Hyderabadi Kachchi Aqhni Chicken Dum Biryani

Name: Hyderabadi Kachchi Aqhni Chicken Dum Biryani
Total time: 7200 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 kg Basmati Rice; 2 tbsp Salt; 2 litres water; 4-5 Green Chillies; 1 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 small bunch chopped Coriander Leaves; 1 bunch chopped Mint Leaves; 2 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

ZMA @zesty5

#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.

Happy Hyderabadi Cooking with Zeen!

Enjoy Cooking with Zeen!

Happy Hyderabadi Cooking with Zeen!

Enjoy Cooking with Zeen!

ZMA @zesty5

Happy Hyderabadi Cooking with Zeen!

Enjoy Cooking with Zeen!

Happy Hyderabadi Cooking with Zeen!

Enjoy Cooking with Zeen!

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Ingredients

1 1/2 hours

6-7 servings

FOR RICE - (Khada Masala or Whole Spices)
1 kgBasmati Rice
2 tbspSalt
2 litreswater
4-5Green Chillies
1small bunch chopped Coriander Leaves
1/2small bunch chopped Mint Leaves
1 tspCaraway Seeds or Shahjeera
7-8Cloves
2-3medium sized Cinnamon sticks
5-6Green Cardamoms
FOR THE MARINATION-
1 1/2kgs Chicken Bone-in
2 tspheaped Salt
2 tbspRed Chilli powder
3-4 tbspGinger Garlic Green Chilli paste
1 tspTurmeric powder
1 1/2 tspGaram Masala
600 gmCurd
1small bunch chopped Coriander Leaves
1 bunchchopped Mint Leaves
2small sized Lemons
FOR THE FRIED ONIONS-
500 gmOnions thinly sliced
800 mlOil
FOR THR FINAL DUM-
2 tbsppure Ghee
7-8Saffron strands soaked in 4-5 tbsp Milk
as neededFried Onions
as required Coriander and Mint Leaves chopped

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Steps

1 1/2 hours

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.
2

Deep fry the Onions and keep aside. This same Oil in which we fried the Onions is used even for marination when cooled.
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.
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.
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.
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.
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..
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.
9

Serve it alongside your favourite accomplishments, Hyderabadi Baghare Baingan, Dahi ki Chutney or Hyderabadi Mirchi ka Salan. Yum!

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ZMA @zesty5

on March 25, 2022 23:20

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.