Hyderabadi Murgh Dum Biryaniby Bobby Kochar

Hyderabadi Murgh Dum Biryaniby Bobby Kochar
  • Hyderabadi Murgh Dum Biryani | How To Make Hyderabadi Murgh Dum Biryani (191 likes)

  • By Bobby Kochar|
    Last updated on Feb 22nd

How To Make Hyderabadi Murgh Dum Biryani

There is 'War of Titans ' and then there is ' WAR OF CUISINE '. Actually this war is inevitable and quite justified since Biryani from Hyderabad and Biryani from Lucknow are quite dominant in Biryani world.

  • Prep Time30mins
  • Cook Time40mins
  • Serves6People

Key ingredients for Hyderabadi Murgh Dum Biryani

  • How to make Garam Masala

Ingredients to make Hyderabadi Murgh Dum Biryani

  • 1 Kg chicken; with bones
  • 1 kg Basmati Biryani Rice
  • 1/2 kg. Onions 'slices; deep fried
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tsp Jeera/cumin seeds
  • 4 Onions' slices
  • 1/2 cup Mint, chopped
  • 1 / 2 cup Coriander leaves, chopped
  • Few strands of Saffron
  • 1/2 cup warm milk
  • Few drops of Rose water
  • 2-3 Cloves
  • 2-3 Green cardamom
  • For marination : 1/2 kg. Yogurt, whisked
  • 1 tsp Salt
  • 3/4 tsp Red chilli powder
  • 1 tsp Degi Mirch /Kashmiri Red chili powder
  • 1 tsp. Haldi powder /Turmeric powder
  • 1 tsp. Garam Masala
  • 1 tsp. Chicken masala
  • 1/2 tsp Grated nutmeg
  • 1 / 2 tsp mace powder
  • 1 tsp Ginger Garlic paste
  • 1 Green Chilli, finely chopped
  • 1 tsp Cinnamon powder

Steps to make Hyderabadi Murgh Dum Biryani

  1. 1: Soak rice in water for half an hour.
  2. 2: Clean and wash Chicken pieces.
  3. 3: Marinate chicken pieces in yogurt and spices mentioned under marination for atleast 2 hours.
  4. 4. Deep fry onion slices.
  5. 5: Soak saffron in warm milk and keep it aside.
  6. 6: Heat oil in a thick bottomed vessel.
  7. 7 : Add 1 Bay leaf , 1 cinnamon stick 1 tsp Jeera/cumin seeds
  8. 8: When it crackles, add onion slices and cook them till they are golden brown in color.
  9. 9:Now add chicken pieces and saute till half cooked.
  10. 10. Boil rice in salted water along with cinnamon stick, cloves and cardamom.
  11. 11.Remove from flame and strain when they are 3/4 done. Fluff them a little.
  12. 12: In a thick bottomed vessel, spread a layer of chicken with its gravy, then a layer of rice.Sprinkle rose water, saffron milk, 1 / 2 of fried onions, Mint and coriander.
  13. 13: Again repeat with rest of the rice and chicken.
  14. 14: Cover it tightly with the lid and seal it with wheat dough.
  15. 15: Place it on hot tawa/griddle and cook on slow flame/dum for 15 minutes.
  16. 16: Let it be there for 10 minutes and then remove the lid.
  17. 17: Serve with gravy and onion rings.

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