Hyderabadi Kachi Chicken Biryani
MFB Challenge is completing a year!!!! and guess what is the theme this month? Well, NO theme is the theme because we were asked to pick any theme from the past 11 months challenges. I am sharing a favourite kind of chicken biryani called Hyderabadi Kachi Biryani. A very common one right? I know, but when it has such a beautiful memory then it should occupy my blog. Before that, want a recap of the challenges we made through?
- Cooking from “Chef in Disguise”
- Cooking with Dates
- Cooking from the Scrapbook
- Indonesian Cuisine
- Cooking from “Shab’s Cuisine”
- Ramadan Memories
- Cooking with Honey
- Meat recipes
- Pakistani Cuisine
- Cooking a bookmarked dish from a Muslimah blogger
When this month's challenge was announced, I wanted to make up for the two that I missed - Cooking with Honey and Pakistani Cuisine. But I was so tied up and lacked the desire to cook up something new because I was tending to Ragee most of the time. Her last few days, we spent watching Videos for Cats together on youtube and she used to doze off while the birds kept chirping... So, I thought I rather settle for this Hyderabadi Chicken Biryani than miss the challenge.
I had fallen in love with Hyd biryani during my work-life in Bangalore and it remained as my most favourite biryani. This biryani pics are of my third attempt but honestly, I loved my second version :-)
The first time I made was even before I started the blog and when there were no restaurants here serving Indian food. I followed some random recipe and made it with so much love and excitement - my first biryani hoping to impress F. I so well remember how I danced with joy when I saw the rice was cooked to perfection. But something didn't go well with F - he got up - washed his hands - and said very kindly - "Don't make this again". I was not upset, but shocked - Why? What was wrong? Seems he was not happy with the chicken being cooked that way. You know, we place the marinated chicken on the bottom and it gets cooked in the dum. I think some pieces looked uncooked to him. No amount of explanation bought him to eat it...so I had to finish it over the week. Goodbye Hyderabadi Biryani. I hate you.
After I made the Thalassery Chicken Biryani for the blog, I thought I should revisit Hyderabadi Biryani at least to wipe his bad experience. Now that I am equipped with some knowledge and sense of cooking, alhamdulillah, I planned my biryani prep to make it an easy Friday lunch.
Prepared the fried onions and marinated the chicken previous night and next day all I had to do was cook the rice 50% and then assemble both chicken and rice in a biryani pot, seal and cook until done!
I realized this is the easiest biryani I can make with just eyeballing. And guess what - F loved it and the pots were wiped clean. I had shared on Instagram too...
The third attempt was prepared when Ragee was on medication and wouldn't eat much solid food. Even though I planned just like earlier, I was fatigued by the time I served the biryani on the table and all I wanted was to just sit and rest. Instead, I was trying hard to take some good picture,... but I was not convinced what I was seeing in the frame, and no amount of re-arranging was giving me the 'good feeling', I called it quits and sat to eat.
With a dull face that I can't hide I hoped at least it tasted good to lift my spirit. F approved it this time too and silently we wiped clean the pot ...but what actually lifted my spirit was Ragee, who always is part of our meal table to watch us eat - actually came forward to eat the chicken! I was so thrilled as this was the first time she ate what I cooked for us - and she ate well. She was never keen on eating our food but this was a delightful surprise!
But then she is no more. :-( Cooking is therapeutic and I am a true example. After a week of grief, I was not getting any better, so turned my focus to this challenge and made Makrout - an Algerian cookie made with Date paste and semolina - deep fried and soaked in honey.
I would have shared Makrout recipe as it was my long-time bookmarked, has honey, has dates and is adapted from a Muslimah blogger, was in fact on my scrapbook too - that covers 5 challenges! :-) But I decided on the Biryani even though I am not happy with the pics because you know... the memory associated with this dish is closer to my heart.
About the credits, I don't remember from where I had noted down this biryani recipe. For those interested in a video, can watch this Cook With Faiza because I am her fan. Her recipe is similar to this, but she has used raw-papaya.
I just realized I haven't talked about the dish. Do I have to? We all know about this most popular biryani right? I guess this is global food now! But for the purpose of 'food blog' ethics, Hyderabadi biryani originated as an amalgam of Mughlai and Iranian cuisine in the kitchens of the Nizam, then rulers of the historic Hyderabad State of India. Made with exotic whole spices and yoghurt with chicken or mutton, and basmati rice, this biryani defines royal food and so quality brings the best flavours.
I guess for beginners the only fear in making this biryani would be the doneness of the meat or chicken. That is why it is important to marinate overnight and if using meat like mutton or beef, better to use meat tenderizer like raw papaya. Also, if you use runny yoghurt or curd, then the chances of rice getting swishy are high. Don't cut down on fried crispy onions, they impart a major flavour too.
Hyderabadi Kachi Chicken Biryani
INGREDIENTSFor Crispy Fried Onions
2 to 3 large onions, sliced finely
1 teaspoon cornflour or rice flour for every batch of onions
Oil to fry
600 grams chicken, skin removed and cut into 8 to 10 pieces, washed and pat dried
1/2 cup thick yoghurt
2 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 and 1/2 tablespoon ginger garlic paste
2 to 3 green chillies, slit
1 bay leaf
1.5-inch cinnamon stick
5 green cardamom
1/2 cup mint leaves
2 tablespoon oil (from the fried onion, preferably)
1/2 cup crispy fried onions
1 and 1/2 cup basmati rice, washed and soaked for 30 to 40 minutes
5 cups of water
1 bay leaf
1 green chilli, slit
1 teaspoon caraway seeds
salt to taste
a few strands of saffron, crushed and soaked in 2 tablespoon milk
1 teaspoon rose water or kewra water
Handful fresh coriander leaves, chopped
1/2 cup fried onions
METHODPrevious day night, prepare the fried onions batch and marinate the chicken
Next day prepare the rice, assemble and cook the biryani for 45 mins to 1 hour
Prepare the crispy fried onions
- Heat enough oil in a wide shallow pan or pot
- Separate the layers of the sliced onions with your hands.
- Add a batch of onion (how much you can fry in the pan) into a separate bowl and stir in the cornflour or rice flour - don't overdo. Just stir for 1 to 2 seconds.
- Drop the onions into the hot oil ensuring to spread out and not overlap. The onions have to be fried as soon as cornflour is added else it will release moisture making it difficult to fry and get crispy.
- Keep the flame low to medium all time and fry till you see the onions changing shades
- Remove the onions with a slotted spoon on time before they get burnt. The onions will continue to cook even when you take it out, so time it accordingly.
- Spread the fried onions on a paper towel to drain the excess oil
- Let cool before storing in an airtight box
- Add the chicken, lemon juice and salt into a bowl and mix thoroughly
- Add rest of the marinade items and mix thoroughly with your hand preferably
- Cover and refrigerate overnight or at least 6 hours
Prepare the Rice
- Bring to boil 4 to 5 cups of water in a pot
- Add the drained rice, green chillies, caraway seeds, and enough salt
- Bring to rolling boil once again and then reduce the flame to low and let it boil for 2 minutes and switch off
- Drain the rice in a colander
Prepare the Hyderabadi Kachi Chicken Biryani Pot
- Spread the marinated chicken in a single layer on the bottom of the biryani pot
- Spread the drained rice evenly
- Add the fried onions, coriander leaves, saffron milk, and rose water
- Cover and seal the pot with foil and then with the lid. You can use some dough to seal the lid and pot.
- Keep a flat pan or a flat old lid on medium flame and keep the biryani pot over this pan. This will ensure even heat distribution and prevent burning of food
- Let it cook for 45 to 60 minutes
- Open and remove the foil - let it cool for 5 to 10 minutes before you stir the rice
- Serve hot with cold salads, kachumber raita, papadams etc.
I have not used orange food colour that this style biryani calls for. I have used saffron and rose water as I did not have kewra water at that time. Crispy fried onions and the marination is the make or break factor. Make sure the marination is not too runny, so use thick yoghurt.
For those uninitiated, Kachi means Raw - When the meat is added raw to the biryani pot, then it is Kachi and Pakki is when cooked meat is added to the biryani pot and is mostly layered.
Alrighty, let's see what others have shared...