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I found cooking the rice less (50%), and leaving it on dum in the over for 45 mins makes the rice so much softer (but not overcooked) and flavourful.
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Plz parcel it to my place if your dum biryani is ready
What is dum?
Chief
Essentially steam. When you create a way where the majority of the steam (remember school physics of steam being hotter than boiling water due to latent heat?) cannot escape then the food that's cooked in this steam is super soft, succulent (meat) and very flavorful. For the modern world that doesn't have the luxury of an overnight tandoor, this usually means covering the vessel with an air tight container or making a ring out of roti atta and plopping the cover down on this ring so a majority of the steam generated during cooking cannot escape
I half cook the rice and 3/4 cook the meat before dum...leave it on stove for about 20 min
Google a YouTube video: https://youtu.be/m-hO_lpj0h0
Not necessarily, you can spice up your veggies throw in some paneer and marinate it the same way as you would marinate the meat. Of course, not as flavorful as the meat version but veg biryani is delicious as well.
It depends on the meat you are using and whether you are going to cook the meat or raw (pakki vs kachi).