Dum Egg Biryani

Dum Egg Biryani preapared in Hyderabadi style

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Basmati Rice : 2 cups (Soaked in water for 15 minutes)
Fried onion : 3 medium
sliced onion : 1 medium
Eggs : 4 boiled
Curd : 4 tbs
Ginger Garlic paste – 3 tbs
Sabut/Whole garam masala: Black cardamon – 1, Green cardamon- 2, Cinnamon stick- 1 inch, Bay Leaf- 3, Clove- 2, Black pepper- 4, Sahi Jeera- 1 tbs, Javitri – small piece
Powdered spices: Turmeric powder- 1/2tbs, Coriander Powder – 1/2 tbs, Chili powder- 1/2 tbs, Biryani masala- 2 tbs
Ghee : 4 tbs
Oil : 4 tbs
Chopped Mint and Coriander leaves
Lemon : small piece


  1. Boil water with 2 tbs ghee, whole garam masala and 1 tbs salt. Cook Rice in this water till rice is 80% cooked.
  2. Slit boiled eggs with knife from all sides.
  3. Heat oil in a pan. Add sliced onion and fry until brown. Set it aside to a plate.
  4. In the same pan heat oil. Fry boiled eggs with a pinch of chili , turmeric, coriander and biryani masala powder.
  5. When rice is 80% cooked, drain it and keep aside.
  6. Now heat oil and ghee in a heavy bottom pot. Add sahi jeera/cumin and bay leaves.
  7. Now add sliced onion and saute for 30 secs. Then add ginger garlic paste and fry until onion turns golden. Then add all the powdered spices and fry it for few seconds.
  8. Now add curd and mix well. Add salt and 2 tbs of Biryani masala. Then add fried eggs and saute until the mixture thickens. Switch off the stove.
  9. Now add 2 tbs ghee. Sprinkle some fried onion and chopped coriander and mint leaves. Then add partially cooked Rice. Sprinkle Biryani masala, fried onion, chopped coriander and mint leaves and lemon juice. Also sprinkle little amount of water. Cover the pot.
  10. Now heat a heavy bottom tawa. Place pot over the tawa. Set the flame to very low. Cook it this way for 10 mins. Switch off and allow it to rest for another 10 mins.
  11. Open lid and mix well. Serve with Raita.

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Green Chicken Recipe | Hariyali Chicken | Dry Green Chicken

Green Chicken Masala/Hariyali Chicken made with fresh Coriander and Mint Leaves.

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Chicken – 1/2 kg
Coriander leaves/ Dhaniya Patti – 1 bowl
Mint Leaves / Pudina patti- 1 bowl
Curd – 3/4 bowl
Green Chilli – 5 to 6
Chopped Onion – 1 big
Ginger garlic paste – 3 tbsp
Coriander powder – 1 tbsp
Garam Masala – 1 tbsp
Whole Spices – Cumin Seeds/Jeera- 1 tbsp, Bay leaves-2, green Cardamom- 2, Cinnamon Stick- 1 inch
Sate – as per taste
Oil – 4-5 tbsp


  1. First Grind Coriander leaves, Mint Leaves, Green Chilies and Curd together to make a paste.
  2. Now heat pan. Pour 4-5 tbsp oil.
  3. Now add whole Spices. When it starts cracking, add chopped onion. Saute until onion becomes light golden.
  4. Now add 3 tbs of Ginger garlic Paste and saute until it’s raw aroma goes off.
  5. Now add chicken pieces. Cover and Cook for 2 – 3 minutes. Keep Stirring in between.
  6. Now add prepared green paste to it and mix well. Add Coriander and Garam Masala Powder.
  7. Again Cover and Cook with Stirring in between, till the chicken is tender and cooked and the gravy has thickened completely as we are preparing Dry Green Chicken.
  8. Now add Salt and cook for another 2 minutes.
  9. Now Dry green Chicken is ready. Serve with Lemon and Onion. Use Coriander and Mint leaves for garnishing.



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Methi Chicken

Methi Chicken Recipe | How to prepare Methi Chicken | Chicken with fenugreek leaves recipe

A Delicious Chicken recipe prepared with fresh Methi/Fenugreek leaves.

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For Marination:

Chicken – 1/2 kg boneless or with bones cut into small pieces (I am using boneless and have washed with turmeric powder and lemon juice)
Curd – 1 bowl
Turmeric/Haldi Powder – 1/2 tbsp
Chili/Mirch powder – 1/2 tbsp
Coriander/dhania Powder – 1 tbsp
salt – 1/2 tbsp
Lemon juice – few drops (don’t add more)

For Gravy:

Sliced Onion – 2 medium
Ginger Garlic paste – 3 tbsp
Fresh Methi/Fenugreek Leaves – 200 gm (half chopped and half whole leaves)
Green Chili – 2-3
Cumin/Jeera seeds – 1 teaspoon
Bay Leaves – 2
Cinnamon stick – 1 inch
Green Cadamom – 2
Black Cardamom – 1
Garam masala powder – 1 teaspoon
Oil – 2-4 tbsp


  1. First marinate chicken with all the ingredients mentioned above under marination. Keep aside for 10-15 minutes.
  2. Now heat oil in a pan. Add whole spices (Cumin/Jeera seeds, Bay Leaves, Cinnamon stick,Green Cardamom, Black Cardamom) to it.
  3. When whole spices starts spluttering, add sliced onion to it and saute until onion becomes light golden in color.
  4. Add ginger garlic paste and saute until raw smell goes off
  5. Add all the methi/fenugreek leaves to it and saute for 2-3 minutes.
  6. Now add marinated chicken to it. Mix well. Add green chillies.
  7. Cover and cook until oil getting seperated.It will take approx 5-7 minutes. Keep stirring in between.
  8. Now add garam masala and two cups of water. Again cover and cook for 5 minutes.
  9. Turn off the flame. Let it rest for 5 minutes.
  10. Serve Methi chicken with roti, naan or rice.


Share your feedback and suggestions below……


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