Chicken Kacchi Biryani

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Kachchi Biryani appeared to be the perfect dish to share with all of you, as I would have prepared if I were to welcome each of you in a large group to my home over dinner.  Kachchi biryani is usually a featured dish for weddings and social gatherings and celebrations.  Layers of meat, rice and potatoes are infused with warm and delectable blends of aromatic spices to prepare kachchi biryani.  Whether it is a tender piece of mutton, potato, aloo bukhara(prune) or the rice itself, each spoonful is a mouthwatering surprise.  I find this grand biryani to have lesser prep time because all the ingredients are put in layers and then in the oven instead of cooking the rice and meat separately and then combining (leaving me with less pots to clean afterwards also).


1/2 kg Basmati/ Polao Rice
1 kg Boneless Chicken,
1/2 Cup Fried Onion
1/2 tsp Saffron
1 Cup Milk
1/2 Cup Freshly Chopped Mint Leaves
2-3 tbsp Butter/Ghee
Salt to taste
For the Chicken Marination: 2 tbsp spoon Ginger-Garlic Paste
1 cup Yoghurt
Biryani Masala (4 cloves, 1′ Cinnamon, 1 Bay leaf, 4 Green Cardamoms, 2 Black Cardamoms, 1/4 tsp Cumin seeds, 1/2 tsp Nutmeg powder and Mace powder, 1/4 Shah Cumin seeds). Grind to a smooth powder.
1 tsp Red Chili Powder
1 cup Fried Onion
2 tbsp spoon Ghee
Salt-to taste
Whole spice for rice: 2 Cloves,
1 Cinnamon- 1″
1 Bay leaf 2 Green Cardamom
Dry and Fresh Fruits: 1 1/2 cup Almond, Pistachios, Cashew nuts, Raisins
1/2 cup Pomegranate,
1/2 cup Apple (Cubed)
1 cup Pineapple (Cubed)
1 cup Grape (Red- Green)


Soak the rice in water for 10 minutes. Drain and set aside. Marinate the chicken with Curd, Salt, Ginger-garlic paste, 2-3 Tablespoon Ghee and Biryani Masala. Crush fried onions with 1 tablespoon of sugar and mix it with chicken marination. Marinate the chicken for minimum 3-4 hours. Marinate chicken overnight in the refrigerator for better taste. Mix saffron with milk and set aside. Boil 1 2/2 liter water with whole spices, 1 tablespoon ghee or oil, 1/2 tablespoon of salt for rice. Cook rice until half done. Drain the water and keep the half cooked rice aside. Take a cooking pot with a wide mouth and spread the marinated chicken on its base along with any juice present in the pot. Make sure the chicken is proportionately put. Add 1/2 cup mint and potatoes over the chicken along with some dry fruits and nuts. Now add a layer of half done rice. Make few holes on the rice and pour this saffron milk through of those holes. Add 2-3 table spoon of ghee in the holes also. Now add fried onions, dry fruits and fresh fruits. Cover the pot tightly making sure that the steam does not escape. You can use flour dough to seal the edges. Take a thick pan and put it on high heat. When it is hot take the pot with the Biryani and place it on top of the hot thick pan This is done to provide indirect heating. Let it cook on high flame for 5 minutes. Lower the flame to medium for more 10 minutes. Reduce the heat at very low and cook for another 15-20 minutes. The Biryani should be ready to be served. Gently remove the cover and mix the rice with chicken.
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