Kachchi Akhni Hyderabadi Biryani
|Looks lovely ... doesn't it ?|
Kachchi akhni biryani is made with raw meat marinated in spices for about a day and cooked or baked in the oven with a bed of parboiled rice over it.
5 cups of Basmati rice washed and drained
15 medium pieces of chicken with bone
2 tbsp ginger garlic paste
5 big onions, slices fine and fried till crisp
2 tsp red chilli powder
1 tsp turmeric powder
2 cups beaten curd
2 pinches saffron, dissolved in half cup warm milk
1 tbsp garam masala powder
1 tsp black pepper powder
Salt to taste
Whole masala for the rice :
1 1/2 tsp shahi zeera ( caraway seeds )
2 pieces cinnamon sticks
2 bay leaves
Remaining ingredients :
5 tbsp ghee/oil
A handful of chopped coriander and mint leaves
3 green chillies chopped
2 tbsp lemon juice
To the chicken add the beaten curd, ginger garlic paste, chilli powder, turmeric powder, garam masala, black pepper powder, half of the crushed onions, green chillies and salt. Allow the chicken to marinate for about 6-7 hours.
Boil water (two and a half times more than the rice)
As soon as it boils, add the whole masala, rice and salt to taste.
Cook the rice for only 2 minutes and then drain in a colander.
To assemble :
Take a heavy bottomed baking dish and add the marinated chicken and the melted ghee or oil. Cover with rice mixture and sprinkle chopped mint leaves, coriander leaves, remaining fried onions, lemon juice, saffron with milk and 1 tbsp melted ghee.
Cover and seal the tray with aluminum foil.
In a preheated oven place the baking dish at 450 degrees F for 20 minutes and then reduce the temperature to 350 degrees F baking for another 40 minutes !
Allow to dum 10 minutes at 200 deg F. Serve hot !!!
Biryani and Mirch Ka Saalan make a perfect duo :) It can also be served with Dahi ki chutney and boiled eggs ....Mmmmmm , that's making me hungry