Hyderabadi Kacha Gosht Biryani

Chicken Biryani! Yes you’ve read it right. Just the word brings so much joy to us; imagine having it at the comforts of our houses. It one of the most preferred recipes in our house for Sunday lunch. Sunday you have ample time to dedicate to this pampered, fragrant rice delicacy.

There are two ways of cooking biryani; uncooked chicken and cooked chicken. Cooked chicken biryani needs chicken and rice to be cooked separately and later combined. Today’s recipe is typical hyderabadi kacha gosht biryani, where marinated raw chicken and half cooked rice are layered and cooked in a dum style on a low flame.

It is a time consuming recipe, but the results are so good that spending so much time for preparation doesn’t bother.  🙂

IMG_6871

Ingredients:

  • Chicken – 1kg, Washed
  • Onion – 2 big, finely sliced
  • Milk – ½ cup
  • Saffron – 1 tsp
  • Salt – to taste
  • Ghee – 2 tsp
  • Black Elaichi/Cardamom – 3 nos
  • Elaichi/Cardamom – 10 nos
  • Cinnamon – 1 stick, broken into two pieces
  • Bay leaves – 4 nos
  • Cloves – 7 nos
  • Shah Jeera / Cummin – 1 tsp
  • Black Pepper powder – 1 tsp

 Marinade:

  • Thick Curd – 1 cup
  • Ginger Garlic Paste – 4tsp
  • Tomatoes -2
  • Salt – to taste
  • Red Chili Powder – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Coriander Cumin Powder (Dhaniya Jeera) – 1 tsp
  • Biryani Masala – 1 tsp
  • Ghee – 2 tsp

 To cook Rice:

  • Basmati Rice – 4 cups
  • Salt – to taste
  • Coriander Cumin Powder (Dhaniya Jeera) – 1 tsp
  • Oil – 2 tsp
  • Water- as required

IMG_6874

Method:

  1. In a pan, add oil and toss in Black Elaichi/Cardamom, Elaichi/Cardamom, Cinnamon, Bay Leaves, Cloves, Shah Jeera, black pepper and salt. Stir fry, and then add onions. Fry the onions till they get golden brown in color. Make sure that it doesn’t burn. Use half for chicken marination and save the other half for garnishing.
  2. Cut properly washed chicken into pieces. Take a big glass dish or bowl, add chopped chicken, curd, ginger garlic paste, tomatoes, golden brown onion, biryani masala, salt, red chili powder, turmeric powder, coriander cumin powder and ghee. Mix them all well. Cover and keep aside the chicken for one hour to marinate.
  3. Take a cooking pot. Add water, salt, Coriander Cumin Powder and oil. Let it boil. Once boiled, add rice. Cook the rice till it is 70% cooked. Sieve the rice and keep aside.
  4. Add saffron to luke warm milk and mix together. Keep aside.
  5. Take a handi/ deep cooking pot. Start with the marinated chicken as first layer. Spread the chicken equally on the base, so that it gets cooked equally.
  6. Then spread the half of cooked rice equally as the second layer. Pour a tsp of ghee, some golden brown onions, half of the saffron milk mixture. Now spread the rest of the rice as next and last layer. Pour remaining ghee, golden brown onions and saffron milk mixture.
  7. Take wheat dough and roll it into a long rope. Roll it around the edges of your cooking pot. Place a lid and seal the pot (as shown in the picture below). Place a heavy weight on the lid so that it seals properly.

IMG_6868

         8. Follow this process if you have proper handi as shown in the above pic: Cook biryani for 2 mins on high flame, then lower the flame and cook for 30 mins on low flame. Else, follow this                         process: Cook Biryani on high flame for 2 mins. Remove the pot from the stove and place an iron tawa. Allow to heat. Reduce to low flame and place back the biryani pot on the iron tawa and      cook biryani for 30 mins. Turn off heat and remove the pot from the tawa.

Biryani is ready. Serve it hot with Raita and chicken gravy of your choice. In my next post I will be writing the recipe of the gravy I made with this biryani.

If you like our recipe leave a comment below. We would like to know your experiences as well. Or you can  follow us at Facebook, Twitter and Pinterest.

Advertisements

Vegetable Fried Rice

Fried Rice is an Indo Chinese recipe. Whenever we visit a restaurant for Chinese, fried rice will be definitely in the order. It goes well with any kind of gravy Manchurian, be it veg or non veg. Fried Rice is nutritious dish as it is mixture of rice and vegetables.

Fried Rice Final 2

Here we go with the recipe,

Ingredients:

  •  Rice (Basmati preferred) –  1 cup
  • Spring Onion (White) – ¼ cup
  • Spring Onion (Green) – ¼ cup
  • Green Capsicum – 1 small (cut into slits)
  • Green peas   – 1/3 cup
  • Carrot – 2 small (cut into small pieces)
  • Cabbage – ¼ cup
  • Garlic – 4 cloves (minced)
  • Ginger – 1tsp (minced)
  • Green Chilli – 2 small (chopped)
  • Soya Sauce – 3 tsp
  • Chilli Sauce – 2tsp
  • Salt – to taste
  • Black Pepper – ¼ tsp
  • Vinegar – 1 tsp

Fried Rice Final 1

 

Method:

  1. Soak the rice in water for approx half hour. Cook the rice in four cups of water till the grains are just cooked. Strain through a colander and allow it to cool.
  2. Heat oil in a wok. Add spring onion white, ginger and garlic paste.
  3. Saute till golden brown and add all the vegetables except spring onion green. Continue stirring till the vegetables are cooked. Add salt and black pepper.
  4. Now add cooked rice. Mix them well.
  5. Add soya sauce, chilli sauce and vinegar. Saute and mix them. Stir the rice light handedly otherwise it will become mushy.
  6. Garnish with spring onion greens.

Serve hot with Vegetable Manchurian. Click Veg Manchurian to see the recipe.

Hope you liked it!!

Enjoy Cooking!!!!

Nancy

Mix Vegetable Pulao

Hi,

Vegetable Pulao is the beginners recipe as it is very simple and easy to cook. It is a healthy dish as it contains lot of vegetables of different colors. Whenever I feel I am running short of time and also wish to cook something tasty then Vegetable Pulao is my choice!!!!

Pulao 1

Ingredients:

 

  • Rice (Basmati preferred)    1 cup (soaked for half hour))
  • Cauliflower                       5 florets
  • Green peas                      ¼ cup
  • Capsicum                        ½  sliced
  • Carrot                             1 big (cut into small pieces)
  • Potato                             1 medium (cut into pieces)
  • Beans                              6 nos ( cut into long slits)
  • Onion                              1 medium (cut into long slits))
  • Green Chillies                   2 nos (cut into small pieces)
  • Ginger garlic paste            2 tsp
  • Cloves                             2 nos.
  • Bay leaf                           1nos.
  • Cumin Seeds                    ½ tsp
  • Salt                                 to taste
  • Turmeric powder               1 tsp
  • Coriander powder              2 tsp
  • Red Chilli Powder              2 tsp
  • Dry Mango powder            ½ tsp
  • Coriander leaves             few chopped

Pulao 3

Method:

  1. Take a Pressure cooker. Heat 2 tsp oil and add bay leaf and cloves. Allow to splutter.
  2. Add onions and garlic ginger paste. Saute on medium flame till onion turns light brown.
  3. Add all the vegetables and dry spices along with drained rice. Mix well and saute for two mins and add two cups of water. Bring it to boil.
  4. Pressure cook for two whistles approx 5minutes.
  5. Once the pressure releases, open the cooker and garnish the pulao with chopped coriander leaves.

Serve hot with Raita and beetroot raddish salad!!!!

Mix Vegetable Pulao can also be served with curry / gravy such as paneer butter masala, kadhi etc!!!!

Hope you liked it!! Enjoy Cooking!!!!

Cheers,

Nancy