Hyderabadi Murgh Dum Biryani

There is 'WAR OF TITANS' and then there is 'WAR OF CUISINE'.Actually this war is inevitable and quite justified since Biryani from Hyderabad and Biryani from Lucknow are quite dominant in Biryani world.

Lucknow was ruled by Nawabs once and their form of biryani got curated as 'Pakki Biryani' where both meat and rice are cooked separately and then layered and cooked further whereas it's rival 'Hyderabadi biryani' originated from Hyderabad,  once ruled by Nizams.....hence the difference in taste and style of preparation. 

Hyderabadi biryani is also known as Kutchi Biryani where the meat is just marinated in yogurt and spices and then meat and rice are layered and cooked with spices and saffron milk and finally cooked on slow flame....'DUM'.

Whichever way it is cooked , you will never be disappointed by the outcome since the medley of rose water , aromatic spices , Mint and coriander will give you a sweet aroma which will make it stand out.

I am genuinely piqued if the outcome is not upto the mark. Therefore, I try to put my heart and soul in it to make it a poignant delight.

Ingredients : 

1 Kg chicken; with bones

1 kg Basmati Biryani Rice

1/ kg. Onions 'slices; deep fried

1 Bay leaf 

1 cinnamon stick

1 tsp Jeera/cumin seeds 

4 Onions' slices

1/2 cup Mint,  chopped 

1 / 2 cup Coriander leaves,  chopped

Few strands of Saffron

1/2 cup Warm milk

Few drops of Rose water

2-3 Cloves

2-3 Green cardamom

For marination :

1/2 kg. Yogurt,  whisked

1 tsp Salt 

3/4 tsp Red chilli powder 

1 tsp Degi Mirch /Kashmiri Red  chili powder 

1 tsp. Haldi powder /Turmeric powder 

1 tsp. Garam Masala

1 tsp. Chicken masala 

1/2 tsp Grated nutmeg

1 / 2 tsp mace powder

1 tsp Ginger Garlic paste 

1 Green Chilli, finely chopped 

1 tsp Cinnamon powder 

Directions : 

1 : Wash and soak rice for 30 minutes. 

2 : Clean and wash Chicken pieces. 

3 : Make a marinade of all the ingredients under marination.

4 : Marinate chicken for atleast 8 hours. 

5: Soak saffron in warm milk and keep it aside.

6: Heat oil in a thick bottomed vessel. 

7 : Add 1 Bay leaf ,

1 cinnamon stick

1 tsp Jeera/cumin seeds 

8: When it crackles, add onion slices and cook them till they are golden brown in color. 

9:Now add chicken pieces and saute till half cooked.

10. Boil rice in salted water along with cinnamon stick, cloves and cardamom.

11.Remove from flame and strain when they are 3/4 done.

12: In a thick bottomed vessel,  spread a layer of chicken with its gravy, then a layer of rice.Sprinkle rose water, saffron milk, 1 / 2 of fried onions, Mint and coriander.

13: Again repeat with rest of the rice and chicken and onions. 

14: Cover it tightly with the lid and seal it with wheat dough.

15: Place it on hot tawa/griddle and cook on slow flame/dum for 15 minutes.

16: Let it be there for 10 minutes and then remove the lid.

17: Serve with gravy and onion rings.