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Murgh Dum biriyani is my all time favourite food,in which chicken is marinated overnight with all the Indian spices  and cooked on dum …..hope u all like this… :)


For the Masala

Bayleaf 3 no

green cardamom 6-7no

Cinnamon 2no

Pepper corn 6no

Star anise 2 no

cloves 8-9 no

Shahizeera 1tsp

Dagad phool

Mace 2 no

Grind all the above mentioned masala into fine powder

For Marination

1/2 kg chicken,cut into slightly bigger pieces

1 tsp jeera pwd

1  tsp coriander pwd

2 tsp ginger-garlic paste

2 tsp chilli pwd

1tsp turmeric pwd

1 cup curd

salt to taste

Chopped coriander 1 bunch

chopped mint leaves 1 bunch

chopped green chillies 6-7 no

Lime juice 2 tsp

1/2 cup oil

In a wide bowl marinate above mentioned items and store in the refrigerator overnight. Atleast 3-4 hrs of marination is must for a good dumbiriyani.

other ingredients

Basmati rice 3 cups—-soak the rice for 1 hr only then it expands.

water 15 cups

2 tsp oil

bay leaf 2 no

salt to taste

shahi jeera 1tsp

rose water

kewra water

saffron soaked in hot milk

golden fried onions(you can buy in any store or u can prepare at home…..chop the onions length wise finely and deep fry them till they are golden….be careful don’t burn them)



In a big vessel add 15 cups water and bring to boil….once,the water starts bubbling add 2tsp oil,bayleaf ,salt and  Shahi jeera……add the rice and check the salt……Cook the rice till it is only 70% done… it is soaked for an hour it takes 3 mts to cook .while the rice is being cooked ,in a non stick biriyani handi spread the overnight marinated chicken as a bottom layer….make sure that big chunks of chicken touches the handi……and cook this on very slow flame….. by this time the rice must be 70% cooked….now with a strainer spread the rice as a second layer……..sprinkle the fried onions on top of rice layer,add dissolved saffron strands in milk,then add ghee,kewra water,rose water and close the lid which is lined  with dough for dum…..Once,everything is added cook on high flame for 4-5 mts,then reduce the flame and cook for 30mts on sim flame…..switch off the flame and immediately don’t mix it up…..better to use spatula to serve the rice to avoid breakage of rice……goes great with raita ….so guys njoy the recipe and have fun :)

note: soak the rice for 1 hr only then it expands

marinate the chicken atleast for 3-4 hrs


Tomato Bath


1 cup rice

4 medium sized tomatoes….(depends on ur tanginess)….prepare tomato puree in a blender without adding water….there should be 1 glass tomato puree

11/2 glass water

4-5 green chillies….slit length wise

2 medium sized onions….chopped into 4 bigger pieces each

2 tsp oil

2 tsp ghee

1/2 tsp ginger-garlic paste

bay leaf

1 inch long cinnamon stick

3 cloves

3 elaichi

darda leaf(u can find in any food store)

salt to taste

coriander leaves

mint leaves


note: here  for 1 cup rice i have taken 1 cup tomato puree and 11/2 glass water(or else the rice will not cook properly because of tomatoes)

Clean the rice with water….drain the water and keep aside  for half an hour

Now,in a cooker add oil,ghee and allow it to heat…..then add cloves,cinnamon stick,elaichi,bay leaf ,darda leaf and fry for a minute….

Now,add onions,green chillies and fry till the onions turn translucent……now add ginger-garlic paste  fry for a minute and add rice,mix well and cook for 2-3 mts….keep on stirring or else the rice sticks to the cooker

Add tomato puree,water and mix well…..add sufficient salt,oriander leaves,mint leaves mix well and cook for three proper whistles…..

serve with onion raita,aloo kurma……. ready 🙂


1 Cup Rice

For Seasoning/Popu

3 tsp oil

1 tsp mustard seeds

1/2 tsp jeera

1 tsp urad dal

1/2 tsp chana dal

3-4 green chillies slit length wise

2 red chillies

curry leaves

2 medium sized lemon(squeeze the juice and keep aside)

salt to taste

1/2 tsp turmeric

2 tsp roasted ground nuts

pinch of hing(asafoetida,inguva)

1 tsp cashew(optional)


  • Pressure cook the rice adding 2 glass water for 3 whistles….. once it is done spread the rice in a pan allowing the moisture to go out… and let the rice cool……
  • In a pan fry the ground nuts without oil and keep aside…….
  • In a skillet and oil and let it heat……now,add mustard seeds when they start popping add ,jeera,urad dal,chana dal,green chillies,red chillies,roasted ground nuts,curry leaves,salt,hing,turmeric mix well for a minute or two and switch off the stove…….now add lemon juice to the above seasoning mix well and add this to the rice……….mix well so that the rice is completely covered with lemon yellow colour……..
  • serve after 1/2 an hour or 1 hour  only then you can enjoy the tanginess  of the dish…….
June 2019
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