Dum Pukht Biryani (Murg Dum Pukht)

Dum Pukht Biryani is a biryani prepared using the Dum Pukht method 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. This ensures that all the ingredients release maximum flavor and the the food retains all its natural aromas.

Everyone in my house loves Biryani. Whether it is chicken biryani (Murg Dum Pukht Biryani) or egg biryani or mushroom biryani or a regular vegetable biryani, it turns a hit.

A few months back somebody recommended to us the Dum Pukht Biryani of a restaurant close to our house. We loved it so much that we ordered it several times over the last few months. I decided to try this Dum Pukht Biryani at home this weekend and it was a huge success. So for all Biryani lovers, try this out and let us know how you find it.

Dum Pukht Biryani can be prepared with chicken (murg), goat meat or lamb. Here is the step by step Murg Dum Pukht Biryani recipe with pictures:

Serves: 2-3
Marination time: 6 hours
Preparation Time: 1 hour
Cooking Time: 30 minutes

Ingredients:

For Rice
Basmati Rice: 2 cups
Bay Leaf: 1
Green Cardamom: 2
Cloves: 4
Peppercorns: 4
Salt: to taste
Green food color: 3-4 drops (optional)
Orange food color:3-4 drops (optional)

For Marination:
Chicken: 500 gm
Yoghurt : 1 cup
Green Chilly: 1 finely chopped
Coriander: 1/4 cup finely chopped
Turmeric: powder A pinch
Chili Powder: 2 tsp
Garam Masala: 3/4 tsp
Salt: to taste

For  Gravy:
Vegetable oil: 2 tbsp
Onion: 1 large very finely chopped
Ginger paste: 1/2 tbsp
Garlic paste: 1/2 tbsp
Coconut powder: 1 tbsp
Cashew nuts: 8
Chili Powder: 1-2 tsp
Tomatoes: 2 medium pureed

For Garnishing
Onion: 1 sliced
Cashew nuts: 1/2  cup broken into pieces
Mint Leaves: 2 tbsp finely chopped
Ghee: 2-3 tbsp

Method of Preparation:

To marinate:

1. Cut the chicken into 1 to 1 and 1/2  inch pieces.
2. Apply all the ingredients mentioned above 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.

To make rice:

1. Boil around 5-6 cups of water. Add bay leaf, cardamom, cloves ,peppercorns and salt.
2. Add rice to the boiling water and let cook till almost done. Drain and keep aside.
   Optional Steps:
3. Divide rice into three portions.
4. Add orange color to one of the portions and mix well to cover the rice.
5. Add green color to another portion and mix well to cover the rice.
6. Leave the third rice white. Keep aside for 10-15 minutes.
7. Mix the three portions together.

To make Gravy:

1. Heat oil in a pan. Add onion and sauté till lightly golden.
2. Add ginger and garlic paste and sauté for 2-3 minutes.
3. Powder the cashew nuts. Add coconut powder and cashew nut powder to onion mixture and sauté for a minute.
4. Add pureed tomatoes and chili powder and sauté for 2-3 minutes.
5. Add marinated chicken pieces and mix well.
6. Close lid and let cook till chicken is 3/4 cooked and gravy is almost dry.

To make Garnishing:

1. Heat oil in a pan. Fry onion till golden brown. Drain on absorbent paper.
2. Fry cashew nuts till golden brown. Drain on absorbent paper.

Final Steps for Dum Pukht Biryani:

1. Grease a baking tray. Arrange a layer of rice on the tray.
2. Arrange a layer of chicken on the rice.
3. Repeat with another layer of rice and chicken.
4. Finally arrange rice as the final layer and garnish with fried cashew nuts, onions and mint.
5. Dum Pukht Biryani is made in a sealed container. So, 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.
6. Cook in a pre-heated oven at 170 degrees Celsius for 20 minutes. Your delicious Dum Pukht Biryani is ready. Serve hot.

Murg Dum Pukht Biryani

Dum Pukht Biryani (Murg Dum Pukht)

 

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Prep time

7 hours

Cook time

30 mins

Total time

7 hours 30 mins

 

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.

Author: YourHungerStop

Recipe type: Main

Serves: 2-3

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

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