Hyderabadi Kachi Chicken Biryani- Reposted

Hyderabad Biryani-- this name makes every mouth drolling. Hyderabad Biryani is an icon for Andhra Pradesh when it comes to Cuisine despite of place.. Any person who visits Hyderabad would not leave till they taste the Biryani. 

Biryani is a legacy for Nizams, who ruled Hyderabad. They are so many variates in biryani. The original Hyderabadi biryani  calls for Goat meat. But in the most of the restaurants it is made with chicken, lamb or vegetables.. The authentic Hyderabad meal includes meat biryani...

Hyderabad biryani is so special because of the  use of various spices, right kind of meat n perfect basmathi rice... As everyone, slow cooking gives the utmost taste to any kind of dish and slow cooking is the main important thing in biryani..

This Hyderabdi Kachi Biryani is a regular dish in my kitchen. I jus make sure to cook this dish at least once in a month.. Normally, i use drumsticks to make this dish.. You can use boneless chicken if u want..  When using drumsticks, i prefer you to keep skin on the drumsticks. As chicken skin gives a very good flavor to biryani. Later you can remove it...
Here, i made it little mild in flavor. Adjust spices to your taste.

Here is the recipe for authentic Hyderabad Biryani..

Ingredients:

For chicken:

Chicken Drumsticks: 10

Yogurt: 11/2-2 cups

Cilantro: 1/2 cup, finely chopped

Mint: 1/2 cup, finely chopped

Green chili's: 2. chopped

Ginger Paste: 2 tsp

Garlic Paste: 2 tsp

Red chili Powder: 1tsp

Coriander Powder: 1 tsp

Garam masala: 11/2 tsp

Turmeric: 1 tsp

Salt: 11/2 tsp

Bay leaves: 2

Cumin or Kala jeera/Black cumin: 1/2 tsp

Fennel Seeds: 1tsp

Peppercorns: 1 tsp

Cardamom n Star anise: 2 each

Cinnamon: 2 inch stick

Lemon Juice: 1tsp

Olive Oil/Butter: 2 tsp 

Fried Onions: 3 tsp( I used Store bought)

Cashews: 3 tsp

For Rice:

Basmati Rice:4-5 Cups

Oil: 1 tsp

Fennel Seeds: 1tsp

Bay leaf: 1

Cardamom: 1

Salt: 2-3 tsp( Adjust salt by adding little by little n tasting the water)

Water: for 1 cup of rice, i used 11/2 cup of water

For Biryani:

Marinated Chicken

Half boiled rice

Butter: 2tsp

Fried onions: 1 tbsp

Cashews: 1 tbsp

Cilantro: 1/2 cup

Mint: 1 tbsp

Corinader Powder: 1/2 tsp

Garam Masala: 1/2tsp

Saffron water: 2tsp ( Soak 1 tsp of saffron in 2 tsp of hot water for 5 mins) or you can use food colors red n yellow each 1tsp mixed with 2 tsp of water separately.

Egg: 3 Boiled n sliced.

Utensils: 

Heavy bottom non stick pan for biryani

Pan for cooking rice

Preparation:

1) In a bowl with  a lid, mix all the ingredients for chicken except oil. Adjust yogurt to your requirement. Don't make it too gravy. Jus add yogurt until u coat the pieces..  Add oil in circular motion on top of the chicken. Close it with a tight lid n marinate it for overnight in fridge. Remove from fridge 1/2 before u start cooking biryani..

This step is important, so don't neglect it. Marinating chicken with spices overnight, helps chicken to absorb the flavors of all spices..

2) Soak rice for half an hour in sufficient water.

3) In a pan add right amount of water. For 1 cup of basmathi rice, i used 11/2 cup of water. Adjust water, as it depends on the rice u used.. At this point of time take your marinated chicken from fridge  n keep outside..

Add water n bring to a rolling boil. Add ingredients for rice except salt. Stir n wait for  2mins.

Add salt as per your requirement. Adjust salt by adding little by little n tasting the water. Don't make the water salty..

4) Strain the water from rice. Add rice to boiling water.  Cook for 5-6 mins or until u see the rice coming up from water. Cooking rice is the most important thing for biryani.. You can see the rice doubled at this point of time.. Immediately switch off the heat n strain the water from rice..

5) Remove water completely from rice.. Keep it aside.

6) Take a heavy bottom non stick pan. Heat it at 350 degrees F. Add butter n melt it for 30 secs.

7) Add marinated chicken carefully. Adjust chicken evenly to fit the bottom of the pan.. Fry for 2 mins without stirring.

8) Layer the chicken with half boiled rice. Sprinkle coriander powder n garam masala. Layer with fried onions n cashews. Sprinkle mint n cilantro. Now sprinkle your colored water or saffron water, randomly..

9) Take a foil n cover the top by tucking the foil into edges. This helps you to retain the flavors. Now cover with lid.

10) Cook for 50 mins on very low heat or at 250 degrees F - 275 degrees F.

11) Check the rice after 40 mins. If it is cooked, then with a spatula  carefully move rice to a side.. Check the chicken. chicken must be fork tender. If u wish u can cook for 5 more mins.. For me it took 50 mins this time.. sometimes it will be finished in 40-45 mins..

12) Once chicken is cooked, Switch off the heat. If u want to add eggs add at this point of time. Add eggs n cover with lid. wait for 5 mins.. 

13) Now carefully collect all the chicken pieces from bottom onto  plate.. Mix rice very carefully without breaking it..If u can, u can mix  the rice n chicken at a time. But i am afraid of breaking rice. so i do this way..

14) Now add chicken to rice  n mix carefully. 

15) If u wish u can remove the chicken skin at this point of time or u can serve as it is. Some people like eating skin..So it depends..

16) Garnish with cilantro.

Enjoy this delicious mouth watering authentic Hyderabadi kachi chicken biryani with raita. 


This is going to be a part of my own event-APS-Rice