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Hyderabadi Kacchi Chicken Dum Biryani

Servings: 2
Cuisine: Indian
Course: Main Course
Time: 2 hours 40 minutes
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Slow-cooked raw marinated chicken layered with parboiled rice is what makes the Hyderabadi Kacchi Chicken Dum Biryani unique. Some dishes need time and patience but the flavors are well worth it.

Ingredients

  • 750 gms chicken
  • 1 cup Basmati rice
  • 2 medium onion sliced
  • 1 bay leaf (tej patta)
  • 1 tbsp desi ghee
  • 1/2 cup chopped coriander leaves
  • 1/2 cup mint leaves
  • 1/2 tsp kewra essence
  • 1 boiled egg
  • 1/2 cup flour for dum
  • Oil for deep frying
  • Salt to taste

Marinade

  • 4 tbsp curd
  • 4 tbsp ginger garlic paste
  • 2-3 green chillies chopped
  • 1/2 cup chopped coriander leaves
  • 1/2 cup mint leaves
  • Coarsely ground garam masala (see below)
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 1/2 tsp Kasmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp salt
  • 1 tbsp lemon juice

Garam masala (for the marinade)

  • 8 cloves
  • 2″ piece of cinnamon
  • 6 green cardamoms
  • 2 black cardamoms
  • 10 black peppers
  • 2 pieces of mace
  • 1 star anise

Instructions

  • To begin, clean and wash the chicken. In a large bowl, add the chicken, ginger garlic paste, salt, cumin powder, coriander powder, red chilli powder, turmeric powder, and lemon juice. Mix well.
  • Add in the coarsely ground garam masala, curd, chopped coriander leaves, mint leaves, and mix well. Leave aside to marinate for at least 2-3 hours. Preferably overnight so that the flavors are absorbed by the chicken.
  • Deep fry the sliced onions until golden brown and keep aside.
  • Soak the rice for half an hour. Boil it with a bay leaf and a teaspoon of salt until it is 75% cooked. It should be grainy when mashed between fingers.
  • To assemble, take 3 tbsp of oil in a flat bottom pan. Use the same oil you fried the onions in for extra flavor. Do not switch on the flame.
  • Spread the marinated chicken. Top it with one third of chopped coriander leaves, mint leaves, and fried onions. Save some for garnish. Cover it with a layer of half of the boiled rice.
  • Repeat the same layering without the chicken. And finally top the rice with coriander leaves, mint leaves, and fried onions.
  • Add a tablespoon of desi ghee and the kewra essence.
  • Knead the flour and roll it into a tube. Line the rim of the pan with the atta. Place a flat lid on top. Pour a bit of water on it.
  • Now switch on the flame and cook on high for 2-3 minutes. The water on the lid would begin to bubble. Reduce the heat and cook for 3-4 minutes.
  • Then place the pan on a griddle or tawa and cook on minimum flame for about 20 minutes.
  • Switch off the flame and let it rest for 5 minutes. Remove the lid.
  • Hyderabadi Kacchi Chicken Dum Biryani is ready to serve. Garnish with a sliced boiled egg, lemon wedges, and chopped coriander leaves, mint leaves, and the fried onions.

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