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And our recipes both use saffron, as well as turmeric ... This slow steaming method is known as dum style biryani and refers to layering the rice and stewed meats in a deep pot, topping the layers ...

Stir the rice and sliced peppers into the pan, then add the stock and saffron. Cover with the lid and transfer to the oven for 25min. Remove the pan from the oven and leave to rest, covered, for 5min.