There are two versions of this biryani- Kachi Biryani (raw meat) and Pakki Biryani (precooked meat). This recipe is about the Kachche gosht ki biryani but for those who are making it for the first time, it is better to start with the chicken.
The meat is nicely marinated giving it enough time to tenderize and infuse itself with all the spices. The rice is half cooked or a little more than that. Along with some other aromatics, the marinated meat is then layered with cooked rice and sealed well with dough and slow-cooked in the steam to perfection.
It is unimaginable that the texture of the meat you find in this type of biryani is far more tender and succulent than the usual biryani. The flavors and the aroma you get when you open the lid are just mind-blowing.
Hyderabadi Dum Biryani | Kachche Gosht Ki Biryani
Ingredients
For Biryani Spice Powder:
- 5 green cardamom
- 3 pieces cinnamon sticks 1 inch each
- 2 bay leaf
- 7 cloves
- 1 tsp shahi jeera caraway seeds
- 1 tbsp cumin seeds
For marination:
- 1 kilogram chicken cut into medium size
- 1 cup fried onion
- ½ cup yogurt
- 2 tbsp ginger & garlic paste
- 5 green chilies finely chopped/crushed
- 2 tbsp red chili powder Kashmiri (or as per your taste)
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tsp turmeric powder
- 1 cup chopped coriander leaves
- ¾ cup chopped mint leaves
- 2 tbsp lemon juice
- ½ cup cooking oil / or 1/2 cup ghee
- 1 ½ tsp salt
For Rice:
- 4 cups of basmati rice use top quality
- 2 bay leaf
- 1 piece cinnamon 2 inch
- 4 cardamom
- 1 dried lemon or 2 tbsp lemon juice
- 1 tbsp vinegar
- ¼ cup oil
- 4 tbsp salt
- 4 liters water
For Dum Cooking:
- ½ cup fried onion
- ½ cup chopped coriander leaves
- ½ cup milk with yellow food color
- 1 tsp rose essence
- 1 pinch saffron strands
- 1 tablespoon shahi jeera
Instructions
Preparation
- Heat a pan and dry roast the biryani spices and grind to a fine powder.
- Wash the rice and soak for 30 minutes.
- Make a hard dough with wheat flour and water, to seal the edges of the vessel.
- In a large bowl marinate the chicken pieces with ingredients mentioned in marination list for minimum 2 hrs.
For biryani rice
- Keep a large vessel with enough water to cook 4 cups of rice. When the water starts to boil add salt, 1 bay leaf, 1 big stick of cinnamon, 3 to 4 cardamom, 1 dried lemon or 2 tbsp lemon juice, 1 tbsp vinegar, 1/4 cup oil.
- Add the soaked rice to the water and cook till 70% done. The rice should be firm as it has to be again cooked in dum for 1 hour.
- Keep a close eye on this process as it takes only 10 to 12 minutes.
- Once the rice is cooked, sieve it into a colander and drain all the water.
For dum cooking
- Keep a biryani dum pan for preheating.
- In a large vessel place the marinated meat as first layer.
- Spread half of the cooked rice over the meat and drizzle half of milk, half of fried onion (a handful), half of the chopped coriander, half of shahi jeera.
- Repeat the step 7 with remaining cooked rice and dum ingredients.
- Make a deep dent (at least 3) so that the steam can circulate easily within the vessel.
- Place the lid and seal the edges with the dough as shown in the pic. And place the vessel on the preheated dum cooking pan.
- For first 10 minutes cook on medium-high heat. Then reduce the flame on lowest and cook for 50 minutes.
- Switch off the gas and let the biryani sit for another 10 to 15 minutes before opening the lid.
- Remove the dough and serve the biryani hot with Raita and Baghara Baingan.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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