.Hyderabadi MurghDum Biryani

• 

• Prep Time
  30
  mins
• Cook Time
  40
  mins
• Serves
  6
  People

ngredients to make Hyderabadi Murgh Dum Biryani

• 1 Kg Chicken; 
• 1 kg Basmati Biryani Rice
• 1/2 kg. Onions 'slices; deep fried
• 1 Bay Leaf
• 1 Cinnamon stick
• 1 tsp Jeera/cumin seeds
• 4 Onions' slices
• 1/2 cup Mint, chopped
• 1 / 2 cup Coriander leaves, chopped
• Few strands of Saffron
• 1/2 cup warm milk
• Few drops of Rose Water
• 2-3 Cloves
• 2-3 Green Cardamom
• For marination : 1/2 kg. Yogurt, whisked
• 1 tsp Salt
• 3/4 tsp Red Chilli powder
• 1 tsp Degi Mirch /Kashmiri Red chili powder
• 1 tsp. Haldi powder /Turmeric powder
• 1 tsp. Garam Masala
• 1 tsp. Chicken masala
• 1/2 tsp Grated Nutmeg
• 1 / 2 tsp Mace powder
• 1 tsp Ginger Garlic paste
• 1 Green Chilli, finely chopped
• 1 tsp Cinnamon powder

How to make Hyderabadi Murgh Dum Biryani

1. 1: Soak rice in water for half an hour.
2. 2: Clean and wash Chicken pieces.
3. 3: Marinate chicken pieces in yogurt and spices mentioned under marination for atleast 2 hours.
4. 4. Deep fry onion slices.
5. 5: Soak saffron in warm milk and keep it aside.
6. 6: Heat oil in a thick bottomed vessel.
7. 7 : Add 1 Bay leaf , 1 cinnamon stick 1 tsp Jeera/cumin seeds
8. 8: When it crackles, add onion slices and cook them till they are golden brown in color.
9. 9:Now add chicken pieces and saute till half cooked.
10. 10. Boil rice in salted water along with cinnamon stick, cloves and cardamom.
11. 11.Remove from flame and strain when they are 3/4 done. Fluff them a little.
12. 12: In a thick bottomed vessel, spread a layer of chicken with its gravy, then a layer of rice.Sprinkle rose water, saffron milk, 1 / 2 of fried onions, Mint and coriander.
13. 13: Again repeat with rest of the rice and chicken.
14. 14: Cover it tightly with the lid and seal it with wheat dough.
15. 15: Place it on hot tawa/griddle and cook on slow flame/dum for 15 minutes.
16. 16: Let it be there for 10 minutes and then remove the lid.
17. 17: Serve with gravy and onion rings.