Recipe: kachchi biryani

 Kachchi Biryani is a traditional Indian dish that's rich in flavor and aroma. Here's a recipe for making Kachchi Biryani:

👉Ingredients: 

1. - 500 grams of Basmati rice
2. - 1 kg chicken ( pitch as per your choice)
3. - 2 cups of yogurt
4. - 4 medium-sized onions (thinly sliced)
5. - 4 tomatoes (chopped)
6. - 4 green chilies (chopped)
7. - 1 tablespoon of ginger paste
8. - 1 tablespoon of garlic paste
9. - 1 cup of chopped coriander leaves
10. - 1 cup of chopped mint leaves
11. - 1 teaspoon of turmeric powder
12. - 1 teaspoon of red chili powder
13. - 1 teaspoon of garam masala powder
14. - 1 teaspoon of cumin seeds
15. - 1 teaspoon of whole black peppercorns
16. - 4-5 cloves
17. - 4-5 green cardamom pods
18. - 2-inch cinnamon stick
19. - 2-3 bay leaves
20. - Salt to taste
21. - As much ghee or vegetable oil as needed
22. - Saffron strands (optional)
23. - Fried onions for garnish (optional)

  Instructions: 

 
1.Marinating the Chicken:

   - In a large bowl, mix yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, half of the chopped coriander leaves, half of the chopped mint leaves, and salt.
   - Add chicken pieces to this mixture and coat them well.  Allow to marinate normal in the fridge for 2-3 hours. If you have time, you can keep it overnight in the fridge, it will marinate very well and will increase in taste.

 

2. Preparation of Rice:

   - Wash Basmati rice thoroughly and soak it in water for 30 minutes.
   - Take warm water in a bowl. Add salt, whole spices (cumin seeds, black peppercorns, cloves, cardamom pods, cinnamon stick, bay leaves), and soaked Basmati rice.
   - Cook the rice until it's 70-80% done. It should still have a slight bite to it. Drain the rice water well and cool it. 

 

 3. Layering the Biryani:  

 In a heavy-bottomed pan or a handi, heat ghee or oil. Brown some finely chopped  onions and fold them, then keep some onions aside  for later serving.

   - Add chopped tomatoes and green chilies to the remaining onions in the pan. Cook until the tomatoes turn mushy.
   - Now, add marinated chicken along with the marinade to the pan. Cook the chicken until it's half done.
   - Layer the partially cooked rice over the chicken in the pan. Sprinkle garam masala powder, remaining chopped coriander leaves, and mint leaves over the rice.
   - Optionally, you can dissolve saffron strands in warm milk and drizzle it over the rice for added flavor and color.
   -.Cover the pot well with a lid to prevent air from escaping, or you can also use aluminum foil paper. Cook on low heat for about 20-25 minutes or until the chicken is cooked through and the rice is completely done.

 

4. Final Garnish and Serving:

   - Once the biryani is cooked, remove the lid and gently fluff up the rice with a fork.
   - Garnish with the reserved fried onions and some chopped coriander leaves.
   - Serve hot with raita (yogurt sauce) and your favorite salad.

 
Enjoy your flavorful Kachchi Biryani!