Chicken ki Kacchi Biryani
(Hyderabadi Style Chicken Biryani)
Chicken ki Kacchi Biryani (Hyderabadi chicken biryani) is one of the varieties of biryani, where the raw chicken is marinated with yogurt, spices and herbs then topped with rice and cooked on dum.
My mum's side of the family is basically from Andra Pradesh, hence we get the best (food) from both the sides.
My mum makes the best(est) kacchi biryani in the world, the rice and the chicken is cooked to perfection every time! and whenever I go to India for vacation or she comes down to visit me in Dubai, this is one dish she HAS to make for me!
The fried onions that is added to the marinated chicken gives a very delicious and well balanced texture , taste and color to the biryani.
So, lets get started...
The perfect Chicken ki kacchi biryani recipe...,.do share with family and friends!
And do leave a comment and let me know what you think!
Chicken Ki Kacchi Biryani
Serves - 5-6
Duration -
Marination time - 2-3 hrs
Cooking time - 30 mins
Ingredients
- Rice - 1 kg
- Chicken - 1.25 kg
- Onion - 3 medium
- Tomato - 1 small ripe (optional)
- Yogurt - 400 grams
- Ginger garlic paste - 2 tsp
- Salt - 2-3 tsp (depending on taste)
- Red Chilli powder - 3 tsp
- Haldi - 1/2 tsp
- Garam masala powder - 1 tsp
- Garam masala (full) -3 each
- Zeera - 1 tsp
- Green chilli - 7-8
- Coriander leaves - handful
- Mint leaves - handful
- lime - 2
- Oil (for frying onions) -300 ml
- Ghee - 2 tbsp
- Zaafran - 1 pinch in 1/2 cup warm milk
Method -
- Wash chicken, strain and set aside.
- Take a big cooking pot, add the chicken, ginger-garlic paste, salt, red chilli powder, haldi, zeera,garam masala, green chillies.
- Add the whipped yogurt, chopped coriander & mint leaves.
- Add the chopped tomato.
- Let this marinate for 2 hours.
- Heat oil in a deep wok, and fry the sliced onion until it turns golden brown.
- Once the onion turns golden brown and crispy, take it out on a paper (Avoid using tissue as the fried onion will turn soggy.)
- Crush half the onion and add it to the chicken marinate.
- Add the oil (that was used for frying the onion) to the chicken.Mix well.
- Soak the rice for half an hour.
- Boil water, add some oil and salt, now add the rice.
- Once the rice is 70% cooked, strain it and keep aside.
- Now, take a big cooking pot, pour some oil , add a handful of cooked rice.
- Now pour the marinated chicken into it. Top it with the cooked rice.
- Pour ghee and the zaafraan milk on the rice.
- Garnish with the remaining fried onion and chopped coriander.
- Cover this pot with foil. and close the lid.
- Now keep this on Dum , that is keep the cooking pot on a hot iron tawa (pan).
- Keep on high flame for 10 mins.keep rotating the pot occasionally.
- Now keep on medium flame for 10 mins.
- Lower the flame, and keep on low heat for 10 mins. ( total time on dum is 30 mins)
- Now remove from heat, open the lid and mix well.
- Garnish with fried onions and Serve hot with salad and raita.
- Delicious and mouth-watering kacchi biryani is ready to be devoured!
Cooking tips :
- Marinate the chicken for atleast 1 to 2 hours, so it turns soft and full of flavour.
- If you are unsure about the rice, better to strain it before 70% , as it will cook in dum.
