The marinated chicken in the bottom, topped with half-cooked rice, fried onions, mint leaves and sealed to slow-cook in an oven is Hyd Kacchi Biryani.
Prep Time30 minutesmins
Cook Time1 hourhr30 minutesmins
Resting Time8 hourshrs
Total Time10 hourshrs
Course: Main Course
Cuisine: Indian
Servings: 3people
Author: Famidha Ashraf
INGREDIENTS
For crispy fried onions
2 to 3large onionssliced finely and strands separated
Oil to deep fry
Marinate and keep refrigerated overnight
700gramschicken bone-in pieces
Salt to taste
2teaspoonscaraway seedsshah jeera
a small piece of macecrushed
4green cardamom
1½inchcinnamon stick
5cloves
1½teaspoonturmeric powder
1tablespoonred chilli powder
1tablespoonginger garlic paste
2 to 3green chilliesslit
½cupthick yoghurtwhisked
Fistful fresh mint leaves
¾cupcrispy fried onions
¼cupoilfrom the fried onion, preferably
For par-boiling the rice
1½cupsbasmati ricewashed and soaked for 30 minutes and drained
6cupswater
2green cardamom
2cloves
2green chilliesslit
1½tablespoonfine salt
Others
a pinch of saffron strandssoaked in 2 tablespoons of hot water
Fistful fresh mint leaves
¼cupfried onions
¼cupwater reserved after parboiling the rice
INSTRUCTIONS
Prepare the crispy fried onions
Heat enough cooking oil in a kadai or deep pan.
Separate the strands of the sliced onions with your hands. Test the oil by dropping one small onion strand, if it sizzles up immediately, then you can start frying in batches.
Drop a handful of onion strands into the hot oil ensuring to spread out and do not overlap. Keep the flame low to medium all time, stir in between to fry evenly and fry till you see the onions changing shades. Takes about 3 to 4 minutes.
Remove the onions with a slotted spoon on time before they get burnt. The onions will continue to cook even when you take them out, so remove them when you see the golden light brown shade. Continue to fry in batches.
Spread the fried onions on a paper towel to drain the excess oil (It will become crispy as it cools). Let cool before storing in an airtight box in the freezer.
Marinate the Chicken
Add the washed chicken and salt into a bowl and mix thoroughly. Add the rest of the marinade items and mix thoroughly with your hand preferably.
Cover and refrigerate overnight or for at least 6 hours.
Take it out 30 minutes before you start the rice prep.
Par-boil the Rice
Boil the water in a deep large pot with salt, green chillies, cardamoms and cloves.
Stir in the drained rice and bring this to a full boil on high flame.
Reduce to medium flame and boil for just about 90 seconds to 2 minutes (50 per cent cooked).
Switch off and drain the rice in a colander immediately.
Reserve ¼ cup of water for later.
Prepare Biryani Pot
If making in oven, then preheat the oven at 170°C with rack in level 2.
Spread the marinated chicken in a single layer on the bottom of the biryani pot.
Spread the drained rice evenly and pour the reserved water all around.
Add the fried onions, mint leaves and saffron water (you may squeeze some lemon juice or rose water and a few dollops of ghee for extra flavour).
Cover and seal the pot with foil and then with the lid.
If making on a stove-top, place a heat diffuser (or any flat pan) on medium flame and keep the biryani pot over the diffuser. This will ensure even heat distribution and prevent the burning of food.
Dum cook for 45 minutes to 1 hour. For the oven, keep it up for 1 hour.
Serve
Open and remove the foil - let it cool for 5 minutes before you stir the rice. Serve hot with cold salads, kachumber raita, papadams etc. or traditionally served with Mirch ka salan.
Notes
Crispy fried onions are a must and so should not be skimmed or skipped.
Make sure the marination is not too runny, so use only thick yoghurt.
Freeze any leftover fried onions in an airtight box for later use.