Does the thought of mouthwatering, spicy, tangy and full of flavour biryani set your heart and tongue racing? Try this amazing recipe at home! Get ready to be showered in praise by your family!
Preparation time: 1 hour
Cooking time: 30 minutes
Marinating time: min 20 minutes or max overnight
- Chicken, curry cut: 1 kg
- Rice: 4 cups
- Fresh mint : 1 cup
- Fresh coriander : 1 cup
- Coriander seeds: 1 tsp
- Cumin seeds: 1 tsp
- Black Cardamom, whole: 2-3
- Green Cardamom, whole: 4-5
- Cloves, whole: 5-4
- Peppercorn: 5-6
- Bay leaves: 2-3
- Cinnamon sticks: 2-3
- Salt to taste
- Oil: 2-3 tbsp
- Ginger+garlic paste: 2 tbsp
- Coriander powder: 1 tbsp
- Red Chilli powder: 1 tbsp
- Turmeric powder: 1 tbsp
- Mustard oil: 2-3 tbsp
- Hung curd: 2 cups
- Lime, whole: 1
- Green chillies: 1 cup
- Clarified butter: 1/2 cup
- Fried onions: 2 cups
- Biryani masala: 2 tbsp
- Saffron water: 2 tbsp
- Kewra water: 2 tbsp
- Rose water: 2 tbsp
In a muslin cloth add roots of fresh mint and coriander, coriander seeds, cumin seeds, big cardamom, green cardamom, cloves, peppercorn, bay leaves and cinnamon sticks. Tie up the cloth.
Put the muslin pouch in water in an earthen pot and bring the water to a boil. Stir occasionally while the water heats up and then remove the muslin. This makes the flavour infused stock.
Add soaked rice into the stock, stir the rice and then strain the rice after 5 mins of cooking.
In a fresh bowl or plate, add ginger garlic paste, coriander powder, chilli powder, turmeric powder and mix well. Add hung curd to this mixture and combine.
Add cumin powder and homemade biryani masala and mix it.
Then add the chicken and marinate it with this mixture. Squeeze lime in it. Put in fried onions, freshly chopped coriander and sliced green chillies on top and combine it all together. Allow to marinate for 20 mins or preferably overnight.
Put an earthen pot over low heat, spoon in clarified butter and place the marinated chicken. Let this cook for a while. Ladle half of the rice on top. Smooth it over with a spoon. Place fried onions and green chillies on top. Sprinkle biryani masala and then pour clarified butter and saffron water over it.
Cover biryani with chopped coriander and mint leaves.
Spoon the remaining rice as before and smooth it with a spoon. Make holes in the layers of the Biryani and pour clarified butter/ghee in them.
Repeat placing green chillies, coriander, mint leaves and fried onions.
Sprinkle biryani masala next. Pour saffron water, clarified butter, rose water, kewra water and the previously made flavour infused stock.
Cover the rim of the earthen pot with a roll of dough and stick seal the lid on. Let this cook on a low flame.
Your flavour packed Chicken Kacchi Biryani is done!
Relish it piping hot with stimulating company.
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