Easiest Way to Royal At Home Hyderabadi Murg Dum Biryani (Kacchi Style)

Ronnie Norris

Page content

Easiest Way to Royal At Home Hyderabadi Murg Dum Biryani (Kacchi Style) Delicious, fresh and tasty.

Hyderabadi Murg Dum Biryani (Kacchi Style). Hyderabadi Murgh Dum Biryani Recipe - About Hyderabadi Murgh Dum Biryani Recipe: This is Kacchi Style of Biryani from Hyderabad, where the chicken used for layering is uncooked and is placed at the bottom of the handi. Takes much longer to be prepared than a Pakki biryani, where the chicken is cooked before it is layered on the rice. A delicious biryani perfect to prepare for a dinner party.

Prepping the marination before night makes it more flavorful and the next day just has to assemble meat and rice.

Hyderabadi Chicken Dum Biryani (Kacchi Style) If you are reading this, you're likely either hungry and could not resit gawking at a plateful of biryani. or are on the same journey I was until now - the search for THE biryani.

While we were pretty happy alternating between this and this, I knew I had to try the kacchi-style before I could put the quest to rest.

You can have Hyderabadi Murg Dum Biryani (Kacchi Style) using 42 ingredients and 26 steps. Here is how you cook it.

Ingredients of Hyderabadi Murg Dum Biryani (Kacchi Style)

You need 1 kg of Chicken (With Bone).
Prepare 6 of Potatoes …. Optional.
Prepare 10 of Medium Onions …. Thinly sliced.
You need of Oil As Required For Frying The Onions.
It’s 1/4 cup of Mint Leaves…. Roughly torn.
You need 4 tbs of Ghee.
Prepare 3-4 drops of Kewra Essence.
You need 1 cup of Milk.
Prepare 1/2 tsp of Saffron strands.
It’s of Whole Wheat Flour as required for making the dough.
Prepare of For The Marinade :.
You need 2 1/2 cups of Fresh Homemade Curds.
It’s 1 1/2 cup of Fried Onions.
Prepare 3 tsp of Ginger Garlic Paste.
You need 3 of Spicy Green Chillies…. Slit lengthwise.
You need 1 tsp of Turmeric Powder.
Prepare 1 tsp of Spicy Red Chilli Powder.
You need 1 tsp of Kashmiri Red Chilli Powder.
It’s 2 tsp of Coriander Powder.
It’s 1 tsp of Cumin Powder.
Prepare 2 tsp of Garam Masala Powder.
You need 1/2 cup of Mint Leaves… Roughly torn.
It’s 1/2 cup of Coriander Leaves… Chopped.
Prepare 3 tsp of Salt…. Approx.
Prepare of For The Rice :.
Prepare 7 cups of Raw Basmati Rice.
You need 4.5 ltr of Water.
Prepare 4 of Cloves.
It’s 4 sticks of Cinnamon (1″each).
You need 4 of Green Cardamoms.
It’s 4 of Black Peppercorns.
It’s 1 tsp of Cumin Seeds.
Prepare 4 tsp of Salt.
Prepare of For The Tempering :.
It’s 1 cup of Oil.
It’s 4 of CLoves.
Prepare 4 sticks of Cinnamon (1″ each).
It’s 3 of Green Cardamoms.
You need 2 of Black Cardamoms.
It’s 6 of Black Peppercorns.
Prepare 1/2 of Mace.
It’s 4 of Bay Leaves (Tej patta/tamalpatra).

First I ate this delicious hyderabadi mutton biriyani at my aunt's place.

I never tried it as the raw mutton marinated for long hours and cook with the rice.

I have shared my mother in law recipe of Dum Biryani with step by step method with a detailed pictures below.

Dum Murg Ki Kacchi Biryani Recipe, Learn how to make Dum Murg Ki Kacchi Biryani (absolutely delicious recipe of Dum Murg Ki Kacchi Biryani ingredients and cooking method) About Dum Murg Ki Kacchi Biryani Recipe: Slow cooked chicken, rice, curd, saffron and varied masalas combined together to make a delicious and aromatic biryani.

Hyderabadi Murg Dum Biryani (Kacchi Style) instructions

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!.

This Dum Murg Ki Kacchi Biryani recipe is Excellent and find.

Hyderabadi biryani recipe - Making a good hyderabadi biryani is very simple and this recipe is perfect for a home preparation.

This is the easiest biryani since it needs no sauteing of spices or meat.

Just marinate the meat with the spices & other ingredients.

Layer partially cooked basmati rice over it.