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Kacchi Biryani


Kacchi Biryani

The flavour and aroma are one of a kind. Delicious! Another Authentic Biriyani of Hyderabadi origin.

The term ‘Kacchi Biryani’, refers to the meat being marinated in yogurt and cooked along with the  rice in a sealed pot.

Whereas another method,termed the ‘Pakki’ Biryani, means the meat masala is cooked first and  and then combined together with rice in a sealed pot for the → dum’ → Whats that?

Kacchi Biryani

For the marinade:
  • 1 kg Chicken(or Mutton)
  • 1 Cup Yoghurt
  • 2 Tomatoes Chopped
  • 2 tbsp Ginger Garlic Paste
  • 3 green chilly sliced
  • 1 handful  each of corriander leaves and mint leaves chopped
  • 2 tsp Chilli Powder
  • 1 tsp Garam Masala powder
  • 1 tsp Paste Of raw Papaya(this is a natural meat tenderizer)
  • 4 red onions sliced finely (to fry)
  • 1 tsp salt

 Rice and other ingredients:

  • 1 kg/4 cups Rice
  • 1/2  – 1 cup oil to fry the onions
  • 1/2 cup ghee
  • 1 tsp Kewra Essence (screwpine)
  • 1/2 Cup Milk


  • Fry the onions in oil till a nice golden brown. Drain and add all but ½ a cup of this to the chicken with all the other marinade ingredients→ 4-5 hours.
  • Soak the rice → ½hours
  • Bring a large pot with 10-12 cups of water to a boil. Add whole spices cinnamon, cardamom and cloves and enough salt to season our boiling water(taste test  the water).
  • Add the washed rice and allow to cook to al-dente(¾ cooked). Stir occasionally and check for doneness.
  • It is important that you don’t cook the rice  all the way at this stage or the biriyani will end up mushy.
  • When the rice is ¾ cooked-  it will look cooked,there will be a bite left and it will crumble easily.
  • Spread the marinated chicken in a large deep pan .
  • Now with a slotted spoon, layer the rice over the marinated chicken allowing a little of the rice stock to be added as well as you spoon over the rice( this will help to keep the biriyani moist). Add ½ the rice.Spread evenly.
  • Sprinkle  ¼-½ cup of ghee, kewra essence and milk mixed with saffron all over the top

Kacchi Biryani

Did you enjoy our Kacchi Biryani Recipe ?


The Dum:(the sealed cooking method)

  • Mix the flour with enough water  and knead too a smooth pliable dough.Roll into a piping and cover the rim of the Biriyani pot all the way around.Press lightly with fingers.
  • Now place the lid  atop this dough rimming.
  • Cook on lowor about 15 minutes.. till a steady steam shoots through any small opening in this ‘dough rim’
  • Then lower the heat and cook for another 10 minutes.(you may place a heated grill pan below the biriyani pot at this stage to ensure that the bottom layer does not burn and cok a little longer for mutton)
  • Lift off the top and carefully scoop the rice from the bottom on one side to check doneness!!
  • Serve hot!

You may also like:

Hyderabadi Chicken Biriyani and Malabar Chicken Biriyani.

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