The Grand and Royal Hydrabad Nizam Style Chicken biryani is popular all over the world. There are lots of biryani varieties in Indian cuisine, this particular style biryani is also known as kachi style chicken biryani . Kachi style means raw meat marinated with spices and yogurt and Herbs cooked with flavoured par-boiled basmati rice and finished in Dum style . This Robust biryani is flavoured with Garam masala, saffron, rose water, Ither and kewda water. This biryani is traditionally cooked in a copper Lagan served in layers of meat and rice . This biryani is accompanied with Bagara Baingan and raita.
Below is the link for some of the items we use in our videos…
https://www.royaldhakshin.com/resources
Ingredients For Chicken Biryani
Basmati Rice – 1 1/2 kg
For meat marination
Chicken – 2 kg with bones
Ginger garlic paste – 2 1/2Tbsp
Turmeric Powder – 1/2 Tbsp
Chillli Powder – 3/4 Tbsp
Kashmiri Chilli Powder – 1 Tbsp
Cumin Powder – 1/2 Tbsp
Coriander Powder – 1 1/4 Tbsp
Biryani masala Powder – 3 Tbsp
Salt – To Taste
Oil – 60 ml
Lemon – 2 no
Green chilli – 15
Mint leaves – 2 bunch
Coriander leaves – 2 bunch
Fried onion – 150 gm
Yogurt – 500 ml
Saffron – 1/2 gm
Ghee – 100 ml
Rose water – 30 ml
For Rice
Rice – 1.3 kg Basmati Rice (Extra long preferred)
Cinnamon – 2
Star Anise – 2
Cloves – 4
Cardamom – 6
Bay leaves – 4
Shahi jeera – 1 Tsp
Green chillies
Salt – To Taste
Mint and Coriander leaves
Maida or wheat flour for sealing
