Murg Dum Biryani | How to make Murg Dum Biryani

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By Ishika Uppal
Created on 11th Apr 2016
  • Murg Dum Biryani, How to make Murg Dum Biryani
Murg Dum Biryaniby Ishika Uppal
  • Murg Dum Biryani | How to make Murg Dum Biryani (6 likes)

  • 1 review
    Rate It!
  • By Ishika Uppal
    Created on 11th Apr 2016

About Murg Dum Biryani

Personally this biryani recipe is my favourite. Each and every flavour makes this biryani a special treat!

Murg Dum Biryani, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Murg Dum Biryani is just mouth-watering. This amazing recipe is provided by Ishika Uppal. Be it kids or adults, no one can resist this delicious dish. How to make Murg Dum Biryani is a question which arises in people's mind quite often. So, this simple step by step Murg Dum Biryani recipe by Ishika Uppal. Murg Dum Biryani can even be tried by beginners. A few secret ingredients in Murg Dum Biryani just makes it the way it is served in restaurants. Murg Dum Biryani can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Murg Dum Biryani.

  • Prep Time30mins
  • Cook Time2Hours
  • Serves4People
Murg Dum Biryani

Ingredients to make Murg Dum Biryani

  • Chicken marination:
  • Boneless chicken thigh pieces 400 gms (washed and cleaned)
  • 1 Cup Thick Yogurt
  • 1 tbsp olive oil
  • 2 tbsp of biryani masala
  • 1 tbsp of bbq grill masala
  • 2 tsp red chilli powder
  • For garnish:
  • Chopped Coriander
  • 10-15 threads of kesar soaked in 2 tbsp warm milk
  • Some roasted cashews and almonds
  • Brista around 2 tbsp
  • For rice preparation:
  • 2 1/2 cup of long grained basmati rice
  • 2-3 bay leaves
  • 5-6 cloves
  • 5-6 black peppercorns
  • 5 cups of water
  • Salt
  • Mixture to be added in between layers:
  • 12-15 mint leaves 2 tbsp ghee n salt

How to make Murg Dum Biryani

  1. Mix all the above ingredients and marinade the chicken well in this. Keep overnight in fridge to get maximum flavour. In a big wok put the chicken with all the masala in it and add salt to it. Cover it with a lid and cook on slow till its 80% cooked. Switch off the flame and add chopped coriander to it.
  2. For flavouring : Soak 2 tsp of kesar in 1 tsp hot milk and keep aside. Crush 12-15 mint leaves, add 2 tbsp of ghee to it and salt as per taste. Mix well.
  3. Rice: Take 2 1/2 cup of long grained rice. Wash and soak the rice for 15 minutes. In a wok add bay leaves, cloves, black peppercorns. Dry roast them for a couple of minutes, now add 5 cups of water to it. Once it comes to boil add rice to it. Strain the rice once 70% cooked.
  4. Now in a serving pot set the 1st layer of chicken - pouring almost half of it. Now put second layer of rice above it. Sprinkle some of the mint - ghee mixture on this: spreading it well.
  5. Now set the rest of the chicken as the 3rd layer above the rice. And lastly the 4th layer of the remaining rice. Spread the rest of the mint - ghee mixture and some kesar over this. Garnish with brista, chopped coriander, kesar and roasted cashews.
  6. Bake it in the oven for 20-25 minutes or till cooked at 180 C. Serve hot. Happy Cooking!

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Jyotika Shah2 years ago
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