Monday, November 1, 2010


Today I would like to share with you one dish….which happen to be a favorite with my friends…none other than…hyderbadi chicken dum biryani…with due apologies to vegetarians…if you want you can alternate meat with vegetables or soya chunks and follow the same procedure.  Unlike the traditional recipe few alterations have been made to make it easy.  So, here it goes….

Ingredients Required:  Serves 6 people

1.Biryani Rice 3 glasses ( a glass is about 250 gm)

2.Chicken 1/2 kg to ¾ kg (1/4 kg for 1 glass…individual preference)

3. Curd 1 cup (250 gm)

4. 4 to 5 split green chillies ( depends on how much spicy you want)

5. 2 medium Onions (thinly sliced).

6. Lemon juice( From one lemon)

7. Ginger garlic paste 1tsp

8. Salt to taste two to three spoons depends on individual preference.

9. A bunch of curry leaves mint leaves and coriander.

10. 1 tsp each of red chilli powder and turmeric powder.

11. 3 table spoons of ghee

12. 3 tsp garam masala powder

13. Shajeera 1 tsp

14 kabab chini (optional if available) 1/2


1.     Wash chicken pieces with water and drain well. Separately in a bowl mix together ginger garlic paste, red chilli powder, turmeric powder, garam masala powder ,salt, slit green chillies, lemon juice, mint and coriander , and curry leaves and curd into a smooth paste. Marinate chicken pieces in this mixture and set aside for 30 minutes.

2.     In a deep bottom pressure cooking pan, heat the ghee and add onions and fry to golden brown…half of the onions crush and add in the above marinated chicken.   Pierce the chicken pieces with a fork so the masala penetrates.

3.     Boil rice in about 8 glasses of water in a large vessel until rice is parboiled and drain.  This is important and quite risky….so check that the rice is neither overcooked nor undercooked. 

4.     In the pressure cooker in which u have fried the onions, now add a ½ tsp of shajeera and a few kabab chini, now add the marinated chicken pieces as the bottom layer, on the top of this add the parboiled rice and on the top add the remaining fried onions ….if u want u can add color …now close the cooker lid and put the whistle on and simmer the stove and let cook for 25 minutes.  Finally remove from heat.  While serving be careful that u get both the rice and chicken part equally as it is in two layers….or else mix everything and serve.




  1. Nice receipe..will try it today :)..
    Thanks for sharing

  2. #Mutton kheema balls are prepared with special herbs and cashew nuts.

    Key elements:

    Mutton mince (keema) - 500 grams

    Green chilli - 1

    Pepper - 1 tsp

    Fennel seeds / sombu / saunf - 1 tsp

    Cinnamon / pattai - 1 small piece

    Cardamom / yelakai - 3

    Cloves / krambu - 3

    Bay leaf - 1

    Cumin seeds / jeerakam - 1 tsp

    Ginger garlic paste - 1 tblsp

    Chilli powder - 1 tsp

    Turmeric powder - 1 tsp

    Salt to flavor

    Water - 2 cup

    Coriander leaves - ½ cup

    Coconut - ¼ cup

    RoastedGram dal / pori kadalai - ½ cup powdered (as needed)

    Onion - 1 medium length

    Curry leaves a small handful.

    For More Links : Woodfire Biryani | Top 10 Biryani Cuisine Restaurants in Kurnool | Chitti Muthayala Mutton Biryani | Family Biryani Restaurants in Kurnool