Afro-Sheen

Anyone have a tried/tested and Yummy recipe for Kachi Chicken/Beef Biriyani? I remember having it at a dinner party and it was really good! But dunno the recipe

Ask99

U mean...chicken is Kachi...as in raw????

MARRIED NY

r u talkin about that heydrabadi kachi ghousht ki biryani or kachi memon type biryani?

syani1

Afro-Sheen...... the key to really good chicken kachi biryani is a really good garam masala mix, ideally made at home. Do you have such a mix? If so, I'll give you my recipe which so far has always been a crowd-pleaser.

Afro-Sheen

Well no the meat is not left RAW. From what I know, instead of cooking the meat beforehand, you marinate it and then layer it with rice and let it bake in the oven...not sure...

As for garam masala, i dont have any homemade garam masala, I use National or some other one from Indian stores

Afro-Sheen

Syani could I please have the recipe for both the biriyani and garam masala mix? Thanks.
Anyone know its heritage...i did have it at a hyderabadi friend's house a longgg time ago.

bhenjee

ok.. this is how i make it.. took the recipe from a friend's mom.. they're hyderabadi.. it's generalized..

basically add the following ingredients to your chicken:

hara dhaniya
podeena- lots.. finely chopped
black zeera
regular zeera (ground n slightly toasted for fragrance..)
hari mirchen - some chopped, some full with slits
salt
lal mirchen- u can skip these if u want.. i just like it extra spicy
haldi- very little
ginger
garlic
yogurt
pre-fried onions (around a handful)
fresh fried onions
tomatoes - finely chopped
saffron (a teeny pinch)
(hopefully im not forgetting anything......)

well just nicely rub everything onto ur chicken.. u can also add some oil to it if u find ur marinade's too dry.. but not too much..
leave it on overnight.. or atleast 5-6 hrs for better results..

preparation is as follows:
1- boil rice w/ salt.. 3/4 of the way.. hard to explain but like the rice should be cooked enough to make it breakable.. but not cooked all the way or else it'll get mushy when you put the chicken to it for cooking...

2- take ur pot.. spread the marinated chicken at the bottom.. the boiled rice on top. add more chopped mint/ hari mirchen (to ur liking), some whole garam masala (like a cpl cinnamon sticks.. some cloves, but DONT go overboard on this.. it's basically for fragrance), kewra water (dont know it's english name), again.. some saffron strands, AND, a black-zeera bhagaar (tarrka/ watever u call it)

if u want u can skip on the bhagaar.. theres already black zeera on the chicken, n some oil too!
same thing for the yellow coloring..... i think some ppl put it.. i dont! the biryani comes out with this lemony color to it.. n it's a yummer!

basically the rice is tricky... but if u know the whole process behind cooking rice.. u shouldn't find it all that tough
lemme know how it goes for you!

Afro-Sheen

Sorry if im slow..but how much yogurt to I add to the chicken, just enough to barely cover it? or a little bit more?

i am going to try it this weekend, let's see what happens.
Thank you very much!!

njavaeed

Syani can you please post your recipe as well

syani1

Hi Ladies,

I sincerely apologize for the delay. I am swamped at work, but I promise, this weekend I will type it up and have it posted! My apologies for the delay! Will post within a day or two.

syani1

Ladies, I am so sorry for the delay! Here's the recipe. If any of you try it, please do let me know how it turns out!

Garam Masala Mix

30 cardamom pods
5 cinnamon sticks
½ of a whole nutmeg
15 bay leaves
30 cloves
6 tbsp whole black pepper

Dry roast all these spices in a pan. Bay leaves burn easily, so roasting them separately from the others is recommended. Let cool, then using coffee bean grinder or something similar (I use the magic bullet blender) grind all ingredients together into powder form.


Chichen Kacchi Biryani

For Chicken

1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp garam masala mix
½ tbsp chili powder
1 tbsp salt (I’m sorry, I don’t know exact amount for salt. I do it by hand, according to how much chicken I have, so please use 1 teaspoon, and add more as needed.)

10 green chilies, finely minced
2 medium sized onions, fined diced
4 cloves garlic, finely minced
1 piece of ginger about ½ the size of 1 clove of garlic ( ½” by ½”), finely minced
¼ cup vanilla yogurt
1 cup half & half
8 dried plums, soaking for 15-20 minutes in a glass of water
½ stick butter
½ cup canola oil

1 medium chicken, cut into pieces, about 4 lbs

In a stock pot or sauté pan, put in butter and canola oil, and heat over medium flame. Once they are heated, add onions, garlic, ginger, and green chilies. Sauté until onions are caramelized and translucent, about 8 minutes. Add cumin, coriander, garam masala, chili powder, salt, and ¼ cup water. Stir all these together and let cook for 2 mins. Add yogurt, stir until mixed in. Put heat on high, and add the chicken. Mix chicken thoroughly with the onion and masala mixture, and cook on high for about 10 minutes, until chicken is initially cooked on the outside. Add 2 cups of water, mix everything together, and lower heat to medium-low. Cover the pot and cook for about 40 minutes. Stir occasionally every 5-10 minutes, to keep anything from burning and sticking. After about 40 minutes, add half & half and the dried plums. Chicken will be mostly done by this time. Upon adding the half & half, keep flame on low. The curry will tend to want to burn, so be sure to check often and not let it stick to pan. Check salt and make sure curry tastes fine. Add salt if needed. If you want it more spicy, add more green chilies. Cook for another 20 minutes on low heat. After the 20 minutes, turn off heat, and chicken is done.


For the Rice

2 cups of basmati rice
½ stick of butter
2 tbsp canola oil
1 tbsp shan chicken biryani mix
1 pinch of the garam masala mix
¼ tbsp salt
1 tbsp saffron threads, soaking in 1 cup of water
1 medium sized onion, sliced
4-5 kaffir lime leaves, thinly sliced (they add the most HEAVENLY fragrance)

Preheat oven to 350 degrees.

In a large pan or a sauté pan, add butter and canola oil, and heat on medium. Once oil is heated, add onions and fry until unions begin to turn brown and crispy (not burnt). Add rice and stir with the onions. Add 3 1/2 cups of water, and cook rice with a cover on it on high heat until water begins to bubble. Add the 1 cup of water with the saffron, garam masala mix, shan biryani mix, and salt, stir together, and lower heat to low heat and cook until rice is almost done. Remove from stovetop.

Now here is the tricky part. In a big pot (I use a very big, wide fry-pan; calphalon has a really nice big deep one), put one layer of rice, one layer of the chicken curry on top, sprinkle some of the lime leaves on top. Then, another layer of rice, another layer of chicken curry, sprinkle some of the lime leaves on top. Alternate like this, with a layer of chicken curry on the very top. Cover your pan or pot. Many people use a ball of dough to secure the pot cover. It’s a good thing to do, but not necessary. Take about 1 cup flour, mix flour with water and make into a ball of dough. Cover the sides of your pot with this dough. Place your pot in the oven, and bake for 40 minutes. Remove from oven, your biryani is finally done. Phew!!

syani1

ps - If you want to use beef, follow the same steps, but instead of Shan Chicken Biyrani mix, use the Bombay Biryani mix or the Beef Biryani mix.

njavaeed

Thanks Syani!!! I will try it and let you how it turned out

bhenjee

syani- the recipe sounds kickassss!!! ive never made it how you make it.. i do make the garam masala at home though.. but i will definitely try it out very soon and let u know... thanks for sharing!

Afro-Sheen

Ok I made it, somewhatmodified the ceipe and tastewise it came out pretty good...but I messed up the rice completely...I think i overcooked it!! It was practically a mush...but now I know to cook them even less then I thought!!

queer

kutchi, as in from the kutch area of gujarat.

Mostar95

Nahee queerji! Yeh kachi - kachi pakki wali kachi!