Hyderabadi Dum Kaachi Biriyani

Hyderabadi Dum Chicken/Mutton kacchi biriyani

Hyderabadi Dum Kaachi Biriyani | Pachakam

Hyderabadi Dum Kaachi Biriyani

Hyderabadi Dum Chicken/Mutton kacchi biriyani

Category : Non-Vegetarian, Rice

By anamika venkatesh

Published On: 04 Feb 2007

Rating: 4
23 Votes, 1 Reviews
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1 Hours
Served : 4
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Step 1

Cut the chicken into pieces preferably bigger than the usual size.
Wash it and keep aside.

Step 2

Marinate it with turmeric powder, salt, ginger-garlic paste and curd and mix it well with hand and keep it for about an hour.

Step 3

Now, add red chilly powder, green chillies, coriander leaves, mint and garam masala in whole and mix well with the hand.

Step 4

Heat oil in a pan.

Step 5

Fry the onions.

Step 6

:- Be careful if the oil is over heated, the moment u drop onions in it, it may bring the boil.

Step 7

Take the onions out and keep the oil to cool.

Step 8

Add the 1/3 of the oil to the chicken marination.

Step 9

Keep the chicken for say 2 - 3 hrs.

Step 10

:- The longer the marination beter the taste.

Step 11

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.

Step 12

After the water comes to boil, add rice to it and cook the rice still its half done.

Step 13

When the rice is half cooked, drain out the water.

Step 14

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.

Step 15

:- Rem it better be quick so that the heat from the rice is not lost.

Step 16

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.

Step 17

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.

Step 18

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 ;-)).

Step 19

Keep the flame low and sim the biriyani for another 10 mins.

Step 20

Take the vessel down and mix it well top to the bottom of the vessel.

Step 21

:- You can use another vessel for this.

Step 22

Garnish with the golden brown fried onions.

Step 23

:- Serve hot.

Step 24

:- 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.

anees mirza

This is the actual recipe for kachi biriyani.

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