The topic of whether or not the Mughals introduced Biryani to the sub-continent stirs up emotions. Certain studies suggest that several variations of biryani existed in the south and east of India well before the Mughals arrived. The Nizams of Hyderabad took the best of both the Mughalai cuisine and Andhra cuisine to serve us somewhat of a legacy – Hyderabadi Biryani! Out of the two variants of Hyderabadi Biryani – kacchi and pakki – the former might just seem easy to cook as it involves layering uncooked meat with rice and steaming the whole darn thing. But making sure the meat is done just right is a challenge any chef would savour!
Trust us to serve you one of the better kacchi biryanis you’ll ever eat! Parboiled rice is placed over chicken drumsticks that are marinated overnight with yoghurt, mint leaves, browned onions and powdered spices, in a heavy-bottomed dish and steamed on low flame till rice is infused with the delectable flavours of the marinade and the meat falls of the bone!
Here's how you can recreate this delicacy at home:
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