Hyderabadi Chicken kachi Akhni Dum Biryani | Hyderabadi Cuisine | Non Veg Recipes

 Hyderabadi Biryani !!!! .... ooo god who can say no to this mouthwatering dish... In hyderabad dum biryani's is enjoyed at any time of the day from breakfast to dinner or any midnight carving too....
In India we have wide variations in biryani from veg to non veg .... but being from hyderabad i love dum style cooking for veg and non veg version of biryani's....  even  in dum style cooking we have two variations one kachi Aqni where marination is raw and cooked on dum (pressured steam ) and other is Pakki Aqni where marination is half cooked first and then given dum. Usually hyderabadi biryani uses whole spices and no extra spice mix is used in it...simple steps to make but needs practice to get perfection. Biryani is served along with raita and Mirchi ka salan.
Today's recipe is Kachi Aqni Chicken biryani where raw chicken is completely cooked on dum(pressured steam) ... check out the ingredients and instructions below.
You might be interested in other Hyderabadi deliciousness like

Chicken Haleem/Harees

Khubani Ka Meetha

Dahi Vada

Bagara Baingan

Mutton Tahari
Shahjahani Meetha(Tamatar Ka Halwa)
Kesar Badam ka Harira
Chaney Ki Dal
Irani Samosa
Dum Ka Red Chicken

Level: Medium
Cook time: 40 mins
Resting time: 45 mins to 1 hr

Serves: 3

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Marination:
Chicken: 600 gm
Yogurt: 250gm
Red Chilli Powder: 1 tablespoon ( to taste)
Turmeric Powder: 1/2 teaspoon
Salt: 1 tablespoon (to taste)
Ginger Garlic Paste: 1 tablespoon

Preparing Rice:
Basmati Rice: 600 gm
Cloves(loung): 2-3 
Cinnamon stick(dalchini): 1 inch
Cardamom(elaichi): 2
Caraway seeds(shahi jeera): 1/2 teaspoon
Star Anise : 2
Bay leaf: 1 or 2 
Mint leaves: 1/2 cup
Water for boiling
Salt to taste

Assembly Ingredients:
Oil: 4 tablespoons
Green Chillies: 2
Chopped Coriander: 1 cup
Chopped Fried Onions: 2 large(Fried onion section in Directions)
Lemon juice: 1 tablespoon
Ghee: 1 tablespoon
Water: 1/4 cup
Milk + Food Colour : 1/4 cup


Directions

Marination
Wash the chicken and In a bowl add all the ingredients in the marination list and set aside for at least an hour  but overnight in freeze is best. When you do taste test it should be little salty and hot to your taste buds.

Fried Onion
Chop the onion length wise and deep fry them until they are golden brown and crispy.

Preparing Rice:

Wash and soak the basmati rice for minimum 30 minutes.

In a big bowl add water generously along with other ingredients in the list( cloves,cinnamon...) for boiling.

When water starts boiling, add the soaked rice into it. When you taste the water it should be salty.

Cook the rice until it is three fourth done stir in between it will take approx 7-10 mins.

Strain the rice completely and keep it aside. 

Assembling the biryani:
Take thick bottom pot (i used pressure cooker), add oil and spread over the base and then spread the marinated chicken over it.
Now spread 3/4th fried onions over chicken.
Spread 3/4th cup chopped coriander, mint leaves  and green chillies over fried onion.
Now spread prepared rice over fried onion.
Now on top of rice spread remaining fried onions, chopped coriander, mint leaves.
Add lemon juice, Milk+orange food color, ghee and water (optional... if your drained rice is too wet then skip water) over the rice.
If you using pressure cooker then just put on the lid with no whistle ... If you are using a pot then take chapathi dough and seal the lid  and pot tightly.
Cook the biryani for 10 mins on high and 15 to 20 minutes on low.(or simply cook for 40-45 mins on low)
Best way to take biryani out is take big long spatula take the biryani out from one corner... the spatula has to go bottom of the pot and take the rice and chicken out at a time... and serve it on the plate along with raita and easy mirchi ka salan.

Tips
Instead of food color you can make use of saffron in water.

#HyderabadiChickenBiryani is going to be part of  3 #MFBC #bloghop recipes

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