Hyderabadi Kacchi Murgh Dum Biryani. This is Kacchi Style of Biryani from Hyderabad, where the chicken used for layering is uncooked and is placed at the bottom of the handi. A delicious biryani perfect to prepare for a dinner party and savoured with all your heart! Ingredients of Hyderabadi Murgh Dum Biryani.

I have given step-wise pictures for better understanding. You might have observed most of the biryani recipes in my blog are made of normal 'Sona Masoori' rice. Hyderabadi Chicken Dum Biryani is a very lengthy process but at the same time is the easiest. You can have Hyderabadi Kacchi Murgh Dum Biryani using 16 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Hyderabadi Kacchi Murgh Dum Biryani

It's 3 cup of rice.
You need 700 gram of chicken.
Prepare 3 table spoon of red chilli powder.
Prepare 1 teaspoon of turmeric.
You need 1 table spoon of coriander.
Prepare 1 tbsp of garam masala.
Prepare 1 cup of curd.
Prepare to taste of Salt.
It's 3 table spoon of ginger garlic paste.
Prepare 1 cup of Batista(fried and crushed onion).
You need half bunch of Coriander and mint.
It's of Organic food colour.
Prepare 1 tea spoon of cumin powder.
Prepare of Whole garam masala ( cloves, cardamom, shahi jeera, cinnamon).
You need of Oil and ghee.
You need of Whole green chillies.

Once you understand it then you can master the art of making biryani of any kind be it a chicken biryani Aloe Vera Juice Recipe Homemade, Aloe Vera Drink. Murgh Makhani Recipe, Chicken Makhani Gravy. In just an hour delicious Hyderabadi Chicken Dum Biryani is ready. Voila, your Chicken Biryani is ready to be served with Raita of you choice.

Hyderabadi Kacchi Murgh Dum Biryani step by step

Clean the chicken properly.
Drain water now add ginger garlic paste, all dry powders, curd, fried onion salt, mint coriander leaves, green chillies and mix well.keep to marination for atleast 30 min..
Wash and soak rice.
In a big vessel keep water to boil add whole garam masala, drop of lon juice salt and oil.
Once the water is boiling add soaked rice and cook only 75%.remaining ll cook in dum technic.
Now drain the water fromricd and keep aside.
In a same vessel spread the layer of chicken on top spread all the rice.
Sprinkle oil and ghee to moist..
Add food colour, sprinkle mint coriander leaves and fried onion.
Keep it on gas todumon low flame at least 20 mins..
Don't open lid immediately..
Serve with raita of your taste.

Place the biryani vessel on the iron tawa and cook on low flame. The process of 'Dum Pukht' cooking is sealed and slow container cooking. 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. Hyderabadi Biryani is the most popular variety of Biryani all over the globe. The Hyderabadi dum ka murgh or slow-cooked chicken curry is made with spice-marinated whole chicken which is slow cooked with bhuna masala (sautéed onions, ginger, garlic, tomatoes), fried onions (birista) and cashew nuts to make a rich and thick curry.