Kachchi Aqni ki Dum Murgh Biryani
Biryani is one of the most famous Hyderabadi one-dish meals craved and devoured by people from all over the world. The basic process of preparing Biryani involves the layering of raw marinated or cooked meat along with half cooked long grained aromatic Basmati rice, and a range of fresh spices and herbs for exceptional flavor and aroma.
Basically, there are two kinds of Biryani: Pakki Biryani, and Kachchi Biryani.
Pakki Biryani: where are half Basmati cooked rice is layered along with completely cooked chicken or lamb meat and then cooked till done on slow heat on dum.
1. Pakki Gosht ki Biryani
2. Pakki Murgh Biryani
Kachchi Biryani – which is the true Hyderabadi Biryani – where are half cooked Basmati rice is layered along with raw marinated meat and then finished on slow heat till done on dum.
1. Kachchey Gosht ki Biryani
2. Kachche Aqni ki Dum Murgh Biryani (which I am writing about today)
The preparation process of Kachchi Biryani is rather simple compared to the Pakki Biryani. In Kachchi biryani all you have to do is to marinate the chicken for overnight preferably and the next day layer it along with half cooked Basmati rice and leave it cook on slow heat/dum until completely done; whereas in Pakki Biryani you have to stand in front of your stove attending the chicken as it cooks completely, and then layer it with half cooked Basmati rice and finish it until done on slow heat/dum.
As you use the raw marinated chicken in this method, while you slow cook the Biryani on dum, the flavor of the chicken intensifies and infuses with the rice and other aromatic fresh herbs and spices giving you a heavenly aroma in the end which will fills your kitchen and your entire house.
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Here is the outline of the steps involved in the preparation, so that it is simpler for you all to understand the detailed method, follow these steps while you prepare the Biryani:
Outline of the steps:
Marinate Chicken.
Day 2:
1. Add Fried onions to the Marinated Chicken.
2. Give a smoked flavor to the Marinating Chicken with Fried Onions (optional, but gives a very good flavor to the Biryani).
3. Prepare Basmati Rice, also called as Adhaan.
4. Arrange layers and garnish.
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The Detailed method:
Serves – 8-10Day 1-Marinate Chicken:
Chicken marinating in a bowl
Ingredients:
Chicken - 1.4 kg, with bone, cut into medium size pieces
Red chilli powder - 1/2 tsp
Green chilli paste – 1 1/2 tsp
Salt – 2 tsp
Turmeric/Haldi – 1/2 tsp
Tomato – 2, medium sized, pureed (optional)
Ginger-Garlic/Adrak-Lahsun paste – 2 tbsp
Yogurt – 2/3 cup, lightly whipped
Freshly squeezed Lemon Juice – 1/2 cup
Garam masala – 2 tbsp
Green Cardamom powder – 1 tsp
Dry roasted Cumin seed powder – 1 tsp
Dry roasted Coriander seed powder – 1 tsp
Fresh Cilantro and Mint – 2 tbsp, roughly chopped
Method:
In a large bowl marinate the chicken with all the ingredients. Make sure all the pieces of chicken are coated in the marinade. Cover and leave in the fridge overnight.
Day 2.
1) Adding Fried onions to the marinated chicken:
Ingredients:
Canola Oil – 3/4 cup
Finely sliced Yellow Onions – 800 gms
Salt – 1 tsp
Method:
1. Remove the marinating chicken from the fridge and let it come to room temperature.
2. Meanwhile, pour oil into a large non-stick frying pan at medium high heat. As soon as it gets warm, throw in the sliced onions and add salt. Stir fry until they are evenly golden brown in color. Make sure they do not burn them. Using a slotted spoon, remove the onions from the oil into a platter. Divide the fried onions into two equal parts and add one half of the fried onions to the marinating chicken and mix well. Spread the other half on a tissue lined platter to be used later for garnish, until cool. Once they are cool, they crisp up. Also divide the oil in which the onions were fried into two equal parts. Add one part of the oil into the marinating chicken and mix well. Reserve the other half to be added to the rice as the top layer along with garnish later on.
2) Give a smoked Flavor to the Marinating Chicken (optional step, but gives a really good flavor to the Biryani. I recommend you try this atleast once. Skip to the step 3 if you want to avoid)
Ingredients:
3 or 4 Burning Charcoal briquettes
Canola oil/Ghee – 1 tsp
Disposable aluminium foil tray/loaf pan
Method:
1. Make a well in the center of the marinating chicken in the bowl so that the mini aluminium loaf pans fits into it perfectly. My Ammi uses an onion skin for this purpose. With the help of tongs, carefully put the burning charcoal briquettes into the aluminium loaf pan.
2. Pour about a teaspoon of oil/ghee onto the charcoal. You will see that dense fumes start forming.
3. Immediately cover the bowl with a lid, so that the fumes do not escape. Keep it aside until you prepare the rice.
3) Preparing Basmati Rice/Adhaan:
Ingredients:
Long grained Basmati Rice (preferably ‘Lal Qilla’ Brand) - 4 cups, presoaked in water for 30 minutes
Salt - 3 tsp
Bay leaf/Tej Patta – 1
Cloves - 3
Green cardamom – 4
Cinnamon stick – 3/4 inch
Caraway seeds/Shah Zeera – 1 1/2 tsp
Water – 9 cups
Method:
1. Wash the rice and soak it in surplus water for about 30 minutes.
2. In a large cooking pot pour in water along with cloves, bay leaf, cardamom, cinnamon, caraway seeds and salt. Give it a stir, cover and let it come to a boil. (While the rice is boiling, follow the steps below under ‘Arranging layers and Garnish’ until step 4 and be ready)
3. Once boiling add the rice and mix gently, let the rice cook until it is half done, 2-3 minutes. Drain the rice and keep aside.
4) Arranging layers and Garnish: (Work fast while the rice is still hot! and try not to let the rice cool down)
Ingredients:
Marinating Chicken
Boiled, Quartered and shallow fried Potatoes – 2 cups (optional)
Mint leaves/Pudina – 1/2 cup, loosely packed, roughly chopped
Half cooked rice prepared earlier
Cilantro/Kothmir – 1 cup, loosely packed, roughly chopped
Ghee - 2 tsp (optional)
Reserved Fried Onions for garnish
1/4 Saffron strands, crushed and steeped in 1/4 cup warm milk
Rose water/Gulab Jal – 1 tsp (optional)
Green Cardamom seed powder – 1/2 tsp (optional)
Toasted Almonds and Cashewnuts – 1/2 cup total (optional)
Shelled Hard Boiled Eggs – 6-8 (optional)
Dough to seal the edges of the Casserole dish (optional)
(I use the ingredients stated as ‘optional’ only during parties when guests are invited)
Method:
1. Preheat the oven to 550°F (only if using an oven to prepare it on Dum, read below)
2. Carefully lift the loaf pan containing the charcoal briquettes from the marinating chicken, and discard it.
3. In a heavy bottomed casserole dish (which can be used in Oven-if using the Oven method (or) which can be used on stove-top-if using the Stovetop method – read below), arrange the marinating chicken along with all its juices in a single layer. Do not crowd it. (Use two casserole dishes if needed)
4. Spread the chopped mint leaves and the shallow fried potatoes (if using) over it.
5. Now add the drained warm half cooked rice prepared earlier and spread it nicely to cover the chicken all over. Reserve about 1 1/2 cups cooked rice for the top most layer.
6. Next, spread the chopped cilantro, toasted almonds and cashewnuts, hard boiled eggs (if using), reserved fried onions, cardamom seed powder and pour ghee (if using) and the saffron soaked in milk and rose water all over the rice. Add the 1 1/2 cup reserved rice and spread as the top most layer to cover evenly. Now pour the reserved oil in which the onions were fried evenly all over the rice.( I do not add fried onions over the top layer of rice to avoid getting the onions and herbs blackened or burned by steam).
7. Cover the dish with an aluminium foil or a tight lid (or) seal the edges with a dough and cover with the lid tightly, you can use some weight over the lid, so that no steam escapes.
Lid sealed with dough and being cooked on stovetop
If using an oven to cook:
Put the sealed casserole in the preheated oven at 550°F for 20 minutes. Later, lower the heat to 300°F and leave the casserole dish in the oven for about 30 minutes. Remove from dish from oven once done.
If you are cooking on stove top:
1. Take a flat Dosa Tawa or a griddle pan and put it on the stove at high heat. As it gets warm, put the casserole dish on the tawa and let it cook for about 5 minutes on high heat.
2. Later, lower the heat to medium and let it cook for about another 15 minutes.
3. Now, reduce heat to very low and let cook for another 15-20 minutes and your Biryani will be done by now.
Once done, let the dish rest for 30 minutes. Later, open the lid and a heavenly aroma fills your house inviting all your house members. Carefully dig your spoon deep into the casserole dish until it touches the bottom, and gently mix the rice with the chicken until it is all completely mixed. Serve immediately.
Tip: Adding salt to the water in which you cook rice is essential, or else the whole taste of Biryani turns upside down. One tip if you have forgotten to add salt to the water while boiling rice is – stir the required amount of salt in a little quantity of hot water, about half cup or a few tablespoons, and pour this on the biryani evenly. Warm the biryani in microwave and serve immediately.
Suggested accompaniments: I enjoy my Biryani with Mirchi Ka Salan or Baghare baingan and Dahi ki Chutney as a side dish, and glass of chilled coke alongside. Yumm-O!
Note: You can also go through this video of ‘Khan Biryani’ showcased by VahChef, one of my favorite chefs, to get an idea on how to prepare Kachchi Murgh Biryani. His method for Khan Biryani is a bit different but quite interesting though.
I shared this recipe as part of the RCI:Authentic Cuisine of Hyderabad Event that I am hosting this month on my blog.
Be sure to read all the rules for the event and drop me your entries. The last date to send me your entries is September 15th’ 07.
Luv,
Mona
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August 24th, 2008 at 5:08 am
WOw Mona … your Biryani looks soooooo delicious.
I’ll cook it for my family when I go back to Saudi Arabia inshallah.
you have an award waiting for you on our blog
August 24th, 2008 at 7:29 am
Assalamalaikum Mona,
Your Biryani looks great ! I have never tried kachi aqni, will try it out soon…just this friday we we had it in a friends house,I loved it..I will do it in this weekend…and Mona I have the same casserole:) corningware.
August 24th, 2008 at 9:41 am
Wow, that is a lot of work but I’m sure it is more than worth it when It’s finished! It looks great, and so so tempting
August 24th, 2008 at 10:32 am
What a brightly colored, interesting and delicious looking biriyani. I love your well laid out instructions as well!
August 24th, 2008 at 7:21 pm
AsSalaam Alaykum Mona,
The biryani looks delicious ,even my sister also cooks her “kachchi” biryani in the Oven. I’m inspired to give a try Biryani in a more flavorful procedure.
August 25th, 2008 at 12:11 am
Mona , ur biryani looks great.
Even i drafted the recipe of biryani for RcI event.:(
will be mailing u soon.
August 25th, 2008 at 9:53 am
Hi Mona, This is awesome. I had no clue about the smoking part. I will that this time. I an sure this tastes and smells heavenly.
August 25th, 2008 at 7:21 pm
Wow looks lip-smackingly delicious Mona.
That’s one detailed write-up!!!
August 25th, 2008 at 8:27 pm
OMG Mona this looks great! one day you will convert me back into tasting the chicken biryani
August 25th, 2008 at 8:46 pm
Wow pass me some please:)
August 26th, 2008 at 4:43 am
this is the first time i am commenting although i visited ur website several times. mashallh itis a very good one. i am from hyderabad too but have been away from it for a decade now. miss it a lot. ur blog makes me always feel i am there. wonderful effort. keep it up
amina
August 26th, 2008 at 8:20 am
ooh.. that biryani is really tempting. thanks for the detailed write up. have to try this.
August 26th, 2008 at 1:54 pm
Woow!! Biryani is the ultimate thing for the RCI….gud work Mona!!
August 26th, 2008 at 4:50 pm
Looks so good! It reminds me a little bit of layered rice pilaffs we make in Azerbaijan, but I am sure it is delicious in its own way! Yum!
August 27th, 2008 at 8:53 am
looks heavenly, mona. dude, i have a question. when cooking in oven, you said lower heat – what should the temp be originally?
i’m going to try this during ramadan – yay, iftaar party!
You should first let the biryani cook on ‘Dum’ at 550°F and later lower the heat to 300°F (refer steps under the heading ‘If Using An Oven To Cook’ above)~Mona
August 31st, 2008 at 4:57 am
Thanks for stopping by our blog. I’m so glad to discover your website. I married into a Hyderabadi family and it’ll be fun to use one of your recipes on my in-laws. This biriyani, by the way, looks fabulous. Reminds me of M-I-L’s kachche gosht ki biriyani.
August 31st, 2008 at 12:22 pm
Asa Mona. I love all your recipes. You would never go wrong with’em. Could you pls post the recipe for hydi dum ka murgh?
September 3rd, 2008 at 12:34 am
Seems the perfect Murgh Biryani recipe! It turned out awesome!
September 15th, 2008 at 3:36 pm
Wow wat a way of preparing…also detailed way of explication…lovely mona…
November 6th, 2008 at 3:17 am
Mona, first timer here, but loved all that I could go through! Keep up the good work..loved ur Qubani …Apricot halva also..compote, sorry!
January 2nd, 2009 at 10:27 am
thanks mona,
your recipe was rocking. my husband entered the house and came running to kitchen to find what i was cooking…i totally liked the smoking idea, i smoked the meat as u instructed but i made a modification by adding the charcoal just before sealing it with dough in the final process. it was great, maybe u can try it next time. thanks a bunch!!
January 5th, 2009 at 9:49 am
Hi mona!!
This dum biriyani looks great and the picture makes hungry!! I am going to try this very soon. But I have a question. Will the chicken be burnt when its kept for 45minutes on the stove top??also will the chicken be cooked evenly???how long should the rice be cooked? should we drain the rice as soon it is boiled???…a lot of question right??, I hv tried the other version, so now I want to try this version so pls help me out with my queries…………
When you have to cook the biryani on the stovetop, you are using a tava below the casserole dish containing the layered biryani. The tava helps in proper cooking and prevents the chicken from getting burnt. Also you are lowering the heat after the first 10 minutes, so this helps for the chicken to slow cook properly.
For the rice, you should stand in front of the stovetop while the rice is cooking, and keep feeling the softness of the rice kernels between your fingertips after a boil. When you feel they are just half done, drain the rice.
You will get the hang of preparing Kacchi Aqni ki Biryani with practice, do not be afraid to try peparing it again and again, even if you go wrong. You will learn it eventually.
Hope this helps you.~Mona
January 6th, 2009 at 6:25 am
Mona Thanx a lot for ur reply, you have cleared all my doubts and I am goin to try it very soon!!…wil let u know how it turns out:)
January 16th, 2009 at 11:11 am
I tried it and it turned out tottaly delicious………thanks a million for this recipe!!
February 12th, 2009 at 12:37 pm
Hi Mona,
You have a got a great blog. I am planning to cook this Biryani for my husband tomorrow. Can I use store bought fried onions? Everytime I try to fry onions they dont come out crispy. and eventually they become soggy.
Please let me know
SR
Sure you can use store bought fried onions. But the best results are often home-made. The secret to get crispy fried onions is to slice them into thin rings and deep fry them in hot oil at medium high heat and continuously stir them to golden brown color. Remove them on paper towels and you will get perfect fried onions.~Mona
March 3rd, 2009 at 9:11 am
Hi Mona,
it looks great and eye-catching. But for the people who reside in western countries it would be tough for them to find ingredients. However here’s something you might find interesting in receipt of all the products.
March 20th, 2009 at 5:27 pm
hi Mona,
today i tried making it with some other recipe n my rice got soggy a bit even the bottom layer of the dish got burnt.Actually ididnt throw the youghurt marinade rather i used all in the biryani.is that the reason…plz help advise me thanx
Do not worry, you will get the hang of the perfect amounts after a first few disasters. It is the way we all learn.
The amount of yogurt that you use in the marinade should be just enough to cover the chicken, as yogurt leaves water upon cooking so the rice becomes mushy eventually. Also you need to cook on dum, slow cook the rice so that it cooks evenly. Hope this helps.
If you need more help, do not hesitate to mail me~Mona
June 8th, 2009 at 12:49 pm
Hi Mona,
I made this biryani yesterday and it turned out very gud. Both,I and my hubby liked it a lot. I added a few ingredients n deleted a few ingredients according to our taste. Even though I wanted to smoke the chicken, I didnt have charcoal at hand so couldn’t do it. The biryani turned out very tasty with half the work when compared to the cooked version. Thanks for the recipe Mona.
Ranjitha
Ranjitha, I am so glad the biryani turned out well and you liked it. ~Mona
July 1st, 2009 at 6:29 pm
The love the fact that your recipe is so detailed. I just have one question. You said the rice needs to be half cooked when putting it in the oven, yet you don’t mention adding any water in the casserole ?
Aanya, liquid in the form of the moisture from the yogurt in the marination mixture, and also from the milk with saffron which is added in the end is enough for the rice to cook completely. ~Mona
August 24th, 2009 at 2:17 am
Monaji,
Please come visit us at Gourmetindia.com, where we have a running discussion on both biryani & Hyderabdi cooking. Your experience in both would be much appreciated.
Thanks.
November 14th, 2009 at 5:16 pm
can i substitute chicken in the recipe for gosht biryani? I don’t like using tomatoes in biryani.
Farah, for Kacche Gosht ki Biryani, you will need to add a meat tenderizer, like raw papaya paste to the marination mixture overnight. The procedure is more or less the same with Kacche Gosht ki Biryani too. But inshallah I will post its precise recipe sometime in the future.
Adding tomatoes is purely optional. ~Mona
November 19th, 2009 at 2:08 pm
Mona,
I cook the biryaani same way, except never used tomato and potatoes..Giving smoked flavor to chicken is something new for me, Is it tradional hyderbad tip or your inventions..but sounds very ineresting and will defiinately try this weekend.
Hyderbadi, adding tomatoes is completely optional. Tomatoes are not added in the traditional Hyderabadi Biryani. My hubby loves potatoes, so I add it to Biryani sometimes. You can call them my inventions. ~Mona
January 25th, 2010 at 8:07 am
Monaji, this is the first time i am posting a comment on your recipes or the blog. i tried this biryani over the weekend & my god this one is a unique & a very subtle variety. thank you very much for opening a new dimension in my biryani making. my guests really liked the unusual flavor of the smoked marinated chicken. Although there were couple of hitches in my attempt, but i will surely over come them next time around. Perhaps you could help with some guidance on overcoming dryness in rice & sticking of chicken at the bottom. your help will be most appreciated. thank you very much monaji.
Arun Desai, you can pour some oil/ghee (in which onions were fried) on top of biryani so that the top layer of rice does not get dry. Also you have to take a thick bottomed vessel for the Biryani preparation so that the chicken does not get stuck to the bottom. Hope this helps. ~Mona
January 31st, 2010 at 10:40 pm
Hi Mona,
I have made your biryani many many times so far and every single time it comes out perfect. My husband loves it a lot. I love your recipes and prepare them very often. Thanks a lot Mona.
February 27th, 2010 at 1:24 pm
Do i have to marinate whole nite
im planning to make it this evening so i have around 3 hrs for marination!
Sana, go ahead and let it marinate for the 3 hours that you have remaining. Inshallah the Biryani will turn out good. ~Mona
June 23rd, 2010 at 8:26 am
sound delicious. I will tried it. This is new recipe for me and I hope this is a tasty meal. Thanks.
July 8th, 2010 at 3:51 am
hi mona
for kachchi mutton biryani, at what temp should i cook ,in the oven…is it similar to chicken biryani.i am planning to make it this weekend.thank u
Pooja, the temperature should be the same if you are using good quality tender meat.
July 18th, 2010 at 10:40 pm
Hi Mona,
I made Dum Chicken Biryani last week for the first time and I was pleased with
the taste. But I didn’t like that the rice was very moist after mixing the
chicken with the rice. Usually when I have had Dum Biryani the rice strands
don’t stick to each other. Before I mixed the rice with the chicken I checked
the bottom of the pan and there was about an inch of chicken juices. I assume
mixing that with the rice caused the rice to be so moist and stick together.
Once the chicken is done should there be no juices at the bottom? A Punjabi
woman told me to use less yoghurt marinade when basting the chicken overnight. Is mixing the rice and chicken together correct or should chicken just be scooped out with some rice?
Any suggestions would be great.
thank you,
Dave
Dave, if you find that even after cooking the chicken in the biryani there are a lot of juices left, take a long metal spoon and using its handle make deep holes into the biryani all around. Cover and cook just a little bit longer until the juices are evaporated.
August 7th, 2010 at 9:57 pm
Hi Mona,
I’ve been wanting to make biryani for a while and came across your recipe. Made it today and it came out perfect. The flavour from the coal especially was amazing. I’ll be trying out more of your recipes – thank you so much.
August 22nd, 2010 at 3:21 pm
Hi mona,
I made the biryani accordingly, but my rice turned up quiet dry especially the top layer…could you please tell me where i went wrong…any suggestions would be welcome…thank you
August 24th, 2010 at 3:13 pm
Hi mona wonderful recepie I have been searching for tomatoe free recipe for a while and finding your site is an answered prayer! Can I make mutton or beef biryani with no tomatoe? Also will the smoking technique work with beef? Will ordinary foil paper be ok to put the coals and what do I light them with?
Vicky, you sure can make biryani without adding any tomatoes. and you can absolutely use ordinary foil tp put colas. To light the coals use fire starter.
September 10th, 2010 at 9:45 pm
Hi Mona, Thanks for the wonderful recipe. I have followed the above instructions and made the biryani in the oven a few times now. I recently tried cooking the above recipe on a barbecue grill as my oven broke down. Basically I removed the grill and laid the dish with the layered biryani directly on the burning coals. While the timing has to be fixed by trial, I believe about 25-30 minutes should suffice. An interesting idea would be if it is possible to smoke the biryani while cooking and not separately (as recommended above). Thanks for the great recipe anyways.
November 11th, 2010 at 4:24 pm
I`m more than glad to find out this recipe
you know those details make your blog spical . cous I was lost by 1000 and 1000 biryani recipes !
Thanks Mona and happy Eid
December 17th, 2010 at 5:44 pm
Mona, have you tried cooking biryani in a slowcooker or crockpot? What changes would you recommend for making it in a crockpot?
BiryaniEnthusiast, I havent ever tried making Biryani in a slowcooker or crockpot, so I am not sure.
March 6th, 2011 at 7:41 am
Dear Mona,
Thanks for the recipy,but please help me with the correct mesurements of the rice and chiken as to how much rice is required 1 kg chiken…plz help
Thanks gain
March 12th, 2011 at 8:28 pm
Hi
I made the biryani today but is didn’t have time to marinate do I just marinated fr an hour or so
Now I have cooked it for 20 mins on dum
I hope my biryani is cooked because last time I didn’t throw away the excess marinade and it was watery even after cooking. Time I followed all ur instructions and I used less than one kg of chicken. Do I have to let it rest for 30 mins? Can I not open it immediately?
Sana, its is best if you marinate the chicken for the biryani overnight, however, 1-3 are also enough when in hurry. You can open the Biryani pot immediately to check if the chicken is done and it if not soggy at the bottom. If it is, let it cook for a little more time. It is better if you let the pot to rest for 15-30 minutes before serving.
March 20th, 2011 at 1:43 pm
Thanks for sharing the receipe..used coal for the fumes and that changed everything.. It was heaven
April 25th, 2011 at 11:17 am
love your recipe, definitely prepared with a lot of love and care. however, sorry to say, this is the recipe for pakki yaqni, not kacchi. the very name kacchi suggests that the cooking of the meat with the rice is in raw form in one pot, so the rice and chicken/meat cooking together and the rice absorbs the stock and gives a different flavor
April 26th, 2011 at 8:55 pm
This was my 1st time ever making Kachi aqni ki biryani and I must say your recipe was superb! My husband loves pakki aqni ki biryani(which I usually make) and does not like kachi aqni biryani much(well…atleast he said so) but he truly enjoyed this one. He realized that this kind of biryani is less work for me and was equally delicious!
I think I will do a better job next time…like you said…it takes some time to get the hang of it….but according to my husband,”it can’t get better than this”….So thanks so much for sharing your wonderful recipes. You are an awesome cook!
May 28th, 2011 at 8:15 am
Hello Mona,
Made the biriyani as per the instructions..came out very well..jus as shown in your pic.
Thanks a ton for sharing this recipe in such detail.
June 20th, 2011 at 1:54 pm
Salaam Mona, adding shah zeera to adhan is enough or we need to add to aqani as well. Also, adding garam masala powder will suffice instead of adding all masala separately?
WaAlaiKuMAsSalaam Brother Abu Mudassir, it is enough if you add shah zeera to the adhan. I usually add both the garam masla powder as well as the sabut masala for biryani, however you can only add either if you wish.
September 11th, 2011 at 10:11 pm
Hi Mona,
Thanks a lot for this wonderful recipe. Made a heavenly Biryani today and enjoyed it with friends.
September 17th, 2011 at 4:16 pm
Salaam,I must admit that I have looked at your website from time to time to get inspiration and it has served me well. However, I never felt a need to leave a comment till today. I tried your kachi biryani and the instructions were so detailed, my cooking effort was very successful!! Thank you for your wonderful hobby – it has served me well
October 3rd, 2012 at 2:43 pm
[...] need for biryani in a hurry. If you’re excited about it and have some time on your hands, try this fabulous one from Mona at Zaiqa. Hyderabadi biryani is one of the best kinds you can have. I dream [...]