Steps to Make Hyderabadi Murg Dum Biryani (Kacchi Style)

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, hyderabadi murg dum biryani (kacchi style). It is one of my favorites food recipes. For mine, I will 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 foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Hyderabadi Murg Dum Biryani (Kacchi Style) is something which I have loved my entire life. They are nice and they look fantastic.

Chef Hyderabadi presents the signature dish - Hyderabadi Biryani cooked in an authentic way. Hyderabadi kacchi aqni ki Mutton Biryani/How to make Biryani/Mutton Biryani/Biryani/Homemade Biryani. Serve the Biryani very hot with your favourite Raita.

How to Prepare Hyderabadi Murg Dum Biryani (Kacchi Style)

To begin with this particular recipe, we have to 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 it.

Ingredients

The ingredients needed to make Hyderabadi Murg Dum Biryani (Kacchi Style):

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

I have posted recipes only for pakki biriyanis before as I never had the courage to cook a dum birirani before. I used to think that the meat wont get properly cooked if we don't use a. Egg biryani recipe - Learn how to make hyderabadi egg biryani, a classic delicious aromatic biriyani made in dum style. Biryani is an amazing invention of the mughals and had been loved across the globe for its unique aroma, flavor & taste.

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!

Step C: Preparing the final Dum Biryani: Ingredients: Marinated mutton from Step A Half cooked Note: Since i did not have a heavy bottom pan, I kept the vessel on tava/griddle during the dum Bhoplyachi Bhaji / Glazed Butternut Squash. Lamb/Mutton Biryani - Hyderabadi Kacchi Biryani. I have always loved rice dishes from a young age. My dad used to get chicken biryanis for us from restaurants in Bangalore and Hyderabad. I love Andhra biryani as well as the Hyderabadi biryani.

As simple as that Easiest Way to Prepare Hyderabadi Murg Dum Biryani (Kacchi Style)

So that is going to wrap it up with this exceptional food hyderabadi murg dum biryani (kacchi style) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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