Hyderabad Badboy Chicken Kacchi Biryani

Indian Spice Recipe

Hyderabad Badboy Chicken Kacchi Biryani

Recipe Background

As with all classic Biriyani dishes, this recipe screams Flavour, Flavour, Flavour. Made with our own Hyderabad Badboy spice blend, this Kacci Chicken will leave the palate uniquely satisfied. Although there are a few steps to this, it is quite easy to prepare, and the results speak for themselves; perfectly fluffy rice with layers of wildly spicy chicken and infused herbs.

This is a sure centre table winner to share with friends. Pair with a dry Rhine River Riesling.

Ingredients

800g mixed chicken pieces, bone in
30g Silk Road Spice co. Hyderabad Badboy spice blend
2 large onions, sliced
6 cloves garlic, minced
2 tsp minced ginger
2/3 cup natural yoghurt
Salt to taste
5 Tbsp. ghee
3 cups well rinsed basmati rice
2 Tbsp lemon juice
½ cup each fresh coriander and mint
1 tsp saffron dissolved in 2 tbsp water

Method

Lightly toast spice blend, set aside

Heat half of the ghee in a pan, add sliced onions and cook on high until crispy, set aside

Combine chicken, yoghurt, spice blend, ginger, garlic and salt in a large bowl

Rub mixture all over the chicken and marinate overnight

Parboil the rice (half cook, about 5 minutes) and rinse under cold water to stop the cooking process. Drain well

Heat the half the remaining ghee until smoky. Remove from heat

To a large oven-proof pan add the chicken pieces in a single layer

Sprinkle the coriander and mint over the chicken

Layer half the fried onions, then half the parboiled rice, lemon juice and saffron water

Add the remaining fried onions, rice and ghee

Place a layer of cooking paper and aluminium foil over the pot and seal with a tight-fitting lid

Bake in a moderate oven for 1 hour

Remove from oven and gently combine all the layers into peak before serving