Chandigarh, 28 December 2024: Hyderabadi Murgh Dum Biryani is a classic Indian dish that combines aromatic spices, tender chicken, and long-grained Basmati rice, creating a flavorful harmony that delights food lovers worldwide. Known for its layered cooking technique and rich flavors, this biryani holds a special place in the culinary heritage of Hyderabad. Whether you’re a seasoned home cook or trying it for the first time, this wholesome recipe will guide you to create an authentic plate of Hyderabadi Murgh Dum Biryani.
Ingredients You’ll Need
To prepare this flavorful dish, gather the following ingredients:
For the Marinade:
1 kg chicken (cut into pieces)
1 cup thick yogurt
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 tablespoon garam masala
Juice of 1 lemon
2 teaspoons salt (or to taste)
For the Rice:
2 cups Basmati rice (soaked for 30 minutes)
4-5 cloves
2-3 cardamom pods
1 cinnamon stick
1 bay leaf
Water for boiling
Salt (to taste)
For Assembly:
1 large onion (thinly sliced and fried until golden)
2-3 tablespoons ghee (clarified butter)
A pinch of saffron soaked in 2 tablespoons warm milk
Fresh mint and coriander leaves for garnish
Step-by-Step Method
1. Marinate the Chicken
In a large mixing bowl, combine chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, and salt. Mix thoroughly to coat the chicken evenly. Cover and refrigerate for at least 2 hours or overnight for best results.
2. Prepare the Rice
Bring a pot of water to a boil, adding whole spices like cloves, cardamom, cinnamon, and a bay leaf. Add soaked Basmati rice and a pinch of salt. Cook until the rice is about 70% done. Drain and set aside.
3. Layering the Biryani
Use a heavy-bottomed pot or a deep skillet for layering. Grease the base with a little ghee and spread the marinated chicken in an even layer. Next, add a layer of partially cooked rice. Top this with fried onions, chopped mint, and coriander leaves. Repeat the layers until all ingredients are used. Drizzle saffron milk and ghee over the final layer.
4. Cooking on Dum
Cover the pot tightly with a lid or seal it with dough to trap the steam. Cook on low flame for 30-40 minutes, ensuring the chicken cooks through and the flavors meld. Alternatively, place the pot on a heated tawa (flat pan) to prevent direct heat.
5. Serving
Once cooked, gently fluff the biryani with a fork to mix the layers slightly. Serve hot with raita, pickle, or a fresh salad.
Tips for Perfect Biryani
Use fresh ingredients for the best taste.
Marinate the chicken for an extended period to enhance flavor.
Ensure the rice is partially cooked to prevent overcooking during the dum process.
Always cook on low flame to allow the flavors to infuse slowly.
Hyderabadi Murgh Dum Biryani is not just a meal; it’s an experience. With its aromatic spices and melt-in-your-mouth chicken, this recipe transforms a humble dish into a royal feast. Perfect for family gatherings or special occasions, it’s a recipe every food enthusiast must try. Give it a go, and let the authentic flavors of Hyderabad grace your table!
