Hyderabad is renowned for its rich culinary heritage, and one of its crowning culinary jewels is the Kacchi Chicken Biryani (Kachche Murgh Ki Biryani). This aromatic and flavorful dish is a testament to the city’s centuries-old tradition of royal feasting and culinary excellence. Kacchi Chicken Biryani aka “Hyderabadi Chicken Biryani,” is a beloved regional variant of this popular Indian rice dish.
About This Recipe
What sets Hyderabad’s Kacchi Chicken Biryani apart is its unique cooking technique. The use of marinated, raw chicken, which is layered with partially cooked rice before being slow-cooked to perfection. This method, known as the “dum” cooking technique, allows the chicken and rice to blend their flavors together, resulting in a biryani that’s bursting with layers of aromatic spices, tender chicken, and fragrant basmati rice.
Hyderabadi cuisine is known for its bold use of spices and herbs, and Kacchi Chicken Biryani is no exception. The marinade for the chicken is a blend of yogurt, ginger-garlic paste, red chili powder, turmeric, and an assortment of aromatic spices. Fresh mint and coriander leaves add a refreshing touch. And saffron-soaked milk infuses the dish with a regal saffron hue and a subtle floral aroma.
The biryani’s allure lies not only in its taste but also in the elaborate process of preparation, making it a popular choice for special occasions, celebrations, and feasts. Serve as a lavish banquet or enjoy as a comforting family meal. Hyderabad’s Kacchi Chicken Biryani is a delightful gastronomic journey that captures the essence of the city’s culinary heritage. Its tantalizing flavors, luxurious ingredients, and meticulous cooking method make this a dish that’s treasured by food enthusiasts around the world.
Salma Aunty’s Kachche Murgh Ki Biryani
I learned to make this kachi chicken biryani from Salma auntie. Salma auntie is my mom’s neighbor and a wonderful human with a heart of gold. Alhamdulillah, she is blessed with 5 beautiful daughters (of whom two are married and have children too) and an adorable son. Though she has never been to school, she assists her husband in running a small ice factory.
Apart from working at an ice factory, cooking is her passion. With a house full of children, I see auntie mostly in her kitchen. Every alternate week, some function or other function keeps her super busy all the time. Just before cooking, she prepares fresh masalas and spice powders. I really wonder where on earth she gets all this energy. Upon asking, she always smiles and says, “You never get tired of doing what you love, and I love cooking.” How beautiful, right?
Whatever she cooks, she always shares with us, even it is a simple sabzi or chutney. She believes in sharing and eating. One day I told her, I love her kachche murgh ki biryani (chicken biryani) and she generously gave me her murgh biryani recipe. She even called me when she was making this recipe so that I can note down the recipe. How wonderful, right?
Tips to make the Best Kacchi Chicken Biryani Ever!
Creating great kacchi chicken biryani requires attention. Here are some tips and notes can help you make a delicious and aromatic dish. Here are some important notes to consider when making chicken biryani:
- Quality of Chicken: Use good quality chicken, preferably bone-in pieces, as they add more flavor to the dish. You can use a mix of thighs and drumsticks for a balanced taste. You can even use Biryani Cut chicken, which is easily available in any online meat stores.
- Marination: Marinate the chicken for at least 2 hours or overnight in the refrigerator. This allows the chicken to absorb the flavors of the spices and yogurt, resulting in a more flavorful biryani.
- Yogurt | Curd: Use thick and creamy yogurt or curd for marination. Greek yogurt or hung yogurt works well. It not only tenderizes the chicken but also adds a creamy texture to the dish.
- Rice: Always use long-grain basmati rice for biryani. Rinse the rice well to remove excess starch, which can make the biryani sticky.
- Spices: Use whole spices like green cardamom, cloves, cinnamon, and bay leaves for the rice. They impart a subtle fragrance to the dish. Be cautious with spice levels, especially if you’re sensitive to heat. Adjust the amount of red chili powder accordingly.
Points To Remember
Layering: Layering is crucial in biryani. Start with a layer of marinated chicken at the bottom of the pot, followed by a layer of partially cooked rice, fried onions, and fresh herbs. Repeat the layers until all the ingredients are complete.
Heat Control: Biryani is traditionally cooked on a low flame or on dum (steam) to ensure that the flavors infuse together. Use a heavy-bottomed pot with a tight-fitting lid to trap the steam.
Saffron: Saffron soaked in warm milk adds a beautiful color and aroma to the biryani. Be sure to dissolve the saffron threads completely in lukewarm milk before using.
Ghee or Oil: You can use a combination of ghee and cooking oil for a rich flavor. Ghee adds a wonderful aroma to the biryani.
Check for Doneness: Ensure that the chicken is cooked through but still tender and juicy. Cook rice till soft, 80% done. Grain should be soft not mushy. Adjust the cooking time as needed.
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Hyderabadi kacchi chicken biryani recipe ingredients
When it comes to Kacchi Chicken Biryani, the ingredients play a crucial role in determining the taste and flavor of it. Here are the essential ingredients that you will need to prepare The Best Kacchi Chicken Biryani Recipe.
For Marination
Chicken pieces, red chili powder, turmeric powder, garam masala, birista, ginger-garlic paste, hara masala, curd and salt.
For Rice
Basmati, ginger-garlic paste, cardamoms, cloves, cinnamon, badi elaichi (black cardamom), star anise and bay leaf and salt.
For Garnish
Coriander leaves and mint leaves.
Other Ingredients
Ghee + Oil, fresh lemon juice, garam masala, saffron or food color
How To Make Best Kacchi Chicken Biryani Recipe
Detailed Step By Step Recipe With Pictures
Hara Masala: Start by preparing hara masala. To make this take onions, green chilies and coriander leaves in a mixer bowl and make a coarse paste. Set aside.
Birista: Also known as “fried onions” or “crispy fried onions,” is a key ingredient in making biryani. To make this heat ghee + oil (1:1 ratio) in an heavy bottom pan and to this add thinly sliced onion. Fry on medium heat, till onion turn nice light golden brown. Remove the onions and collect the ghee + oil in a heat-proof bowl. More on this in recipe card below.
Marination: In a bowl add chicken pieces, red chili powder, turmeric powder, garam masala, half of birista, ginger-garlic paste, hara masala, curd and salt. Mix all the ingredients and leave this in fridge for 2-3 hours or overnight by covering with a cling or tight lid.
How to cook rice for biryani
Cooking Rice: Thoroughly wash and soak rice in water for at least 30 minutes. In the meantime, in a heavy bottom cooking vessel (used for cooking rice) add 12-15 cups of water (if more also no problem, as we will drain this water). To this add salt, ginger-garlic paste, 3 cardamoms, 3 cloves, 2 sticks of cinnamon, black cardamom, star anise and bay leaf. Bring this water to boil. When the water starts to boil add soaked rice and cook till rice is just done.
After adding rice, don’t go anywhere, stand near the stove and keep an eye on rice. The rice will take less time to cook and we need just done rice, not completely cooked rice.
When you hold the rice in between your thumb and index finger, the rice grain should be soft not mushy (cooked 3/4th). At this point, turn off the flame.
Place a sieve on a vessel and drain the rice on it. Collect the water. Drain well and start working soon.
How To Layer Rice For Biryani
Layering: Now in the same vessel add little ghee (the one in which we fried onions) and spread it over the bottom. Sprinkle some fried onions and spread over the marinated chicken pieces in single layer. Sprinkle half of garam masala, half birista, lemon juice, fresh coriander and mint leaves.
Layer it up with cooked rice. On it add remaining ghee (the one which we fried onions), saffron milk, fried onions, garam masala, 2 tbsp. lemon juice, fresh coriander and mint leaves. Cover with foil and place the lid.
Cooking On Dum: Place the vessel back on stove. Carefully place the strained water vessel on top of the lid. Cook for 40-45 minutes on slow heat. If the bottom of your biryani vessel is not thick, then keep a thick pan on stove and on top of it place the biryani vessel.
Let It Rest: Once the biryani is fully cooked, it’s important to let it rest for at least 10-15 minutes before opening the lid. This helps to ensure that the flavors have fully developed and that the rice is fluffy and tender.
Garnish And Serve: Before serving, garnish the biryani with birista, handful of fresh coriander and mint leaves. Gently fluff the biryani with a fork and gently mix all the layers.
Kacchi Chicken Biryani Side Dish Recipes
Wondering what to serve chicken biryani with?? Then, here are few of my favorite side-dish recipes which compliments biryani
Sunday Special Biryani Thali – Kacchi Chicken Biryani, Andhra Chicken Fry, Kaddu Ka Dalcha, Ambada, Onion Raita, Double Ka Meetha.
Key Takeaways
- Kacchi Chicken Biryani is a flavorful and aromatic rice dish made with marinated chicken, fragrant spices, and long-grain basmati rice.
- To make the perfect Kacchi Chicken Biryani, it is important to use high-quality ingredients and follow the recipe carefully.
- Layering the biryani is an important step that involves alternating layers of rice and chicken, along with fried onions, saffron-infused milk, and chopped herbs.
Remember that making kacchi chicken biryani takes practice, so don’t be discouraged if your first attempt isn’t perfect. With time, you’ll develop your own techniques and adjustments to suit your taste. Enjoy the process of cooking and experimenting with different flavors to create your perfect chicken biryani.
Kacchi Chicken Biryani Recipe
The Best Hyderabadi Kacchi Chicken Biryani is popular all over the world. It is a flavorful and aromatic rice dish that is made with marinated chicken, fragrant spices, and basmati rice. The dish is layered and cooked slowly to allow the flavors to meld together, resulting in a delicious and satisfying meal.
Ingredients
For Chicken Marination
- 1 kg. Chicken, cleaned, washed and drained
- 2 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- 1 tbsp. Garam Masala
- ½ cup Birista, deep fried Onions
- 2 tbsp. Ginger-Garlic paste
- 3 tbsp. Hara Masala
- ¾ cup Curd, whisked
- 2 tbsp. Salt
For Hara Masala
- 2 medium Onions, sliced
- ½ cup Coriander leaves
- 5 Green chilies
For Rice
- 1 kg. Basmati Rice
- 1½ tbsp. Ginger-Garlic paste
- 5 Cardamoms, 5 Cloves and 2 1” inch pieces of Cinnamon
- 1 Badi Elaichi | Black Cardamom, 1 Star Anise and 1 Bay leaf
- 1 tbsp. Salt
To Soak
- ½ tbsp. Saffron/Orange food color
- 3 tbsp. lukewarm Milk
For Garnish
- 3 tbsp. minced Coriander leaves
- 2 tbsp. minced Mint leaves
Other Ingredients
- ¾ cup Ghee or you can use ½ cup Oil + ¼ cup Ghee
- 4 Onions, finely sliced
- 4 tbsp. fresh Lemon juice
- 1 tbsp. Garam Masala
Instructions
How To Make Chicken Biryani Step By Step With Pictures
Step 1: Making Hara Masala
Grind and make coarse paste of onions, coriander leaves and green chilies.
Remove and set aside.
Step 2: Prepare Birista (Crispy Fried Onions)
Heat ghee + oil (1:1 ratio) in an heavy bottom pan and to this add thinly sliced onion.
Fry on medium heat, till onion slices turn nice light golden brown.
Carefully using a slotted stainless spoon separate fried onions and collect the ghee + oil in a heat-proof bowl.
Step 3: Marination
In a bowl add chicken pieces and to this add red chili powder, turmeric powder, garam masala, birista, ginger-garlic paste, hara masala, curd, salt and 2 tbsp. of above ghee-oil.
Mix all the ingredients and leave this in fridge for 2-3 hours or overnight by covering with a cling or tight lid.
Step 4: Cooking Rice
Take out the chicken from the fridge and leave it on the kitchen counter to bring it down to room temperature.
Thoroughly wash and soak basmati in enough water for at least 30 minutes.
In a heavy bottom cooking vessel (used for cooking rice) add 12-15 cups of water (if more also no problem, as we will drain off this water).
To this add salt, ginger-garlic paste, 3 cardamoms, 3 cloves, 2 sticks of cinnamon, black cardamom, star anise and bay leaf.
Bring water to boil. When the water starts to boil add soaked rice and cook till rice is just done.
After adding rice, don’t go anywhere, stand near the stove and keep an eye on rice.
As we have already soaked the rice, it will take less time to cook and we need just done rice not completely cooked rice.
When you hold the rice in between your thumb and index finger, the rice grain should be soft not mushy (cooked 3/4th). At this point, turn off the flame.
Drain and collect the water using a sieve in a cooking vessel. Drain well and start working soon.
NOTE: Till the time, rice is cooking, gather other ingredients like - Lemon juice, food color, garam masala, fried onion and finely chopped coriander and mint leaves.
If using saffron soak it in likewarm milk and keep it ready.
Step 5: Layering
Now in the same vessel in which we cooked rice, add little ghee-oil (the one which we fried onions). Spread (grease) all over the bottom of the vessel.
Sprinkle some fried onions and spread over the marinated chicken pieces.
Sprinkle half of garam masala, little fried onions, 2 tbsp. of lemon juice, freshly chopped coriander and mint leaves.
Add rice over this chicken layer and spread it evenly.
On it sprinkle remaining ghee-oil (the one which we fried onions), saffron milk or food color, fried onions, garam masala, 2 tbsp. lemon juice, freshly chopped coriander and mint leaves.
Step 6: Cooking On Dum
Transfer the vessel on to the stove and cook by covering with a lid.
Keep the strained water on top of the lid or seal with a foil or dough. (Check Notes Below To Know More About Dough)
Cook for nearly 40-45 minutes on low flame.
Turn off the flame and leave the vessel on the stove for another 15-20 minutes.
Serving
Just before serving, gently mix the biryani. Serve hot by garnishing with freshly chopped coriander and mint leaves.
You can even add fried cashews or hard boiled eggs on top as garnish.
NOTE:
- Keeping strained water vessel on top of the lid provides weight and helps in locking the aroma.
- As we are using salt in marinating chicken and cooking rice, so adjust accordingly.
Notes
For Dough
In traditional way of cooking biryani, the biryani pot or vessel is sealed with whole wheat flour dough,.
You can prepare this dough by mixing 2 cups of whole wheat flour, 1 tbsp. salt, 2 tbsp. of ghee and enough water to make firm dough.
Seal the cooking vessel and lid with the dough thoroughly.
This process helps in retaining the steam and aroma of the recipe.
Adding salt and ghee are optional. In some places, after dum, people remove this dough and cut it into small pieces and fry.
As the dough is already steamed, these pieces taste delicious upon pieces.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1250Total Fat: 83gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 47gCholesterol: 249mgSodium: 3929mgCarbohydrates: 80gFiber: 8gSugar: 11gProtein: 50g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Rafeeda - The Big Sweet Tooth says
Nothing like a biriyani for a meal. I am wondering how cooked the chicken would become. Since it is marinated overnight, it would cook faster right? I have never made biriyani with sona masoori, it is always basmati and I feel it is light enough… 🙂
Lubna Karim says
Believe me and try it….Chicken will be perfectly done Rafeeda…No as it is marinated and layered below semi cooked rice, it will be cooked just to perfect. Try using fine quality sona masoori rice…it is more tasty.
Sahar says
Looks yummy
Lubna Karim says
Thank you Sahar.
American Hijabi says
Okay okay so Biriyanis are some of my favorite dishes and your step-by-step instructions and pictures make it look so incredibly easy! I’ve never actually attempted to make a biriyani because I’ve always be able to just pick it up for take out or to eat in the restaurant. Since moving to KSA I haven’t been quite as lucky, and I haven’t had the chance to explore as many restaurants as I would like. This seems like something that could easily be prepped and made for Ramadan. I’ve never seen Sona Masoori rice but just as Raeeda said, I’ve always seen basmati. Is there a major difference between the two? Do you have any tips for making the dish more spicy in terms of heat?
Thanks for sharing, I can’t wait to try this!
Lubna Karim says
Thank you for the comment…Sona Masoori are no aromatic short grained rice compared to basmati rice. Add more red chili powder or increase the number of green chilies to increase spiciness in the recipe. Do let me know how it turned out when you make it.
Rabia S. says
I love how you describe in detail and also the pics make it very easy for people not being familar with the culture. I would love to see a pic of the sealed pot too. I never heard about sealing it with dough. Do you have somewhere a post for newbies – basic ingredients you need such as spices, oil, pastes?
Lubna Karim says
Thank you for the comment Rabia. Somehow I missed posting it. InshaAllah will soon update the post with the pic. Just go through the recipe, spices are easily available and oil is refined Sunflower oil and about pastes…i have got it in my blog. Use the search button on top right…
Suhaila says
MashaAllah sister, I’m really happy to have found your blog! I love all your gorgeous food pictures and simply worded recipes. You make it look so easy!
maryamkabir says
I never had biryani in my life !! I don’t know what the hell I’m waiting for. It looks so good 🙂 but it has so many small steps haha
Muslim Mummy says
I love biryani…think I am the only one in the family that prefers it over pilau! This one looks delicious!
imanatss says
I should so not have read this whilst fasting! That looks amazing! I like having the sauce separate to the rice and I love that tip for caramelising onions! I’m going to try it inshaAllah when I make some after Ramadan 🙂
Zainab Dokrat says
I love this dish! I have a similar recipe on my blog, what I realized is every recipe even if it’s the exact same dish will have it’s few differences and that is what makes it unique. I love that you share the step by step pictures, I wish I could do that but it’s so difficult living in a home with so many people lol (www.beautywithzainy.com and http://www.spicyfusionkitchen.com)