CHICKEN KACHCHI BIRIYANI

Chicken Kachi Biriyani is almost an every weekend meal at my house. My family loves it. Unlike other Kolkata Biriyanis this one is really easy to make and is delicious. The recipe was given to me by my uncle(Jetha) and I modified it to an extent where it tastes like any other Kolkata Biriyani. 
It’s made from scratch and that’s why you can alter the quantity of ghee and oil you put (the only two so-called unhealthy items in the dish) into the dish. I am sure you have never tried this recipe before. I would definitely recommend you guys to try it. Do let me know how it turned out!

Preparation:

STEP 1- Preparing the Biriyani Masala.

In a pan, dry roast all the spices apart from the rose petals for about a min on medium heat. Let it cool down. In a mixer grinder put all the dry roasted spices along with the dried rose petals to make a powder.

This quantity is sufficient to make Biriyani four times given the same proportions.

STEP 2-  Marinate the Chicken.

First, make a paste of the green chillies, onion, garlic and ginger.

Next, wash and clean the chicken nicely. Into the chicken, add 1 and ½ TBSP of salt, squeeze a lime, and add the onion-ginger-garlic-chilli paste. Then add 2 and ½ TBSP of Biriyani Masala, 1 TSP of red chilli powder, 1 TSP of sugar, 200 GMS of hung curd, 150 ML of refined oil, 2 drops of meetha attar and the whole garam masalas- 3 cloves, 2 green Cardamom, 1 black cardamom, 1-1/2 inch cinnamon stick, 1 dried red chilli, 1 tej pata/bay leaf, ½ TSP white pepper corns, 1/2 Javitri/Mace Flower, ½ TSP kabab Chini, ½ TSP shah jeera. Marinate it well and keep it aside for at least 30 mins or overnight.

STEP 3- For the Potatoes and Eggs:

For Potatoes;

Boil the potatoes with 1 & ½ TBSP of salt, 4 TBSP of sugar, 2 TBSP of red chilli powder and a pinch of turmeric powder.

For Eggs (Optional);

Boil the eggs in a saucepan filled with water for about 7-8 mins. Peel it and fry them for about 40 secs in a pan with 1 TSP of ghee, 1 TSP of refined oil, ½ TSP of salt and a pinch of red chilli powder.

STEP 4- For the Milk:

Warm 200 ML of milk and add 1 TSP of saffron in it. Just before assembling everything (especially when the milk is not warm anymore) add two drops of meetha attar, 1 TSP of kewra water and 1 TSP of rose water. Mix it well and keep it aside.

STEP 5- Preparing the Rice;

First, make a potli (a bag made of cloth)with all the whole spices (shah jeera, kabab Chini, tej patta, dried red chilli, black pepper, black cardamom, green Cardamom, cloves, cinnamon, Javitri, nutmeg powder). Add this potli into a big saucepan filled with water. Add 4 TBSP of salt and squeeze a lime. Let it come to a boil.

Meanwhile wash the Rice thoroughly (4-5 times or till you see clear water on top of it) and keep it aside. Be careful, see to it that it does not break.

When the water starts to bubble throw in the rice and cook it till 70-80% done. In about 7-10 mins the Rice should be done, but keep checking. Do not overcook the rice.

Once the rice is done, drain the excess water. Keep it aside.

Do not throw away the POTLI. We’ll use it again.

STEP 6- Assembling Everything

Take the heavy bottom pan and grease the entire pan with ghee. Pour the marinated chicken first. Top it up with khoya kheer/mawa. Put the boiled potatoes on top of the chicken. You may add a bit more khoya kheer/mawa on top of the potatoes if you want. Next, layer the rice over the potatoes. Sprinkle a pinch of biriyani masala, then drizzle the top layer of the rice with melted ghee and the flavoured milk. Add the eggs on top of the Rice. Place the potli on one side. Cover the pan with a lid and seal it with the atta dough.

STEP 7- Giving DUM to the Biriyani

Place a tava on the gas stove and place the BIRIYANI HANDI over the tava. You will need to keep adjusting the heat now. 

• Keep the heat to the maximum for the first 5 mins,
• then reduce the flame to low for the next 10 mins.
• After 10 mins, increase the flame to medium. Let it cook on medium heat for another 10 mins.
• Reduce the heat again to low after 10 mins. Let it cook on low heat for the next 5 mins.
• For the next 7-10 mins increase the heat to high.

After completion of 35-40 MINS you’ll see a vapour coming out of the lid. It is now time to turn off the gas and let it rest for the next 10-15 MINS.

STEP 8- Serving the Biriyani

Open the lid and keep the top layer of the fragrant rice on a separate plate. Dig into the HANDI from one side and take out the potatoes and chicken one by one. Place them on the serving plates. Layer the chicken and the potato with the bottom layer of the rice first and then layer it with the top layer of the fragrant rice. Your Kachchi Chicken Biriyani is ready to be served. Serve it with a cucumber raita or Mattha.

Note: You need practice to make the perfect Biriyani. It is a tad bit difficult to get it perfect on the very first go because it takes time to understand the ingredients you use. The rice, the curd the size of the chicken everything matters here. So if you don't get it right the first time don't be disheartened. Email me your queries, let me know what went wrong and I'll tell you how to fix it the next time.