Dum Murg Biryani is a quintessential example of royal Awadhi cuisine or present day Lucknowi fare. Seeped in regal flavours of butter and nuts, this beautiful Chicken recipe is a delight to the senses!
I am literally at a loss for words, so just check out this royalty right at home and you are surely in for a heavenly experience! 🙂
1kg chicken, medium cut and washed
4 tbsp biryani masala powder
2 green chillies, finely chopped
2 tbsp ginger-garlic paste
2 cup chopped coriander leaves
1 cup chopped mint leaves
1 cup whipped yogurt
1/2 cup tomato paste
5 onions, sliced, deep-fried, crushed
2 tsp salt
2.5 cups Basmati rice, soaked in water
1 tsp cumin seeds
2 small cinnamon sticks
4 green cardamom pods
2 black cardamom pods
2 tbsp vegetable oil for shallow frying
5 large potatoes, peeled and quartered
1/2 cup milk mixed with 4 tsp rose water and 5-6 saffron strands
5 tbsp butter/ghee
1/2 cup cashew nuts
1/3 cup raisins
Step 1: Mix the biryani masala powder, green chillies, ginger-garlic paste, chopped coriander, chopped mint, whipped yogurt, tomato paste, onions, and 1 tsp salt in a bowl. Add the chicken pieces and marinate for at least 2 hours.
Step 2: Boil the rice with cumin seeds, cinnamon stick, green cardamom, black cardamom till the rice is just cooked. Do not overcook it. Drain the excess water and set aside.
Step 3: Heat vegetable oil in a pan and shallow fry the potatoes till they turn golden brown. Drain the excess oil and set aside.
Step 4: Heat 2 tbsp ghee in a large heavy-based pan. Stir in the marinated chicken and mix well till the oil separates and chicken is cooked. This will take about 20 minutes. Check seasoning. Add salt if required.
Step 5: Add a layer of cooked rice over the chicken. Add a layer of the potaoes over this. Add the remaining rice over the layer of potaoes.
Step 6: Sprinkle the saffron-rose water milk over it. Spoon in 2 tbsp of butter/ghee over the layers of rice.
Step 7: Cover with a flat lid and seal it by placing a heavy container on top, to create the dum for the flavours to fuse all around. Cook on low heat for 30 minutes.
Step 8: For the garnish, stir fry the cashew nuts and raisins in 1 tbsp butter/ghee. Sprinkle it over the biryani when cooked. Serve hot with curd/raita!