kache ghost ki biryani recipe,authentic hyderabadi chicken biryani recipe

India is blessed with good food and variety of awesome cuisines One of of my favourite cuisine is Hyderabad cuisine famous for its authentic Hyderabadi Dum Biryani..I'm a great fan of biryanis and  I love to try various biryanis .This  Hyderbadi Chicken biryani was in my mind since ages but i was always sceptical on trying this kachi/raw biryani i  always used to wonder will the meat cook ,won't the rice be mushy etc etc..but all my doubts were cleared when i tried this..
I had seen this recipe on TV few yrs back on one of the food channel  by Nawab Mehboob Khan  from  Hyderabad and also watched Vah chef's video they both were quite similar and far by the best authentic recipe I came across.The best thing of this biryani is there is no use of tomatoes and potatoes ..Just marinate the meat and cook it along with half cooked rice and there you have an extremely flavourful and delicious Hyderabadi Kachi Chicken Biryani

for the marination 
1/2 kg chicken
1/2 cup curds
1 1/2 tsp ginger garlic paste
4-5 green cardamom crushed lightly
1 inch cinnamon stick broken
6-7 cloves
2-3 tbsp coriander leaves
2 tbsp mint leaves
4-5 green chilies
2 tsp red chili powder
1 tsp garam masala powder
1/2 tsp haldi/turmeric powder
2 tbsp lime juice
3 tbsp oil/ghee
3 onions sliced thinly n fried till crisp golden brown

for the rice
2 cups basmati rice/1/2 kg
1 tsp shahi jeera/black cumin seeds
2 bay leaves
bouquet garni *
1 tsp rose water
1/2 tsp kewra water(optional i didnt use)


  • Fry thinly sliced onion till golden brown and crisp.
  • Reserve the oil from fried onions for marination .
  • Marinate Chicken with all the ingredients mentioned in the marinade list.
  • Set aside for 2-3 hrs I left it  overnight in the fridge.
  • Cook rice with salt,and whole spices mentioned in the list ,Cook rice till 50 % done

  • Strain the rice and reserve 2 tsp of the water for later.
  • In a vessel add  1 tbsp oil left from fried onions
  • Arrange the chicken along with the marinade
  • Add about 1/2 cup water
  • Sprinkle chopped coriander and mint leaves over the chicken
  • Arrange the rice over the chicken

  • Lastly add saffron infused milk,2 tsp ghee mixed in water reserved from the rice
  • sprinkle fried onions and rose water and kewra water
  • Cover with a lid and keep weight on the lid so that no air escapes alternatively you can cover it with foil and then cover with lid or use dough to seal the vessel and then cover with the lid
  • Cook on low flame for 30-35 mins ..
  • You can place a tava under the vessel and cook on dum.
  • Serve with raita and enjoy authentic Homemade Hyderabadi Chicken Biryani.

  1. Use good quality basmati rice and soak for 30 min to 1 hr
  2. *You could also use a bouquet garni/potli that is to tie all spices in muslin cloth (1 black cardamom,2-3 green cardamom,1 inch Cinnamon,1 star anise,1 javitri/mace )and drop it in the boiling water to cook rice and later discard the bouquet garni or simply add these spices in water while boiling the rice.
  3. Ghee can be used in place of oil for marination.
  4. If you have charcoal at hand ,use lit charcoal for dum by pacing the charcoal over the lid 
  5. I added 1/2 cup of water along with the left marinade ,you can add 1/2 to 3/4 cup  water depending on how thick your marinade is .I used thick curds so there was no water left in the marinade .

These buns are super yummy they are soft and delish masala buns /savoury buns which taste great.My family loves stuffed buns more than just plain buns but they enjoy this with a cup of chai..I love to have these when they are hot from the oven with a dollop of butter...

1 1/2 cup flour
1 tsp yeast
1 .5 tsp sugar
1 tsp milk powder
1/4 cup water
1/4 cup milk
2 tbsp oil

For the masala
1 onion chopped
4-5 garlic minced
1 tsp ginger chopped
1/2 cup coriander leaves chopped fine
1 tsp chilli flakes
1/2 tsp cumin seeds
1/4 tsp garam masala(optional)
1/4 tsp turmeric powder

In a pan add oil ,then add cumin seeds followed by ginger and garlic.
Saute for few min on med flame then add chopped onion and saute till onion turn soft
Now add chopped coriander leaves ,chilli flakes turmeric powder ,salt and garam masala powder.
Saute for 2-3 mins and allow it to cool before mixing in the dough.

Mix yeast with water and sugar and let it froth
In a bowl mix together flour,milk powder and salt .
Add the yeast mixture and milk and the masala and knead till all comes together.
Add oil and knead till you a get a soft smooth dough.
Cover with a damp cloth/cling foil and allow it to rise,it may take about 1 1/2 hr to 2
Once doubled in size divide into equal balls and place it on a baking tray lined with parchment/butter paper.
Cover with a damp cloth and let it proof for 30-45 mins
Brush milk before baking.
Bake for 15 min a preheated oven at 180 degree Celsius.
Brush butter as soon as its out from the oven
Enjoy it when its still hot with a dollop of butter /cheese or serve it with a cup of tea/coffee.
For the masala you can add or minus any ingredients you want.
You can use 1 cup flour and 1/2 cup wholewheat flour too the result will be soft and yumm buns.

Monsoon has made its entry here in Mumbai and past 2 days its been poring heavily continuously .So far its raining almost everyday and the weather is getting pleasant but along with the rains health problems also have started common cold, flu is become viral these days and we all are having a tough time..Right from childhood when we fell sick Mom used to make a garam masala soup and few noodles/alphabet macaroni or make us a chicken soup or mutton soup...And I used to enjoy it to the core .Yesterday as it was raining very heavy I felt like having soup .I made this  mutton soup and we all relished it ..
Its a simple soup but very tasty .I normally don't add onions but then I had one onion cut into half and didn't want to waste it so added that too..
We all enjoyed the soup and felt much better as we had it..here is the simple recipe for my fav mutton soup..

300 gms mutton (preferably with bone i used chops and marrow bone)
1 onion roughly chopped
1 tomato chopped rough
1 inch ginger crushed
1 inch cinnamon
6 to 7 black pepper
4 to 5 cloves
8-9  black pepper crushed
3 big cloves garlic crushed
1/4 tsp haldi/turmeric powder
2 bay leaves
1 tsp ghee


  • Beat the chop with a steak hammer and wash it well.
  • You can use mutton bone pieces or only marrow as well.
  • In the cooker add ghee then add the bay leaves,cinnamon ,clove  onions ,crushed ginger and garlic and saute for 2 to 3 minutes
  • Then add tomatoes and mix
  • Add  mutton, crushed pepper ,tomato  ,haldi ,onion , and  4 to 5 cups water and cover the pressure cooker with the lid.
  • You can add more water if you wish .
  • Let it cook for 4 to 5  whistles then reduce the flame and simmer  for 5 to 7 min more
  • Release the pressure and open the lid
  • Serve hot with bread/ steamed rice or have it as it is.

One of my most favourite dish is this Kala Vatana Usal / black peas curry with handbreads/rice bhakri ..It goes well with steamed rice too but i feel Its best eaten with rice bhakri or chapati I personally like it to be semi dry .I have added tender /wet cashews too and it tasted even more yumm..The peas are soaked then boiled with salt and water and then cooked in a roasted coocnut masala ..I mostly have these pulses on meatless days and e

1 cup dried black peas /kala vatana
1/2 cup dry coconut grated
1 big/2 med  onion roughly chopped
1 tsp cumin seeds
1 tsp goda masala/garam masala
1 tsp chilli powder/mutton /malvani masala
8-10 tender cashews soaked in water for 15 min (optional)

  • Soak dried peas overnight add about 3-4 cups water ,salt and pressure cook for 3-4 whistles
  • In a pan dry roast the coconut and cumin till the coconut turns golden brown.
  • Remove the coconut add chopped onion and roast adding 1/2 tsp oil till onions turn brown.
  • Switch off the flame and let  it cool for 5-7 mins then grind together with coconut adding little water to a fine smooth paste.
  • Heat about 1 tsp oil in a vessel add the ground masala and malvani masala and saute well till all mixed
  • Add goda masala and the soaked wet cashews if using and boiled peas with the water left from boiled peas.
  • Add salt if needed and if you want gravy you could put off the flame and serve, if you want it dry then Bring it to a nice boil and simmer for 4-5  min 
  • Switch off the flame and serve with chapati/rice bhakri/rice/bread.
I love making pizzas on request on my loved ones more than eating i enjoy cooking and serving food to others i love to see the glee in their eyes..My 4 yr old nephew who is my god child loves anything what i cook and keeps demanding to make things he likes. .HE loves my pizza and cakes  (does it sound like I'm blowing my own trumpet) well no I'm not bragging  but sharing my happiness with you all..HE says My goma makes the best pizza because he knows i will add lots of cheese and customise the toppings as  per his choice..
He was pestering me to bake a pizza it was almost a month since he had a pizza so i thought as it was last day of vacation why not treat him with a pizza ..This time I thought I'll make a Whole wheat pizza and went on..I was really surprised to see that the whole wheat pizza was as delish and soft as the one made with refined flour/maida ..
I checked the fridge there was no chicken so I first kneaded the dough left it to proof and went to buy chicken .The dough rose beautifully till the time I finished marinating the chicken and kept the oven to preheat and baked the base pan fried the chicken and chopped the bell peppers and onion while Sheldon was impatiently waiting for his pizza.
I arranged the pizza and put it in the oven to bake ..As soon the timer went off he was shouting with joy to enjoy his pizza i had to make him wait since it was piping hot and he could have burnt his tongue..till then  quickly captured few shots for posting this..As he tasted I could see the dimples and the joy in his eyes and he said Goma (godmother) this is the best pizza ever..lol I was happy not because he said its the best but because i knew i fed him something good and healthy by making a whole wheat based pizza..

Ok I think I wrote enough now off to the recipe..

Method :

for the pizza base refer this recipe only substitute the flour with 3 cups wholewheat flour /atta

for pizza sauce click here for recipe

For the Chicken marinade
200 gms Boneless chicken cut into fine chunks (Usually chicken is cut in strips for fajita but i prefered chunks in pizza)
1 tsp lime juice
1/2 tsp cumin powder
1/2 tsp oregano
1/2 tsp chilli flakes
1/2 tsp crushed pepper
1 tsp oil
Marinate the chicken with the above mentioned ingredients except oil .
Keep aside for 20 minutes minimum.
Heat pan add oil and saute the chicken till done.

toppings i used
red and green bell pepper cut lengthwise
 mozzarella and Parmesan cheese as needed


  • Bake pizza base as given in the recipe. If you love thin crust roll the dough thin and bake
  • Apply pizza sauce  on the base then spread the cheese and top it with  chicken and capsicum and onion.
  • Drizzle 1/2 tsp olive oil over it and sprinkle herbs and bake in preheated oven for 15 min or till cheese melts and turns bubbly.
  • Enjoy it hot ...

If you wish to check my other pizza ,pizza dough and sauce recipe posted here click the link below
Basic Pizza Dough
Pizza sauce
Chicken Tikka Pizza
Chicken and herb Sausage Pizza
I have used 3 cups whole wheat flour ,you could take 50:50 of APF/maida and wholewheat flour or 1 cup maida/apf and 2 cups atta/wholewheat flour
I had to knead for 15 min+ to get  a smooth dough..
Vegetarians can use paneer instead 

Bombay Ducks are not actually ducks as the name suggests but a type of fish found at Bombay aile hence the name Bombay Duck Popularly known as Bombil .These are extremely tasty and a delicate fish which is widely consumed in Maharashtra both fresh and salted/dry form.We stock atleast 700-1000 numbers of these salted /dry bombils esp for monsoon...I love simply fried bombil or bombil thecha with a simple dal and rice..Bombil batata and bombil vindaloo and pickle I'll be sharing all these recipes in the coming days.
Coming back to todays post..Bombil fry is a simple yet very delicious fish fry which needs very little ingredients.Lighlty marinated with salt turmeric and chilli powder these bombils are pressed on flour and rava then shallow fried till crisp..These are a fav among kids and most of them confuse them with nuggets..These are best served hot and crisp...
7-8 med sized  bombay ducks/bombils
1 tsp bottle masala/koli masala/fish masala or 1 tsp red chilli powder
1/2 tsp turmeric powder
salt as needed...
Rice flour and
Rava for coating
oil to fry


  • Clean the fresh bombils by removing the fins head and wash it well
  • Be gentle as these are very soft.
  • Pat dry and marinate with salt ,turmeric and chilli powder.
  • If the fish is too big  ,remove the thorn by slitting it and cut into 3 
  • Apply salt,masala and turmeric powder and let it marinate for 15 minutes..]
  • If frying later keep it in the fridge ..Bombil/bombay ducks are salty ..so if kept marinated longer they tend to be more salty use salt less if keeping for more time..later you can add more salt if needed.
  • Once ready to fry,take flour and rava in a plate
  • Dab the fish on the flour with your palms with a little pressure.
  • Heat oil to shallow fry ,once hot place the bombay ducks/bombils and fry  over med flame till crisp and brown on both sides
This is my fav comfort food ..I just love to have this any time..Cheesy potato sandwich grilled on stove top is simply yummy..I always ask for extra seasonings sachets from domino's..lol..and use it in sandwiches or to make garlic breads...Adding mixed herbs /oregano gives a nice taste to this sandwich..Very easy to make and taste just good.Do try it you can add any veg you want to.

6 Bread slices
3 cheese slices
butter as needed
1 boiled potato
1 tomato sliced
herbs/seasonings/oregano as required.

Apply butter on both slices
Place boiled potato and tomato on one slice .
Keep the cheese slice over and sprinkle oregano/seasonings
Place the other bread slice
Apply butter on the top of the slice and place it on a hot tava/griddle or grill pan or grill it on both sides till crisp and brown.
Serve hot ..

This is one of the  most moist and yummiest cake i have tried so far..I had few over riped bananas at home after trying fritters we were fed up of eating bananas I also had some melted chocolate in the fridge which was left after my Chocolate Orange Cake So it thought of using it and so tried this cake..
I have used both oil and butter for the first time and it worked quiet well ..the cake was very  moist and soft full of flavors and stayed well for 2 days ...

1 cup flour
2 eggs
3/4 cup sugar - 1 cup powdered sugar (refer notes)
1 cup melted chocolate/chocolate compound
1/4 cup butter
1/4 cup oil
2 ripe  bananas
1 tsp baking soda
1 tsp baking powder
1/2 cup cocoa powder.
1 tsp vanilla extract

Grease a 9 inch loaf pan and line it with parchment paper.
Preheat the oven at 180 degree Celsius for 10 mins.
Sift the baking powder ,baking soda ,cocoa and flour together and keep aside.
Melt the chocolate over double boiler.
I just heated the melted chocolate with butter on low flame ,then mixed with a spatula till all mixed.

In a bowl mix together melted chocolate,oil egg and mashed bananas till well combined
Add vanilla extract and mix .
Add sugar and mix well till combined.
Add flour in 2-3 additions and mix well .
Pour in a well greased loaf pan
Bake in a pre heated oven for 35-40 min or till toothpick comes out clean.

If you wish to make this eggless skip eggs and add 1/2 cup buttermilk instead
The cake was very very moist and i actually found it difficult to cut so i would be adding extra 1/4 cup flour next time..
If you are using compound chocolate melt butter along with the chocolate over a double boiler.
The amount of sugar added depends on your taste at first i added only 1/2 cup powdered sugar thinking it would be very sweet but later added extra 2 tbsp powdered sugar.

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