You read it right !!!! One Pot Hyderabadi Biryani. Being a clever cook ( read lazy and cheat cook 😄) has its benefits. You learn to innovate and create recipes and methods which suits your mood, time and inclination. This recipe is an adaptation of authentic Hyderabadi Biryani. It is quite close to the authentic flavours; no compromise there. I have only tweaked few ingredients and the method as I am a clever cook 😜😜😜😆😆😆😆 …..
There are mainly two types of Hyderabadi Biryanis with variation in the recipe.
Kachchi Biryani & Pakki Biryani
‘Kachchi Biryani’ is prepared with meat (chicken or mutton ) marinated preferably overnight in spices, curd, aromatics and herbs. Rice is also undercooked and everything is meticulously layered in a vessel and sealed with dough for dum. It is a slow process of cooking and one has to be sure about the time and temperature depending on the weight of the biryani and quality of rice and meat.
‘Pakki Biryani’ is the one where the ‘Aqni’ (Yakhni / Gravy) is cooked and mixed with almost cooked rice and then put to dum.
Today we master the art of making Kachchi Biryani in less than an hour and that too in a single pot. Delectable restaurant style food with almost no vessels. Every woman’s dream. No need to spend hours in the kitchen making dough for dum, marination of the meat, finding tandoor etc etc… Blissful and hassle free cooking …
It is hard to believe but it is true. Make this your go to recipe for dinner parties and Sunday lunches.
1. Find the most heavy bottom pot in your kitchen.
2. Always cook on lowest gas mark.
3. Rice is always basmati and half the quantity of your meat.
4. Meat on bones adds flavour to the dish. Try to cook with meat on bone.
5. Boil rice in boiling water only for 3 mins. That’s it.
6. I don’t like to make dough and waste it on dum. I rather make rotis with it. I use aluminium foil and it works superb. Try it. It will save a lot of time 😜 clever chef 😎
7. Keep your vessel on another pan while cooking allows even distribution of heat.
250 gms Basmati Rice ( I used India Gate Green pack )
Whole spices : 2 Cloves, 1 stick Cinnamon, 3 Green Cardamom pods, 1 tiny piece of Nutmeg , 1 Star Annies , 1 big Bay leaf
A pinch of Salt
Lots of Water
For Kachchi Aqni
500 gms Chicken/ Mutton
2 Green Chillies whole , do not cut or break in half.
1 Big onion thinly sliced lengthwise
1 Tbsp Garam masala powder
1/2 Tbsp Kashmiri Chilli Powder ( This is the variation I was talking about.)
Juice of half a lemon
130 gms Yoghurt ( Dahi)
A handful of finely chopped fresh coriander and mint leaves.
25 gms Ghee ( Unclarified Butter)
30 gms Oil ( Use the oil used to fry the onions)
1/2 cup of Warm milk with some saffron
2 Tbsp Ginger Garlic Paste
Salt to taste
1. Heat 30 gms of oil and fry onions in a heavy bottom pan until they are nice and brown. Don’t burn them as it gives a bitter taste to the dish. Keep aside.
2. Remove the left over oil and keep aside. Add enough water to the same vessel and bring it to boil with all the whole spices mentioned in the list. Add rice to the boiling water and cook exactly for 3 mins and drain the rice. Reserve a cup of the water in which the rice was boiled.
3. In the same vessel, add all the powder spices , green chillies, ginger garlic paste , half of fried onions, lemon juice , salt , yoghurt, Chicken and half of green herbs. Mix well. We are minusing the marination bit ( the tweaking I spoke about).
5. Spread remain rice on top and garnish the remaining herbs and fried onions. Left over ghee and oil . Now pour the saffron infused milk and water reserved from the boiling.
6. Seal the pot with aluminium foil. Cover and cook for 45 mins. I have used a crock pot and to increase the thickness of the bottom, I placed my Crockpot on a heavy gauge pan. This ensures equal distribution of heat as well.
Serve hot with cucumber curd.
Bon Appetit !!