ShareHyderabad is known the world over for its “Kachchi Aqni ki Dum ki Biryani” – truthfully named on its method of preparation. It is the best “One dish meal” one could ever imagine. In fact it is the King of all dishes.
2 bay leaves,
1tsp shahjeera,
1/2tsp ginger garlic paste
2tbsp oil
salt to taste.
Heat a heavy bottomed pan,add the oil left over from frying the onions and arrange a layer of chicken on it.
Marinate:
Chicken-1kg
Thick curds-1/2cup
Chicken-1kg
Ginger garlic paste-1 1/2 tbsp
Green chillies-12,slit into two.
Chilli powder-3tsp
Corriander powder-2tsp
Chopped pudina-1cup
Turmeric powder-1/2tsp
Grind together-10 peppercorns,1/2tsp shahjeera,1" cinnamon stick,3cardamoms,10 cloves
Lemon juice-of 2 lemons
Salt -to taste
Marinate all the above ingredients and refrigerate for 6 hours or overnight.
Soak 1/2tsp saffron in half a cup of warm milk.
Heat one cup oil in a pan and add one big sliced onion and fry until brown and remove in a bowl.
Soak 4 cups of basmathi rice for 30mins.
Boil enough water and to this add:
5 cardamoms,2 bay leaves,
1tsp shahjeera,
1/2tsp ginger garlic paste
2tbsp oil
salt to taste.
Boil for 2-3 mins and drain(rice should be a little below half cooked )
Heat a heavy bottomed pan,add the oil left over from frying the onions and arrange a layer of chicken on it.Spread a layer of rice over it and sprinkle fried onions over it crushing them with the fingers.
pour a tsp of melted ghee and some of the soaked saffron.
Repeat the same procedure with finally a layer of rice on top.
Sprinkle the remaining fried onions and saffron.
Cover with a double sheet of aluminium foil(foil should be bigger than the mouth of the pan) and close the lid.
Cook on high flame for 10 mins and again on medium high for 20 mins.
Switch off the flame and let it stand for 15mins to absorb the flavours completely.
Gently fold in the layers .
Ideally served with shami kababs and mirchi ka salan
Its tastes great even with out any accompaniments.
Cooking the Biryani in the oven:
For this take a oven proof dish or aluminium tray , grease it with oil , layer chicken , rice , sprinkle ghee /oil , fried onions , saffron milk, . Now seal it with aluminium foil and cook in preheated oven @ 400 degree F for 30 mins and reduce heat to 300 degree F and cook for an hour . switchoff oven and after 10 mins of standby u can takeout tray from oven and serve hot .
3 comments:
Anonymous said...
Thanks..it turned out to be very tastey.The earlier versions of my kachi biryani didnt turn out to be so good and the spices had their raw taste.this one is too good
Anonymous said...
hey i did try...it came out to be good...thanks
Mona said...
Sounds simple and very yummy! Who will be able to resist such wonderful one dish meal. Looks absolutely delicious!