Hyderabadi Murgh Dum Biryani Recipe

Ingredients of Hyderabadi Murgh Dum Biryani

• 500 gms chicken
• For golden brown onions (Birista):
• Refined oil (as required)
• 3 onion, sliced
• Salt
• For Marination:
• 200 gms yogurt (whisked)
• 1/4 tbsp Kashmiri red chili powder
• 1/4 tbsp turmeric
• 1 tsp coriander powder
• 1 tsp shahi jeera
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 part crushed golden brown onion
• 1 inch cinnamon (powdered)
• 4 Green cardamom
• 4 Cloves
• 1 Bay leaf
• 1/4 tbsp garam masala powder
• 1/2 tsp freshly ground black peppercorn
• 1 tbsp coriander leaves, finely chopped
• 1 tbsp mint leaves, finely chopped
• 2 nos green chillies, chopped
• 1/2 tbsp lemon juice
• to taste salt
• For cooking the rice:
• 500 gms long grained Basmati rice
• 1/4 tbsp lemon Juice
• 3/4 tbsp black cumin (shahi jeera)
• 2 Star anise
• 4 times the rice water
• to taste salt
• Whole spices:
• 1/4 metre muslin cloth for preparing Bouquet garni of the whole spices
• 1 inch cinnamon stick
• 2 Green cardamoms
• 1 Black cardamom
• 1 strand mace
• 4 Clove
• 9 Bay leaves
• For the layering:
• 3 tbsp ghee
• 20 ml milk
• 1/2 gms saffron strands
• 2 tbsp mint leaves, finely chopped
• 2 tbsp coriander leaves, finely chopped
• 2 Green chilies
• 15 ml kewra water
• 30 gms raisins, fried
• 30 gms cashew nuts, fried
• 1/2 tsp cardamom powder
• For sealing the handi:
• 1 cup dough (kneaded)