Kutchi biryani

Recipe by
Total Time:
5.5 hours
Serves:4
Rated 3.5 based on 100 votes
3.5
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Semiya Biryani, Best Penne Pasta with Meat, Easy Tuna Salad Wrap

Rate This Recipe
3.5

Ingredients

  • 8 - medium pieces of Chicken
  • 2 cups - basmati Rice
  • 6 cups - water
  • 2-inch - broken Cinnamon stick
  • 2 - Cloves
  • 2 - green Cardamoms
  • 2 tbsp - Raw papaya peeled, chopped
  • 4 - green chillies, chopped
  • 1 cup - mix of chopped coriander and Mint leaves
  • For the marinade: 2 tbsp - yogurt
  • 2 - medium sized onions, chopped
  • 8 - Curry leaves
  • 2 tbsp - Lime juice
  • 2 tbsp - mixed fried nuts and Raisins
  • 1 tsp - Saffron soaked in a little Milk
  • 2 tbsp - clarified Butter
  • salt to taste
  • a sheet of aluminium foil for sealing

How to Make Kutchi biryani

  • Grind the raw papaya peel, green chillies, ginger, mint and coriander leaves into a fine paste.
  • Mix the paste with yogurt and salt.
  • Slice the chicken pieces and rub the marinade into them.
  • Marinate in the refrigerator for at least 4 hours.
  • In a large vessel, combine the rice, water, half the whole spices, salt and cook till the rice is semi-cooked.
  • 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 few seconds.
  • Add the chopped onions and fry on a medium level till they become 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 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 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 aluminium foil on the top of the pan and cover it with a tight fitting lid.
  • Cook on a high level for about 5 minutes.
  • Reduce the heat to low level and cook it for about 45 minutes.