Hyderabadi Murg Dum Biryani (Kacchi Style)
Hyderabadi Murg Dum Biryani (Kacchi Style)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, hyderabadi murg dum biryani (kacchi style). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Hyderabadi Murg Dum Biryani (Kacchi Style) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Hyderabadi Murg Dum Biryani (Kacchi Style) is something that I have loved my whole life.

This Kachi Murgh Dum Biriyani is an authentic Dum Biriyani Recipe from Hyderabad. Here the meat is raw and the semi-cooked rice is slowly dum cooked on a low flame. This is Kacchi Style of Biryani from Hyderabad, where the chicken used for layering is uncooked and is placed at the bottom of the handi.

To get started with this particular recipe, we must first prepare a few ingredients. You can have hyderabadi murg dum biryani (kacchi style) using 42 ingredients and 26 steps. Here is how you can achieve that.

The ingredients needed to make Hyderabadi Murg Dum Biryani (Kacchi Style):
  1. Take 1 kg Chicken (With Bone)
  2. Take 6 Potatoes …. Optional
  3. Take 10 Medium Onions …. Thinly sliced
  4. Prepare Oil As Required For Frying The Onions
  5. Get 1/4 cup Mint Leaves…. Roughly torn
  6. Take 4 tbs Ghee
  7. Get 3-4 drops Kewra Essence
  8. Prepare 1 cup Milk
  9. Make ready 1/2 tsp Saffron strands
  10. Take Whole Wheat Flour as required for making the dough
  11. Take For The Marinade :
  12. Prepare 2 1/2 cups Fresh Homemade Curds
  13. Prepare 1 1/2 cup Fried Onions
  14. Take 3 tsp Ginger Garlic Paste
  15. Prepare 3 Spicy Green Chillies…. Slit lengthwise
  16. Prepare 1 tsp Turmeric Powder
  17. Make ready 1 tsp Spicy Red Chilli Powder
  18. Get 1 tsp Kashmiri Red Chilli Powder
  19. Get 2 tsp Coriander Powder
  20. Get 1 tsp Cumin Powder
  21. Make ready 2 tsp Garam Masala Powder
  22. Get 1/2 cup Mint Leaves… Roughly torn
  23. Get 1/2 cup Coriander Leaves… Chopped
  24. Prepare 3 tsp Salt…. Approx
  25. Make ready For The Rice :
  26. Prepare 7 cups Raw Basmati Rice
  27. Make ready 4.5 ltr Water
  28. Take 4 Cloves
  29. Take 4 sticks Cinnamon (1″each)
  30. Take 4 Green Cardamoms
  31. Take 4 Black Peppercorns
  32. Prepare 1 tsp Cumin Seeds
  33. Get 4 tsp Salt
  34. Prepare For The Tempering :
  35. Prepare 1 cup Oil
  36. Make ready 4 CLoves
  37. Make ready 4 sticks Cinnamon (1″ each)
  38. Get 3 Green Cardamoms
  39. Make ready 2 Black Cardamoms
  40. Make ready 6 Black Peppercorns
  41. Get 1/2 Mace
  42. Make ready 4 Bay Leaves (Tej patta/tamalpatra)

Hyderabadi Murgh Dum Biryani is a rich, spicy, lavish, flavoursome and scrumptious recipe made How to make Hyderabad Style Chicken Dum Biryani. When you are ready to serve, mix in the biryani slowly and gently. Hyderabadi biryani is originated in Hyderabad (a city of India) in the kitchen of Nizam of Hyderabad. It is a blend of two different cuisines Mughlai and Irani.

Steps to make Hyderabadi Murg Dum Biryani (Kacchi Style):
  1. To make the Hyderabadi Murg Dum Biryani in Kacchi Style, we first need to prepare the chicken for dum.
  2. Wash the chicken thoroughly and drain out all the water. Cut into medium sized pieces and transfer to a mixing bowl.
  3. Add to it all the ingredients mentioned for the marinade and give it a good rub.
  4. Now, either the chicken can be marinated overnight and stored in the refrigerator in which case the fried onions should be added the next day, some time before cooking, or it can be marinated 2-3 hours before cooking where the fried onions can be added at the same time.
  5. Heat the milk and add the saffron strands to it and set aside to cool.
  6. The next step would be preparing the rice for the biryani. Rinse the basmati rice grains twice under clean water and soak in sufficient water for about half an hour.
  7. Boil the above mentioned quantity of water for cooking the rice and add all the whole spices and salt to it.
  8. When the water starts boiling, drain the soaked rice grains and add them to the water alongwith the lemon juice.
  9. Keep the flame high and give it a good stir.
  10. Once the water starts boiling again, reduce the heat to medium so that there is a slight boil to the water.
  11. Check the rice within about 2-3 minutes. If the rice is about 70% cooked, i.e. on smashing the grain with our fingers if the rice splits into two and we see a slight uncooked grain within, it is the right time to drain it from the boiling water.
  12. Set the drained rice aside till further use.
  13. In the meantime start deep frying the sliced onions in batches to get birista, adding a pinch of salt each time to hasten the browning and to make the onions a bit crispier.
  14. Drain the onions from the oil as soon as they turn slightly golden brown.
  15. Peel the potatoes and cut them into two halves. Fry them in the same oil for about 3-4 minutes, after all the onions are done. Drain and set aside.
  16. Next, place a flat iron griddle on the stove top and start heating it on low flame, for the dum.
  17. At the same time, to assemble the biryani, heat a heavy bottomed pan and add the oil for tempering to it.
  18. When it heats up, add the mentioned whole spices to it.
  19. As soon as they splutter, add the half fried potatoes and the marinated chicken alongwith all the marinade and mix, Immediately turn off the heat.
  20. Spread all the cooked rice over this chicken mixture so as to cover the chicken completely.
  21. Top with ghee and roughly torn mint leaves and the kewra essence. Spread the remaining birista over the rice.
  22. With the handle of a ladle, make four vertical holes in the rice and pour the saffron milk equally into them. Seal the holes lightly with the rice.
  23. Place a tight lid over the pan and seal all edges with a roll of kneaded dough (Made from the flour).
  24. Place this pan over the hot griddle for the dum, keeping the flame high for the first 5 minute and then on low for about 30 minutes more.
  25. After the said time switch off the flame and keep the pan covered as it is for at least about 15-20 minutes. Open the lid and give it a light mix.
  26. Serve this delicious Hyderabadi Murg Dum Biryani in Kacchi Style with some raita and an onion tomato salad by the side!

Chicken is the main ingredient for making Hyderabadi chicken dum biryani. It is made with basmati rice, chicken & flavored with Indian spices. The Hyderabadi Biryani is famous throughout the country. Originally, it is prepared with mutton, but the version with chicken is very popular. The different methods to prepare the Biryani are called Kacchi, Pakki, and Dum.

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