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Sunday, 14 August 2016

Matka Murgh Dum Biryani (Clay Pot Chicken Dum Biryani)


          Biryani is an all time favourite one pot meal with most of us. It is sometimes prepared in a dum style which is also known as Kachchi Dum Biryani, where the chicken / mutton is marinated and layered with rice. This is then slow cooked to perfection. 

          But do try preparing it in a clay pot if you are able to get hold of one. It gives a nice earthy flavour. Enjoy it with some raita and salad. Please check for a step by step method with pictures to prepare it.





  • 700 gms. chicken, cut into medium size
  • 1 1/2 cups basmati rice, soaked for 30 minutes
  • 1/2 cup fried onions
  • 2 cups thick buttermilk
  • salt to taste
  • 1/2 tsp. turmeric powder
  • handful of coriander & mint leaves, chopped (save some for later use)
  • 1 tsp. garam masala powder
  • 1 tbsp. ginger-garlic paste
  • 2-3 tbsp. ghee
  • 2 green chilies, chopped
  • 1 tsp. red chili powder
  • a pinch of nutmeg powder
  • 1 tbsp. coriander-cumin powder
  • 1" cinnamon stick
  • 3-4 green cardamoms
  • 5-6 cloves
  • 1 mace
  • 1-2 bay leaves
  • 2 star anise
  • a small piece pathar ke phool
  • pinch of saffron strands soaked in 1 tbsp. water
  • 1 hard boiled egg, cut into half 
  • few chopped cashews to garnish 
  • mint leaf to garnish





          Marinate the chicken with all the above mentioned ingredients, starting from fried onions to coriander-cumin powder for 2-3 hours. 

          Bring sufficient quantity of water along with (1 tbsp. salt, cinnamon, cardamoms, cloves, bay leaves, mace, star anise & pathar ke phool) to a boil. 

          Add the drained rice and cook for 3-4 minutes till half done. Drain and keep aside. Grease a clay pot with ghee / oil.

            Transfer the marinated chicken into the greased pot. (Save some marination for later use). Then spread a layer of the rice, followed by the fried onions, coriander-mint leaves, boiled eggs, saffron & leftover marination. 

          Close the matka (clay pot) with an aluminium foil and place the lid over it. Cook on a high flame for 10 minutes. Then simmer on a low flame for another 8-10 minutes. 

          Let it remain covered for 10-15 minutes. Then transfer the contents to a serving dish and garnish with chopped cashews and mint leaf. Serve them hot with raita.





               Bring sufficient quantity of water along with (1 tbsp. salt, cinnamon, cardamoms,
               cloves, bay leaves, mace, star anise & pathar ke phool) to a boil. 









            Add the drained rice and cook for 3-4 minutes till half done. Drain & keep aside. 




               Marinate the chicken with all the above mentioned ingredients, starting from 
               fried onions to coriander-cumin powder for 2-3 hours. 



                 Transfer the marinated chicken into the greased pot. (Save some marination
                 for later use). 








               Then spread a layer of the rice, followed by the fried onions, coriander-mint 
               leaves, boiled eggs, saffron & leftover marinade. 



                Close the matka (clay pot) with an aluminium foil and place the lid over it. Cook 
                on a high flame for 10 minutes. Then simmer on a low flame for 8-10 minutes. 



After it is done.



Then transfer the contents to a serving dish and garnish with chopped 
                       cashews and mint leaf. Serve them hot with raita.










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