Hyderabadi Kachhi Chicken Biryani

Ingredients:-


For chicken Marination:-


Chicken - 2 lbs (cut into 2" pieces
Yogurt-2 cups
Mint leaves-1 cup
Coriander leaves-1 cup
Ginger / Garlic paste-2 tbsp
Green Chillies-2 nos
Red Chilli Powder- 2 to 3 tbsp
Turmeric Powde1 tsp
Garam Masal powder- 1 tsp
Any type Biryani Masala Powder-2 tbsp
Cloves-2 nos
Cardomom-2 nos
Shahi Jeera-1 tsp
Cinnamon stick-2 nos
Fried Onions -1 cup (home made or outside store bought)
Salt to taste

For Rice:-

Basmati Rice-4 to 5 cups
Oil-2 tbsp
Bay leaves-3 nosb
Marathi Mogga-1 nos
Star anise-1 nos
Cloves-2 nos
Cinnamon stick-2 nos
Cardomom-3 nos
Shahi Jeera-1 tsp
Salt to taste
Water as required

For Biryani:-

Marinated Chicken
Half boiled rice
Fried Onions-1/2 cup
Mint leaves-3 tbsp
Coriander leaves-3 tbsp
Food color (optional)

For Fried Onions:-

Onion- 2 nos Sliced
Corn Flour- 1 tbsp
Oil for deep frying


Frying Onions:-

Cut onions into very thin sliced,sprinkle corn flour on top of the onions and mix it.

 Then heat oil and fry the onions till it becomes golden brown in color.

 


Drain off the excess oil from fried onions and keep it aside.

Method:-

Clean the chicken and cut into pieces.In a bowl take chicken,ginger-garlic paste,mint coriander leaves,chilli powder,turmeric powder,red chillies powder,garam masala powder,biryani masala powder, and the whole garmasala dry,fried onions and add oil , mix all very nicely.keep it for 3 to 4 hours.

Soak rice for half an hour in sufficient water.

In a big pot bring water to a boil,add whole dry spices,oil,  salt mix well.

 Add rice and continue to cook until you get a one boil,rice should roll over with boiling water.It takes about 21/2 - 3 minutes on my stove.

Now drain the excess water and keep aside.

Now its time to arrange chicken and rice in layers,one layer of chicken and two layers of rice.

In a heavy bottom sauce pan,pour 2 tbsp the oil at the bottom,arrange the chicken pieces and now add 1/2 the boiled rice on the chicken pieces,sprinkle some oil,1/2 the fried onions,coriander leaves,mint leaves and food color.

Repeat the above step for the last layer,spread the rest of the rice,sprinkle coriander leaves,mint leaves,fried onions and food color.

We can do with flour dough or big cloth is used to seal the container and the cover together.
Here i use an aluminum foil sheet.Take 2 sheets of aluminum foil (the sheets should be bigger than the diameter of the sauce pan) and  Knead some flour into smooth dough. and scover the edges of the vessel and lid using the dough,so that no steam goes off the vessel.

Put a heavy object container,so that the steam doesn't escape easily.
Cook on high flame for 2 minutes.then reduce the flame to medium low and continue to cook for another 20 minutes.




 Remove the vessel from  the stove and place a iron tawa.Allow to heat reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 1o minutes.By this time,your dough will start to crack and peel off.Turn off heat and do not remove lid for 10 minutes

Remove the lid,combine gently.Garnish with some fried onions,mint leaves,coriander leaves etc...

Serve hot with raita and curry of your choice.