A simple study on Dum Briyani – Indain Dum Briyani


I would like to share you the recipe of Hyderabad dum Biryani which was special in our Bombay belly restaurant. Please understand the concept with calm and try to smell the special Bombay belly dum briyani


  • Chicken –  ½ kg
  • Rice – 1 ½ cups
  • Bay leaves – 2
  • Green cardamoms – 10
  • Black peppercorns – 20-25
  • Cinnamon sticks – 3 (1 inch each)
  • Caraway seeds (shahi jeera) – ½ tsp
  • Cloves – 10
  • Onions – 4-5 (finely sliced)
  • Ginger garlic paste – 3 tbsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tbsp
  • Chili powder – 1 ½ tbsp
  • Yogurt – 1 cup
  • Black cardamoms – 2
  • Saffron – few strands (mixed in ¼ cup of milk)
  • Pure ghee – 4 tbsp
  • Fresh coriander leaves – 2 tbsp
  • Fresh mint leaves – 2 tbsp
  • Oil 1 tbsp + for deep frying
  • Salt –  according to taste

Method to prepare the Indian briyani:

  • Rice need to soak for half an hour in to the plenty of water.
  • Now heat water in a deep pan and add the bay leaves, few green cardamoms, seven to eight peppercorns, one cinnamon stick and cook the rice till three fourth is done.
  • Now drain the remaining water and accelerate the rice on a plate and let it cool.
  • After that, Heat necessary oil by using kadai, then souce the onion slices till come to brown in color.
  • Remove and keep it aside.
  • Take a bowl and carry the chicken in into it, after that take some ginger, garlic paste and salt mix well.
  • Mix the above content with each other.
  • Add the powdered spices, red chili powder, half of the fried onions, yogurt, coriander leaves, half of the mint leaves and a tablespoon of oil and mix well.
  • Let it marinade for about two hours in the refrigerator.
  • Heat two tbsp of ghee in a pan and add the remaining cinnamon sticks and black cardamoms and fry till a nice aroma is released.
  • Now add the chicken pieces and cook on high heat for a few minutes.
  • Now reduce the flame and cook covered till the chicken is almost done.
  • Heat the remaining ghee in a thick bottomed pan and spread a layer of rice and spread the chicken over the rice.
  • Get small amount of mint leaves to sprinkle for small, then spread the excess rice, chicken.
  • Cover and cook in low flame till the rice is done.
  • A sweet fragrance will be released.
  • Serve hot with raita of your choice.

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