Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, hyderabadi murg dum biryani (kacchi style). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Hyderabadi Murg Dum Biryani (Kacchi Style) is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Hyderabadi Murg Dum Biryani (Kacchi Style) is something that I’ve loved my whole life. They are nice and they look wonderful.
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. Chef Hyderabadi presents the signature dish - Hyderabadi Biryani cooked in an authentic way.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook hyderabadi murg dum biryani (kacchi style) using 42 ingredients and 26 steps. Here is how you cook that.
The ingredients needed to make Hyderabadi Murg Dum Biryani (Kacchi Style):
- Make ready 1 kg Chicken (With Bone)
- Get 6 Potatoes …. Optional
- Prepare 10 Medium Onions …. Thinly sliced
- Take Oil As Required For Frying The Onions
- Get 1/4 cup Mint Leaves…. Roughly torn
- Make ready 4 tbs Ghee
- Get 3-4 drops Kewra Essence
- Make ready 1 cup Milk
- Take 1/2 tsp Saffron strands
- Get Whole Wheat Flour as required for making the dough
- Take For The Marinade :
- Prepare 2 1/2 cups Fresh Homemade Curds
- Take 1 1/2 cup Fried Onions
- Take 3 tsp Ginger Garlic Paste
- Get 3 Spicy Green Chillies…. Slit lengthwise
- Take 1 tsp Turmeric Powder
- Make ready 1 tsp Spicy Red Chilli Powder
- Make ready 1 tsp Kashmiri Red Chilli Powder
- Prepare 2 tsp Coriander Powder
- Prepare 1 tsp Cumin Powder
- Make ready 2 tsp Garam Masala Powder
- Prepare 1/2 cup Mint Leaves… Roughly torn
- Make ready 1/2 cup Coriander Leaves… Chopped
- Prepare 3 tsp Salt…. Approx
- Get For The Rice :
- Take 7 cups Raw Basmati Rice
- Make ready 4.5 ltr Water
- Prepare 4 Cloves
- Get 4 sticks Cinnamon (1″each)
- Take 4 Green Cardamoms
- Prepare 4 Black Peppercorns
- Take 1 tsp Cumin Seeds
- Get 4 tsp Salt
- Make ready For The Tempering :
- Prepare 1 cup Oil
- Make ready 4 CLoves
- Get 4 sticks Cinnamon (1″ each)
- Prepare 3 Green Cardamoms
- Make ready 2 Black Cardamoms
- Take 6 Black Peppercorns
- Take 1/2 Mace
- Take 4 Bay Leaves (Tej patta/tamalpatra)
You can also pair it with the mesmerizing Boondi and Khajur Raita. Hyderabadi Chicken Dum Biryani (Kacchi style). There are few places in hyderabad for a perfect dum biryani. I love to have biryani at paradise , minerva , bawarchi, hotel golkonda , oh my gosh my list is endless.
Instructions to make Hyderabadi Murg Dum Biryani (Kacchi Style):
- To make the Hyderabadi Murg Dum Biryani in Kacchi Style, we first need to prepare the chicken for dum.
- Wash the chicken thoroughly and drain out all the water. Cut into medium sized pieces and transfer to a mixing bowl.
- Add to it all the ingredients mentioned for the marinade and give it a good rub.
- 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.
- Heat the milk and add the saffron strands to it and set aside to cool.
- 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.
- Boil the above mentioned quantity of water for cooking the rice and add all the whole spices and salt to it.
- When the water starts boiling, drain the soaked rice grains and add them to the water alongwith the lemon juice.
- Keep the flame high and give it a good stir.
- Once the water starts boiling again, reduce the heat to medium so that there is a slight boil to the water.
- 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.
- Set the drained rice aside till further use.
- 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.
- Drain the onions from the oil as soon as they turn slightly golden brown.
- 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.
- Next, place a flat iron griddle on the stove top and start heating it on low flame, for the dum.
- At the same time, to assemble the biryani, heat a heavy bottomed pan and add the oil for tempering to it.
- When it heats up, add the mentioned whole spices to it.
- 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.
- Spread all the cooked rice over this chicken mixture so as to cover the chicken completely.
- Top with ghee and roughly torn mint leaves and the kewra essence. Spread the remaining birista over the rice.
- 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.
- Place a tight lid over the pan and seal all edges with a roll of kneaded dough (Made from the flour).
- 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.
- 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.
- Serve this delicious Hyderabadi Murg Dum Biryani in Kacchi Style with some raita and an onion tomato salad by the side!
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. Chicken is the main ingredient for making Hyderabadi chicken dum biryani. It is made with basmati rice, chicken & flavored with Indian spices. Hyderabadi biryani is one of India's most famous biryanis,some say biryani is synonymous with Hyderabad.
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