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| Prep Time | 1 hours |
| Servings |
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Ingredients
- Chicken/Mutton - 2 kg
- Rice - 2 kg
- Oil(say 2 kg of rice measures 8 glass so the oil will be 2 glass) - 1/4 of
- Curd - 1 ltr
- Coriander leaves(A bunch) -
- Mint leaves - 1 bunch
- Red chilly powder - 2 tbsp
- Green chillies(slit) - 4 -
- Garam masala(whole) - 150 gm
- Bay leaves(Karuga/Vazhana ela) - 4 nos
- Salt(As reqd) -
- Turmeric powder(A little) -
- Synthetic food colour(red or saffron) - 3 -
- Onion(medium) - 2 nos
- Ginger(garlic paste - 2 big tbsp) -
- Lemon(medium) - 4 nos
Ingredients
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Instructions
- Cut the chicken into pieces preferably bigger than the usual size. Wash it and keep aside.
- Marinate it with turmeric powder, salt, ginger-garlic paste and curd and mix it well with hand and keep it for about an hour.
- Now, add red chilly powder, green chillies, coriander leaves, mint and garam masala in whole and mix well with the hand.
- Heat oil in a pan.
- Fry the onions.
- :- Be careful if the oil is over heated, the moment u drop onions in it, it may bring the boil.
- Take the onions out and keep the oil to cool.
- Add the 1/3 of the oil to the chicken marination.
- Keep the chicken for say 2 - 3 hrs.
- :- The longer the marination beter the taste.
- Take a good amount of water in a big vessel and add the whole garam masala (the remaining 50 gm) and the bay leaves and salt as per the taste and bring it boil.
- After the water comes to boil, add rice to it and cook the rice still its half done.
- When the rice is half cooked, drain out the water.
- Put the marinated chicken in the bottom of the vessel (a wider vessel is preferred) and on top off that place the half cooked rice.
- :- Rem it better be quick so that the heat from the rice is not lost.
- Make the surface flat and even. After that, take a long spoon and make straight hole in the rice from top to the bottom as many as possible.
- Cook the biriyani on high flame say abt 15 - 20 mins or the better way is cook it till u hear the oil slattering in the bottom (for that u have to observe it by placing ur ear near the bottom of the vessel ;-)).
- Keep the flame low and sim the biriyani for another 10 mins.
- Take the vessel down and mix it well top to the bottom of the vessel.
- :- You can use another vessel for this.
- Garnish with the golden brown fried onions.
- :- Serve hot.
- :- Add 2 tbsp of dhaniya powder and 2 tbsp of jeera powder in the marination. :- Salt has to be added to marination separately and to rice separately. :- Should be patient enough to stand there all the time as the cooking of rice is quite tedious. :- Chichen/mutton`s quantity is either equal or 1/4 - 1/2 kg more to the rice but not less.
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1 comment
This is the actual recipe for kachi biriyani.