Hyderabadi Kachay Gosht ki Biryani | Dawat | Chef Abida Baloch - Masala TV

Hyderabadi Kachay Gosht ki Biryani | Dawat | Chef Abida Baloch

Published 1 month ago  in Abida Baloch, Chefs, Cooking Shows, Dawat
 

Follow this recipe and learn the art of cooking raw meat in a pan with rice in the hyderabadi style.

Watch this Masala TV video to learn how to make Hyderabadi Kachay Gosht ki Biryani and Loki aur Chane ki Daal. This show of Evening With Shireen with Chef Shireen Anwar aired on 9 September 2019.

 

Ingredients for Marination:

  • Chicken with bones 500 gm
  • Turmeric powder ½ tsp
  • Red chili powder 1 tbsp
  • Coriander powder 2 tbsp
  • Cumin powder 1 tsp
  • All spice powder 1 tsp
  • Yogurt 1 cup
  • Ginger garlic paste 1 tbsp
  • Salt 2 tsp
  • Lemon juice 2 tbsp
  • Oil 2 tbsp

Other ingredients:

  • Whole cumin 1 tsp
  • Cinnamon 2 inch stick
  • Black pepper 1 tsp
  • Small cardamom 6-7
  • Big cardamoms 2-3
  • Bay leaf 2 medium
  • Star anise 2-3
  • Cloves 10-12
  • Rice (boiled) 500gm
  • Salt to taste
  • Oil ½ cup

Ingredients for Dum:

  • Tomatoes 2 big
  • Golden onion 1 cup
  • Green chilies 2-3
  • Sliced lemon 1
  • Chopped coriander as required
  • Screw pine water 2 tbsp
  • Yellow food color ¼ tsp
  • Small cardamom powder ½ tsp
  • Nutmeg & mace powder ½ tsp

 

Method:
Marinate chicken with all marination ingredients and leave for half any hour. Now heat oil in a pan add whole all spices when they start crackling then add marinated chicken add dum ingredients, rice and cook for 30 minutes on dum.

Ingredients:

  • Bottle gourd (chopped & boiled) ½ kg
  • Bengal split gram (boiled) 2 cups
  • Tomato pureed 1 medium
  • Mustard seeds ¼ tsp
  • Cumin seeds 1 tsp
  • Curry leaves ¼ cup
  • Garlic (sliced) 3 cloves
  • Ginger garlic paste 1 tsp
  • Red chili powder 1 tsp
  • Coriander powder 1 tsp
  • Turmeric powder ½ tsp
  • Chopped coriander 2 tbsp (for garnish)
  • Salt to taste
  • Oil ¼ cup
  • Brown onion 2 tbsp

 

Method:
Mix boiled gram and bottle gourd. Add 2 cups of water, red chili, salt, coriander powder, turmeric, ginger garlic paste and cook until it gets thick. For tempering heat oil in a pan add cumin seeds, mustard seeds, curry leaves, sliced garlic, tomato puree and cook until oil comes up. Then add this on top of lentil also add brown onion, fresh coriander and serve.