Saturday, 6 September 2014

Hyderabadi Chicken Dum Biryani ! (Kachi Method)


Hello All,

After a short while im here again with another wonderful recipe that all non veg lovers enjoy to the fullest. It calls for a number of ingredients and definitely a long process when compared to the normal biryani that is made in cooker or some vessel where rice is cooked along with chicken.

 Dum biryani needs patience, attention and time where marinated raw chicken and partially cooked basmati rice are layered along with brown onions, mint , ginger and ghee in a heavy bottomed vessel and let it cook in dum on a very low heat for a long time. This process cooks the chicken very tender.. and the rice absorbing all the chicken flavors. THe blend of spices, mint and ghee adds an wonderful flavor to the biryani and makes a delectable complete meal with a cup of raita. :)



INGREDIENTS

English
Tamil
Telugu
Quantity
For Spice Powder
Cloves
Lavangam
Lavagam
8 Nos
Cinnamon
Pattai
Dalchini Chekka
2 Pieces
Pepper Corns
Milagu
Miriyalu
1/2 tsp
Fennel Seeds
Sombu
Sompu
1/2 tsp
Mace
Jathipathri
Jaavithri
1 Nos
Cardamom
Elakai
Yelakalu
4 Nos
Star Anise
Annasipoo
Anasapuvvu
1 piece
For Marinade
Chicken
500 gms
Red Chilli Powder
Milagai Thool
Kara podi
1 tsp
Turmeric Powder
Manjal Thool
pasupu
1/2 tsp
Coriander Powder
Dhaniya Thool
dhaniya podi
1 tsp
Cumin Powder
Seeraga Thool
jeera podi
1 tsp
Salt
Uppu
Uppu
AS needed
Garam Masala
1 tsp
Ginger Garlic Paste
Inji Poondu Vizhuthu
Allam Velluli Paste
1 tbsp
Spice Powder (Prepared with above mentioned ingredients)
Curd / Yogurt
Thayir
Perugu
1 small cup
Mint Leaves
Pudina
Pudina
a handful
Cilantro
Kothamalli
Kothimeera
a handful
Green Chilllis
Pachai Milagai
Pachi Mirapakaya
4 (Slit)
Lemon Juice
Elumichai Saaru
Nimmakaya Rasam
1/2 Lemon
Oil
Ennai
Nune
2 tbsp
To Cook Rice
Basmati Rice
400gms
Water
to cook rice
Salt
uppu
uppu
as needed
Bay Leaves
biriyani ilai
biriyani aaku
2 Leaves
Cloves
lavangam
Lavagam
4 Nos
Cinnamon
pattai
Dalchini Chekka
2 Nos
StarAnise
annasi poo
Anasapuvvu
1 No
Shajeera / Jeera
Seeragam
Shajeera
1 tsp
Cardamom
Elakai
Yelakalu
3 Nos
For Layering / Garnishing
Brown Onions
Thinly Sliced onions deep fried in oil
Milk
2 Tbsp
Saffron
a pinch or yellow food color
Mint Leaves
a fistful (finely chopped)
Ghee
2 tbsp
Lemon Juice
Half a lemon
Coriander Leaves
finely chopped (to garnish at last)

STEPS
  • Take the whole spices and grind it to a coarse powder.
  • Chop mint and coriander leaves, slit green chillis, and keep all other ingredients ready for marination.
  • Wash the chicken well and let them be big pieces. 



  • The below ingredients are for layering. Slice thinly two big onions and deep fry in oil and brown them nicely. Keep some Julienned ginger and chopped mint and ghee/butter ready.
  • Mix some saffron strands in 2 tbsp milk. (I didnt have saffron so i added a small pinch of yellow food color)


  • Mix all the ingredients mentioned for marination with washed chicken. Add 2 -3 tbsp of oil to it and set aside. Let it marinate for minimum 3 - 4 hours. you can also keep it overnight in fridge.


  • Wash basmati rice and soak it for minimum 30 minutes.
  • Take a big vessel and boil lot of water. Add required salt for the rice. Add 1 tbsp oil and the whole spices. When the water is boiling add the soaked rice



  • After putting the rice in hot water, take a big stockpot or any heavy bottomed vessel and spread the marinated chicken in it. Remember to check the rice once.
  • In Kachi method, the raw marinated chicken is layered at the bottom and then topped up with partially cookled rice and other stuff like ghee, mint etc.


  • Soaked basmati rice cooks really fast , so keep  an eye and we don't need fully cooked rice. When the rice is 60 % cooked remove from stove and drain it in a colander. 
  • (Press the rice between your fingers, you should be able to press it but it shouldnt be too hard.. not too soft)


  • Spread some brown onions on the chicken. Spread half of the semi cooked rice on the chicken.
  • Sprinkle some mint leaves, ginger and brown onions. Spread a tbsp of ghee/butter (optional).

  • Now spread the remaining rice and again add the remaining onions, mint leaves,ginger and butter. 
  • Sprinkle the saffron milk on the rice. You can also sprinkle some rose water and kewra water which will make the rice very fragrant. 
  • Close  the lid with a cloth inside and tie it as shown. Our basic idea is not to let the steam escape. The chicken and rice has to be cooked perfectly in the steam inside. 
  • Let it cook for 25 - 30 minutes on dum in very very low flame.



  • Generally a roll of atta dough is kept on the edges of the vessel and closed tightly with the lid. But i prefer this method. The flame should be very minimum. If you are not able to lower it much.. after 10 minutes place an iron tawa on the stove and keep this vessel on the tawa. that heat is enough for the dum.
  • Open the lid after 25 minutes and temting flavorful biryani is ready. Check if the chicken s cooked. 
  • Squeeze lemon juice and garnish with some coriander leaves. 
  • Do not stir or mix well. Gently take the rice along with chicken and serve. 





Hope you enjoyed reading the recipe.. and give a try.. meet you soon with another wonderful recipe. 

Leave your comments and reach me @ pavithiravijay@gmail.com for any doubts or clarifications reg the recipe.

Take care and happy eating!

With Love,






2 comments:

  1. Thanks for providing the details, its really a good information
    Hyderabadi Chicken Biryani Recipe

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