Hyderabadi Murgh Dum Biryani

Hey everyone, it is Drew, welcome to our recipe site. Today, we're going to prepare a special dish, Hyderabadi Murgh Dum Biryani. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Hyderabadi Murgh Dum Biryani is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it's quick, it tastes yummy. Hyderabadi Murgh Dum Biryani is something which I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Hyderabadi Murgh Dum Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hyderabadi Murgh Dum Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hyderabadi Murgh Dum Biryani is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can cook Hyderabadi Murgh Dum Biryani using 52 ingredients and 10 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Hyderabadi Murgh Dum Biryani:

1. 500 gm chicken
2. 3 large onions, thinly sliced
3. 1/2 cup Oil
4. to taste Salt
5. 200 gm yogurt, whisked
6. 1 tsp coriander powder
7. 1 tsp shahi zeera
8. 1 tbsp ginger paste
9. 1 tbsp garlic paste
10. 1 tbsp coriander leaves, finely chopped
11. 1 tbsp mint leaves, finely chopped
12. 1/2 tbsp lemon juice
13. 1/4 tbsp garam masala powder
14. 1/4 tbsp chilli powder
15. 1/2 tsp freshly ground black peppercorn
16. 1/4 tsp turmeric
17. 2 green chillies, chopped
18. Salt to taste
19. 4 green cardamoms,
20. 4 cloves,
21. 1 -inch cinnamon,
22. 1 bay leaf Powder together
23. FOR RICE *
24. 500 gm long-grained Basmati rice
25. 2 lt water
26. 1/4 tbsp lemon juice
27. 3/4 tsp shahi zera
28. 2 star anise
29. 1 -inch cinnamon stick
30. Salt to taste
31. FOR BOUQUET GARNI potli *
32. 4 cloves
33. 2 green cardamoms
34. 1 -inch cinnamon stick
35. 1 black cardamom
36. 1 strand mace
37. 1 bay leaf
38. 1/4 metre Muslin cloth
39. for layering
40. 30 gm raisins, fried
41. 30 gm cashew nuts, fried
42. 20 ml hot milk
43. 15 ml Kewra water (Screw Pine Water)
44. 1/2 gm saffron strands
45. 3 tbsp hot ghee
46. 2 tbsp mint leaves, chopped
47. 2 tbsp coriander leaves, chopped
48. 1/2 tsp cardamom powder
49. 8 bay leaves
50. 2 green chillies,
51. for sealing handi
52. 1 cup kneaded dough

Steps to make to make Hyderabadi Murgh Dum Biryani

1. Apply salt on the thinly sliced onions and keep aside for 10 minutes.
   Squeeze out the water completely from the onions and deep fry in oil, until they are golden brown.Transfer to absorbent paper and set aside.
2. TO MARINATE CHICKEN
   In a bowl, mix all the ingredients listed under ‘For Marinade’.
   Toss in the chicken and a third of the browned onions, crushed. Give it a thorough mix.Cover and keep aside for 2 hours.
3. FOR THE RICE AND LAYERING
   Clean, wash and soak the rice for 30 minutes Soak the saffron strands in hot milk for a few minutes.
   Prepare a ‘bouquet garni’ – a French word for a bundle of herbs – with the mentioned whole spices. Pack the spices into the muslin cloth and tie it into a small potli.
4. In a handi, lay out the bay leaves to create a bed at the bottom. Next spread the marinated chicken evenly on it.
   In another deep, heavy-bottomed pan, heat 2 litres of water along with the bouquet garni, followed by shahi jeera, star anise, cinnamon stick, lemon juice and salt to taste. Bring it all to a good boil
5. Add the rice and cook until half done. Take out half of this half-cooked rice using big perforated spoons, that so the water drains out and immediately spread it evenly over the marinated chicken in the handi.
6. Sprinkle a quarter cup of hot rice water on this rice layer.Next scatter the following on the rice layer: half of the coriander leaves and mint leaves, half of the remaining fried onions, a little saffron steeped in milk, some of the melted hot ghee, fried raisins, cashew nuts and cardamom powder, along with one chilli.
7. Allow the remaining half rice to cook until al dente or 70% done. Immediately strain and spread it out in the handi, making the topmost layer.
8. Scatter the remaining coriander leaves, mint leaves, golden brown onions, saffron steeped in milk, kewda water, melted hot ghee and another chilli.
9. Cover with a tight lid and seal with kneaded dough.Keep the handi on a high flame for 15 minutes.Place a hot griddle underneath the handi and keep it on dum for another 20 minutes.
10. Finally, switch off the heat and let the biryani rest for another 10 to 20 minutes

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So that's going to wrap it up for this special food Step-by-Step Guide to Prepare Award-winning Hyderabadi Murgh Dum Biryani. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!