Tuesday, February 17, 2015

Hyderbad Dum Biryani made in oven  is a technique of cooking in steam by not allowing the steam to pass. Hyderabadi Biryani in which chicken marinated and partially cooked basmati rice are layered and cooked on dum or slow flame along with herbs and spices. 


  • Chicken (large or medium pieces)-1 kg or 2 lb(washed and drained)
  • Onions(into thin slices)-2
  • Ghee-1tbsp
  • Ginger garlic paste-1 tbsp
  • Oil-6 tbsp
  • Yogurt-1 cup
  • Coriander(chopped)1 cup
  • Salt-to taste
  • Food color-optional
  • Lemon-1

For the Rice Preparation-

  • Basmathi rice(best quality)-4 cups
  • Cloves-8
  • Cardamom-4
  • Cinnamon stick-1 "
  • Bay leaf-5
  • Oil-1 tbsp
  • Shahi jeera-1 tsp
  • Star anise-1 flower
  • Mace-1 
  • Salt-(adjust to taste)
  • Water-As required

Biryani masala powder:

  • Cardamon-4
  • Cinnamon-2"
  • cloves-15
  • Fennel seeds-1 tsp
  • Shahjeera-1 tsp
  • Mace-8 
  • Staranise-1
  • Peppercorn-10
  • Dry roast all the spices on a low flame, till nice aroma comes from it and make into p

For Marinating Chicken:

  • Yogurt-1 cup
  • Green chilies-6
  • Ginger garlic paste-2 tbsp
  • Biyani masala powder
  • Red chili powder-1 tbsp
  • Coriander powder-1 tbsp
  • Coriander chopped-1 cup
  • Lemon-1
  • Salt- to taste 

How to prepare Rice:

  1. Marinate chicken with all the ingredients(For marinating chicken) along with biryani masala powder.Keep aside for at least 2 hrs.
  2. Wash the rice add enough water to fully cover at least 4" over the surface of rice and soak basmathi rice in water for at least 30 min.Add salt,Cloves,Cardamom,Cinnamon stick,Bay leaf,Oil,Shahi jeera,Star anise,Mace.Cook the rice till it is 60% cooked.That means if you hold few grains and press between tumb and forefinger it should be hard enough and also it should be mashed when you press.Drain water.
  3. Heat 3 tbsp of oil in a pan add 1/2 amount of onions slices,fry till they are golden brown(caramelized).Drain and keep aside on a paper towel for later use.
  4. Heat remaining oil in a pan,add Remaining onion slices fry till they are golden brown, and also add ginger garlic paste fry till raw smell leaves.
  5. Then add Marinated chicken. Keep cooking for 10 to 15 mins on low to medium flame.
  6. Now add lime juice, coriander and salt to taste. Mix well.
  7. If you are using the food coloring, take 2 cups of rice add food color(orange or yellow)whar ever you like, mix the rice till all the grains are well colored and keep aside for 10 minutes after you can mix all the rice together in a bowl for use in the next step.
  8. Grease a deep baking dish with ghee and evenly layer the cooked rice and chicken with gravy. least 2 layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly with silver foil. 
  9. Preheat oven set at 350 F/ 180 C  for 20 minutes.Turn off the oven and let the dish sit in the oven till you serve.
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