Recipe: Eating on a Dime Hyderabadi Murg Dum Biryani (Kacchi Style)

Recipe: Eating on a Dime 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)
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Prepare of Chicken (With Bone).
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It’s of Potatoes …. Optional.
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Prepare of Medium Onions …. Thinly sliced.
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You need of Oil As Required For Frying The Onions.
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Prepare of Mint Leaves…. Roughly torn.
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Prepare of Ghee.
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Prepare of Kewra Essence.
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You need of Milk.
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Prepare of Saffron strands.
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Prepare of Whole Wheat Flour as required for making the dough.
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It’s of For The Marinade :.
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You need of Fresh Homemade Curds.
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It’s of Fried Onions.
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It’s of Ginger Garlic Paste.
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Prepare of Spicy Green Chillies…. Slit lengthwise.
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You need of Turmeric Powder.
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It’s of Spicy Red Chilli Powder.
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It’s of Kashmiri Red Chilli Powder.
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Prepare of Coriander Powder.
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It’s of Cumin Powder.
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Prepare of Garam Masala Powder.
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You need of Mint Leaves… Roughly torn.
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Prepare of Coriander Leaves… Chopped.
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It’s of Salt…. Approx.
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Prepare of For The Rice :.
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It’s of Raw Basmati Rice.
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You need of Water.
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You need of Cloves.
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You need of Cinnamon (1″each).
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Prepare of Green Cardamoms.
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It’s of Black Peppercorns.
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Prepare of Cumin Seeds.
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Prepare of Salt.
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It’s of For The Tempering :.
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Prepare of Oil.
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It’s of CLoves.
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It’s of Cinnamon (1″ each).
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It’s of Green Cardamoms.
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Prepare of Black Cardamoms.
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Prepare of Black Peppercorns.
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You need of Mace.
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It’s 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.
Marinate the chicken with curd, turmeric, salt, chilly powder and ginger-garlic paste.
Hyderabadi Murg Dum Biryani (Kacchi Style) step by step
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To make the Hyderabadi Murg Dum Biryani in Kacchi Style, we first need to prepare the chicken for dum..
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Wash the chicken thoroughly and drain out all the water. Cut into medium sized pieces and transfer to a mixing bowl..
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Add to it all the ingredients mentioned for the marinade and give it a good rub..
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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..
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Heat the milk and add the saffron strands to it and set aside to cool..
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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..
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Boil the above mentioned quantity of water for cooking the rice and add all the whole spices and salt to it..
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When the water starts boiling, drain the soaked rice grains and add them to the water alongwith the lemon juice..
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Keep the flame high and give it a good stir..
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Once the water starts boiling again, reduce the heat to medium so that there is a slight boil to the water..
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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..
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Set the drained rice aside till further use..
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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..
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Drain the onions from the oil as soon as they turn slightly golden brown..
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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..
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Next, place a flat iron griddle on the stove top and start heating it on low flame, for the dum..
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At the same time, to assemble the biryani, heat a heavy bottomed pan and add the oil for tempering to it..
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When it heats up, add the mentioned whole spices to it..
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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..
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Spread all the cooked rice over this chicken mixture so as to cover the chicken completely..
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Top with ghee and roughly torn mint leaves and the kewra essence. Spread the remaining birista over the rice..
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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..
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Place a tight lid over the pan and seal all edges with a roll of kneaded dough (Made from the flour)..
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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..
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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..
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Serve this delicious Hyderabadi Murg Dum Biryani in Kacchi Style with some raita and an onion tomato salad by the side!.
Chicken dum biryani recipe can be prepared in two ways, kacha (kachi) Method and Pakki Method.
In the Kachi method of making biriyani, the raw ingredients are just marinated and placed at the bottom of a utensil and layered with partially cooked rice, saffron etc.
Sealed & cooked on a slow dum process, trapping the steam inside for even cooking.
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.