Kachi briynai is purely a Special mughal dish. Kachi means raw.It is called kachi briyani because marinated raw meat cooked with rice. The dish is cooked layered with the meat and the yogurt based marinade at the bottom of the cooking vessel and the layer of rice.The vessel is sealed with wheat or maida dough and allow cooking in its steam and not open till ready to serve.Boiled egg and onion raita accompanies the dish.
chicken - 900 gm
basmati rice - 500 gm
fried onion - 1 cup
ginger garlic paste - 2 tsp full
turmeric powder - half tsp
chilli powder- 1 tsp
garam masala - 1- 2 tsp
whole pepper - half tsp
shahjeera - half tsp
lime juice - 2 tbsp
chopped coriander,mint leaves - each half cup
kasoori methi - 2 tbsp
yogurt - 250 ml
saffron - 2 pinch dissolves in half cup milk
maida - half kg ( for dough preparation)
ghee - 2 tbsp
salt - to taste.
Fry the onion till golden brown and keep aside.
Knead the maida into smooth dough.
Clean, cut and wash the chicken pieces thoroughly and drain the water.
Mix the chicken pieces with yogurt, ginger garlic paste, chilli powder,turmeric powder, garam masala, kasoori methi, half chopped coriander and mint leaves and salt and marinate for 1 - 2 hours.
Cook the rice 3/4 done with pepper and shahjeera with enough water and salt, drain and keep aside.
Heat the heavy bottomed vessel add half of the marinated chicken .
Cover with half rice, sprinkle half of chopped corinader and mint leaves,fried onions and lime juice and half of saffron milk and one tbsp melted ghee.
And again add half of the marinated chicken.
Then cover with rice, add half of chopped corinader,mint leaves,fried onions,lime juice,saffron milk and one tbsp melted ghee.
Then cover the vessel edges with maida dough and close it with lid.Place it over high heat for 10 minutes.Then low the flame for another 30 minutes.
Now open, mix gently and serve hot with boiled egg and raita.