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Kacchi Biriyani: Main Course
With only few days left for Diwali, and you busyputting together the menu at the last minute, let me share something from my kitchen that never fails to win hearts and is always a hit at such gatherings, my comfort food, Kacchi Biriyani. Biriyani’s have a lot of variety, and preparing a Kacchi Biriyani is the easiest of all. The recipe I am about to share today can also be tried with mutton, only the meat needs to be marinated for at least 5 hours before cooking. So let’s get started, and from all of us at thecomfortfoods.com, wish you all a very happy Diwali.
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 5 minutes
Servings
People
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 5 minutes
Servings
People
Instructions
Preparation:
  1. Soak the Basmati rice in water for 1 hour. Use the same time to marinate the chicken and fry the potato cubes and prepare the beresta.
Marination:
  1. Take a bowl; add the chicken pieces, (well beaten) yogurt, red chili powder, sugar, salt to taste, biriyani masala, ginger & garlic paste, vegetable oil and mix it well, now cover the bowl and let it marinate for an hour.
Directions:
  1. Take a pan, put it on medium flame, add the Basmati rice, hot water, few cloves, some salt, and around 2 tbsp of vegetable oil. Now stir it well, cover the lid and cook until the rice is half done. Take a large pot like the ones used to prepare biriyani. Now remember, biriyani is all about layering the ingredients properly. So first nicely brush the inner portion of the pot with ghee and put it on medium flame. Add all the marinated chicken in the pot, sprinkle the beresta over the chicken to form a layer, carefully place the green chillies over the layer of fried onions, without disturbing the layers. Now add a layer of half cooked Basmati rice, place the fried potatoes over it, and sprinkle some more ghee over the rice and few drops of kewra water, rose water and mithe atar. Now add the remaining rice and sprinkle some more ghee, couple of drops of kewra, rose water and mithe atar. Cover the pot and let it cook for 20 minutes. Then remove the lid and carefully stir the entire ingredient inside the pot, mixing the chicken well, with the rice. Cover the lid again and let it cook for another 20 minutes on medium flame. Now turn off the heat, remove the lid and enjoy hot and delicious Kacchi biriyani with your family. It is best served with raita and salad.
Recipe Notes

P.S – When do you know the rice is half cooked?

Put the stove on high flame, let the rice come to boil, turn off the heat and cover the lid. The rice will cook itself in the steam.

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