There are two types of dum biryani, with one being the Kachi method, and the other being the Pakki method. The kachi method implies adding all the ingredients to the pot at the same point of the cooking process, while still raw. The Pakki method instead involves partially cooking the chicken with the biryani masala in one pot, and the rice in another, to then finish cooking them together, once layered with the other ingredients. The common part of the two methods is the 'dum' part. The word dum derives from the Persian word Dumpukht, which literally translates to baked, or air-fried. For dum cooking, once all the ingredients are in the cooking pot, this is sealed completely and put on the heat, to allow all the ingredients to cook or finish cooking.