Cutchi Chicken Biryani | How to make Cutchi Chicken Biryani

By Shazia Wahid  |  26th Nov 2015  |  
5 from 1 review Rate It!
  • Cutchi Chicken Biryani, How to make Cutchi Chicken Biryani
Cutchi Chicken Biryaniby Shazia Wahid
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About Cutchi Chicken Biryani Recipe

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.

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 singh2 years ago

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