Chicken Dum Biryani

You know there are few recipes which you don’t want to try specially when you have just started cooking. Dum Biryani is one of them, at least for me. But then there has to be a first day of something new, then only you learn. My to-do list for Saturday Sunday includes “Cook something new/special”.

So last saturday i decided to cook biryani for lunch. Now to make the process little easy, i divided the whole process into parts. And when each part was getting over i was feeling happy and near to the goal. Below is the pic of Biryani i prepared. First pic is just when i had put everything on Dum. Second pic is when the process of Dum was complete and third is how the biryani was looking in the plate.

If you find the pics appealing then go ahead and check out how a naive like me prepared Dum Biryani for the first time.

So before i start with the recipe, i will divide the process in six parts. They are as follow:

  1. Marinate the chicken
  2. Golden brown onion
  3. Prepare Rice
  4. Cook chicken
  5. Put everything on Dum
  6. Serve
  1. Marinate the Chicken

Time required: 3 hours


  1. Chicken (washed properly) – 500 gms
  2. Turmeric Powder – 1 tbsp
  3. Chili Powder – 1 tbsp (depending on how much chili you want)
  4. Ginger garlic paste – 1 tbsp
  5. Curd – 1 tbsp
  6. Lemon – medium sized half lemon
  7. Salt – 1/2 tbsp
  8. Finely sliced onion – 1 medium size
  9. Finely chopped mint leaves – 10 leaves
  10. Biryani masala – 1 tbsp


  1. Take a bowl, add chicken pieces, turmeric powder, chilly powder, ginger garlic paste, curd, lemon juice, salt, finely sliced onion, finely chopped mint leaves and biryani masala. Mix everything and keep it aside for 3 hours.


  1. Here, instead of finely sliced onion, we can use golden brown onion as well. But i have used finely sliced onion.
  2. If you have home made Biryani masala or you know how to make biryani masala, you can use them. Since i don’t know how to make biryani masala, i bought it one from the market.

2. Golden Brown Onion

Time to prepare: 20 mins approx.


  1. Finely sliced onion – 1 medium size
  2. Ghee – 5 tbsp

How to prepare:

  1. Take a pan, put ghee in it and allow it to heat.
  2. Once the pan is heated, add finely sliced onion.
  3. Do not put lid on the pan or add salt.
  4. Just keep frying the onions till the colour changes to brown and it becomes little crispy.
  5. Once done, take out the onions and keep it aside.

3. Prepare Rice

Time to prepare: 30 mins


  1. Rice
  2. Bay leaf – 1
  3. Cardamom – 4
  4. Cloves – 3

How to prepare:

  1. Take a container, add water, bay leaf, cardamom and cloves in it and allow it to boil.
  2. Once the water starts boiling, set the flame to medium and put rice in it.
  3. Keep stirring the rice so that it does not settles at the bottom of the container.
  4. Once the rice is cooked till 70%, put it off the flame.
  5. Strain water from the rice and spread it out in a plate, so that it does not becomes sticky.


  1. Please note, we do not have to cook the rice fully. Here i have cooked only 70%.
  2. I have used normal rice, you can always use basmati rice.

4. Cook Chicken

Time to prepare: 45 mins


  1. Marinated chicken
  2. Ghee – 2 tbsp
  3. Cumin seeds – 1/2 tbsp
  4. Finely chopped onion – 1 medium size
  5. Finely chopped green chili – 5
  6. Turmeric powder – 1/2 tbsp
  7. Red chili powder – 1/2 tbsp
  8. Cumin powder – 1/2 tbsp
  9. Coriander powder – 1/2 tbsp
  10. Ginger Garlic paste – 1/2 tbsp
  11. Biryani masala – 1/2 tbsp
  12. Salt to taste

How to prepare:

  1. Take a pan, put ghee in it and allow it to heat.
  2. Once the pan is heated, add cumin seeds in it.
  3. Add onion and green chili once the flavour of cumin seeds start coming.
  4. Put some salt in it so that onion becomes little mushy mushy.
  5. Cover the pan with a lid.
  6. Once the onion becomes translucent, add turmeric powder, red chili powder, cumin powder and coriander powder.
  7. Put some water in case the onion becomes dry after adding spices.
  8. Saute the mixture till it is properly cooked.
  9. Add ginger garlic paste to it. Cook till the raw smell of the paste goes away.
  10. Add marinated chicken.
  11. Cook till the water of the marinated chicken becomes dry.
  12. Add biryani masala to it.
  13. Cook till the time chicken and the mixture becomes semi dry.
  14. Now switch off the flame and put the chicken aside.

5. Put everything on Dum

Time to prepare: 20 mins


  1. Cooked chicken
  2. Rice
  3. Golden brown onion
  4. Mint leaves
  5. Ghee
  6. Salt

How to prepare:

  1. Take a big container, add a layer of chicken, add a layer of rice on top of it.
  2. Add mint leaves, golden brown onion, sprinkle ghee (1/2 tbsp)
  3. Add another layer of chicken and then add a layer of rice on top of it.
  4. Repeat step 2.
  5. Sprinkle a pinch a of salt on it.
  6. Cover the container with a lid.
  7. Set it to low flame.
  8. Allow it cook for 20 mins. Do not touch the container.
  9. Also, make sure that the container is properly sealed or covered.
  10. After 20 mins, set the flame off.


Serve the prepared biryani in a plate and enjoy.

Do let me know in the comment how did you like the recipe and if you tried.

Next Monday i’ll be back with a new recipe. 🙂

Learning Faux Calligraphy

Faux Calligraphy by Kashyapnimisha

Faux Calligraphy is not an actual calligraphy. Its fake calligraphy. It simply imitates the effects of actual calligraphy. The actual calligraphy is a unique combination of thick and thin strokes within letters where as in Faux calligraphy, we just imitate the effect by making the down stroke thicker than the upward strokes. I am still learning Faux calligraphy. Will keep posting my work here.

Yin Yang – Zentangle

Art by Kashyapnimisha

In Ancient Chinese philosophy, yin and yang is a concept of dualism, describing how seemingly opposite or contrary forces may actually be complementary, interconnected, and interdependent in the natural world, and how they may give rise to each other as they interrelate to one another. Yin and Yang are two different words with completely opposite meaning. If Yin is negative/dark then, Yang is positive/bright. Yin Yang together maintains harmony of the universe and influences everything within it.

Source: Wikipedia

Golden Gate Bridge – New perspective

Clicked by Kashyapnimisha

Its quite common to remember someone while going through old pics. But is it natural to remeber a complete stranger in a different land while going through old pics? Well, it happened with me.
I found this pic in my laptop. What’s special about this pic? The idea of capturing the reflection of Golden Gate Bridge was given by a stranger. I was busy taking pics from my camera and she came and asked if she can help me. I was a little surprised, but she, very confidently, showed me on her camera this image. And guess what, she waited there till the time i got my perfect shot. Everytime i see this pic, i remember her and, of course, this awesome place.

Coloured Mandala

Art by kashyapnimisha

I have been learning mandala art for the last one month. This is my latest mandala art. It does not look a perfect circle, but trust me i made it with a compass. This distorted look of the circle is because of the notebook. Anyway, mostly mandalas are made in black and white (at least on papers), but here i have tried a coloured one. I will keep posting more of my mandala work here. Stay tuned.

Soya chunks curry without potato

Tried Soya chunks curry for the first time. Generally i add boiled potato in the gravy. I never knew how to make Soya chunks without potato. Thanks to some random cooking video, now i know how to make Soya chunks without adding potato in it. If you want to know how i prepared then scroll down to see the recipe.

Soya chunks curry served with chapati, chili tawa fry, and cucumber.

Time to prepare: 30 – 45 mins


  1. Soya chunks 
  2. Onions
  3. Tomatoes
  4. Green chillies 
  5. Ginger
  6. Garlic cloves
  7. Turmeric powder
  8. Coriander powder
  9. Cumin powder
  10. Cumin
  11. Salt (as per the taste)
  12. Vegetable oil 

How to prepare:

  1. Take a pan, put some oil and allow it to heat. Add Soya chunks in the pan and fry. (Do not deep fry. Slim fry it.)
  2. Take out the Soya chunks and dip it in a bowl full of water (normal room temperature water)
  3. Chop onions (slightly big pieces will also do)
  4. Chop tomatoes (slightly big pieces will also do)
  5. Chop Green chillies
  6. Cut Ginger in 3-4 pieces
  7. Clean the Garlic cloves and cut it into two.
  8. Take a pan and put some oil in it. 
  9. Once the oil becomes hot, add cumin. Let the flavor of cumin come.
  10. Now add chopped onions, green chillies. Sauté it well. 
  11. Add Ginger and Garlic cloves. Cook this till the onions becomes little soft and translucent.
  12. Add chopped tomatoes in it. Mix it well.
  13. When the tomatoes and onions becomes mushy, add turmeric, red chilly, coriander and cumin powder. Mix everything well and cover the pan with a lid. 
  14. Add half a cup of water to the pan, mix it well and cover the pan with a lid.
  15. Keep checking the mixture in the pan at regular intervals. And keep mashing the mixture to make it somewhat smooth (optional)
  16. Once the mixture gets cooked well, keep it aside to cool down.
  17. Once the mixture cools down put it in a blender and blend it well. Add some water in the blender before blending. 
  18. Take a pan, put some oil in it and add this mixture. 
  19. Once the gravy starts thickening, you will see bubbles in it, add the Soya chunks to it. [Do not squeeze the soya chunks to take out excess water.]
  20. Check the salt in the gravy, if required add some. 
  21. Once the gravy becomes little thick, turn off the gas. 
  22. Serve hot with Steamed Rice / Poori / Chapati. I had it with chapati.

Do let me know in the comment how did you like the recipe and if you tried.

Next Monday i’ll be back with a new recipe. 🙂