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Hyderabadi Dum Ka Murgh with Coconut Poppyseeds - By...

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  • Video description
  • 4 years ago
  • 25,862 views
  • 165 likes
  • 34 comments
Dum ka murgh is a specialty Hyderabadi dish a chicken marinated with spices and yogurt for minimum 3 to 4 hours and cooked in a Hyderabadi dum process - Slow pressure cooking.

http://www.vahrehvah.com/hyderabadi-dum-ka-murgh-with-coconut-poppyseeds

Ingredients:
Chicken 1000 g
Poppy seeds 1 tb
Chironji 1 tb
Almonds 20 g
Coconut desicated 1 tb
Potatoes whole peeled 3 no
Yogurt 1 cup
Ginger garlic paste 1 ts
Green chilly paste 1 tb
White pepper powder 1 ts
Shahi jeera ¼ ts
Cloves 4 n
Cardamom 4 n
Cinnamon sticks 2 inch
Fried onions ¼ cup
Lime juice 1 tb
Coriander chopped ½ b
Mint chopped ½ b
Salt To taste


Directions:

First dry roast the poppy seeds, put it into the blender and make a powder. Heat the same pan add chironji, almonds, coconut powder, roast this for one minute and along with poppy seed powder, add water make a paste.
Heat a pressure cooker in this add chicken, potatoes, yogurt, ginger garlic paste, green chilly paste, white pepper powder, whole garam masala, salt, chopped mint, chopped coriander, fried onions, lime juice and add paste of poppy seeds, chironji, almonds, coconut, mix it and add oil and put the lid on and let it cook for 40 minutes in a very slow flame. Then switch off the flame and serve this with roti, naan or rice.


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