Friday, July 19, 2013

Hyderabadi Chicken Dum Biryani Recipe

Biryani  Chicken

Biryani Chicken

Hyderabadi Chicken Dum Biryani Recipe

Biryani! Does that word invoke the feelings of mouth-watering comfort and joy? Yes, we all love this indulged, aromatic, rice delicacy.


Today it is a very special recipe, the Hyderabadi Chicken Biryani. I know it’s your all time favourite. The Arabic, Iranian, Mughals and Turkish food influence this delicious Indian dish using plenty of spices, wheat and rice. On the whole, I love the mixture of herbs and spices carrying the mint aroma that whiff all over the house when you are cooking the Biryani.


Ingredients (serves 3-4 people)


¾ cups of Basmathi rice

225 gms of Chicken with bones

½ of large Onion

Handful chopped Coriander leaves

Chopped mint leaves

2 tbsps of ghee or sunflower oil

Saffron strands

½ tbsp of ginger garlic paste

¼ tsp Turmeric

2 slit Green chilies

Curd 65 ml

1 tbsps of lemon juice

¾ tsp Kashmiri red chilli powder

¼ tsp of Biryani masala powder

¼ tsp of green cardamom powder

Salt to taste

1 ¾ cups of water

1 strand Mace

1 black cardamoms

2 green cardamoms

1 ½ inch Cinnamon stick

3 Cloves

1 bay leaves

¼ tsp of peppercorn

¼ tsp of Shahi jeera or Caraway seeds




First, soak rice in water about 30 minutes, then drain it and set aside. As well, dip the saffron strands in hot milk and set it aside.



Immerse the chicken with the prepared marination ingredients and keep it aside about 30 minutes.



Heat water to cook rice. Add oil, mace, black cardamoms, green cardamoms, cinnamon stick, cloves, bay leaves, peppercorn, shahi jeera and lastly salt. Boil the water for about five minutes. Add the rice which soaked in water before and cook it. Rice should not become syrupy. Drain off excess water.



Put marinated chicken into a deep dish. Add coriander leaves, green chillies, half of the mint, fried onions and pour melted ghee or oil into the dish. Mix all well.



Coat the rice evenly and then add fried onions, coriander leaves and mint. Sprinkle some biryani masala. Repeat the previous step.



Now drizzle saffron milk on top of the rice.



Wash a cloth and wipe all the leftover water. It has to be only damp. Double layer that cloth and put it on the dish’s mouth and cover with the lid.



Place this container above a sizzling tawa and keep the flame medium high letting everything cooks evenly inside the vessel. Cook rice around twenty minutes.



Now decrease the flame from medium to very low and let it cook approximately twenty minutes. Once you see the smoke sopping on the wet cloth, close flame leaving it to soothe for about half an hour.



Your own Hyderabadi Dum Chicken Biryani is prepared. Taste it hot, serve it to your family or visitors, enjoy!



About the author

Julia Reid is a journalist. She likes to research everything .Julia is an expert of content writing. Always she gives new things for society. These days she is researching about coffee beans and food recipes.


Monday, July 09, 2012

Flour Crust Baked Chicken

Baked Chicken


This recipe is adapted from one of the most classic Jamie Oliver recipes. It is incredibly unique and I seriously doubt you have ever baked chicken in the same way before.

The idea of this recipe is not so much to bake the chicken but to ‘steam’ it using the same baking processes.

It is perfect for serving up with a whole bunch of greens for a nice Sunday lunch, but it is also simple enough to cook mid-week if you have a large amount to kill, trust me, the results that you will be greeted with will be more than worth it.


  • 2lb Plain Flour
  • 2 Lemons
  • 2 Handfuls of Sage (Fresh)
  • 1 Handful of Thyme (Fresh)
  • 8 Cloves of Garlic
  • Olive Oil
  • Salt
  • Pepper
  • 2kg Chicken


You can make a number of individual portions. I have seen some variations of this recipe use spring chickens instead; you should be able to coat four different ones using this particular recipe. Don’t forget to adjust the cooking time accordingly.


Start by putting all of your flour in a large mixing bowl.

Get 18fl oz of water and pour it win slowly whilst you are mixing up the flour.


After a little bit of mixing you should hopefully end up with dough that isn’t too sticky.


Cover it up and it is time to begin work on the chicken.


Get a pestle and mortar and bash up the sage with your thyme and garlic.


Add around 8 tablespoons of olive oil and season it well.


Remember, salt and pepper help bring out the taste of this particular dish.

You will now be left with a rather delicious marinade. I like to keep a nice bit of this to the side on occasion, it tastes great with a whole host of meats, but I digress.  It’s time to get your hands dirty and rub this marinade all of the chicken.


What some people like to do is stick a slice of lemon inside the chicken’s cavity, I tend to skip this but feel free to do whatever you like!

Turn on the oven and get it up to 220c/425f or gas mark 7. Whilst the oven is warming up roll out the dough to around ¼ inch thick, then roll it around the chicken so the ‘parcel’ is completely airtight.

Give the dough a while to settle, will take around five minutes. Then put in the oven for around 2 hours, the problem you have here is that you will be unable to exactly see when the chicken is cooked, if you use a 2kg chicken like I mentioned before then it will take 2 hours.


When cooking is complete you can take the chicken out of the oven. Leave it to rest for around fifteen minutes. After the chicken has rested crack open the crust and take the chicken out. You will find that it is incredibly juicy and succulent.


You may even be so lucky to have a bit of gravy in the bottom of the pastry. Carve up the chicken like normal and dish it up. As I mentioned before, this dish goes particularly well with boiled greens.

Just one final remark, you do not eat the pastry, you can throw that away if you wish or just admire it thinking that it helped create one of the most beautiful meals you have ever tasted!



This recipe is provided by Sharon Hunter, more baked chicken recipes you can find at and follow updates on Google + page.

Tuesday, January 29, 2008

Key West Chicken

Key West Chicken

Key West Chicken

3 lbs chicken pieces
4 teaspoons Dijon mustard
2 tablespoons honey
1/2 cup chopped onions
1/4 cup chopped green bell peppers or red bell peppers
2 tablespoons butter, cut into bits
1 teaspoon dried basil, crumbled
1 teaspoon paprika
1 teaspoon ground cinnamon
1 cup orange juice
1/2 cup pineapple juice
1/4 cup dark brown sugar, firmly packed

Position rack in the center of the oven.

Preheat oven to 350F.

Mix together Dijon mustard, basil and honey. Smear the chicken with this mixture.

Arrange chicken, skin side down, in a shallow roasting pan or baking dish just large enough to hold it in a single layer.

Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and freshly-ground pepper to taste, half the basil, and 1/2 tsp each of cinnamon and paprika.

Pour orange and pineapple juice around the chicken. Bake, basting once, for 30 minutes.

Turn the chicken skin side up, season with salt and pepper, the remaining basil, 1/2 tsp each of cinnamon and paprika, and all of brown sugar.

Bake until the chicken is tender and golden, about 20 minutes longer. Add more orange juice or pineapple juice if the pan seems dry.

Pour the juice into a small saucepan and boil over high heat until it becomes syrupy. Spoon the sauce over the chicken and serve.

Serves: 6

If you would like a free recipe card with this recipe click here: Key West Chicken