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Haiderabadi Kachay Gosht Ke Biryani


Haiderabadi Kachay Gosht Ke Biryani: 

Overall biryani is a popular main course meal dish of the sub-continent. People of all categories across the sub-continent and over the world where said peoples are residing, like this dish very much. As it is depicted from its name that it is generally believed it was invented by the Nizam of Hiaderabad’s Kitchen. It is a blend of Mughal and Irani cooking.

Haidarabadi kachay gosht ke chicken biryani is a different style of biryani and very popular among biryani lovers. Its cooking style is very much different from the routine biryani but taste is unique and delicious too. Let us see its ingredients and procedure that how it is cooked:-

Ingredients for Making of Haiderabadi Kachay Gosht Ke Biryani:

(To marinate the chicken)

1. Chicken (چکن): 1.5 Kg

2. Curd/Dahi (دہی) : 250 Ml/Grams

3. Green Coriander (سبز دھنیا): 1/2 Cup

4. Green Mint (دھنیا): 1/2 Cup

5. Fried Onion (فرائی پیاز) : 2~2.5

6. Lemon Juice: (لیموں کا رس)  1 X

7. Garlic (لہسن)+Ginger(ادرک)+Green Chili (سبز مرچ)Paste: 1X+2”+4~6 

8. Oil: 3/4 Cup

9. Salt(نمک): 1 Table Spoon

10. Red Chili (سرخ مرچ): 1 Table Spoon

11. Turmeric (ہلدی) : 1 Tea Spoon

12. Red Chili Crushed (دڑا مرچ) : 1 Tea Spoon

13. Cumin (زیرہ): 1 Tea Spoon

14. Coriander Powder (دحنیا پائوڈر): 1 Table Spoon

15. Spice (گرم مصالحہ) : 1 Tea Spoon

16. Green Cardamom (سبز آلائچی) : 6~7

 

(To boil/Cook the Rice)

1. (چاول)1 Kg

2. Cumin (زیرہ) : 1 Tea Spoon

3. Pepper (کالی مرچ): 10~12

4. Clove (لونگ) : 6~8

5. Green Cardamom (سبز آلائچی) : 5~6

6. Black Cardamom (کالی آلائچی) : 2

7. Bay Leaves (تیز پات): 2

8. Cinnamon (دار چینی) : 2~3 sticks

9. Salt (نمک): 4 Tea Spoon (1 Tea Spoon=250 grams)

10. Star Anise (بادیان کے پھول) : 2 Flowers

 

Procedure for Making of Haiderabadi Kachay Gosht Ke Biryani:

Step-1: Marinate all the ingredients and keep the pot with lid for 3~4 hours.

Step-2: Rinse/wash rice and soak in water for 1/2 an hour.

Step-3: In parallel in the meantime let the water boil for cooking of rice.

Step-4: In boiled water pore all ingredients along with 2 Table Spoon oil and let them boil

Step-5: When rice are semi cooked (50%) add first layer of rice on marinated mixture of chicken which was already place on stove in the same pot.

Step-6: Then make layers of coriander, mint and green chili one by one and repeat the same process till the rice are finished.

Step-7: Use of Kewra (1 tea spoon) essence is optional at the time of final layer.

Step-8: Initially rice are steam cook on high flame for 5~8 minutes, than for the same period at medium flame.

Step-9: When steam starts to come out from the edges of the pot let it steam cook for 25~30 minutes further & at last yummy biryani is ready to eat/serve.

 

Tips for enhanced cooking:

  • Make the first layer of 50% cooked/boiled rice as they will be cooked equally with the remaining upper layers
  • Use of green cardamom is a special ingredient of this biryani and essentially be used
  • Use of green ingredients in reasonable quantity like coriander and mint are very useful to enhance the taste.

 

To watch the video please see the link below:-

https://youtu.be/-ZCdXK6ta34

 


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