Kuchi biryani

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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How to Make Kuchi biryani

  • Grind the raw papaya peel, green chillies, ginger, mint and coriander leaves into a fine paste.
  • Mix the paste with yoghurt and salt.
  • Make cuts on the chicken pieces and rub the marinade into them.
  • Marinate in the refrigerator for at least four hours.
  • In a large vessel, combine the rice, water, half the whole spices, salt and cook till the rice is half done.
  • Drain the excess liquid and spread the rice on a plate to cool.
  • Heat the clarified butter in a heavy bottomed pan until hot and fry the remaining whole spices for a few seconds.
  • Add the chopped onions and fry on medium level till they are golden brown.
  • In a large heavy-bottomed pan, add some hot melted clarified butter, a layer of chicken with the marinade, a layer of the rice topped with a portion of the nuts, lemon juice, curry leaves and saffron milk.
  • In this way, arrange alternate layers of melted clarified butter, chicken, rice, nuts, lemon juice, curry leaves and saffron milk till they are all used up.
  • Make sure the topmost layer is of rice topped with melted clarified butter, nuts, lemon juice, curry leaves and saffron milk.
  • Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid.
  • Cook on high level for about 5 mins.
  • Reduce the heat to low level and cook it for about 45 mins.