Hyderabadi Dum Kaachi Biriyani


Hyderabadi Dum Kaachi Biriyani

Hyderabadi Dum Chicken/Mutton kacchi biriyani
Prep Time 1 hour
Total Time 1 hour
Cuisine Andhra
Servings 4 people



  • 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.
  • Add the remaining oil, lemon juice and synthetic colour (add in little water or u can add it the little prtion of lime juice or even milk) and place the vessel on the high flame.
  • 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.
Tried this recipe?Let us know how it was!

Response (1)
  1. a
    anees mirza October 13, 2008

    This is the actual recipe for kachi biriyani.

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