Cutchi Chicken Biryani | How to make Cutchi Chicken Biryani

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ByShazia Wahid
Created on 26th Nov 2015
  • Cutchi Chicken Biryani, How to make Cutchi Chicken Biryani
Cutchi Chicken Biryaniby Shazia Wahid
  • Cutchi Chicken Biryani | How to make Cutchi Chicken Biryani (8 likes)

  • 1 review
    Rate It!
  • By Shazia Wahid
    Created on 26th Nov 2015

About Cutchi Chicken Biryani

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.

The delicious and mouthwatering Cutchi Chicken Biryani is a famous dish of Hyderabadi and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Cutchi Chicken Biryani is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Cutchi Chicken Biryani. Shazia Wahid shared this Cutchi Chicken Biryani recipe which is perfect to serve for 6 people. The step by step process with pictures will help you to know how to make the delicious Cutchi Chicken Biryani. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Cutchi Chicken Biryani recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time90mins
  • Serves6People
Cutchi Chicken Biryani

Ingredients to make Cutchi Chicken Biryani

  • Chicken - 1 (cut into pieces washed and drained)
  • Onions - 3 (finely chopped)
  • Ginger paste - 1 teaspoon
  • Garlic Paste - 1 teaspoon
  • Tomatoes - 4 (chopped)
  • Yoghurt - 250 ml
  • Chilli Powder - 1 teaspoon
  • Turmeric Powder - 1/2 teaspoon
  • Oil - 125 ml
  • Cinnamon stick - 1
  • Cloves - 2
  • Garam Masala Powder - 1 teaspoon
  • Coriander Leaves - 2 tablespoon (finely chopped)
  • Mint Leaves - 1 tablespoon (finely chopped)
  • Salt to taste
  • For the Rice:
  • Basmati Rice - 600 g
  • Water - 1.5 litres
  • Oil - 1 tablespoon
  • Cinnamon stick - 1
  • Cardamom - 3
  • Salt to taste
  • For the Garnish:
  • Onion - 1 (finely sliced and deep fried till golden brown)
  • Cashew nuts - 10 (fried till golden brown)
  • Raisins - 10 (fried till golden brown)
  • Coriander Leaves - 2 tablespoon (finely chopped)
  • Mint Leaves - 1 tablespoon (finely chopped)
  • Saffron - few strands
  • Warm milk - 2 tablespoons
  • For the Raita:
  • Onion - 1 (finely chopped)
  • Greek yoghurt - 250 ml
  • Salt to taste

How to make Cutchi Chicken Biryani

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Finish with the remaining rice and garnish with the fried onion, cashew nuts, raisins, chopped coriander and mint leaves.
  6. 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.
  7. Mix all the raita ingredients together. Serve the chicken biryani with poppadums.
My Tip: Make and freeze the masala in advance and use as required. If the masala is still too watery, add one finely sliced and fried onion, which will help absorb the excess liquid and help dry the mixture.

Reviews for Cutchi Chicken Biryani (1)

ambika singha year ago
Nice Biryani Dish..cooked rice with cooked chicken placed on dum for a while, hmmm will try it for sure :)
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