Chicken Kacchi Biryani: A Royal Desi Experience by Nabila Imran of Sister’s Cuisine
If you ask a Desi what food defines royalty, celebration, and soul-soothing flavor, the answer will almost always be the same: Biryani. More than a dish, biryani is a deeply rooted cultural experience across Pakistan, India, and Bangladesh. And for South Asians living abroad in countries like the USA, UK, and Canada, it remains a cherished taste of home.
I’m Nabila Imran, the creator of Sister’s Cuisine, a food channel that brings traditional South Asian recipes to life. Today, I’m excited to take you through one of the most iconic versions of biryani — the Chicken Kacchi Biryani, cooked in the Hyderabadi dum style.
What Is Chicken Kacchi Biryani?
Unlike pakki biryani, where the chicken is precooked, kacchi biryani is made by layering raw marinated chicken with rice, sealing it tightly, and then slow-cooking it on dum (steam). The result? An incredibly aromatic and juicy biryani where every grain of rice carries the essence of spice-infused chicken.
This biryani isn’t just a weekend recipe — it’s a celebration dish, perfect for Eid, Ramadan iftars, family daawats, or any moment where food becomes the centerpiece of gathering.
Ingredients for Chicken Kacchi Biryani
Chicken Marinade:
Chicken (bone-in) – 1.5 kg
Red chili powder – 1 tbsp
Paprika powder – 2 tbsp
Turmeric powder – 1 tsp
Coriander powder – 3–4 tbsp
Ground Spice Paste:
Shahi cumin – 1 tbsp
White cumin – 2 tbsp
Black cardamom – 2
Nutmeg – 1 small piece
Mace (javitri) – 1 blade
Cloves – 5–6
Whole black pepper – 10–12
Grind the above into a fine paste.
Additional Marinade Items:
Whole garam masala mix – 1 tbsp
Cinnamon stick – 1
Yogurt (full-fat) – 1 cup
Crushed green chilies – 2–3 tbsp
Ginger garlic paste – 2 tbsp
Fried onions – 1 cup
Salt – to taste
Cooking oil – 1 cup
Long grain basmati rice (soaked) – 1 kg
For Layering:
Fresh mint leaves
Fresh coriander leaves
Sliced green chilies
Julienned ginger
Chopped tomatoes
Saffron milk or yellow food coloring
Ghee or oil (1 tbsp)
1.5 cups water
Step-by-Step Cooking Instructions
1. Marinate the Chicken
Combine all marinade ingredients with the spice paste. Coat the chicken thoroughly and let it marinate for at least 4 hours, preferably overnight. This step allows the chicken to fully absorb the spices.
2. Prepare the Rice
Soak long grain basmati rice for 30 minutes, drain, and set aside.
3. Layer the Biryani
In a large heavy-bottomed biryani pot:
Spread the marinated chicken at the bottom.
Add a layer of fried onions, mint, coriander, chilies, ginger, and tomatoes.
Spread soaked rice evenly over the chicken.
Drizzle with saffron milk or yellow color and ghee.
Add 1.5 cups of water evenly across the rice.
4. Seal & Cook on Dum
Seal the lid with wheat dough (atta) to trap steam.
Cook on high heat for 10 minutes, then reduce to low flame for 30–45 minutes.
You’ll know it’s ready when a rich aroma fills the kitchen and the rice is perfectly fluffy.
5. Serve
Gently mix before serving to avoid breaking the rice grains. Plate with cooling raita, fresh salad, and lemon wedges.
Watch the Recipe on YouTube
For full video guidance, you can watch this recipe on my channel:
📺 Click here to watch the Chicken Kacchi Biryani Recipe
Why Desi Food Lovers Love Kacchi Biryani
Biryani is not just a food item. It's an emotion for Desis living across the world. This Kacchi version, in particular, is deeply satisfying because:
It’s rooted in tradition
Packed with layered spices
Serves as a complete one-pot meal
Feels festive but is doable at home
For Desi communities in New York, Toronto, London, Riyadh, or Sydney, making biryani is a way to stay connected to their roots.
Flavor & Tradition in Every Layer
Each layer of this biryani adds depth:
The marinated chicken soaks in yogurt and spices.
The herbs and tomatoes create steam that flavors the rice.
The saffron or food coloring gives it that royal touch.
The dum process locks in all aroma and moisture.
Perfect for Every Occasion
Eid or Ramadan family gatherings
Weekend feasts
Dawats and potlucks
Special treats for loved ones
Festive dinners abroad that make you feel at home
Cooking Tips by Nabila Imran
Use aged basmati rice for best texture.
Marinate chicken overnight for richer flavor.
Always use a heavy base pot to avoid burning.
Never skip sealing the lid with dough – it’s the secret to great dum cooking.
Let biryani rest for 10 mins before serving to help flavors settle.
Bringing Sister’s Cuisine to the World
Through Sister’s Cuisine, I’ve had the pleasure of connecting with food lovers in Pakistan, India, and all over the world. My aim is to help people recreate traditional Desi recipes at home using easy-to-follow techniques.
Whether you're a home chef in Karachi, a student in London, or a food vlogger in New Jersey, this Chicken Kacchi Biryani recipe brings all the royal richness of Hyderabadi kitchens right to your table.
Explore More with Sister’s Cuisine
If you love this recipe, check out my other dishes:
Mutton Stew
Aloo Baingan
Prawn Ghee Roast
Hot Peri Peri Sauce
Hari Pyaz Qeema
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Follow Me Online
Stay connected and explore more recipes:
| Platform | Link |
|---|---|
| 📺 YouTube | @sisterscuisines001 |
| 🎵 TikTok | @sisters.cuisine2 |
| @nabilashah26 | |
| Sisters Cuisine Facebook Page |
Final Words from Nabila Imran
Cooking has always been my creative outlet and a way to keep traditions alive. As a home chef from Pakistan, it brings me joy to share these authentic recipes with people everywhere. My goal is to build a global community of food lovers who appreciate the depth and diversity of Desi cuisine.
Chicken Kacchi Biryani is more than a dish — it's heritage served on a plate. Try it, share it, and let the aroma of slow-cooked spices fill your home with warmth.
Till next time, happy cooking!
Nabila Imran
Home Chef | Cooking Vlogger | Sister’s Cuisine
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