Ingredients Of Hyderabadi Murgh Dum Biryani
500 Gram Chicken
For golden brown onions (Birista):
As required Refined oil
3 Onion, sliced
Salt
For Marination: 200 Gram Yogurt (whisked), 1/4 Tbsp Kashmiri red chili powder, 1/4 Tbsp Turmeric, 1 tsp Coriander powder, 1 tsp Shahi jeera, 1 Tbsp Ginger paste, 1 Tbsp Garlic paste, 1 part Crushed golden brown onion, 1 inch Cinnamon (powdered), 4 Green cardamom, 4 Cloves, 1 Bay leaf, 1/4 Tbsp Garam masala powder, 1/2 tsp Freshly ground black peppercorn, 1 Tbsp Coriander leaves, finely chopped, 1 Tbsp Mint leaves, finely chopped, 2 Nos Green chillies, chopped, 1/2 Tbsp Lemon juice, To taste Salt
For cooking the rice: 500 Gram Long grained Basmati rice, 1/4 Tbsp Lemon Juice, 3/4 Tbsp Black cumin (shahi jeera), 2 Nos Star anise, 4 times the rice Water, To taste Salt, Whole spices:m1/4 metre Muslin cloth for preparing Bouquet garni of the whole spices, 1 inch Cinnamon stick, 2 Nos Green cardamoms, 1 Black cardamom, 1 strand Mace, 4 Nos Clove, 9 Nos Bay leaves
For the layering: 3 Tbsp Ghee, 20 Ml Milk, 1/2 Gram Saffron strands, 2 Tbsp Mint leaves, finely chopped, 2 Tbsp Coriander leaves, finely chopped, 2 Nos Green chilies, 15 Ml Kewra water, 30 Gram Raisins, fried, 30 Gram Cashew nuts, fried, 1/2 tsp Cardamom powder
For sealing the handi: 1 Cup Dough (kneaded)
Hyderabadi Murgh Dum Biryani Method:
Thinly 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. Marinate the chicken with the ingredients mentioned under marination. Keep it covered for 2 hours.
For cooking the rice and layering the biryani: Clean, wash and soak rice for 30 minutes. Steep saffron strands in hot milk to extract colour and flavour from it. Prepare a bouquet garni of the mentioned Whole spices in a muslin cloth. Tie it like a small potli. 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. Heat 4 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.
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. Sprinkle 1/4th cup of hot rice water on this rice layer. 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 Allow remaining half rice to cook until al dente (Just done). 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.
Ensure that you take out bouquet garni and discard it .Sprinkle remaining, coriander, leaves, mint leaves, golden brown onions, saffron steeped in milk, kewda essence and melted hot ghee. Cover with a tight fitting lid and seal it with the kneaded dough. Keep it on a high flame for 15 minutes. Place hot griddle underneath the handi and keep it on “Dum’ exactly for another 20 minutes. After 20 minutes, switch off the heat and leave it as it is another 10 to 15 minutes. Open the lid carefully as there is hot steam in it. Serve the Biryani very hot with your favourite Raita. You can also pair it with the mesmerizing Boondi and Khajur Raita.
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