Chicken Dum Biryani / Chicken Biryani

I want to give the whole credit for this irresistible, spicy and delicious biryani recipe to my friend Rekha Sridhar.  She is my neighbour cum friend whom I know for the past 5 yrs.  We used to chat, go for walk almost daily.   I love all her non veg recipes, especially biryani!

I requested her to prepare this biriyani in our house,which came out very well.  Thank you Rekha for teaching me this yummy biriyani.

I just handled the photography part, in this recipe; while she was preparing.  Hence I could give this detailed step by step procedure with photos to share with you all! 

Let's check the recipe now; It might appear lengthy in the instance, but worth trying.

Don't forget to check "Shark Puttu/சுறா புட்டு" one more delicacy which I learnt from her.

PREP TIME

15 min

COOK TIME

35 mins

TOTAL TIME 

45 mins

                                                                                                                                                   

Recipe for Chicken Dum Biryani
Recipe type: Main Course

Cuisine: Tamilnadu

Serves: 3 to 4(approximately)

Ingredients:

To cook the rice:

Basmati rice - 2 cups 

Cinnamon -  1'' inch  piece
Cloves - 2
Cardamom - 2
Oil - 2 tsp
Salt - to taste

Water to cook rice

For Biriyani:
Oil - 4 to 5 tbsp
Chicken - ½ kg
Cinnamon - 4 to 5 " inch piece
Cloves - 6
Cardamom - 5
Bay leaf - 3
Onion - 1 big(sliced lengthwise)
Tomato - 1(big) (sliced lengthwise)
Ginger garlic paste - 1 tbsp
Green chilli - 2(slit lengthwise)
Curd - 2 tbsp
Red chilli powder - 2 tsp
Garam masala powder - ½ tsp
Fresh mint and coriander leaves - handful
lemon juice - from 2 lemon(small)
Salt to taste

While layering:
Red colour - a pinch (dissolved in water)
Yellow colour - a pinch (dissolved in water)
Ghee - 2 tbsp
Corriander leaves - handful(finely chopped)

Mutton Biriyani / Mutton Dum Biriyani - Tamilnadu Style

Mutton biriyani is an aromatic and delicious rice variety among non veg lovers.  In our family we  prefer Tamil nadu style biriyani than other biriyani preparations, especially for the method of rice cooked along with gravy and spices.

This will perfectly suit for any special occasion. Try and enjoy this mouthwatering meal with your family and friends.  Don't forget to give your feedback!

Ingredients:

To pressure cook mutton:

Mutton - ½ kg

Turmeric pwd - ¼ tsp

Red chilly pwd - ½ tsp

Ginger garlic paste - 1 tsp
Oil - 2 tsp
Water to cook the mutton - 2 to 3 cups

For biriyani:

Oil + ghee(clarified butter) - 4 to 5 tbsp

Cinnamon - 1 inch piece
Cloves - 4
Cardamom - 3
Bay leaf - 2
Onion - 1 big(sliced lengthwise)
Tomato - 1(big) finely chopped)

Ginger garlic paste - 1 tbsp
Green chilli - 2(slit lengthwise)
Curd - 2 tbsp
Red chilli powder - ½ to 1 tsp
Garam masala powder - ½ tsp
Fresh mint and coriander leaves - handful
Basmati rice - 2 cups

Water to cook rice
Salt to taste

Non-Veg Delicacies / Non- Veg Recipes

Here is a collection of mouthwatering non-veg recipes (includes egg, chicken, mutton as well as organ meat and sea food delicacies). I have covered South Indian, North Indian as well as some international recipes. 

Try and tickle your taste buds!

Egg Recipes

Starters / Stir Fry Recipes

Cabbage Egg Poriyal / Cabbage Egg Stir Fry (fry) - Indian Style

Egg Roast / Egg Masala Roast
Spider Deviled Eggs / Spooky Deviled Eggs / Deviled Eggs - Halloween Special

Cauliflower Muttai Podimas / Cauliflower Egg Bhurji

Rice / Tiffin Varities / Sandwiches

Egg Fried Rice (Indo Chinese)
Egg Kothu Parotta
Egg Hakka Noodles / Egg Noodles (Indo Chinese Style)Egg Idiyappam / Egg Tomato Sevai / Tomato Egg Stringhoppers
Chapathi Egg Roll / Egg Frankie (Egg Roll with Indian Flat Bread)
Vegetable & Egg Masala Sandwich
Egg Salad Sandwich
Scrambled Egg Cheese Sandwich

Gravies / Curries
Egg Kurma / South Indian Style Egg Kurma

Chicken recipes

Biriyani Recipes

Chicken Dum Biryani / Chicken Biryani

Gravies / Curries

Chicken Curry (using Pressure Cooker) / Kozhi Kulambu

Chettinad Chicken Curry (Chettinad Kozhi Kuzhambu)

Kozhi Kulambu (Chicken Gravy)

Chettinad Pepper Chicken Masala

Capsicum Chicken Curry - Indian Style

Methi Chicken / Methi Murgh(Chicken with fenugreek leaves)

Mint Chicken (Pudina Chicken) / Mint Chicken Masala - Indian Style

Palak Chicken (Chicken in Spinach Gravy)

Dum Ka Chicken / Hyderabadi Dum Ka Murgh

Chicken Xacuti / Goan Chicken Curry

Dry Curries / Starters

Chicken Fry / Kozhi Varuval / கோழி வறுவல்

Chicken Tikka / Murg Tikka

Tandoori Chicken Legs / Tandoori Chicken

Chilli Chicken Dry

Spicy Chicken Drumstick Fry - South Indian Style

Spicy Chicken Balls / Kola Urundai / Chicken Kola Urundai

Chicken Cutlet

Pizza / Pasta / Sandwich Recipes

Chicken Masala Pasta / Spicy Masala Pasta
Chicken Tikka Pizza / Home Made Chicken Tikka Pizza
Chicken & Mayonnaise Sandwich / Chicken Mayo Sandwich
Spicy Capsicum Chicken Sandwich

Mutton Recipes

Mutton Biriyani / Mutton Dum Biriyani - Tamilnadu Style

Mutton Kulambu / South Indian Style Mutton Gravy - Pressure cooker method

Radish Mutton Gravy / Radish Mutton Kulambu/ Mullangi Kari Kulambu

Keema Matar / Minced Meat with Peas

Gongura Mutton / Chicken With Red Sorrel Leaves

Mutton Masala Varuval / Mutton Varuval / South Indian Style Mutton Fry

Goat Brain Fry (masala) / Moolai Varuval - South Indian Style

Aatukal Paya (Goat Leg curry) - Amma's special

Thalakari Kulambu / Lamb Head Curry

Spicy Mutton Liver Fry / Mutton Liver Varuval / Eeral Varuval

               Seafood Specialties

Fish Recipes

Curries / Gravies

Tuna Masala

Chettinad Fish Curry

Tomato Garlic Fish Curry

Fish Moilee / Meen Molee - Kerala Style Fish Stew

Meen Kulambu/ Fish Curry with coconut

Sura Meen Kulambu / Shark Fish Curry - Tamilnadu Style

Starters

Fish Cutlet Recipe - Indian Style

Shark Puttu / Fish Puttu / சுறா புட்டு / Scrambled fish stir fry

Masala Fish Fry (Meen Varuval) / Fish Fry with Coconut

Anchovies Fish Fry / Nethili Fish Fry

Red Snapper Fish Fry / Sankara Meen Varuval / South Indian Style Fish Fry 

Tandoori Fish / Baked Fish using Tandoori Masala

Spicy Garlic Fish Fry / Garlic pepper Fish Fry / பூண்டு மிளகு மீன் வறுவல்

Crab Recipes

Chettinad Crab Masala / Chettinad Nandu Masala

Crab Curry / Nandu Kulambu / South Indian Crab Curry

Crab Fry / Nandu Varuval / நண்டு வறுவல்
How to clean Crabs

Prawn Recipes

Spicy Prawn Curry / Gravy

Chettinad Prawn Masala / Chettinad Eral Masala

Eral Thokku / Prawn Masala - South Indian Style

Prawn Pepper Masala / Eral Milagu Thokku - Tamilnadu Style

Ginger Prawn Fry/Roast

Kerala Style Prawn Roast / Fry

Egg Fried Rice (Indo Chinese)

A simple and quick Rice recipe from Indo - chinese cuisine loaded with vegetables eggs and eggs!  I always love fried rice for its mild taste and perfect for parties; also for Kid's lunch box.

You can also try this with your left over rice too.

Ingredients:

Basmati rice - 1¼ cup
Egg - 3
Carrot - 1 small (finely chopped)
Beans - 10 (finely chopped)
Capsicum - 2 tbsp (finely chopped))
Garlic - 4 cloves (finely chopped)
Onion - 1(finely chopped)
Spring onions - 1 (finely chopped)
Soya sauce - ½ tsp
White pepper powder - to taste
Oil - 2 tbsp
Salt - to taste
Sugar - ¼ tsp

Chicken Masala Pasta / Spicy Masala Pasta- Indian Style

Here is a spicy variation of pasta preparation suitable for Indian palate.   This is a tasty &  filling meal, ideal for lunch box and picnics and now this has become my sons favourite!

Ingredients:

Macaroni pasta - 1 cup
Chicken - 150 grams( cut into bite size pieces)
Onion - 1( finely chopped)
Tomato - 1 (finely chopped)
Ginger&garlic paste - 1 tsp

Red chilli powder - ½ tsp
Coriander powder - ¾ tsp
Garam masala powder - ½  tsp

Turmeric powder - ¼ tsp
Tomato Ketchup - 2 to 3 tsp(optional)
Coriander leaves - 2 tsp ( finely chopped)
Oil - 1 or 2  tbsp

Salt - to taste

Egg Idiyappam / Egg Kothu Idiyappam / Tomato Sevai / Tomato Egg Stringhoppers

Idiyappam / sevai is a popular and easily digestible dish of South India.  We can make many varieties such as lemon sevai, coconut seva, etc., from the plain idiyappam that is prepared similar to Idli.

Leftover plain Idiyppam / string hoppers at our house, is always converted as Egg kothu idiyappam. 

Ingredients:

Egg - 3 or 4
Idiyappam - 5 to 6 piece (approximately 3 cups)
Onion - 1 (Big)

Green chilli -1
Tomato - 1(Finely chopped)
Garlic garlic paste - 1 ½ tsp
Red chilli powder - 1 tsp
Garam masala powder - ½ tsp
Pepper powder - ½ tsp
Coriander leaves - 1 or 2 tbsp (Finely chopped)

For Seasoning:

Oil - 2 tbsp
Saunf - 1 tsp
Curry Leaves - 1 sprig

Directions:

Scramble the idiyappam / string hoppers into small pieces and keep aside.

Heat oil in a wide kadai; season with fennel seeds and curry leaves till it pops.

Saute onions and green chilli till it becomes translucent.

Add tomatoes, ginger garlic paste  and salt.

Cook for few minutes until soft, continue adding the spice.  Saute till the raw smell goes (add little water, if it sticks to the pan).

Add in the scrambled idiyappam  and stir until the idiyappam blends with tomato spice mixture.

Pour the eggs on center of the pan; add 1/2 tsp pepper ; allow to cook and  slowly mix in the idiyappam  mixture till it is blended and cooked well.  Sprinkle remaining coriander and ; mix well.

Serve hot with onion raita or gravy of your choice; preferably with chicken gravy.

Note:

If you don't want to add eggs directly in the idiyappam mixture, you may scramble the eggs in a separate pan and add it to the mixture.

You may also add ginger garlic paste for a different taste, instead of using only garlic.

You may also use tomato puree instead of chopped tomatoes. 

Chapathi Egg Roll / Egg Frankie (Egg Roll with Indian Flat Bread)

Chapathi Egg Roll is a simple and nutritious snack, perfect for busy morning breakfast /  lunch box.  This is a favorite dish for my sons; snack box comes back empty whenever they carry this to school!

Ingredients:

Chapathi - 1 (Home made or store bought)

Eggs - 1

Pepper powder - ½ tsp

Salt - to taste

Tomato Ketchup - to apply on chapathi

Oil - 1 tsp

Directions:

Prepare chapathis (required numbers) and keep aside.

Beat the eggs with salt and pepper and keep aside.

Heat a Tawa / Pan, pour the egg mixture and prepare omelette in the size of chapathi. Add oil and allow to cook.  Keep aside.

Place the egg omelette over the chapathi and roll tightly from one side till the end leaving little space.

Apply little egg mixture before completing the roll for better seal.

Again place the chapathi in the pan,with the sealed edge facing down.  Allow to cook for a second.

Cut each roll diagonally into two pieces and serve.

Note:

Mayonnaise can be used along with tomato ketchup for better taste.

For crunchiness and more spice, you may add chopped onion, capsicum green chillies to egg mixture while preparing the omelette.

Egg Kothu Parotta

This my all time favourite dish. Whenever i go to my hometown in Tamilnadu I make it a point to taste this for its original flavour & taste!

Ingredients

Parotta – 3
Oil – 1 Tbsp
Green Chil –1 or 2 , finely chopped
Onions - 1 medium, finely chopped
Tomato – ½ , medium, finely chopped
Turmeric powder – ¼ tsp
Red Chili Powder - ½ tsp
Pepper powder - ½ tsp
Salt – to taste
Cilantro – garnish
Eggs – 2

To temper:

Fennel seeds - ¼ tsp
Cardamom -1
Cloves -1
Cinnamom - 1
Curry Leaves – few

Directions

Cut or tear parotta into small pieces.

Break eggs and beat it thoroughly; keep aside.

Heat oil in a wide kadai.

Season with cardamom, cloves, cardamom fennel seeds, curry leaves and let them pop.

Saute Onions and green chillies until colour changes into golden brown.

Add Tomatoes and cook for few minutes until soft, continue adding all the spice powders and salt.

Add in the chopped Parotta and stir until the Parotta is blended with onion spice mixture.

Break the Eggs into the center of the pan, slowly mix in the Parotta mixture till it blended 

well .Garnish with coriander leaves .

Serve hot, preferablly with chicken gravy .