Saturday, July 19, 2008

Khoja Kachi Biryani ( With Chicken)

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Continuing with my love for Biryanis and adding more of them to this blog, here is one that the Khoja community makes. Now, this Biryani is typically made with Lamb but I tried it out with chicken. The term Kachi is to denote a kind of Biryani where the meat is cooked alongwith the rice. Pukki the other term denotes that the meat has been cooked separately and then layered.
I'm still on the lookout for some Khoja family that can actually invite me over and take me through the way they make their authentic biryani's. Till then maybe this will have to suffice.

Khoja Kachi Biryani

For Rice:
Basmati Rice - 500 gm
Black Cardamom - 3
Black Peppercorns - 10
Bay Leaves - 3
Cinnamon - 1" piece

For Chicken:
Chicken, cut into pieces - 1 kg
Tomatoes, chopped - 300 gm
Onions, sliced - 300 gm
Potatoes, cubed - 200 gm
Yogurt - 300 gm
Garam Masala - 2 Tblsp
Red Chili Powder - 1 Tblsp
Cumin Seeds - 1 Tblsp
Black Cumin (Shahi Zeera) - 2 Tsp
Green Cardamom, crushed - 3
Dried Apricots - 12
Lemon Juice - 4 Tbslp
Black Peppercorns - 12
Ginger Garlic Paste - 4 Tbslp
Green Chillies, minced - 4
Salt - To Taste

1. Marinate the chicken in yogurt, ginger garlic paste, green chillies, peppercorns, red chili powder, lemon juice and chopped tomatoes. Keep aside in the refrigerator for 30 minutes.
2. Fry the sliced onions to a crisp golden brown color. Drain and keep aside.
3. Fry the potato cubes in the same oil to a golden color and keep them aside too. ( I typically cut the potatoes into cubes and keep them in a salted water for some time before frying.)
4. Add this oil to the chicken marinade.
5. Cook the rice in water alongwith the spices, and when it is half done, drain and keep aside.
6. Take a heavy bottomed vessel and grease the inside with ghee.
7. Add some more ghee to this vessel and when it becomes hot, add in cumin seeds, shahi zeera garam masala and green cardamom. Fry for 2 minutes.
8. Add in the chicken pieces and fry till chicken is half done and add in the dried apricots.
9. Add in a layer of rice followed by potatoes and onions. Pour over the remaining marinade.
10. Add in the remaining rice on top to form a final layer. Sprinkle the saffron soaked in milk over.
11. Add 4 cups of water and cover the vessel with a tight lid. Seal the vessel's rim and lid with fresh dough.
12. Place a iron tava on medium flame and put the biryani vessel on top. Cook for 30 minutes.
13. Open seal and serve hot biryani alongwith raita and papad.


Srivalli said...

well another one to bookmark and this rate I will not be able to catch up!..

alka said...

Wow..u have real patience to actually make this biryani ,my problem is that i love to eat authentic food but lack the patience to follow the tedious process to achieve that authentic taste.My haste and need to cook in jiffy spoils the show many times,and if its cooking sumthng as spicy and flovored as this,i just wonder what if i say abra ka dabra or hocus pocus and its cooked?so that i can relish it ASAP....lolz

notyet100 said...

new one forme...willsure try this when i prepare chickn next//

Andhra Flavors said...

i heard this name first time. should be tasty.

Gaurav said...

Thnks all...yes I loved the name...there was a ring to it..most of these biryani's do.
Alka, I love the slow tedious process me the gratification..infact I do most of my cooking on slow flame..the secret...put on some good music and get something else to do side by side...go with the flow.

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