Dum Pukht Biryani (Murg Dum Pukht)
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Dum Pukht Biryani is a biryani prepared using the Dum Pukht menthod of cooking. Dum Pukht is the slow oven cooking method in which rice and meat are partially cooked separately and then layered together and cooked on very low flame in a sealed container.
Ingredients
  • Basmati Rice: 2 cups
  • Bay Leaf: 1
  • Green Cardamom: 2
  • Cloves: 4
  • Peppercorns: 4
  • Green food color: 3-4 drops (optional)
  • Orange food color:3-4 drops (optional)
  • Chicken: 500 gm
  • Yoghurt : 1 cup
  • Green Chilly: 1 finely chopped
  • Coriander: ¼ cup finely chopped
  • Turmeric: powder A pinch
  • Chili Powder: 4 tsp
  • Garam Masala: ¾ tsp
  • Vegetable oil: 2 tbsp
  • Onion: 1 large very finely chopped
  • Ginger paste: ½ tbsp
  • Garlic paste: ½ tbsp
  • Coconut powder: 1 tbsp
  • Cashew nuts: 8
  • Tomatoes: 2 medium pureed
  • Onion: 1 sliced
  • Cashew nuts: ½ cup broken into pieces
  • Mint Leaves: 2 tbsp finely chopped
  • Ghee: 2-3 tbsp
  • Salt: to taste
Instructions
  1. Cut the chicken into 1 to 1 and ½ inch pieces.
  2. Apply yoghurt, green chilly, coriander, turmeric powder, 2 tsp chili powder, garam masala and salt to the chicken pieces
  3. Mix well so that the marinade is properly coating every chicken piece.
  4. Cling wrap and leave it for marinating in the refrigerator for 6-8 hours.
  5. Boil around 5-6 cups of water. Add bay leaf, cardamom, cloves ,peppercorns and salt.
  6. Add rice to the boiling water and let cook till almost done. Drain and keep aside.
  7. Optional Steps: Divide rice into three portions.Add orange color to one of the portions and mix well to cover the rice. Add green color to another portion and mix well to cover the rice. Leave the third rice white. Keep aside for 10-15 minutes. Mix the three portions together.
  8. For the gravy, heat oil in a pan. Add onion and sauté till lightly golden.
  9. Add ginger and garlic paste and sauté for 2-3 minutes.
  10. Powder the cashew nuts. Add coconut powder and cashew nut powder to onion mixture and sauté for a minute.
  11. Add pureed tomatoes and 2 tsp chili powder and sauté for 2-3 minutes.
  12. Add marinated chicken pieces and mix well.
  13. Close lid and let cook till chicken is ¾ cooked and gravy is almost dry.
  14. Heat oil in a pan. Fry onion till golden brown. Drain on absorbent paper.
  15. Fry cashew nuts till golden brown. Drain on absorbent paper.
  16. Grease a baking tray. Arrange a layer of rice on the tray.
  17. Arrange a layer of chicken on the rice.
  18. Repeat with another layer of rice and chicken.
  19. Finally arrange rice as the final layer and garnish with fried cashew nuts, onions and mint.
  20. Seal the tray very tightly. My tray did not have a lid, so I covered it tightly with aluminium foil and placed another same sized baking tray on it.
  21. Cook in a pre-heated oven at 170 degrees Celsius for 20 minutes. Serve hot
Recipe by YourHungerStop at https://www.yourhungerstop.com/murg-dum-pukht-biryani/