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

By Bobby Kochar  |  11th Mar 2016  |  
4.3 from 25 reviews Rate It!
  • Photo of Hyderabadi Murgh Dum Biryani by Bobby Kochar at BetterButter
Hyderabadi Murgh Dum Biryaniby Bobby Kochar
  • Prep Time

    30

    mins
  • Cook Time

    40

    mins
  • Serves

    6

    People

4411

25

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.

Hyderabadi Murgh Dum Biryani

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

How 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.

Reviews for Hyderabadi Murgh Dum Biryani (25)

Siddhartha Bose8 months ago

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Bernadette Gomms2 years ago

What chicken masala do you use?
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Triple R2 years ago

हिंदी में डालने का कष्ट करें
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Ketaki Jain2 years ago

Possibly the best biryani I’ve ever tasted. Followed the recipe to a T!!!
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Gunjan Choudhary2 years ago

It's awesome yaar
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anu prabhat2 years ago

Nice recipie.
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Soumya Prakashinee2 years ago

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pranati shasani2 years ago

Awesome
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Souvik Majumder2 years ago

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Saifkhan Saifkhan2 years ago

Thank you for this dish
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MOINUDDIN KHWAJA2 years ago

I tried this one and it taste super and the chicken is soo soft thank you
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SHUBHAM kumar2 years ago

So yummy :yum: and looking so tasty
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Salma Pathan2 years ago

Looks very yummy as it can be for iftaar....
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Nirmala Fernanadez3 years ago

Must try. Looks very yummu
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Rashmi Singh3 years ago

Tempting
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sushmita banerjee3 years ago

Superb
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Jyoshna Samantaray3 years ago

Wow
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Smita Ankolekar3 years ago

its really delicious!! Thank you!!!
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Asmita Parmar3 years ago

yummy yummy
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harshitha k3 years ago

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Anju Gulati3 years ago

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Anjali Bhatia3 years ago

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veena B4 years ago

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Bobby Kochar4 years ago

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Sheeba Bedi4 years ago

so yummy dish dear
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