There are two methods of cooking biryani; kacchi and pakki. The authentic preparation of Hyderabadi biryani is kacchi where marinated raw meat is layered at the bottom of the pan topped with partially cooked rice. The lid of the pan is sealed all around with dough to trap in the steam while cooking on low heat (dum) for 45 minutes until the meat is cooked through with each grain of rice perfectly done and separated.
In case of pakki biryani, the marinated meat is cooked separately till tender and then layered in between partially cooked rice. The above dum process is followed for a shorter time of 20 minutes as the meat is already cooked, allowing the flavours to blend in with the rice while simultaneously, fluffing it to perfection.
When it comes to cooking and baking, I am fearless in the kitchen and always love a good challenge. It took me a while to try kacchi biryani for fear that the meat might still be raw and ruin the partially cooked basmati rice layered on top. With encouragement and motivation from my niece Tatyana, who had prepared kacchi biryani before, I gave it a try the first time with boneless chicken breasts and oh boy, was she right that it was easy and enjoyable. Once I made it, my husband and I loved it, now prefer the kacchi to the pakki. Later on, I cooked with bone-in chicken meat and goat meat. To the latter, I add yogurt and a teaspoon of tenderizing powder while marinating so that the meat when cooked is chewable and not tough.
This biryani is prepared with boneless chicken breasts, cut into pieces, marinated overnight with green masala, combined with yogurt and oil the next day, cooked the kacchi way for 45 minutes. The lid was sealed with silver foil with a mortar and pestle as a weight on top (picture below). I hate the clean up after sealing with dough and prefer the handy silver foil, reusable for future. As you can see in the next picture, the pan is clean at the bottom with no signs of char. Use a wide heavy-bottomed pan and spread the meat to ensure that each piece cooks evenly. Use good quality aged basmati rice. Soak rice for 30 minutes before partially cooking it. The cooking process (dum) starts at medium heat for 5 minutes and then kept on the lowest setting for 40 minutes. Allowed to rest for another 10 minutes before opening the lid, the biryani is gently stirred to combine meat with rice and served. A soul satisfying comforting dish.
If you have never tried cooking biryani the kacchi way, do give it a try. It is not difficult, start with boneless chicken breasts and then like me, graduate from there. Soon you will master the art of cooking it. Remember practice makes you perfect.
In case of pakki biryani, the marinated meat is cooked separately till tender and then layered in between partially cooked rice. The above dum process is followed for a shorter time of 20 minutes as the meat is already cooked, allowing the flavours to blend in with the rice while simultaneously, fluffing it to perfection.
When it comes to cooking and baking, I am fearless in the kitchen and always love a good challenge. It took me a while to try kacchi biryani for fear that the meat might still be raw and ruin the partially cooked basmati rice layered on top. With encouragement and motivation from my niece Tatyana, who had prepared kacchi biryani before, I gave it a try the first time with boneless chicken breasts and oh boy, was she right that it was easy and enjoyable. Once I made it, my husband and I loved it, now prefer the kacchi to the pakki. Later on, I cooked with bone-in chicken meat and goat meat. To the latter, I add yogurt and a teaspoon of tenderizing powder while marinating so that the meat when cooked is chewable and not tough.
This biryani is prepared with boneless chicken breasts, cut into pieces, marinated overnight with green masala, combined with yogurt and oil the next day, cooked the kacchi way for 45 minutes. The lid was sealed with silver foil with a mortar and pestle as a weight on top (picture below). I hate the clean up after sealing with dough and prefer the handy silver foil, reusable for future. As you can see in the next picture, the pan is clean at the bottom with no signs of char. Use a wide heavy-bottomed pan and spread the meat to ensure that each piece cooks evenly. Use good quality aged basmati rice. Soak rice for 30 minutes before partially cooking it. The cooking process (dum) starts at medium heat for 5 minutes and then kept on the lowest setting for 40 minutes. Allowed to rest for another 10 minutes before opening the lid, the biryani is gently stirred to combine meat with rice and served. A soul satisfying comforting dish.
If you have never tried cooking biryani the kacchi way, do give it a try. It is not difficult, start with boneless chicken breasts and then like me, graduate from there. Soon you will master the art of cooking it. Remember practice makes you perfect.
Marinated raw chicken layered at the bottom
Sealed with aluminum foil and weight on top
No char at the bottom of the pan
Green Chicken Biryani (Kacchi Style)
(Serves 8)
Ingredients:
3 cups basmati rice
1 teaspoon shahjeera (caraway seeds) or cumin seeds
1 bay leaf
1 kg boneless chicken breasts
2 large onions (sliced)
2 green chillies (cut into rounds)
2 tablespoons garam masala powder
1 cup curds
2 cups coriander leaves
1 cup mint leaves
a pinch of saffron or orange food colour dissolved in 1/4 cup warm milk
juice of one lemon
1 teaspoon kewra water
1/2 cup + 3 tablespoons oil
1/2 cup ghee (melted)
few toasted silvered almonds, cashewnuts and raisins for garnishing
salt
To grind to a paste (with little water)
2 cups coriander leaves
1/2 cup mint leaves
10 peppercorns
1 teaspoon poppy seeds
4 green cardamoms
2 cinnamon sticks (1.5" each)
1 black cardamom
1 star anise
1 blade of mace
6 cloves
4 green chillies
4 large cloves of garlic
1" piece of ginger
1/2 teaspoon turmeric powder
Method:
Wash chicken breasts, pat dry and cut into pieces. Season with salt and marinate with the ground paste. Leave chicken to marinade overnight in the refrigerator.
Soak rice in water for 30 minutes.
In a skillet, brown sliced onions with 3 tablespoons of oil. Keep aside.
Mix curds, 1 tablespoon of garam masala powder and 1/2 cup oil with the marinated chicken.
In a deep, wide heavy-bottomed pan, layer chicken. Top with half fried onions, chopped green chillies, half of the coriander leaves and mint leaves leaving the rest for garnishing on the top.
Boil water in a separate pan for rice with a bay leaf and shahjeera. When water starts to boil, add the rice with enough salt and cook till half done (50%). Drain out the water. (Ensure to add a little extra salt.)
Spread the rice over the raw meat. Sprinkle 1 tablespoon of garam masala powder over the rice, remaining fried onions, coriander leaves and mint leaves. Pour the coloured milk at different spots over the rice along with lemon juice, kewra water and ghee. Cover pan, seal with aluminum foil or dough. Place a mortar pestle as weight on top of the pan.
Cook on medium heat for 5 minutes and then on very low heat (dum) for 40 minutes. Shut off flame after the indicated time and let it rest for another 10 minutes. Lift the lid, gently stir rice to mix with chicken.
Garnish biryani with nuts and raisins. Serve warm with raita and papad.
Note:
(Serves 8)
Ingredients:
3 cups basmati rice
1 teaspoon shahjeera (caraway seeds) or cumin seeds
1 bay leaf
1 kg boneless chicken breasts
2 large onions (sliced)
2 green chillies (cut into rounds)
2 tablespoons garam masala powder
1 cup curds
2 cups coriander leaves
1 cup mint leaves
a pinch of saffron or orange food colour dissolved in 1/4 cup warm milk
juice of one lemon
1 teaspoon kewra water
1/2 cup + 3 tablespoons oil
1/2 cup ghee (melted)
few toasted silvered almonds, cashewnuts and raisins for garnishing
salt
To grind to a paste (with little water)
2 cups coriander leaves
1/2 cup mint leaves
10 peppercorns
1 teaspoon poppy seeds
4 green cardamoms
2 cinnamon sticks (1.5" each)
1 black cardamom
1 star anise
1 blade of mace
6 cloves
4 green chillies
4 large cloves of garlic
1" piece of ginger
1/2 teaspoon turmeric powder
Method:
Wash chicken breasts, pat dry and cut into pieces. Season with salt and marinate with the ground paste. Leave chicken to marinade overnight in the refrigerator.
Soak rice in water for 30 minutes.
In a skillet, brown sliced onions with 3 tablespoons of oil. Keep aside.
Mix curds, 1 tablespoon of garam masala powder and 1/2 cup oil with the marinated chicken.
In a deep, wide heavy-bottomed pan, layer chicken. Top with half fried onions, chopped green chillies, half of the coriander leaves and mint leaves leaving the rest for garnishing on the top.
Boil water in a separate pan for rice with a bay leaf and shahjeera. When water starts to boil, add the rice with enough salt and cook till half done (50%). Drain out the water. (Ensure to add a little extra salt.)
Spread the rice over the raw meat. Sprinkle 1 tablespoon of garam masala powder over the rice, remaining fried onions, coriander leaves and mint leaves. Pour the coloured milk at different spots over the rice along with lemon juice, kewra water and ghee. Cover pan, seal with aluminum foil or dough. Place a mortar pestle as weight on top of the pan.
Cook on medium heat for 5 minutes and then on very low heat (dum) for 40 minutes. Shut off flame after the indicated time and let it rest for another 10 minutes. Lift the lid, gently stir rice to mix with chicken.
Garnish biryani with nuts and raisins. Serve warm with raita and papad.
Note:
- Indian Gate classic basmati rice was used for this biryani.