Recipe: Tasty Clay Pot Dum ki Murgh Biryani

Clay Pot Dum ki Murgh Biryani. A delicious biryani perfect to prepare for a dinner party and savoured with all your heart!. 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.

I heard many times about Chicken Pot biryani and even I saw the pots over the counters in some Restaurants in Hyderabad. Kachche Aqni ki Dum Murgh Biryani. The following is the procedure how I prepare Pakki Murgh biryani in my house on a regular basis. You can cook 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. It's 650 gms of Chicken With Bones.
2. Prepare 1/2 kg of Curd.
3. You need 1/2 kg of Onions Sliced.
4. You need 100 gms of Ginger and Garlic paste.
5. It's 100 gm of Mint Leaves.
6. It's 100 gm of Coriander leaves.
7. Prepare 1-1 each of Khada Masala - cinnamon stick, Bay leave, green Cardamom, Black Cardamom, star anise, Black pepper Corns.
8. It's 2 tbsp of Garam Masala.
9. Prepare 2 tbsp of Dhaniya Powder.
10. It's 1 tbsp of Mirch Powder.
11. Prepare 1/2 tbsp of Bhuna Zeera Powder.
12. It's to taste of Salt.
13. Prepare 1 gram of Kesar.
14. It's 1 tsp of Gulab jal.
15. You need 1 tsp of Kewda water.
16. It's 200 ml of Oil.
17. Prepare 100 ml of Ghee.
18. You need 100 ml of Milk.
19. You need 100 gms of Flour.
20. It's 1/2 kg of Rice.
21. You need of Green chillies as per taste.

In this recipe you can use a whole chicken with bones, cut into pieces; but I usually prefer to use boneless Chicken. This Parsi style biryani, like the name suggests, is fit for a wedding feast with a bonus that it is really easy to make. Long grain rice cooked in chicken stock flavoured with whole spices and layered over chicken cooked in aonion, cashew and yogurt based masala. Dum cooked till the flavours come.

Clay Pot Dum ki Murgh Biryani instructions

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.

Place the biryani vessel on the iron tawa and cook on low flame. Serving Briyani with Dahi ki chutney,Baghare Baingan, kachumber (diced. Check out this chicken biryani recipe from chef Dhruv Mittal of DUM Biryani House, London. This Dum Murgh Biryani was prepared by Culinary Arts students. The word "Dum" is a technique of cooking biryani by sealing the pot.