *deep golden brown and crispy* (about 12-15 minutes; patience is required).
+- Remove the fried onions, drain excess oil with paper towels, and set aside.
+
+### Cooking Par-boiled Rice
+
+- Drain the soaked Basmati rice.
+- Bring 2000ml of water to a boil in a large pot.
+- Add bay leaves, cardamom, cloves, cinnamon sticks, star anise, and 10g of salt.
+- Add the rice and boil over high heat for **5-6 minutes**, until the rice is *about 70% cooked* (soft on the outside but still firm in the center).
+- Drain immediately, discard the whole spices, and set aside.
+
+### Assembly and Dum Cooking
+
+- Grease the bottom of a heavy-bottomed pot with 15g of ghee.
+- Layer 1: Spread the marinated chicken evenly on the bottom of the pot.
+- Layer 2: Add half of the par-boiled rice.
+- Sprinkle half of the fried onions, mint leaves, cilantro leaves, and green chilies.
+- Layer 3: Add the remaining rice.
+- Sprinkle the remaining fried onions, mint leaves, and cilantro leaves.
+- Evenly drizzle the saffron milk over the top layer of rice.
+- Place the remaining 15g of ghee (cut into small pieces and scattered) on top.
+- **Seal the lid**: Seal the gaps around the pot's rim using a dough made from flour and water (traditional method), or wrap the pot's rim with aluminum foil before placing the lid.
+- Heat over high heat for **3 minutes** until steam begins to escape.
+- Then reduce to the lowest heat and **cook on dum for 25-30 minutes**.
+- After turning off the heat, **do not open the lid** and let it rest for another **5 minutes**.
+- Open the lid, gently fold the layers together from the bottom using a large spatula to mix evenly.
+- Serve with Raita.
+
+## Additional Notes
+
+- Basmati rice is essential for making Biryani; regular rice cannot replicate its unique long-grain aroma. It is available on major Chinese e-commerce platforms.
+- Sealed dum cooking is the essence of this dish. Steam must not escape, or the rice will dry out.
+- The rice should only be cooked to 70% doneness, as it will continue to absorb moisture and cook further during the dum process. Overcooking will result in mushy rice in the final dish.
+- There are two major schools of Indian Biryani: Hyderabadi style uses raw meat at the bottom for dum cooking, while Lucknowi style pre-cooks the meat before assembling with rice. This recipe uses the most common hybrid method.
+- This dish is a staple at weddings and festivals in India and is known as the "national dish of India."
+
+If you encounter any issues or have suggestions for improvement after following this guide, please submit an Issue or Pull request.