The traditional Kacchi Chicken Dum Biryani dish is the ideal fusion of flavour, aroma, and spice. In this dish, chicken is marinated with spice powders and masalas for 6 to 8 hours, or overnight. Layers of semi-cooked rice, fried onions, coriander leaves, lemon juice, and saffron milk were then added before being cooked on a dum. For Iftar, Eid, or weekend parties, try this Hyderabadi Kacchi Dum Biryani.
Salma aunty taught me how to prepare delicious Indian Foods kachi chicken biryani. My mom’s neighbour, Salma aunty, is a nice person with a pure heart. she has been blessed with 5 lovely daughters (two of whom are married and have children of their own) and a cute son. She helps her husband run a small ice factory despite never having attended school.
Her only interest is cooking, aside from her job at the ice factory. I typically see aunty in the kitchen because the house is crowded with kids. Aunty is constantly occupied because of some ceremony or event every other week. She always grinds the masalas from scratch right before she starts cooking, I must say. I’m genuinely curious about her source of energy. “You never get weary of doing what you love,” she constantly smiles when asked, “and I love cooking therefore I never get tired of it.” How gorgeous, huh? Even a basic sabzi or chutney is usually shared with us when she cooks something. She values eating and giving. When I told her one day how much I adored her kacche murgh ki biryani (chicken biryani), she kindly offered me the recipe. She even contacted me as she was preparing this recipe so I could easily understand it. How fantastic, yes?
What kind of rice works best for a biryani?
The rice variety used to create biryani is long grain basmati. However, I enjoy cooking biryani with “sona masoori” (bangaru teegalu). The only justification is that I make biryani at least once every two weeks, and in my opinion, it tastes best the day after it is prepared. A single serving of basmati rice-based biryani will be filling, therefore I can’t have more. Greed me, is that right? I do use basmati rice when I prepare biryani, but only on exceptional occasions like parties or Eid…
Kachi Murg Dum Biryani in Hyderabadi Style
Do you recommend Sona Masoori rice for biryani?
Sona masoori is suitable for cooking biryani, yes. Sona masoori, also known as Bangaru Teegalu in Andhra, is perfect for everyday cooking. To make the tastiest and most perfectly grained biryani, use fine quality “Sona Masoori.” You’ll probably prefer this to basmati rice-based biryani.
I’ll now go to the recipe. Please read the entire recipe before beginning to prepare it because it is lengthy. Before you begin, make sure you have all the necessary components at home. To prepare a tasty and healthy meal, carefully follow my advice.
Kacchi Chicken Dum Biryani in the Hyderabadi Style
- 1 kg. of cleaned, scrubbed, and drained chicken, plus 2 tbsp. 12 tbsp. red chilli powder 1 tablespoon of turmeric powder Masala Garam
- 2 tbsp. of deep-fried onions in 12 cup of birista 3 tablespoons ginger-garlic paste Masala Hara
- 14 cup of beaten curd. Hyderabadi Style Salt Marination Kachi Murg Dum HARA MASALA BIRYANI:
- 12 cup of coriander leaves, 2 medium onions, sliced
- 5 green peppers
- Recipe for Hyderabadi Style Marination Rice-based Kachi Murg Dum Biryani
- Sona Masoori, 1 kg. Wash, soak for 12 minutes, 112 tablespoons. Garlic-ginger paste
- 2 1″ chunks of cinnamon, 5 cloves, and 5 cardamoms
- 1 tbsp. each of 1 bay leaf, 1 star anise, and 1 badi elaichi (black cardamom). Salt SOAKING
- Saffron/orange food colouring, 1/2 tbsp.
- lukewarm milk, 3 tablespoons, FOR GARNISH:
- minced Coriander leaves, 3 tablespoons
- Mint leaves, minced, 2 tablespoons
- Ghee, alternatively you can use, 1/4 cup 14 cup Ghee with 1/2 cup Oil
- 4 thinly sliced onions
- Fresh lemon juice, 4 tablespoons
- 1 tbsp. Masala Garam
- Making Kacchi Chicken Dum Biryani: Instructions (Step by Step Recipe)
- HARA MASSA:
- Make a coarse paste with the ingredients specified under “Hara Masala.”
- Hyderabadi Style Kachi Murg Dum Biryani Marination
Cover the chicken pieces with plastic wrap or a tight lid after marinating them with the ingredients specified under “For Marination” and storing them in the refrigerator for 6-7 hours or overnight.
THE AFTER 6-7 HOURS OR THE NEXT DAY:
To bring the chicken to room temperature, remove it from the refrigerator and place it on the kitchen counter.
Add cardamom, clove, and cinnamon to ghee in a pot with a heavy bottom. Add thinly sliced onions when the aroma of the spices begins to fade.
Hyderabadi Style Kachi Murg Dum Biryani Marination
Fry till golden and crisp. (Be careful, stir often while cooking on a low burner.) Now, carefully separate the cooked onion slices from the ghee using a slotted spatula, and remove to a kitchen towel. Place aside. quality Indian food Gather the ghee in a cup and reserve it.
Mix thoroughly with 2 tbsp. of heated oil before adding to the marinated chicken.
RICE Boiling: Place 12 to 15 cups of water (if more, no problem; we will drain the water off), salt, ginger-garlic paste, 3 cardamoms, 3 cloves, 2 sticks of cinnamon, 1 black cardamom, 1 star anise, and 1 bay leaf in a heavy-bottomed cooking pot. Heat water until it boils. Rice should be added and cooked until barely tender once the water has boiled for a few minutes.
After adding the rice, stay still and keep an eye on the rice while keeping an eye on the stove. Since we are using sona masoori, the rice will cook more quickly and we just need partially cooked rice.
The rice grain should be soft but not mushy when held between your thumb and index finger (cooked 3/4 of the way). This is the time to extinguish the flame.
In a cooking vessel, drain the water and collect it using a sieve. Drain well, then get to work right away.
Now, add a small amount of the ghee we used to fry the onions to the same container and spread it across the bottom. Over the pieces of marinated chicken, scatter some fried onions. Add two tablespoons of lemon juice, two-thirds of the garam masala, a few deep-fried onions, fresh coriander, and mint leaves.
Use cooked rice to cover it. Add to it the remaining ghee (the one we used to fry the onions), the kesar, the fried onions, the garam masala, the 2 tablespoons of lemon juice, the fresh coriander, and the mint leaves.
Place the container on the stove, then cover it to cook. Seal the lid with dough or foil, or keep the strained water on top.
The whole wheat flour dough used to seal biryani pots is created by combining 2 cups of whole wheat flour, 1 tablespoon of salt, 2 tablespoons of ghee, and just enough water to make a firm dough. The dough should be used to completely seal the cooking pot and lid. This procedure aids in maintaining the recipe’s steam and scent.
THE LAST STEP Is to cook for close to 40 to 45 minutes on low heat.
After extinguishing the flame, put the pot on the stove for another 30 minutes.
A Kachche Murgh ki Dum Biryani in the Hyderabadi Style
When you’re ready to serve, slowly and gently stir in the biryani. Serve hot with fresh mint and coriander leaves as garnish. Before serving, you can choose to add fried cashews or half-sliced hard boiled eggs.
Traditional kacchi biryani TIP: When frying the onions, add 12 tbsp. of sugar. The onions get a lovely colour and caramelization as a result.
Never forget to sauté onions over a low flame. To avoid giving the biryani a bitter taste, avoid scorching onion pieces. “Birista” is the name for fried onions.
The weight of the water container on top of the lid secures the aroma while also adding weight.
Adjust as necessary, keeping in mind that rice and chicken are both prepared with salt.