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Home / Recipes / Hyderabadi Murgh Dum Biryani

Photo of Hyderabadi Murgh Dum Biryani by Bobby Kochar at BetterButter
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Hyderabadi Murgh Dum Biryani

Mar-11-2016
Bobby Kochar
30 minutes
Prep Time
40 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Hyderabadi Murgh Dum Biryani RECIPE

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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Indian
  • Shallow fry
  • Whisking
  • Frying
  • Main Dish
  • Egg Free

Ingredients Serving: 6

  1. 1 Kg chicken; with bones
  2. 1 kg Basmati Biryani rice
  3. 1/2 kg. onions 'slices; deep fried
  4. 1 bay leaf
  5. 1 cinnamon stick
  6. 1 tsp jeera/cumin seeds
  7. 4 onions' slices
  8. 1/2 cup mint, chopped
  9. 1 / 2 cup coriander leaves, chopped
  10. Few strands of saffron
  11. 1/2 cup warm milk
  12. Few drops of Rose water
  13. 2-3 cloves
  14. 2-3 Green cardamom
  15. For marination : 1/2 kg. yogurt, whisked
  16. 1 tsp salt
  17. 3/4 tsp Red chilli powder
  18. 1 tsp Degi Mirch /Kashmiri Red chili powder
  19. 1 tsp. Haldi powder /turmeric powder
  20. 1 tsp. Garam masala
  21. 1 tsp. chicken masala
  22. 1/2 tsp Grated nutmeg
  23. 1 / 2 tsp mace powder
  24. 1 tsp ginger Garlic paste
  25. 1 Green chilli, finely chopped
  26. 1 tsp cinnamon powder

Instructions

  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.

Reviews (25)  

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Siddhartha Bose
Mar-05-2019
Siddhartha Bose   Mar-05-2019

Bernadette Gomms
May-03-2018
Bernadette Gomms   May-03-2018

What chicken masala do you use?

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