{"id":9084,"date":"2019-05-23T07:16:18","date_gmt":"2019-05-23T07:16:18","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=9084"},"modified":"2019-06-03T13:06:55","modified_gmt":"2019-06-03T13:06:55","slug":"hyderabadi-murgh-dum-biryani","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2019\/05\/23\/hyderabadi-murgh-dum-biryani\/","title":{"rendered":"Hyderabadi Murgh Dum Biryani"},"content":{"rendered":"

This is Kacchi Style of Biryani, where the chicken used for layering is uncooked and is placed at the bottom of the handi.<\/b><\/p>\n

Takes much longer to be prepared than a Pakki biryani, where the chicken is cooked before it is layered on the rice.<\/b><\/p>\n

Delicious, Fragrant, flavourful and mesmerizing biryani prepared on dum, with the top quality basmati \/ fragrant rice and chicken marinated in yogurt and spices\u2026\u2026.garnished with crispy and crunchy Golden brown onion.<\/b><\/p>\n

\"\"\"\"<\/p>\n

Cuisine:<\/strong> Hyderabadi
\nCourse-<\/strong> Rice<\/p>\n

Preparation Time:<\/strong> 30 minutes<\/p>\n

Marination Time of Chicken:<\/strong> 02 Hours<\/p>\n

Cooking the Biryani on Dum<\/strong>: 45 to 50 minutes
\nServes:<\/strong> 04 pax.<\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Chicken – 500 gm.<\/p>\n

For the Golden brown onions (Birista) divided into 3 parts:<\/strong>
\nRefined Oil \u2013 as required to deep fry
\nOnion thinly sliced \u2013 03 nos. large<\/p>\n

Salt to apply on sliced onion<\/p>\n

For Marination:<\/strong><\/p>\n

Yogurt, whisked \u2013 200 gm.
\nKashmiri red chili powder- \u00bc th tbsp.
\nTurmeric- \u00bc th tsp.<\/p>\n

Coriander powder- 01 tsp.<\/p>\n

Shahi jeera \u2013 01 tsp<\/p>\n

Ginger paste- 01 tbsp.
\nGarlic paste- 01 tbsp.
\nCrushed golden brown onion- 01 part.<\/p>\n

Powdered 1 inch cinnamon, 4 green cardamoms, 4 cloves<\/p>\n

Bay leaf \u2013 01 no.<\/p>\n

Garam masala powder- 1\/4th<\/sup> tbsp..<\/p>\n

Freshly ground black peppercorn- \u00bd tsp.<\/p>\n

Coriander leaves, finely chopped-01 tbsp.<\/p>\n

Mint Leaves , finely chopped- 01 tbsp.<\/p>\n

Green chillies, chopped- 02 nos.<\/p>\n

Lemon juice- \u00bd tbsp.<\/p>\n

Salt- to taste<\/p>\n

For cooking the rice:
\n<\/strong>Long grained Basmati rice- 500 gm.<\/p>\n

Lemon Juice- 1\/4th<\/sup> tbsp.
\nBlack cumin (shahi jeera)- \u00be th tsp.<\/p>\n

Star anise-02 nos.<\/p>\n

Water- 04 times the quantity of rice
\nSalt -to taste<\/p>\n

Whole spices:<\/strong><\/p>\n

Muslin cloth for preparing Bouquet garni of the whole spices- 1\/4th<\/sup> metre
\n<\/strong>Cinnamon stick- 1 inch
\nGreen cardamoms- 02 nos.
\nBlack cardamom- 01 no.
\nMace- 01 strand
\nCloves- 04 nos.
\nBay leaf- 01 no<\/p>\n

Bay leaves \u2013 08 nos. for placing at the bottom of the Handi.<\/p>\n

For the layering:<\/strong><\/p>\n

Hot Pure Ghee for pouring over layers of biryani- 03 tbsp.<\/p>\n

Hot milk to steep \/ soak the saffron strands- 20 ml
\nSaffron strands- \u00bd gm.
\nMint leaves, finely chopped- 02 tbsp.
\nCoriander leaves chopped very finely-02 tbsp.
\nGreen chilies slit- 02 nos.<\/p>\n

(Screw Pine Water) Kewra water- 15 ml
\nRaisins, fried\u2013 30 gm
\nCashew nuts, fried- 30 gm.<\/p>\n

Cardamom powder- \u00bd tsp.<\/p>\n

For sealing the handi:
\n<\/strong>01 cup of kneaded dough<\/p>\n

For the Garnish:<\/p>\n

Golden brown onions (Birista)- 02 tbsp.<\/p>\n

Method:
\n<\/strong>
\nThinly slice the onions , apply salt , keep aside for 10 minutes, squeeze out the water completely and deep fry them in oil till golden brown in colour and crisp. Set these aside on a kitchen absorbent paper.
\nMarinate the chicken with the ingredients mentioned under marination. Keep it covered for 02 hours.<\/p>\n

For Cooking the Rice and Layering the biryani:<\/strong><\/p>\n

Clean, wash and soak rice for 30 minutes<\/p>\n

Steep saffron strands in hot milk to extract colour and flavour from it.<\/p>\n

Prepare a bouquet garni of the mentioned Whole spices in a muslin cloth. Tie it like a small potli.<\/p>\n

Place the Bay leaves on the bottom of an empty handi. Now place the marinated chicken and ensure that you spread the marinated chicken evenly.<\/p>\n

Heat 04 times of water in deep bottomed pan. Add shahi jeera, star anise, bouquet garni , lemon juice and salt to taste Water when tasted should taste like your tears. Bring it to good boil.<\/p>\n

Add rice, cook until rice is half done , take out half of the half cooked rice using big perforated spoons and immediately spread it over the marinated chicken evenly in the handi.\u00a0Sprinkle 1\/4th<\/sup> cup of hot rice water on this rice layer.<\/p>\n

Sprinkle half of the coriander leaves, mint leaves, half of the brown onions, a little saffron steeped in milk, melted hot ghee, fried raisins, cashew nuts and cardamom powder over it<\/p>\n

Allow remaining half rice to cook until al dente (Just done).<\/p>\n

As soon as rice is al dente (Just done) i.e. 70 % cooked, immediately strain and add the remaining rice making it top most layer.<\/p>\n

Ensure that you take out bouquet garni and discard it<\/p>\n

Sprinkle remaining, coriander, leaves, mint leaves, golden brown onions, saffron steeped in milk, kewda essence and melted hot ghee.<\/p>\n

Cover with a tight fitting lid and seal it with the kneaded dough.<\/p>\n

Keep it on a high flame for 15 minutes.<\/p>\n

Place hot griddle underneath the handi and keep it on \u201cDum\u2019 exactly for another 20 minutes.<\/p>\n

After 20 minutes, switch off the heat and leave it as it is another 10 to 15 minutes.<\/p>\n

Open the lid carefully as there is hot steam in it.<\/p>\n

Serve the Biryani very hot garnished with sliced golden brown onions with your favourite Raita. I suggest eating it with the mesmerizing Boondi and Khajur Raita.<\/p>\n

 <\/p>\n

Want your Biryani to be Perfect ???????<\/strong><\/p>\n

Chef Tips <\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

    \n
  1. Marination is done for 03 reasons, it imparts flavour, tenderness of chicken and also acts as a preservative.<\/li>\n
  2. Place a few bay leaves at the bottom of the dum vessel so that the biryani does not stick to the bottom, it also imparts a beautiful flavor to the rice. Ensure that you remove the 08 bay leaves before serving the biryani.<\/li>\n
  3. Lemon juice is added while cooking the rice, as it not only keeps rice grains from sticking together, also it\u00a0will help keep your\u00a0rice<\/em>beautifully white, which makes the appearance of biryani simply perfect to eat.<\/li>\n
  4. Use excellent quality of ingredients in the biryani<\/li>\n
  5. The rice that is used to prepare the biryani should be of the top-most quality and must have a fantastic fragrance.<\/li>\n
  6. Soak the Rice for 30 minutes.<\/li>\n
  7. Do not overcook the rice.<\/li>\n
  8. Boil \/ Cook the rice with whole spices preferably a bouquet garni of the whole spices, so that it is easier to remove at a later stage.<\/li>\n
  9. The quantity of Yogurt used in the marination should not be more as it tends to make the biryani mushy.<\/li>\n<\/ol>\n
      \n
    • The Cooking utensil used for cooking rice should be big enough so that it gives enough room to the rice to cook.<\/li>\n
    • Add saffron steeped in milk to impart both the flavour and the vibrant colour to the biryani.<\/li>\n
    • The golden brown onions (Birista) should be crunchy and crisp, therefore slice onion very thinly, apply salt and set aside for 10 minutes, squeeze out the moisture \/ water from it and deep fry.<\/li>\n
    • Place the Birista on an absorbent paper to remove excess of oil.<\/li>\n<\/ul>\n
        \n
      1. Never refrigerate left over\u00a0Birista, instead transfer it into a ziplock bag and freeze it before you use it for preparing a dish next time.<\/li>\n<\/ol>\n
          \n
        • The dum utensil is sealed with whole-wheat flour dough, so that the flavour and aroma does not escape from the biryani.<\/li>\n<\/ul>\n
            \n
          1. Last but not the least prepare home-made Biryani masala and store it in an airtight container to save time while preparing the Biryani.<\/li>\n<\/ol>\n

            \u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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