Recipe of Thomas Keller Hyderabadi Kacchi Murgh Dum Biryani

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, hyderabadi kacchi murgh dum biryani. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Hyderabadi Kacchi Murgh Dum Biryani is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Hyderabadi Kacchi Murgh Dum Biryani is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have hyderabadi kacchi murgh dum biryani using 16 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Hyderabadi Kacchi Murgh Dum Biryani:

1. Get 3 cup rice
2. Make ready 700 gram chicken
3. Prepare 3 table spoon red chilli powder
4. Take 1 teaspoon turmeric
5. Get 1 table spoon coriander
6. Take 1 tbsp garam masala
7. Take 1 cup curd
8. Prepare to taste Salt
9. Make ready 3 table spoon ginger garlic paste
10. Take 1 cup Batista(fried and crushed onion)
11. Make ready half bunch Coriander and mint
12. Make ready Organic food colour
13. Prepare 1 tea spoon cumin powder
14. Get Whole garam masala ( cloves, cardamom, shahi jeera, cinnamon)
15. Prepare Oil and ghee
16. Get Whole green chillies

Steps to make Hyderabadi Kacchi Murgh Dum Biryani:

1. Clean the chicken properly
2. 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.
3. Wash and soak rice
4. In a big vessel keep water to boil add whole garam masala, drop of lon juice salt and oil
5. Once the water is boiling add soaked rice and cook only 75%.remaining ll cook in dum technic
6. Now drain the water fromricd and keep aside
7. In a same vessel spread the layer of chicken on top spread all the rice
8. Sprinkle oil and ghee to moist.
9. Add food colour, sprinkle mint coriander leaves and fried onion
10. Keep it on gas todumon low flame at least 20 mins.
11. Don't open lid immediately.
12. Serve with raita of your taste

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