Name: Cutchi Chicken Biryani Recipe
Total time: 90 min
Yield: 6
Cuisine: Andhra

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Protein

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Iron

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Vitamin B1

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Manganese

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Vitamins & Minerals

This biryani recipe has been a family favourite for three generations-always cooked on special occasions,  daawats and especially on eid. I am sure everyone has their own versions of the famous 'chicken biryani' but what makes this recipe special is that it requires very little 'standing by the stove time' as i like to call it as the chicken masala is slow cooked and does not require 'a lot of supervision.

How to make Cutchi Chicken Biryani Recipe

Shazia Wahid

Crawler

Andhra

<p>This biryani recipe has been a family favourite for three generations-always cooked on special occasions,  daawats and especially on eid. I am sure everyone has their own versions of the famous 'chicken biryani' but what makes this recipe special is that it requires very little 'standing by the stove time' as i like to call it as the chicken masala is slow cooked and does not require 'a lot of supervision.</p>

Chicken

Onions

ginger paste

garlic Paste

Tomatoes

Yoghurt

chilli Powder

turmeric Powder

Cinnamon

Cloves

Garam masala Powder

coriander Leaves

mint Leaves

Salt

For the Rice

Basmati rice

Water

Cardamom

For the Garnish

Onion

cashew nuts

Raisins

saffron few strands

Warm Milk

For the Raita

Greek Yoghurt

Marinate the chicken with all the masala ingredients and keep for 2 hours.  cook in a flat pan on medium heat.  keep it covered so that it cooks with the moisture from the ingredients.  

step 1

Once the chicken is cooked,  remove the lid and continue cooking until all the masala becomes quite dry and oil starts to leave the mixture.  the whole process takes about 45 minutes. 

step 2

Soak the basmati rice for 30 minutes,  then drain,  heat the water with oil,  cinnamon,  cardamom and salt.  add the drained rice and cook till the water gets completely absorbed.  

step 3

Divide the rice into three parts.  place one layer of cooked rice in a large pan.  place half the chicken masala on top of the rice.  place another layer of rice and cover with the remaining with chicken masala. 

step 4

Finish with the remaining rice and garnish with the fried onion,  cashew nuts,  raisins,  chopped coriander and mint leaves. 

step 5

Sprinkle the saffron soaked warm milk over the rice.  cover with the lid and place on high heat for 3 minutes and low heat for about 10 minutes.  this process is called 'dum' or 'cooking in steam'.  this allows all the flavours to infuse. 

step 6

Mix all the raita ingredients together.  serve the chicken biryani with poppadums. 

step 7

Better Butter