Hyderabadi Dum Ka Murgh With Coconut Poppyseeds

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Recipe By Vahchef
50 m
4 servings
234 Cals

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Hyderabadi Dum Ka Murgh With Coconut Poppyseeds Recipe, Sabji, How To Make Hyderabadi Dum Ka Murgh With Coconut Poppyseeds Recipe

Name: Hyderabadi Dum Ka Murgh with Coconut Poppyseeds
Prep time: 5 min
Cook time: 45 min
Total time: 45 min
Yield: 4

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.

About Recipe

Kodi koora, Kuzhambu, Muragira mansa torkari

How to make Hyderabadi Dum Ka Murgh with Coconut Poppyseeds

(89 ratings)

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Prep time
5 mins

Cook time
45 mins

Total time
50 mins

Hyderabadi Dum Ka Murgh with Coconut Poppyseeds

Author : Vahchef
Main Ingredient : Chicken

Servings : 4 persons
Published date : January 05, 2019

Ingredients used in Hyderabadi Dum Ka Murgh with Coconut Poppyseeds
• Fried onions - 1/2 cup.
• Cinnamon sticks - 2 inch numbers.
• Cardamom - 4 numbers.
• Cloves - 6 numbers.
• Shahi jeera - 1/4 tea spoon.
• White pepper powder - 1 tablespoon.
• Green chilly paste - 1 tablespoon.
• Ginger garlic paste - 1 tea spoon.
• Yogurt - 1 cup.
• Potatoes(whole peeled) - 3 numbers.
• Coconut desicated - 1/4 cup.
• Almonds - 15 numbers.
• Chironji - 1 tablespoon.
• Poppy seeds - 1 tablespoon.
• Chicken - 1 kg.
• Lime juice - 1 tablespoon.
• Coriander (chopped) - 1/2 bunch.
• Mint (chopped) - 1/2 bunch.
• Salt - to taste.
• Oil - 2-3 tablespoons.
Method:
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 then 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.