What is dum biryani? How Aara seals its biryani pots

Dum biryani is biryani that is sealed and slow-cooked in its pot, so the rice, spices and meat or vegetables cook together and the flavours infuse right through. If you are looking for biryani in Birmingham, that is how every biryani on our menu at Aara, in the Jewellery Quarter, is made: "slow-cooked to beautifully infuse the flavours, using fragrant basmati rice, fresh ingredients, spices, ginger, garlic, herbs and saffron."

Here is what "dum" means on our menu, which biryani to choose, what to order alongside it, and the two Diwali biryanis on the table until 22 November.

What "dum" means on our menu

Our menu puts it simply: everything is cooked to order, and our biryanis are "sealed and slow-cooked in the dum style." In practice, that means two things for the person eating it.

It is cooked as one dish. A dum biryani is not plain rice with a curry poured over it. The rice and the marinated meat, prawns or vegetables go into the pot together, the pot is sealed, and the biryani cooks slowly so the flavours have time to move into every grain.

The aromatics stay in the pot. Our biryanis are made with fragrant basmati rice, ginger, garlic, herbs and saffron. Sealing the pot keeps that fragrance in until it reaches the table, which is why the first thing you notice when a dum biryani arrives is the smell.

That is why biryani is in our name. Our tagline is "Crafted Tikkas & Signature Biryanis", and the kitchen describes itself as overnight marinades, a live tandoor and slow-sealed dum pots.

Our biryanis

These are the Hyderabadi-style dum biryanis our team grew up with, and they sit under "Signature Biryanis" on the menu. Every one comes in a regular or large size and is "served with traditional salan and refreshing raita."

• Chicken dum biryani: the classic, and an easy place to start.
• Lamb dum biryani: marked as a chef's speciality on the menu.
• Chicken tikka biryani: where the tandoor meets the biryani pot, for anyone who cannot choose between a tikka and a biryani.
• King prawn biryani: for seafood lovers.
• Vegetable dum biryani: marked V on the menu, and sealed and slow-cooked in the same style.

A regular suits one person. A large works well in the middle of the table for sharing, alongside a curry or two.

Salan and raita: why they come with it

The salan is a traditional accompaniment, served on the side to spoon over the rice as you go. The raita is there to cool things down. Use a little of each, or both together, and the biryani changes from one mouthful to the next.

Allergens: all our biryanis are marinated in yoghurt, so they contain dairy. The salan contains peanuts and sesame, so just ask us to leave it off if you need to.

The Diwali biryanis: Chicken Lollipop Biryani and Lamb Kheema Biryani

From 1 to 22 November 2026, our two Diwali set menus are served dine-in only, and the Non-Veg Specials menu brings two biryanis you will not find on the everyday menu.

• Chicken Lollipop Biryani (Diwali special): chicken lollipops, which you may know from our starters, paired with biryani.
• Lamb Kheema Biryani (Diwali special): minced lamb in a biryani, a richer, heartier choice for lamb lovers.

They sit in the "Aara's Fusion" course, where you choose one main. The same course also offers Bagara Rice with Andhra Chicken Ghee Roast, the third Diwali special, and bagara rice with Telangana mutton curry. On the Veg Specials menu, the fusion choice includes Veg Dum Biryani.

Both set menus begin with Masala chai and veg pakoras, then a starter, then the fusion course, then kulfi or Apricot delight, with kachumber salad and house chutneys for the table. The Diwali menus are not available for collection, so book a table or walk in. Please pre-book for groups larger than four. See the full Diwali menu on the Diwali page.

What to eat with biryani

A dum biryani is a meal on its own, but it is even better as part of a shared table. A simple way to build one:

1. Start with something from the tandoor. Our tikkas are marinated overnight and chargrilled. Chicken tikka, lamb sheek kebab or paneer tikka all work before a biryani.
2. Add one curry for the table. If you are having lamb dum biryani, try a chicken curry alongside, or the other way round. Telangana mutton curry is for those who like it rich; dal tadka keeps things gentle.
3. Keep the sides fresh. Kachumber (cucumber, onion, tomato and lime) cuts through the richness, and mint and tamarind chutneys add brightness. Poppadoms are good while you wait.
4. Drink something cooling. A mango lassi or sweet lassi pairs naturally with a spiced biryani. Masala chai works at the end of the meal.
5. Finish with something sweet. Kulfi comes in pistachio, kesar and cream. Apricot delight is our adaptation of the traditional Qubani ka Meetha.

If you are bringing vegetarians, the vegetable dum biryani with paneer tikka and dal tadka makes a full table on its own.

Halal and allergens

We use halal meat in our meat dishes. If you have an allergy or intolerance, please speak to a member of staff before ordering. We cannot guarantee any dish is completely free of allergen traces. Remember that our biryanis contain dairy, and the salan contains peanuts and sesame.

Book, order or browse the menu

Aara is at 108-109 Icknield Street, Jewellery Quarter, Birmingham B18 6RZ. The all-day menu is served from 12:00 every day, until 22:00 Sunday to Thursday and 23:00 on Friday and Saturday.

• Book a table: walk-ins welcome; bookings recommended at weekends.
• Order for collection: order your everyday biryani online. The Diwali biryanis are dine-in only.
• See the full menu
• See the Diwali menu, until 22 November.