Kachchi biryani is another recipe for hyderabadi murgh biryani. Hope you like it.
1 kg Chicken legs 600 grams Basmati rice 4 medium Sliced onions 10 grams Ginger paste 12 grams Garlic paste 8 grams Red chilli powder 1 bunch Coriander leaves 1 bunch Mint leaves 4 nos. Green chillies 5 nos. Cardamoms (green) 6 nos. Cloves 2 inches Cinnamon 5 grams Peppercorns 3 grams Mace 200 grams Curds 3 tblsp Lemon juice 100 ml Milk 2 grams Saffron 100 ml Oil 30 ml Ghee As per taste Salt
How to make kachchi biryani:
Pick, wash and soak the rice for 30-40 minutes. Heat oil in a pan and fry the sliced onions till golden brown. Keep aside.
Finely chop the coriander and mint leaves. Grind the green chillies to a fine paste.
Soak the saffron in warm milk. Grind mace, green cardamoms, cloves, cinnamon and peppercorn to a fine powder.
In a bowl, mix together well beaten curds, red chilli powder, salt, ginger-garlic paste, green chilli paste, mint and coriander leaves, lemon juice, powdered spices and fried onions (crush the onions before adding them).
Rub the chicken legs with this marinade and marinate it for 2 hours.
Boil atleast 5 ltrs of water with a little salt.
When the water starts boiling add the soaked rice.
In the meantime, transfer the marinated chicken into a deep bottomed pan which has a tight lid.
Once the rice starts boiling, drain the water and layer the rice over the marinated chicken in the deep pan.
Sprinkle the saffron-milk mixture over the rice and chicken. Add the ghee.
Cover the pan with the lid and cook on a high temperature till it just starts steaming.
Then cook on a medium flame till the chicken is tender and all the moisture is absorbed.
Transfer the contents gently into a serving dish. Serve garnished with mint leaves and ginger juliennes