Kacchi murg ki dum biryani
KACCHI MURG KI DUM BIRYANI
It is called kacchi as we are going to use uncooked [ raw ] meat.
INGREDIENTS FOR MARINATING THE CHICKEN
- Chicken – 500 gms
- Curd – 1 ½ cup
- Chopped green chillies – 3 or 4
- Ginger garlic paste – 1 1/2 tbsp
- Red chilli pwdr – 1 1/2 tsp or as per taste
- Turmeric pwdr – ½ tsp
- Coriander pwdr – 1 tbsp
- Cumin pwdr – 1 tsp
- Garam masala pwdr or biryani masala pwdr – 1 tsp
- Whole garam masala [ 2 of each ] – clove ,cardamom ,cinnamom ,mace ,star anise, bay leaf and a pinch of nutmeg pwdr
- Fried onions – 2 big
- Finely chopped mint leaves + coriander leaves – 1 cup
- Lemon juice – 1 tbsp
- Ghee + oil – 1/4 cup to 1/2 cup
- Salt as per taste
PREPARATION
In a large bowl take all the above ingredients , mix well with clean hands and marinate for minimum 2 – 3 hrs or overnight in the fridge . I marinated for overnight.
Slice the onions finely ,and fry till golden brown . [don’t over fry it or burn it ] RECIPE –https://maryzkitchen.com/homemade-birista-crispy-golden-fried-onions-fried-onions-for-biriyani/
INGREDIENTS FOR RICE
- Basmati rice of good quality – 400 gms [ I used daawat ]
- Cloves – 2
- Cardamom – 2
- black pepper corn – 1 tsp
- Shahi jeera – 1 tsp
- Big black cardamom – 1
- Cinnamom – 2 small piece
- Nutmeg pwdr – a pinch
- Mace – 1
- Salt as per taste
PREPARATION
- Make a spice bag of muslin cloth as shown in pic. Crush all the whole garam masala a bit . Place it in the centre of the cloth and tie it firmly. [ spice bag ]
- Soak the rice for min 30 mins or more.
MORE INGREDIENTS FOR GARNISHING ON TOP
- Fried onions – 2 tbsp
- Chopped mint and coriander leaves – 1 tbsp
- Saffron soaked in milk or any food colour
- Ghee – 1 or 2 tbsp
- Fried cashew
- Kewra essence – few drops
METHOD FOR ASSEMBLING AND COOKING
Take the marinated chicken in a thick bottom big pan , layer it at the base .
In a separate pan boil water + spice bag + salt for cooking the rice.
Once the water boils add the soaked rice and cook .
After 5 mins take half the rice in a strainer , drain the excess water .[ let the remaining rice cook for more 3 – 4 mins]
*** Don’t worry that the rice is raw ,it will get cooked – the first layer of rice has to be cooked only for 5 mins .
Put this on top of the chicken and spread it as the first layer.
Now spread the second layer of rice which is cooked for more time than the first layer.
Drizzle ghee and food colour over the rice , also spread the fried onions + kewra essence.
Seal the top of the pan with foil , place the lid on it with a heavy object on the top.
Place the pan on direct medium heat for 10 mins.
After 10 mins , place a tava under the pan and reduce the flame to low.
Cook for 25 – 35 mins on low flame. [depending on the size of the chicken piece – BIGGER THE PIECE MORE THE TIME OF DUM ]
Off the flame , and allow it to rest for 30 mins.
Open the lid after 30 mins .
While serving ,just try taking from the side of the pan , where you get the plain rice + masala rice + the chicken with masala.
Serve with raita.
Older the biryani better the taste.
For more tips on cooking biryani refer to my below recipes : –
https://maryzkitchen.com/brinjal-baingan-dum-biryani/
https://maryzkitchen.com/ambur-star-biryani/
https://maryzkitchen.com/hyderabadi-veg-dum-biryani/
https://maryzkitchen.com/hyderabadimutton-dum-biryani/
https://maryzkitchen.com/kheema-biryani/
NOTES.
- I have used spice bag , so that we don’t bite the garam masala while eating biryani.
- We can use less oil or more oil .
- The chicken gets cooked in its own juice and the rice gets cooked with steam .
- More the marination , better the taste.
- I have also added potato chopped into 2 [ big pieces ] with the chicken , you can also fry and add it afterwards.
- We can first cook the rice in 2 part and later assemble it together.
- You can also add ½ cup of the rice stock to the marinated chicken.
- Personally I don’t like to add chopped coriander leaves + mint leaves on the top before keeping it for dum ,as the leaves turn black.
- If making with mutton then you have to add 3 tbsp of raw papaya juice / paste or any meat tenderizer and follow the above recipe .
- Adjust chilli and other masalas as per your taste.
- Biryani taste better the next day when the rice absorbs the complete flavour .
- The chicken quantity as to be more than the rice. You can add potatoes to adjust the quantity of meat as I have done .
- If making with any veges or prawns or boiled egg ,then cook the rice for more 1 – 2 mins + reduce the dum time. Rest all steps will be same. You have to use fried veges or boiled eggs
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