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Hyderabadi Kacchi Chicken Dum Biryani
Hyderabadi Kacchi Chicken Dum Biryani

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We hope you got benefit from reading it, now let’s go back to hyderabadi kacchi chicken dum biryani recipe. To cook hyderabadi kacchi chicken dum biryani you need 32 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Hyderabadi Kacchi Chicken Dum Biryani:
  1. Provide 750 gms chicken
  2. Use 1 cup or 300 gms basmati rice
  3. You need 2 medium onions sliced
  4. You need 1 bay leaf (tej patta)
  5. Get 1 tbsp desi ghee
  6. Prepare 1/2 cup chopped green, coriander leaves
  7. Prepare 1/2 cup mint leaves
  8. Prepare 1/2 tsp kewra essence
  9. Prepare 1 boiled egg
  10. Use 1/2 cup flour for dum
  11. Take As required Oil for deep frying
  12. Take As per taste Salt
  13. Use For Marinade
  14. Get 4 tbsp curd
  15. Prepare 4 tbsp ginger garlic paste
  16. Take 2-3 chopped green chillies
  17. Prepare 1/2 cup chopped green coriander leaves
  18. Get 1/2 cup mint leaves
  19. Provide 2 tbsp jeera (cumin) powder
  20. Take 2 tbsp dhaniya (coriander) powder
  21. Get 1 1/2 tsp Kashmiri red chillies powder
  22. Get 1/2 tsp turmeric powder
  23. Prepare 1 1/2 tsp salt
  24. Get 2 tbsp lemon juice
  25. You need For Garam masala coarsely ground
  26. You need 2 black cardamom
  27. You need 6 green cardamom
  28. Take 2 inches piece of cinnamon
  29. Prepare 8 cloves
  30. Use 1 star anise
  31. Provide 10 peppercorns
  32. Use 2 pcs mace
Steps to make Hyderabadi Kacchi Chicken Dum Biryani:
  1. To begin, clean and wash the chicken. In a large bowl, add the chicken, ginger garlic paste, salt, jeera powder, dhania powder, red chilli powder, turmeric powder, and the juice of two lemons. Mix well.
  2. Add in the coarsely ground garam masala, curd, chopped coriander leaves, mint leaves, and mix well. Leave aside to marinate for at least 2-3 hours. Preferably overnight so that the flavors are absorbed by the chicken.
  3. Deep fry the sliced onions until golden brown and keep aside.
  4. Soak the rice for half an hour. Boil it with a bay leaf and a teaspoon of salt until it is 75% cooked. It should be grainy when mashed between fingers.
  5. To assemble, take 3 tbsp of oil in a flat bottom pan. Use the same oil you fried the onions in for extra flavor. Do not switch on the flame. Spread the marinated chicken. Top it with one third of chopped coriander leaves, mint leaves, and fried onions. Save some for garnish. Cover it with a layer of half of the boiled rice.
  6. Repeat the same layering without the chicken. And finally top the rice with coriander leaves, mint leaves, and fried onions. Add a tablespoon of desi ghee and the kewra essence.
  7. Knead the flour and roll it into a tube. Line the rim of the pan with the atta. Place a flat lid on top. Pour a bit of water on it.
  8. Now switch on the flame and cook on high for 2-3 minutes. The water on the lid would begin to bubble. Reduce the heat and cook for 3-4 minutes. Then place the pan on a griddle or tawa and cook on minimum flame for about 20 minutes.
  9. Switch off the flame and let it rest for 5 minutes. Remove the lid.
  10. Hyderabadi Kacchi Chicken Dum Biryani is ready to serve. Garnish with a sliced boiled egg, lemon wedges, and chopped coriander leaves, mint leaves, and the fried onions.

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