hyderabadi dum pukht murgh biryani recipe

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HYDERABADI DUM PUKHT MURGH BIRYANI RECIPE

AUTHOR : Mareena

ON : Thursday, 21 April, 2016

CATEGORY : Non-Vegetarian

COURSE : Main

CUISINE : Indian

TECHNIQUE : One Dish

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DIFFICULTY : Easy

SERVINGS : Serves 10

RATINGS : Rated 2.5 based on 100 votes

INGREDIENTS 900g - Chicken (boneless, skinless breast pieces, cut into 2 cmcubes)

5 cups - basmati Rice2 tbsp - ginger-garlic paste1.5 tbsp - Garam Masala powder1.5 cups - Curd5 tbsp - Tomatoes puree1/4 tsp - Turmeric powder2 tsp - Red Chilli powder6 tbsp - Lemon juiceSalt, to taste1/2 cup - almonds, slivered1/2 cup - Cashewnuts

5 - large, sliced Onions8 cups - water9 tbsp - oil1 tbsp - Caraway seeds1/2 cup - warm Milk 1 big pinch - Saffron strands1 - Bay Leaf 3 - green Cardamom2 inch stick - Cinnamon5 - green chillies, slit lengthwise3 tbsp - Ghee2 tbsp - fresh Mint leaves, finely chopped

2 tbsp - fresh coriander leaves, finely chopped

HOW TO MAKE HYDERABADI DUM PUKHT MURGH BIRYANI:

Marinate the chicken with the first 8 ingredient for about 6-8 hours maximum or one hourminimum. Keep it covered in the refrigerator during this process.

Step 1

Start by pouring 1 tbsp oil into a large heavy bottomed non-stick frying pan and fry the almonds

and cashew nuts till they are golden brown. Remove them into a bowl.

Step 2

In the same pan add 8 tbsp oil and add the sliced onions. Fry them till the onions are brown andcrisp. Make sure not to burn them. Remove from heat.

Step 3

Drain the fried onions onto a paper towel. Keep aside some of the fried onions for garnishing.Step 4

Take out the chicken from the refrigerator, bring it to room temperature.Step 5

In the pan with oil and fried onions, dump the whole bowl consisting of the marinating chickenStep 6

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and all its juices into it and put the pan on medium high heat. Let it cook uncovered until thegravy is dry and dense and the chicken is done. Keep stirring occasionally. This might take about20-30 minutes. Remove from heat and keep aside.

Meanwhile take half a cup of warm milk, and add a few strands of saffron. Let it soak for an hour.Step 7

Wash and soak the rice in water for preferably half an hour. Later, drain the rice in a colander andkeep aside.

Step 8

Boil 8 cups of water, add cinnamon sticks, caraway seeds, bay leaves, green cardamom and salt.Once the water is boiling, add the strained rice, give it a stir and let the rice soften up a bit.

Step 9

Once the rice is half done, strain the rice and discard the water. Discard the bay leaves and thecinnamon stick.

Step 10

Arrange half the amount of rice as the bottom layer in a large dish. Next, add the chicken mixtureprepared earlier in a layer. Now add the remaining rice above the chicken layer, covering itcompletely.

Step 11

Garnish with mint, coriander leaves, fried onions, slit green chillies, and fried nuts. Now pourevenly the milk with saffron strands and two tablespoons of ghee over the layered and garnishedrice. Cover the dish with a lid or aluminium foil.

Step 12

Preheat the oven to 180 degrees Celsius and put the dish in the oven for 10-12 minutes, till a nicesteam has formed inside the dish, and the rice has been done.

Step 13

Serve hot.Step 14

Recipe Courtesy: Mareena's Recipe CollectionsStep 15


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BAWARCHI OF THE WEEK

CHITRA RAMACHANDRAN

KNOW MORE

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of

people, places, history, tradition and culture.

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hyderabadi dum pukht murgh biryani recipe

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