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How to Make Kacchi Hyderabadi Biryani (Layered Meat and Rice Dish) - Jyoti's Indian Kitchen

Kacchi Hyderabadi Biryani A layered meat and basmati rice dish, incorporating many spices and fresh herbs. Biryanis differ from other rice dishes in their cooking process, which requires steaming in a sealed vessel. - Serves 6 For the marinade: 2 lbs. boned, skinless, chicken thighs, split into two. 6 cups sliced onion (roughly 3-3.5 large onions), fried in 1 cup of canola oil til nicely browned. Drain onions (but save the oil) and divide into 2 parts 2-inch piece of ginger, finely grated 6 cloves of garlic, finely chopped or grated 1 cup low-fat yoghurt, placed in a sieve over a bowl for 2-3 hours to drain the liquid 1 tsp garam masala** 6 crushed green cardamoms 6 crushed cloves 1/2 tsp of cinnamon powder 1/4 tsp nutmeg powder 1/2 tsp turmeric Salt and cayenne pepper to taste Mix the chicken with all of the above ingredients, but only one part of the browned onion. Save the other part for later. Chicken must be marinated overnight. Next day for layering (requires a covered pot that can be placed in the oven): 3 cups basmati rice 10 cups water 2 tbsp of canola oil 6 crushed green cardamoms Salt to taste 1/2 cup of oil( saved from the previous day) 1 cup chopped mint leaves, divided into 2 parts 1.5 cups of cilantro leaves, divided into 2 parts 1 part of fried onion (saved from the previous day) 3/4 tsp saffron, soaked in 3-4 tbsp of warm water for at least 15-20 min Boil the water on high heat with cardimoms, 2 tbsp oil, and salt. Once the water boils, add the rice, and cook for approx. 5-6 minutes or until the rice is half done. Drain the rice in a collander. Pre-heat oven to 425F. In a pot (that can be covered and placed in the oven), spread the raw marinated chickenin a single layer at the bottom of the pot. Pour the 1/2 cup of saved oil evenly over the chicken. Top the chicken with the half-cooked rice. In the rice, lightly mix 1 part of mint, 1 part of cilantrom, and the remaining part of fried onions. Make 4-5 depressions in the rice and drizzle the soaked saffron (plus saffron-liquid) in each depression. Seal the pot tightly with aluminum foil, cover, and place in the middle of the pre-heated oven for 20 minutes. Lower the temperature to 350F and bake for another 40 minutes. Turn the oven off, and let the biryani rest in the oven for 10-15 minutes. Remove from oven, mix, and serve hot. Garnish or mix with remaining parts of mint and cilantro. N.B. This can be made with lamb or goat meat, instead of chicken. **For homemade garam masala (otherwise available at the Indian store): 1 tsp whole cloves 1 tsp whole black pepper 1 tsp black cardamom seeds 1 cinnamon stick, broken into small pieces Grind all of the above in a coffee grinder.