Recipe of Hyderabadi Murg Dum Biryani (Kacchi Style)

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, hyderabadi murg dum biryani (kacchi style). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Hyderabadi Murg Dum Biryani (Kacchi Style) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Hyderabadi Murg Dum Biryani (Kacchi Style) is something which I have loved my whole life. They are nice and they look wonderful.

Guide to Make Hyderabadi Murg Dum Biryani (Kacchi Style)

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

Ingredients

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

Instructions

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!

As simple as that Guide to Make Hyderabadi Murg Dum Biryani (Kacchi Style)

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