Hyderabad murgh Dum Biryani

That is kacchi style of biryani from Hyderabad, in which the chicken used for layering is raw and is placed at the bottom of the handi. takes a whole lot longer to be organized than a pakki biryani, wherein the bird is cooked before it is layered at the rice. a scrumptious biryani ideal to put together for a night meal and savoured with all of your coronary heart.
Ingredients

• 500 Gram Chicken

• For golden brown onions (Barista):

• As required Refined oil

• 3 Onion, sliced

• Salt

• For cooking the rice:

• 500 Gram Long grained Basmati rice

• 1/4 Tbsp Lemon Juice

• 3/4 Tbsp Black cumin (shahi jeera)

• 2 Nos Star anise

• 4 times the rice Water

• To taste Salt

• Whole spices:

• 1/4 meter Muslin cloth for preparing Bouquet garni of the whole spices

• 1-inch Cinnamon stick

• 2 Nos Green cardamoms

• 1 Black cardamom

• 1 strand Mace

• 4 Nos Clove

• 9 Nos Bay leaves

• For the layering:

• 3 Tbsp Ghee

• 20 Ml Milk

• 1/2 Gram Saffron strands

• 2 Tbsp Mint leaves, finely chopped

• 2 Tbsp Coriander leaves, finely chopped

• 2 Nos Green chilies

• 15 Ml Kewra water

• 30 Gram Raisins, fried

• 30 Gram Cashew nuts, fried

• 1/2 tsp Cardamom powder

• For sealing the handi:

• 1 Cup Dough (kneaded)

Method of preparation

Thinly slice the onions, apply salt, keep aside for 10 minutes, drain out the water completely and deep fry them in oil till golden brown in color and crisp. Set these aside on a kitchen absorbent paper.

Marinate the chicken by using these ingredients. 

• For Marination:

• 200 Gram 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 chilies, chopped

• 1/2 Tbsp Lemon juice

• To taste Salt

Keep it covered for 2 hours.

For cooking the rice 

• Clean, wash, and soak rice for a half-hour.

• Steep saffron strands add in hot milk to extract color to get the flavor from it.

• Prepare a bouquet garni of the mentioned Whole spices during a muslin cloth. Tie it kind of a little potli.

• Place the bay leaves on the lowest of an empty handi. Now place the marinated chicken and confirm that you simply spread the marinated chicken evenly.

• Heat 4 times of water. Add shahi jeera, star anise, bouquet garni, juice, and salt to taste Water (taste like your tears). Bring it to a good boil.

• Add rice, cook until rice is half done, remove half the half-cooked rice using big perforated spoons, and immediately spread it over the marinated chicken evenly within the handi. Sprinkle 1/4th cup of hot rice water on this rice layer.

• Sprinkle that ingredients half the coriander leaves, mint leaves, half the brown onions, touch saffron steeped in milk, melted hot ghee, fried raisins, cashew nuts, and cardamom powder over it to add more taste and beauty.

• Allow remaining half rice to cook until hard (Just done).

• As soon as the rice is tough (Just done) i.e. 3/4 cooked, immediately strain and add the remaining rice making its topmost layer.

• Ensure that you are taking out bouquet garni and discard it

• Sprinkle remaining, coriander, leaves, mint leaves, golden brown onions, saffron steeped in milk, kewda essence, and melted hot ghee.

• Cover with an honest fitting lid and seal it with the kneaded dough.

• Keep it on a high flame for a quarter-hour.

• Place hot griddle underneath the handi and keep it on “Dum’ exactly for a further 20 minutes.

• After 20 minutes, cut the heat and leave it because it's another 10 to fifteen minutes.

• Open the lid carefully as there's hot steam in it.

• Serve the Biryani extremely popular together with your favorite Raita. you'll also pair it with the mesmerizing Boondi and Khajur Raita.