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Home Dish Hyderabadi Kachchi Aqhni Chicken Dum Biryani

Hyderabadi Kachchi Aqhni Chicken Dum Biryani

Name: How to cook Hyderabadi Kachchi Aqhni Chicken Dum Biryani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-7 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Kachchi Aqhni Chicken Dum Biryani

#HNV #cookpadindia A World famous Biryani from the City of Nawabs and Lac Bangles. Popular for it's dum method of cooking, this scrumptious Rice preparation is a symbolic representation of this beautiful City in general. Hyderabadi hospitality is a well known fact and the guests are being treated to a lavish spread of delicacies with this Rice dish topping the list. If you ever happen to visit my City, You will know what iam referring to. Kachchi or raw marinated meat is a popular method of cooking Hyderabadi Biryani. Though Pakki Aqhni or cooked meat Biryani is also equally popular but still Kachchi Aqhni takes a good lead even today. Aqhni is nothing but a Urdu term for marination. This authentic Biryani is a treat to our taste buds. And it's a prominent feature on many an occasions and special events in the City. This can be made with Mutton, Beef and Chicken too. This one here is a Chicken Bone-in version by me. I usually marinate it overnight and that will be perfectly okay for a super awesome Biryani. The meat will be tender as well as juicy. That's the secret of a good marination. That's it.

Ingredient

Food ration :

6-7 servings

Cooking time :

1 1/2 hours

1 kg

Basmati Rice

2 tbsp

Salt

2 litres

water

4-5

Green Chillies

small bunch chopped Coriander Leaves

1/2

small bunch chopped Mint Leaves

1 tsp

Caraway Seeds or Shahjeera

7-8

Cloves

2-3

medium sized Cinnamon sticks

5-6

Green Cardamoms

1 1/2kgs

Chicken Bone-in

2 tsp

heaped Salt

2 tbsp

Red Chilli powder

3-4 tbsp

Ginger Garlic Green Chilli paste

1 tsp

Turmeric powder

1 1/2 tsp

Garam Masala

600 gm

Curd

1 bunch

chopped Mint Leaves

small sized Lemons

500 gm

Onions thinly sliced

800 ml

Oil

2 tbsp

pure Ghee

7-8

Saffron strands soaked in 4-5 tbsp Milk

as needed

Fried Onions

as required

Coriander and Mint Leaves chopped

Cooking instructions

* Step 1

Soak rice for 20 minutes. Boil it along with the whole masalas, just until the first bubbles appear. Cook a little more and then drain it immediately. The Rice should be cooked al dente. Firm yet fluffy but not mushy at all. 80% is the proper cooking way for this Kachchi Aqhni Chicken Dum Biryani. The whole Spices that we use here is known as Khadey Masale.

* Step 2

Deep fry the Onions and keep aside. This same Oil in which we fried the Onions is used even for marination when cooled.

* Step 3

Marinate Chicken Bone-in for at least 2 hours or overnight with all the masalas along with the fried Onions and the Oil in which they are fried, which has been brought to the room temperature. Do not use the whole of it. Add it accordingly. If you took 3 cups of it for frying, then add 1 1/4 cups of it to the marination after thoroughly cooled.

* Step 4

Before keeping it on dum, pour 2 tablespoon of Ghee on top along with either the Saffron infused Milk or dry Zafrani (Saffron) colour mixed in Milk. Add just about 2 pinches of it. You can even sprinkle some Coriander and Mint leaves finely chopped along with the fried Onions.

* Step 5

Now comes the final part of slow cooking (called as dum). Layer the Rice and meat as per your choice, only thing to taken care of is that the top most layer should be that of Rice. Evenly sprinkle the Saffron coloured milk on the top.

* Step 6

Cover it well either by a wet thick Cotton cloth sealing the corners of the lid or the chapati dough. I always prefer a thick Cotton cloth. The cloth should be dipped in clean drinking water and wrunged well until all the water drips. Now wrap the lid of the vessel with this nicely covering the whole lid. Place it on the vessel. Keep the flame for the first 15 minutes on a high and keep rotating the vessel every now and then.

* Step 7

Keep doing that so that it doesn't get burnt at the bottom. After 10 to 15 minutes. Bring the flame to low and let it simmer for at least 40-45 minutes further or even a little more if needed..

* Step 8

Do not open the lid at all. If possible seal it with a thick cotton cloth or the dough. Cover the mouth of the vessel with it and place the lid on top. This slow cooking process called Dum is the best for Biryanis and is the most perfect one. Aromatic and flavourful Biryani is ready in an hour. Enjoy! Note- I didn't use Saffron infused Milk in this Biryani.