There are actually hundreds and thousands of biryani recipes available in various blogs & YouTube but most of them are so complicated that it's not easy to follow by the absolute beginners. We therefore have come up with an easy and simple kacchi biryani recipe which can be followed by even the first time kitchen goers. The recipe is simple but the final product will be as delicious as a good restaurant made biryani, satisfaction guaranteed.
Some trivial information
Kacchi biryani is a special kind of biryani where the raw meat(gosht) is pressure (dum) cooked with 50-75% cooked rice. That's where the name kacchi(raw) comes from. Originally kacchi biryani was used to be cooked with mutton only but it's nice & delicious even with chicken. But, be it mutton or chicken, the meat is always tender and just melts away in mouth. So, let's start cooking biryani yummy yummy in typical Hyderabadi style.
Recipe : Hyderabadi Kacchi Dum Biryani
Servings : 6
Ingredients & Quantity:-
(1) 1 kg chicken cut into large pieces, preferably of 100-150 gm per piece.
(2) 700 gm long grain super basmati rice. We recommend to avoid loose & cheap basmati rice. For best results use only premium brands like Daavat, India Gate Classic or Fortune.
(3) Everest Shahi Biryani Masala
(4) Curd : 300 gm
(5) Mustard Oil : 300 gm
(6) Onion : 600 gm
(7) Kewra Water : 2-3 tea spoon
(8) Mint & coriander leafs : 1 tea cup each finely chopped
(9) Whole spices : Bayleaf-2, Cardamom-10, 2 pieces of cinnamon, Cloves - 15 & Black Cardamom - 2
(10) Ginger/garlic paste : 10 tea spoon
Marination - the most important part which makes your chicken tender & juicy
Take a bowl and mix ginger/garlic paste & curd. Add 5-6 green chillies cut in halve. Add 1 tea spoon salt, 12 tea spoon Everest Shahi Biryani Masala, 1 tea spoon coriander powder, 1 tea spoon cumin powder & 1 tea spoon Kashmiri Mirch. You can also put 1/2 tea spoon turmeric powder which is optional. Now pour in half cup of mint & coriander leafs & squeeze in one small round lemon. Now mix them well & taste the salt, add more if required. Now finally add the chicken pieces into the mixture and massage with care such that the mixture reaches every corner of the chicken pieces. Now cover the bowl with a lid and put it in a refrigerator for overnight.
Real cooking next day:-
Take out the bowl of chicken from refrigerator at least 3 hours before cooking.
Golden fried Onion
Put a Kadhai on gas stove and pour 300 gm mustard oil. Now add roughly chopped onions (600 gm) into the hot oil & fry till the onions turn golden yellow. You have to be little tricky here, otherwise your onions will get burned and will ruin your enthusiasm. The onions should look exactly like the below image:-
Now add 3/4th of the fried onions with the marinated chicken. Keep away 1 cup of onion fried oil and pour the remaining into the chicken bowl. Mix gently, such that the oil reaches ground of the bowl. Now, keep the bowl like this for 2 hours covered with lid in room temperature. After 2 hours shift the contents in a deep bottom handi.
Preparing the rice slick & slender:-
You will be happy to know that the hard work is almost done. Now just the final touch.
Boil water in a pan and add the whole spices. Add sufficient amount of salt till the water tastes really salty. Minimum 10 tea spoon of salt will be required depending on the amount of water. Don't be afraid, the rice will absorb only as much salt as it require.
Add the basmati rice (700 gm, soaked for 45 minutes). Don't stir too much or the rice grains will be broken. Keep watching the rice till it gets 50% boiled, it usually takes 6-8 minutes. Once the rice gets 50% done, turn gas steam down & begin to spread rice over the marinated chicken very slowly.
After spreading one layer, sprinkle some fried onions, mint & coriander leafs. Repeat the process till the entire rice is shifted into the handi. Take note that the top most layer of rice shouldn't be cooked more than 80%. Now add the remaining fried onions, mint & coriander leafs and also pour the 1 cup of oil which you kept away earlier. Sprinkle 2-3 tea spoon of kewra water. Cover with lid.
Sealing the lid with a dough:-
Now make a big roll of dough and use it to seal the lid of the handi such that pressure generated inside the handi can not come out. This is known as dum. Put some weight over the lid after sealing with dough.
Last step for the heavenly taste :-
Now place the handi directly over gas stove on high flame for about 5 minutes or till you hear some whistle like noise. Now, immediately place a tawa over the stove and then the biryani handi over the tawa. Make sure that the steam is set at it's lowest. Keep it for 40 minutes, the biryani is being cooked under dum (pressure). After exactly 40 minutes, turn the flame off and let it rest for another 10 minutes.
After 10 minutes:-
Cut the dough carefully, and believe us, you will become crazy with the aroma coming out of the handi, provided you have followed the receipe exactly as described.
Let us know about your experience in the comments section & also submit request for other recipe which you want to learn.