Awadhi Murgh Dum Biryani

If there is a special occasion there has to be Biryani on the Dining table…

And every home has its recipe

I have very fond memories of my mom preparing Biryani on Eid ul Fitr. And don’t wait for eid for delicious biryani.. it is our weekend special meal.😃

Friday Special is always Biryani. I haven’t met anyone who doesn’t love Biryani and frankly I don’t want to meet them also 😁

Fragrant aromatic long grain rice cooked along with chicken/ mutton and all spices. Paired with raita is just a match made in heaven.

Biryani has so many variations not just in India and Pakistan but all over the world. Even here in Qatar, locals love Biryani.

Here is my version of Awadhi Murgh Dum Biryani…


1 kg Chicken

2 1/2 cup Basmati Rice

3 tbsp ginger paste

4 tbsp garlic paste

2-4 green chillies

5 onions

1 1/2 cups hung curd

1 chopped tomato

2 tsp red chilli powder

1 tsp Turmeric powder

Few whole garam masalas

1/2 tsp Shahi Jeera

1/2 tsp cardamom powder

1 tsp garam masala powder

5 tbsp Ghee

1 bunch mint and coriander leaves


Oil for frying

Saffron strands


Kewra water

sliced tomato


Orange food colour



Heat oil in Kadai and deep fry the sliced onions till brown and crisp and keep it aside.

Marinate chicken pieces with curd, ginger and garlic paste, chopped green chillies, red chilli powder, turmeric powder, garam masala, salt, half of the fried onion, tomato and chopped mint leaves leave it to marinate for 4-5 hours at least, overnight is better.

In a deep pan heat 5 tbsp of Ghee and add a few whole garam masalas let it crackle and then add the whole chicken mix and saute on high heat for 8-10 minutes.

Reduce heat to medium cook till chicken up to 75% cooked.

In a separate vessel boil, 10 cups of water add remaining whole garam masala, Shah jeera n bay leaves and salt( water should turn salty) when water starts to boil add rice, cook till rice is partially cooked (80%) then drain it and keep it aside.


In a thick bottom vessel arrange a layer of rice sprinkle fried onion, chopped coriander and mint leaves followed by chicken keep repeating the layers.

The last layer will be rice, on top garnish with fried onion, mint leaves slices of tomato, a squeeze of lemon, saffron soaked in warm milk, rosewater and kewra water and if u want u can use it food colour. Cover the rim of the vessel with dough and place the lid firmly so that the steam does not escape.

Keep the vessel on Tava on low heat and let it cook for 35-40 mins.

Serve hot with Raita.



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