Recipe: Appetizing Clay Pot Dum ki Murgh Biryani

Clay Pot Dum ki Murgh Biryani.

You can have Clay Pot Dum ki Murgh Biryani using 21 ingredients and 25 steps. Here is how you cook that.

Ingredients of Clay Pot Dum ki Murgh Biryani

1. You need 650 gms of Chicken With Bones.
2. Prepare 1/2 kg of Curd.
3. Prepare 1/2 kg of Onions Sliced.
4. You need 100 gms of Ginger and Garlic paste.
5. You need 100 gm of Mint Leaves.
6. It's 100 gm of Coriander leaves.
7. You need 1-1 each of Khada Masala - cinnamon stick, Bay leave, green Cardamom, Black Cardamom, star anise, Black pepper Corns.
8. You need 2 tbsp of Garam Masala.
9. You need 2 tbsp of Dhaniya Powder.
10. Prepare 1 tbsp of Mirch Powder.
11. You need 1/2 tbsp of Bhuna Zeera Powder.
12. Prepare to taste of Salt.
13. It's 1 gram of Kesar.
14. You need 1 tsp of Gulab jal.
15. Prepare 1 tsp of Kewda water.
16. It's 200 ml of Oil.
17. Prepare 100 ml of Ghee.
18. It's 100 ml of Milk.
19. You need 100 gms of Flour.
20. You need 1/2 kg of Rice.
21. Prepare of Green chillies as per taste.

Clay Pot Dum ki Murgh Biryani step by step

1. Marinade the chicken in Curd, Ginger Garlic paste and powdered spices.
2. Keep for refrigeration atleast for 2 hours.
3. Deep fry half of the sliced onions until they become Golden brown and crisp.
4. Now take a heavy Bottomed pan and add half of the Ghee and some oil.
5. Now add all the mentioned khada Masala and give it a stir.
6. Now add remaining sliced onions and cook for 2 to 3 minutes.
7. Now add Ginger and Garlic paste and Green Chillies.
8. Cook until onions become light brown.
9. Now add the marinated chicken and mix it well.
10. Now add all the powdered Spices and salt.
11. Cook till Chicken is half done.
12. Now add the remaining Curd and cook well.
13. Now separately cook rice in plenty of water in which salt, oil and khada maslas are added.
14. Strain the rice when 70% Cooked.
15. Now in a mud pot layer Chicken and add mint and Coriander leaves.
16. Sprinkle the fried onions and layer the rice on top.
17. Again layer remaining Chicken and top it up with mint and Coriander leaves.
18. Again sprinkle fried onions and top it up with remaining rice.
19. Now soak the Kesar in warm milk and let it release all the colour.
20. Now sprinkle that colourfull milk on top of the rice also add remaining ghee.
21. Finally add the rose water and kewda water.
22. Now make a firm dough out of flour and water.
23. Make a chapati and cover the mouth of mud pot.
24. Now keep the mud pot in an oven at 200°c for 20 minutes.
25. Biryani is ready now enjoy.