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Below are the ingridients that are needed to cook a remarkably good Hyderabadi biryani in kacchi biryani style:
- Provide 1.5 kg of chicken.
- Prepare 1.5 kg of basmati rice.
- Provide 200 gm of curd.
- Prepare 3 tsp of garlic paste.
- Take 3 tsp of ginger paste.
- You need 1 bunch of chopped coriander leaves.
- Get 1 of separated mint leaves.
- Use 15 pieces of chopped green chillies.
- Get 250 gm of refine oil.
- You need 250 gm of slice onion.
- Provide 10 piece of green cardamon.
- You need 10 piece of clove.
- Take 2 of black cardamom.
- Provide 1 tbsp of shah zeera(cumin seeds).
- Use 2 piece of star anise.
- Provide 2 piece of mace.
- Prepare 1 tsp of red chilli powder.
- You need 1 tsp of black pepper powder.
- Provide to taste of Salt.
- Prepare 1 of lemon juice.
Ready with the ingridients? Here are the instructions on serving Hyderabadi biryani in kacchi biryani style:
- FOR CHICKEN MARINATION- first wash chicken properly and mix salt,ginger garlic paste,all spices,lemon juice and beaten curd and mix them all by hand properly..
- Next heat the oil and fry onion till crisp brown take it out,next make green cardamon,mace and staranise powder and then add this powder and other whole garam masala and fried onion, chopped mint, coriander leaves and chillies and half of the left oil to chicken now again mix them and keep for 1hr..
- Wash the rice and allow for soaking for at least half hour.aftr that boil rice by 50% add salt as per your taste or by adding 4tsp full salt.next strain the rice..
- Peel off the potatoes and cut into two halves,then boil in cooker just for 5min by adding salt and food colour.
- Now take a pot first put all marinated chicken and 1/2glass water then add boiled rice nicely and next add rest of the oil in circle way add 500ml hot water in same way.next add food colour and just spread some chillies and mint on top and can arrange potatoes like in pic.then cover the lid use kneaded atta for complete closing of lid.then cook for 6_7min at high flame then cook more for 25min at low flame by placing tawa below the pot.the delicious biryani is ready..
- Serve hot with salad and raita..
When ever i go to restaurant i always order chicken biryani. For Kacchi Biryani the raw meat is first marinated and then layered together with the rice and cooked together. In order to cope up with the cooking of the rice, the meat should be tender or tenderized. The meat for Hyderabadi biryani is tenderized naturally using mash made of the grated skin of raw. Hyderabadi mutton biryani or kacha gosht ki biryani is a traditional style of making the biryani by cooking the raw meat with spices for a couple of.
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