Kachi Chicken Biryani
- 1 Kg & 500 Gms Chicken Cut Into 12 Pices
- 6 Green Chillies Chopped
- 1 Cup Yoghurt
- 500 Gms Rice Boiled
- 2 Tsp Ginger / Garlic Paste
- 1 Stick Cinnamon
- 2 & 1/2 Tsps Red Chilly Powder
- 4 White Cardamoms
- 1 & 1/2 Tsp Salt
- 1 Tsp Black Cummin Seeds
- 2 Onions Fried And Crushed
- 3 Tsp Salt
- 1 Cup Oil
- saffron Dissolved In Milk 1/4 Cup
- 1 & 1/2 Tsp Mixed Spices
- dash Of Kewra
- coriander Leaves Chopped 4 Tbsp
- a Little Flour And Water
Instructions
Marinate the chicken in a mixture of the yoghurt, ginger / garlic, red chilly powder, salt and 1/2 of each of the following: crushed onions, oil, mixed spices, coriander and green chillies. Set aside for 2 - 3 hours.Boil the rice with the cinnamon, white cardamoms, black cummin seeds and salt till it is half-cooked. In a pan spread the chicken including all the marinade, followed by the rice. Over this put the remaining crushed onions, oil, mixed spices, coriander and green chillies. Sprinkle the saffron and kewra on top. Knead the flour with the water to make a dough. Cover the pot and seal the edges with the dough. Cook over a high heat for 5 - 7 minutes, then lower the heat and continue cooking for another 25 - 30 minutes.
- 1 Kg & 500 Gms Chicken Cut Into 12 Pices
- 6 Green Chillies Chopped
- 1 Cup Yoghurt
- 500 Gms Rice Boiled
- 2 Tsp Ginger / Garlic Paste
- 1 Stick Cinnamon
- 2 & 1/2 Tsps Red Chilly Powder
- 4 White Cardamoms
- 1 & 1/2 Tsp Salt
- 1 Tsp Black Cummin Seeds
- 2 Onions Fried And Crushed
- 3 Tsp Salt
- 1 Cup Oil
- saffron Dissolved In Milk 1/4 Cup
- 1 & 1/2 Tsp Mixed Spices
- dash Of Kewra
- coriander Leaves Chopped 4 Tbsp
- a Little Flour And Water
Instructions
Marinate the chicken in a mixture of the yoghurt, ginger / garlic, red chilly powder, salt and 1/2 of each of the following: crushed onions, oil, mixed spices, coriander and green chillies. Set aside for 2 - 3 hours.Boil the rice with the cinnamon, white cardamoms, black cummin seeds and salt till it is half-cooked. In a pan spread the chicken including all the marinade, followed by the rice. Over this put the remaining crushed onions, oil, mixed spices, coriander and green chillies. Sprinkle the saffron and kewra on top. Knead the flour with the water to make a dough. Cover the pot and seal the edges with the dough. Cook over a high heat for 5 - 7 minutes, then lower the heat and continue cooking for another 25 - 30 minutes.
