Matka Murgh Dum Biryani. Dam Matka Biryani Rawalpindi Bani Chowk Near Bala tikka Sunni Chowk,Dum Matka Pot Biryani Biryani is my favorite recipe. in fact, it's everyone's favorite. I heard many times about Chicken Pot biryani and even I saw the pots over the counters in some Restaurants in Hyderabad.

This Hyderabadi Murgh Dum Biryani recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. How to make Hyderabadi Murgh Dum Biryani. Chicken dum biryani recipe with step by step pictures. You can cook Matka Murgh Dum Biryani using 24 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Matka Murgh Dum Biryani

It's 700 gms of chicken, cut into medium size.
Prepare 1 1/2 cups of basmati rice, soaked for 30 minutes.
You need 1/2 cup of fried onions.
It's 2 cups of thick buttermilk.
You need to taste of salt.
Prepare 1/2 tsp. of turmeric powder.
Prepare handful of coriander & mint leaves, chopped (save some for later use).
You need 1 tsp. of garam masala powder.
You need 1 tbsp. of ginger-garlic paste.
Prepare 2-3 tbsp. of ghee.
Prepare 2 of green chilies, chopped.
Prepare 1 tsp. of red chilli powder.
Prepare 1 pinch of nutmeg powder.
It's 1 tbsp. of coriander-cumin powder.
It's 1 of cinnamon stick.
Prepare 3-4 of green cardamoms.
It's 5-6 of cloves.
Prepare 1-2 of bay leaves.
You need 2 of star anise.
Prepare 1 of small piece pathar ke phool.
It's pinch of saffron strands soaked in 1 tbsp water.
It's 1 half of hard boiled egg, cut into.
You need few of chopped cashews to garnish.
You need of mint leaf to garnish.

Dum biryani, a classic dish of the Mughal Nizams is an eye-catching aromatic rice loved by all. Chicken dum biryani recipe can be prepared in two ways, kacha (kachi) Method and Pakki Method. Matka biryani z introducing murgh pulao & chana pulao! The process of 'Dum Pukht' cooking is sealed and slow container cooking.

Matka Murgh Dum Biryani step by step

Marinate the chicken with all the above mentioned ingredients, starting from fried onions to coriander-cumin powder for 2-3 hours..
Bring sufficient quantity of water along with (1 tbsp. salt, cinnamon, cardamoms, cloves, bay leaves, mace, star anise & pathar ke phool) to a boil..
Add the drained rice and cook for 3-4 minutes till half done. Drain & keep aside..
Transfer the marinated chicken into the greased pot. (Save some marination for later use)..
Then spread a layer of the rice, followed by the fried onions, coriander-mint leaves,.
Boiled eggs, saffron & leftover marinade..
Close the matka (clay pot) with an aluminium foil and place the lid over it. Cook on a high flame for 10 minutes. Then simmer on a low flame for 8-10 minutes..
After it is done..
Then transfer the contents to a serving dish and garnish with chopped cashews and mint leaf. Serve them with raita..

Going back hundreds of years, this very popular cooking method for the famous Hyderabadi Biryani sees the delectable blend of Andhra and Mughlai cuisines in the kitchens of the Nizam. First, the chicken needs to be marinated. Kolkata Chicken Biryani or Bengali style Chicken Dum Biryani is an epitome of indulgence in delicate delicious food. Biryani itself is a medley of rice, meat Thus biryani looked full and sufficient and royal which has turned into famous Kolkata Dum Biryani with time. Chicken Dum Biryani is a slow cooking process and this process is very essential to bring the perfect flavors out of the dum biryani.