Simple Way to Prepare Favorite Clay Pot Dum ki Murgh Biryani

Hey everyone, it's me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, How to Prepare Award-winning Clay Pot Dum ki Murgh Biryani. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Clay Pot Dum ki Murgh Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Clay Pot Dum ki Murgh Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Clay Pot Dum ki Murgh Biryani is 04 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can have Clay Pot Dum ki Murgh Biryani using 21 ingredients and 25 steps. Here is how you cook that.

#Ramdanrecipe special - Authentic way of cooking Biryani is to cook it in it's natural Juices, this recipe is an authentic recipe that gives amazing results each time you try it

Ingredients and spices that need to be Make ready to make Clay Pot Dum ki Murgh Biryani:

1. 650 gms Chicken With Bones
2. 1/2 kg Curd
3. 1/2 kg Onions Sliced
4. 100 gms Ginger and Garlic paste
5. 100 gm Mint Leaves
6. 100 gm Coriander leaves
7. 1-1 each Khada Masala - cinnamon stick, Bay leave, green Cardamom, Black Cardamom, star anise, Black pepper Corns
8. 2 tbsp Garam Masala
9. 2 tbsp Dhaniya Powder
10. 1 tbsp Mirch Powder
11. 1/2 tbsp Bhuna Zeera Powder
12. to taste Salt
13. 1 gram Kesar
14. 1 tsp Gulab jal
15. 1 tsp Kewda water
16. 200 ml Oil
17. 100 ml Ghee
18. 100 ml Milk
19. 100 gms Flour
20. 1/2 kg Rice
21. Green chillies as per taste

Steps to make to make Clay Pot Dum ki Murgh Biryani

1. Marinade the chicken in Curd, Ginger Garlic paste and powdered spices
2. Keep for refrigeration atleast for 2 hours
3. Deep fry half of the sliced onions until they become Golden brown and crisp
4. Now take a heavy Bottomed pan and add half of the Ghee and some oil
5. Now add all the mentioned khada Masala and give it a stir
6. Now add remaining sliced onions and cook for 2 to 3 minutes
7. Now add Ginger and Garlic paste and Green Chillies
8. Cook until onions become light brown
9. Now add the marinated chicken and mix it well
10. Now add all the powdered Spices and salt
11. Cook till Chicken is half done
12. Now add the remaining Curd and cook well
13. Now separately cook rice in plenty of water in which salt, oil and khada maslas are added
14. Strain the rice when 70% Cooked
15. Now in a mud pot layer Chicken and add mint and Coriander leaves
16. Sprinkle the fried onions and layer the rice on top
17. Again layer remaining Chicken and top it up with mint and Coriander leaves
18. Again sprinkle fried onions and top it up with remaining rice
19. Now soak the Kesar in warm milk and let it release all the colour
20. Now sprinkle that colourfull milk on top of the rice also add remaining ghee
21. Finally add the rose water and kewda water
22. Now make a firm dough out of flour and water
23. Make a chapati and cover the mouth of mud pot
24. Now keep the mud pot in an oven at 200°c for 20 minutes
25. Biryani is ready now enjoy

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