Chicken Dum Biryani with brown rice

If you have ever had ‘Biryani’ before, then just the mention of the word is likely to tingle your tastebuds and evoke the memory of the wonderful aromas that is so characteristic of a good biryani. And if you are not served it shortly after, you will surely start experiencing cravings:) I have posted a detailed recipe for Chicken Biryani before. Biryani is indeed a labor of love. But over the years I have created several short cut versions too including the Handi Biryani.

Healthy Chicken BiryaniThis one that I have today for you is a ‘Dum’ version, which I have been recently trying out a lot. The ‘Dum’ version, which was unique to the ‘Awadh’ region of India and was introduced to India by the Nawabs (Persian influence) utilizes a ‘slow cooking’ technique where both the meat and the rice (half-cooked before) are cooked together in the same pot. “Dum” literally means “taking in air” in Hindi. This cooking method allows for the meat, coated with fresh spices and herbs, to slow cook in its own juices, retaining moisture resulting in a succulent, juicy meat.Dum cooking uses a round, heavy-bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. It is also an easier recipe since it uses fewer spices and ingredients than other biryani recipes.

Easy Dum BiryaniDum Biryani is indeed very tasty and traditionally long grain fragrant basmati rice is used. Today I tried to make a healthier version using brown rice. I also eliminated any butter or ghee since I am on a  dairy free diet. Traditionally onions are fried for this biryani but I baked them instead using less oil. To make up for the lack of ghee or butter, I added ground almonds to give it richness of flavor. The biryani came through pretty good and the aromas were enticing as usual. To add to the aromatic flavors, I also used floral extracts of rose and kewra  and so even without the fragrant basmati, the biryani was nothing short of ‘extraordinaire’! And oh, I almost forgot, the rose petals in the pictures are from my gorgeous roses in our garden 🙂

Bringing this fragrant and healthy, wholesome biryani to Throwback Thursday and Fiesta Friday this week. Your co-hosts this week at Fiesta Friday are Quinn @ dadwhats4dinner and Elaine @ Foodbod.

Chicken Dum Biryani with brown rice

  • Servings: makes about 4-5 servings
  • Time: about 1 hour
  • Difficulty: Moderate
  • Print


  • 2 cups brown rice
  • 3 cups water
  • 1/2 tsp salt
  • About 1 1/2 pounds of Chicken pieces (preferably thigh and leg portion) cleaned
  • About 2 tbsp freshly ground biryani masala (see recipe below)
  • 1 1/2 tsp salt
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • 3 tsp coriander powder
  • 2 med onions thinly sliced
  • 10-12 almonds soaked in hot water
  • 1/2 cup fresh cilantro, chopped fine
  • 1/4 cup fresh mint , chopped fine
  • 2 tbsp light olive oil
  • 1 small potato, cut into cubes (optional)
  • 1 cup water
  • 2 drops of rose extract and 2 drops of kewra extract mixed with 1 tbsp of water
    Sliced almonds, cashews for garnish
  • extra virgin olive oil to drizzle on top

For the ground biryani masala:

  • 4 cloves
  • 4-6 whole black pepper corns
  • 1 tsp cumin seeds (jeera)
  • 4 whole green cardamom pods
  • 1 black cardamom pod
  • 1 two inch cinnamon stick
  • 1 mace


  1. Place the sliced onions in a tray at 450 deg F (or 220 deg C) for about 10-12 minutes till golden brown. (You can also deep fry the onions) Keep aside.
  2. In a spice grinder, add all the ‘biryani masala’ ingredients and blend till you get a fine powder. Keep aside.
  3. In a medium size cooking pot, place the brown rice and add the water and salt and place on heat. As the water starts boiling, turn heat to low and cover and cook the rice for about 20 minutes or until all water has evaporated. It would be half-cooked. Keep the rice aside uncovered.
  4. Take a large heavy bottomed cooking pot with a tight fitting lid and place the chicken pieces in it. Add the ground biryani masala and the rest of the spices – chill powder, turmeric,coriander and the salt. Add the chopped cilantro and mint.
  5. In a food processor, add 3/4 of the baked onions (or fried onions) reserving the rest for while serving. Add the soaked almonds along with about 1/4 th cup of the water to grind into a smooth paste.
  6. Add this also to the chicken and mix everything well using your hands coating the chicken pieces well with the spices and the fresh herbs and the onion almond mixture.  Add the potatoes (if adding) and 1 cup of water to this and mix well.
  7. Place this pot with the chicken on the stove.  Add all the previously half-cooked brown rice on the top of the chicken.  Add the reserved onions on top.  Sprinkle the rose and kewra extract mixed water on the top of the rice. Cover the pot with a lid and put the heat on low.  (You can seal the sides of the lid with Al foil to prevent any steam from escaping). Cook on low heat for about 25-30 minutes or until the chicken pieces in the bottom are all cooked. Remove from heat.
  8. To serve, dig in with a large serving spoon to get the rice and the chicken pieces below together. Sprinkle with sliced almonds and cashew nuts and fresh cilantro.

Notes: You can also cook this biryani in the oven. Place the chicken and rice in an oven proof pot or Al pan and bake covered at 350 deg F (180 deg C) for about 40-45 minutes.

brown rice biryani




Chicken in an almond yoghurt sauce (Moghlai Chicken)


IMG_1947Imagine the goodness of almonds in your curry. Now add the most flavorful blend of spices to it.  And then imagine ‘marinated in yoghurt’, tender, juicy, falling off the bone chicken pieces in this gravy.  That my dear would be your Moghlai Chicken – A curry that originated in the Moghul era and was cooked for the ‘royalty’. Now don’t you think we deserve this ‘royal’ treatment once in a while too?

DSC_0004At least I did but alas, I didn’t have any servants to cook this for me. But I was nevertheless determined to treat myself and my family royally.  In fact I came home from work last Friday with this exact thought in mind and in less than two hours, Moghlai Chicken was on the dinner table along with fresh home made rotis.  Pure Bliss!We devoured it, cleaned the plates and the pot and licked our fingers! Need I say more? Believe me it is so delicious that it is totally worth the extra effort!

collageBtw in case you are curious where I got the recipe from? You would never guess ..ha ha – An old ‘Hawkins’ Pressure cooker recipe manual! 🙂 I had actually made this ‘Murgh Musallum’ curry some 15 years ago as a newly wed trying to impress her husband with her cooking! Blush Blush:).  It had been a very successful attempt however in the chaotic and maddening years that followed this recipe manual was lost somewhere.  I recently happened to retrieve it in one of my cleaning expeditions and had been dreaming of making that same ‘Moghlai chicken’ ever since!!!

Presenting Moghlai Chicken for you folks. I followed the Hawkins recipe mostly making slight changes here and there like reducing the spice level slightly and the oil content and increasing the quantity of almonds from the original recipe. I am also delighted to bring this recipe, that is fit for the ‘kings’, to Angie, the host of Fiesta Friday and my virtual partying blogger friends who deserve nothing less! 🙂

Chicken in an almond yoghurt sauce (Moghlai Chicken)

  • Time: About 1 hour 30 minutes
  • Difficulty: Moderate
  • Print
 This recipe makes a 9 inch round cake


  • 2 lbs (or about 1kg) chicken pieces  (preferably chicken with bones), cleaned and cut into medium size pieces

For the marinade

  • 4 green cayenne chillies (optional)
  • 8 garlic cloves
  • 1/2 inch by 1 inch piece of fresh ginger (or about 2 tbsp grated)
  • 1 tsp garam masala powder
  • 2 tsp salt
  • 1 tsp turmeric powder
  • 1 cup plain yoghurt (curd)
  • 2 tsp red chilli (cayenne pepper) powder (use less if you want less hot or milder sauce)

Dry roast ingredients

  • 8 cloves
  • 8 black peppercorns
  • 2 inch piece stick cinnamon
  • 4 cardamoms (shelled/peeled to get seeds)
  • about 20 almonds
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • about 1/2 cup water
  • 1/2 cup Olive oil
  • 3 large onions thinly sliced
  • 3 large tomatoes, pureed (or about 2 cups tomato puree)
  • 1/2 tsp salt
  • 1 tsp garam masala (optional)
  • about 1/4 cup water
  • fresh cilantro leaves for garnish


Blend together all marinade ingredients in a blender and marinate the chicken pieces in it for about 15-30 minutes (I did only 15!).

In a frying pan dry roast all ingredients listed under ‘dry roast ingredients’ on medium heat for about 3 to 4 minutes stirring frequently until you get the aroma. Keep aside.

Take a large wok or a large frying pan and heat the olive oil in it. When hot fry the onions in batches until they turn golden brown. Reserve the rest of the oil in the pan.

Next grind the dry roast ingredients with the fried onions adding a little water to from a paste.  Make sure the almonds are ground fine into a paste.

Now heat the reserved oil (from the fried onions) into a large wide bottom cooking pot (or a large pressure cooker) and lightly fry the chicken pieces in batches in it to lightly brown them.  Reserve the marinade from the chicken marinade. Keep the fried chicken pieces aside.

Now to the same pot (add more oil if scant oil), add the above ground paste (almond and spices) and stir fry for 2 minutes.  Now add the reserved marinade, the tomato puree and salt and stir. Add the chicken pieces and mix well and add about 1/4 cup water.  Cover and cook on low to moderate heat for about 20 minutes stirring halfway through to ensure no pieces are sticking to the pot. (Add more water too if desired).

Check for seasoning and add the additional garam masala if desired.  Turn heat off and garnish with cilantro leaves.

Serve warm with fresh home made rotis or paranthas! 🙂

STEP WISE pictures:


Making marinade for chicken


Mixing chicken pieces in the marinade



Dry roasting spices and almonds


Frying onions till golden brown


Grinding fried onions and almonds and spices together to form a paste


Lightly frying the marinated chicken pieces.


Adding ground almond paste into the oil to lightly brown.


Add reserved marinade and tomato puree and seasoning and the chicken pieces.










Jalebis! When I think of Jalebis, I instantly think of this nostalgic ad from Doordarshan days (note I did not state ‘good old doordarshan days’ LOL for good reasons! ) where a little boy who wants to run away from home due to a tiff is easily lured back home with the promise of ‘home-made’ hot jalebis! 🙂

What a cute ad and wow the thought of those hot jalebis can instantly make your mouth water! But how do you make these? Funny until recently the thought of making jalebis never crossed my mind! One of my friends sometime ago had told me that she makes jalebis using a ‘squeeze bottle’ – the kind you get in Wal-mart or dollar stores in the US. So that had stuck in my mind. Last week when I went to Wal-mart , it so happened that right at the entrance I noticed these squeeze bottles -pack of 3 for $4.95! So I picked those instantly thinking not about storing any sauce or marinade of course but purely thinking of ‘jalebis’!  🙂 Btw, you can also buy these bottles at amazon.

And that is how I ended up making jalebis!  For the recipe, I looked up several recipes and youtube videos and finally made my own version as a mixed up version of several recipes based on ingredients that I had on hand. I also decided to make the traditional version where you need to ferment the batter for 24 hours or overnight instead of the instant version which uses yeast for fermentation. So how did the jalebis turn out? hmmm…yum yum…just so yummy and so scrumptious! I brought these to a get together at a friend’s place and we devoured these washing them down with hot steaming cups of tea!

The fried jalebis need to be dipped and soaked in sugar syrup. And this is the step where you can control the sugar – I just lightly dipped them in the sugar syrup (not allowing them to soak completely) So the jalebis were really crunchy and sweet and yet not filled with sugar syrup as the ones that you buy from the store/sweet shop. So here’s the recipe. Enjoy! Hey, no fun in life if you don’t indulge once in a while, right? What’s the point of living till 90 if you can’t eat one jalebi 🙂

I am bringing these jalebis to Fiesta Friday too!


  • Servings: About 30-35 jlebis
  • Time: 40 minutes preparation and frying time plus overnight fermentation time
  • Difficulty: Moderate
  • Print


1 cup all-purpose flour( maida)

2 tbsp corn starch (or cornflour)

pinch of salt

1/4 tsp baking soda

3/4 cup plain yoghurt (thickened curd)

2 tbsp unsalted butter

Pinch of turmeric

pinch of saffron threads, crushed

2 tbsp whole milk

Oil / ghee for deep frying

 For the sugar syrup

1/2 cup sugar

1/2 cup water

3-4 whole green cardamom pods

4-5 strands of saffron (kesar)

For garnish/decoration:

pistachio slivers

saffron threads


Mix the flour,corn starch,baking soda and salt in a plate and keep aside.

In a medium size bowl, beat the yoghurt until smooth and then slowly add the flour mixture into it using a whisk to mix.

Next add the melted butter too and mix until you get a sticky dough. Cover this and let this rest overnight or for about 12 hours or more.(upto 24 hours).

When ready to make jalebis, to this rested dough add saffron mixed with the milk and also add the turmeric and again mix using a whisk until you get a thick smooth batter – see picture below.

Prepare the syrup by mxing the wtar and sugar and heating until the sugar is dissolved completely. After that again continue heating on low heat for about 5 minutes. Put the heat off and add the cardaomm pods and the saffron strands and let cool.

Heat a deep frying pan with oil.  Pour this dough into a squeeze bottle. When the oil is hot (it should be low to medium hot not very hot), hold the squeeze bottle upside down on top of the oil pan and squeeze the bottle making concentric circle shapes or coils by moving your hands in a circular motion. (Test the temperature of the oil by first making only one jalebi – if the oil is at the right temperature, it will take about a minute for the jalebi to get golden brown on one side) Fry the jalebis until golden brown on both sides – about 2 minutes total – (they puff up in the hot oil as soon as the batter hits the oil).  Immediately place on a plate/tray lined with a paper towel to absorb extra oil. Then immediately dip in the sugar syrup carefully using your hands and set aside on a tray.

Repeat the above process until the dough is done.

Garnish with slivered pistachios and saffron threads.







IMG_0041 IMG_0042




IMG_0053 IMG_0057 IMG_0058



Easy Indian Chicken Curry (Saag Aloo Chicken)


Many folks whom I know will tell me “Oh I just love Indian food but it is so complicated to cook it! “.  My answer of course has always been – ‘that’s not true at all. Once you know the basic spices that make a curry, you can then really try and make it your own way!’. You don’t always need to follow the exact steps which in some recipes I must admit can make one feel intimidated. And as for easy cooking, I for one am a huge proponent for making things and thereby life simpler 🙂 For instance I am always trying to simplify weeknight dinners where I try to use short cuts and experiment every once in a while.  This Chicken curry is such a recipe where I really tried to make it easier on myself.  I eliminated the sauteing/browning of the onion and tomatoes step so that saves a lot of time without much compromise in taste.

Typically an Indian meal at our house consists of a curry either a (vegetable/a bean or a lentil or chicken/fish) with either rice or chapati accompanied with a vegetable side dish.  So in this chicken dish I decided to add the vegetable(spinach) also to the chicken – that way I saved time by not cooking it separately. In addition to saving time, this way, my youngest who is fussy about eating her vegetables also gets her veggie intake without any additional exertion(and consequently high BP) on my part.!  This recipe is  similar to the Easy Kerala Chicken curry which is my dad’s recipe (There again I think dad was trying to keep it simple! 🙂 ) And of course, I also almost always add potatoes to my chicken curry because I love the potatoes in the gravy more than the chicken! Hence the name Saag (spinach) Aloo(potatoes) Chicken! 🙂

I am bringing this curry to Fiesta Friday and hoping everyone will like this. 🙂

Easy Indian Chicken Curry (Saag Aloo Chicken)

  • Servings: 4-6
  • Time: 45 mins
  • Difficulty: easy
  • Print

This recipe makes about 4-6 servings of chicken curry to be served over rice


2 lbs chicken,cleaned and cut into bite size pieces(I prefer chicken with bones but you can use boneless)

2 onions,thinly sliced

1 tbsp garlic,finely chopped

1 tbsp ginger,finely chopped

2 green chillies, slit length wise(omit if want mild)

2 tbsp coconut oil/olive oil

1 1/2 tsp salt

1 1/2 tsp red chilli (cayenne) powder(use 1 tsp for mild)

1/2 tsp turmeric powder

2 tbsp coriander powder

1 tbsp kasoori methi or fresh fenugreek leaves(optional but adds a great flavor)

2 tsp garam masala

4-6 black peppercorns

1 , 1 inch cinnamon stick

4 whole cloves

2 tomatoes,finely chopped

4-5 fresh curry leaves

Spinach – 1/4 lb about 3 cups chopped

2 medium size potatoes,cubed


1. Take a large size cooking pot with a tight fitting lid and add all the ingredients except the tomatoes,curry leaves, potatoes and spinach. Use your hands to coat the chicken pieces well with the dry spices,onions and the oil.  Cover with a lid and cook on low heat for about 10 minutes stirring half-way thru to make sure nothing was sticking to the pot.


2. Next add the tomatoes and the curry leaves and again cover and cook for another 10 minutes on low to medium heat again stirring in the middle to avoid any scorching / burning of the meat or the spices.


3. Although we have not added any water, the pot will now have liquid from the chicken and now to this curry add the potatoes and the spinach and again cover and cook for another 10 minutes or so until the potatoes are cooked through.

IMG_4537 IMG_4538

Enjoy the chicken curry with some freshly cooked parboiled rice or chapatis or any kind of bread.! 🙂

IMG_4545 IMG_4547