How to Cook Delicious Hyderabadi Murg Dum Biryani (Kacchi Style)

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Hyderabadi Murg Dum Biryani (Kacchi Style). Hyderabadi Murg Dum Biryani in kacchi style is one such absolutely flavourful biryani. Biryani is prepared in two ways, one where the meat is fully cooked before dum which is called akhni ki biryani and the other where the meat is just marinated overnight and used raw in the dum process which is called kacchi ki biryani. This ensures that it absorbs all the spices well and it also makes your job much easier the next day.

Hyderabadi Murg Dum Biryani (Kacchi Style) Video Hyderabadi Kacchi Chicken Dum Biryani Recipe Watch on If you enjoyed the video above, subscribe to the Mads' Cookhouse YouTube channel for a new easy recipe every Tuesday. Cut the chicken into pieces preferably bigger than the usual size. Marinate it with turmeric powder, salt, ginger – garlic paste and curd and mix it well with hand and keep it for about an hour. You can have Hyderabadi Murg Dum Biryani (Kacchi Style) using 0 ingredients and 0 steps. Here is how you cook that.

Ingredients of Hyderabadi Murg Dum Biryani (Kacchi Style)

Now, add red chilly powder, green chillies, coriander leaves, mint and garam masala in whole and mix well with the hand. Garnish with boiled eggs, chopped cilantro, mint and fried onion. Serve hot mutton dum biriyani with boiled eggs, kachumber, raita or mirchi ka salan. Hyderabadi Chicken Dum Biryani is an authentic Hyderabadi special rice dish which is a popular Dum Biryani recipe of Chicken from Hyderabad served with kheera raita or cucumber raita or pyaz ka raita or onion raita and Hyderabad is famous for Biryani all across India.

Hyderabadi Murg Dum Biryani (Kacchi Style) step by step

Jump to: About biryani About biryani making process Ingredients A fluffy, flavorful rice that does not stick is a major indication of a good biryani Fall off the bone chicken – Hyderabadi chicken dum biryani comes with big chunks of meat – be it chicken or mutton. Heat oil in a pan and fry the sliced onions till golden brown. Finely chop the coriander and mint leaves. Grind the green chillies to a fine paste. Soak the saffron in warm milk.

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About the Author: Khumar Singh

A passionate cook who has been experimenting with recipes and cooking techniques since he was a teenager. Growing up in a family of food lovers, he was introduced to the joys of cooking from a young age.

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