Hyderabadi Murgh Dum Biryani | How to make Hyderabadi Murgh Dum Biryani

9 reviews
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By Farrukh Shadab
Created on 28th Nov 2015
  • Hyderabadi Murgh Dum Biryani, How to make Hyderabadi Murgh Dum Biryani
Hyderabadi Murgh Dum Biryaniby Farrukh Shadab
  • Hyderabadi Murgh Dum Biryani | How to make Hyderabadi Murgh Dum Biryani (207 likes)

  • 9 reviews
    Rate It!
  • By Farrukh Shadab
    Created on 28th Nov 2015

About Hyderabadi Murgh Dum Biryani

My today’s post, a much awaited ‘Hyderabadi Murgh Dum Biryani’, is Kachchi style Biryani. When the word Biryani comes in mind, its a general tendency to think that this dish calls for an elaborate making process. Hold on! honestly speaking, I find this one to be the easiest Biryani I have ever made. But, it does require alertness and timing along with gentle handling of rice, exact amount of spices and seasonings to get that Authentic Hyderabadi Dum Biryani.

  • Prep Time0mins
  • Cook Time50mins
  • Serves4People
Hyderabadi Murgh Dum Biryani

Ingredients to make Hyderabadi Murgh Dum Biryani

  • 700 gms onion finely sliced
  • 1&1/2 cup oil for frying onions
  • For marination:-
  • 1 kg chicken with bone cut in pieces
  • (do not cut chicken into small pieces)
  • 400 gms thick yoghurt whisked well
  • 1 tbsp Kashmiri red chili powder
  • 3/4 tsp turmeric powder
  • (do not add too much or it will spoil the colour and taste)
  • 2 tsp coriander powder
  • 1 1/2 tsp shazeera (caraway seeds)
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 2 stick cinnamon of 2 inch size
  • 10 green cardamom
  • 10 cloves
  • 2 bay leaves
  • 1/2 tbsp garam masala powder
  • 1 tsp freshly crushed black pepper powder
  • 1/3 cup coriander leaves finely chopped
  • 1/3 cup fresh mint leaves finely chopped
  • 3-4 green chilies broken into 2
  • Juice of two large lemons
  • 1 part brown onions crushed
  • 1/2(120ml) cup oil (reserved from fried onions)
  • salt as per taste
  • For Rice:
  • 1 kg (5 cups) good quality Basmati biryani rice
  • 1 tsp shazeera
  • 1 star anise
  • 4 green cardamom
  • 2 bay leaf
  • 4-5 cloves
  • 2 cinnamon sticks of one inch
  • 16 cups of water
  • Salt
  • Layering:-
  • 5 tbsp ghee
  • 1/2 cup warm milk
  • 2 good pinch of saffron
  • 1/2 cup brown onions
  • 1/2 cup coriander leaves chopped
  • 1/2 cup mint leaves
  • 1 tsp cardamom powder
  • Few drops of Kewra essence
  • A cup of kneaded dough

How to make Hyderabadi Murgh Dum Biryani

  1. In a pan or kadhai, heat one cup of oil and add sliced onions. Fry until golden brown and crisp, take it our and drain onto absorbent paper, reserve oil for later use. Divide fried onions into 2 equal parts.
  2. One part will go in marination and second in layering.
  3. For Marination:-
  4. In a large bowl, add all the ingredients mentioned under marination, mix well. Cover and keep it aside for an hour. In heavy bottom deep pan or handi, spread marinated chicken evenly as a bottom layer. keep it aside.
  5. For Cooking Rice and Layering:
  6. Clean, wash and soak rice for 35-40 minutes. Soak saffron in milk and keep it aside. Lightly pound green cardamom, cloves, cinnamon sticks and bay leaf, Make a bouquet garni(potli) of pounded spices.
  7. Heat 16 cups of water in deep bottom pan. Add shazeera, star anise, boquet garni and enough salt. Do not little salt. Water when tasted should be salty enough. Bring it to boil.
  8. Add rice cook until rice is done just 50%, take out half of the 50% cooked rice using big colander spoon and immediately spread over the marinated chicken evenly.
  9. Take 1/2 cup of hot water from the boiling rice, add 5 tbsp ghee into that water and mix until ghee is melted.
  10. Sprinkle half of the coriander leaves, mint leaves, half of the brown onions, 1/3 of saffron milk, 1/3 of melted ghee and cardamom powder.
  11. Allow remaining half rice to cook until just 70 %done, it will hardly take 2-3 minutes. As soon as rice is just done 70% immediately strain and add remaining rice making it top layer.
  12. Take out bouquet garni (potli) and squeeze it over the rice to extract the flavours and then discard it.
  13. Sprinkle remaining, coriander, leaves, mint leaves, brown onions, saffron milk, kewda essence and melted ghee.
  14. Cover with lid and seal it with the dough. Keep it on a high flame for 15-17 minutes. At this stage, you will notice steam coming out either from vent of the lid or from the side of the dough.
  15. This is the point when biryani is ready to be kept on dum. Place hot tava/griddle below the handi and keep it for “Dum’(simmer) exactly for another 15 to max 18 minutes.
  16. After 15 minutes, switch off the heat and leave as it is for 10 minutes. After 10 minutes, open the lid, dish out yummy hot biryani and serve with raita of your choice.

Reviews for Hyderabadi Murgh Dum Biryani (9)

Rebecca Banu Chowdhury10 months ago
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Natasha Motwania year ago
biryani turned out to be very good. my husband liked it a lot. thanks for a good recipe.
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Sakina Tahaa year ago
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Deepali Senguptaa year ago
it's tempting! I will definitely try it
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Paramita Bosea year ago
Good n healthy biriyani, I 'll try
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Keshav Passana year ago
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Madhuri Somania year ago
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Vanita Raavia year ago
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nassu mussua year ago
so yummy
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