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Home » Celebrity Chef Recipes » Khache Biryani by Chef Bachan Rawat

Exclusive Recipe by Chef Bachan Rawat

Khache Biryani

Chef Bachan Rawat, partner in his NYC restaurant Bukhara Grill, is responsible for developing and overseeing an extensive menu that keeps his patrons clamoring for more since opening their doors in 1999.


Khache Biryani

(Can Be Made With Your Choice of Meat i.e. Mutton, Chicken or Beef)

Ingredients:

  • Choice of Meat - 2lb
  • Yogurt - 1 cup
  • Green Chilies Slit – 6 small
  • Ginger Paste - 3 tbsp
  • Freshly Peeled Garlic Paste – 1 tbsp
  • Fresh Coriander Leaves - 3 tbsp, chopped
  • Fresh mint leaves - 3 tbsp, chopped
  • Clove - 10
  • Cinnamon Stick – 1 stick broken into small pieces
  • Green Cardamom – 10 
  • Coarse Chili Powder - 1 tbsp
  • Coriander Powder - 1 tbsp
  • Salt - to taste 
  • Onions - 2 cups, thinly sliced
  • Enough oil to deep fry the onions

To Marinate the Meat: 

  • Refined Oil - 2 tbsp
  • Green Chilies Slit – 6 small
  • Yogurt - 1 cup
  • Cloves - 10
  • Green Cardamom - 10
  • Cinnamon Stick – 1 stick broken in small pieces
  • Saffron - a big pinch ground in little milk
  • Lime Juice - 2 tsp
  • Fried onion slices to garnish

For Rice:

  • Basmati Rice - 2 cups
  • Water - 4 cups
  • Pepper Corn - 1/2 tsp
  • Shahi Jeera - 1/2 tsp
  • Bay Leaf - 5
  • Salt - to taste

Method:

Deep fry onions until golden and crisp. Drain on a dry cloth and let it cool, then crush with your hands. Grind ginger, garlic and chilies together. Mix all the ingredients together. Marinate and leave in the refrigerator overnight.

For Rice:

Wash rice well and drain. Mix with the ingredients and heat until boiling. Lower the flame and boil gently for 3 minutes. Drain and reserve the water and the rice. Preheat oven to 400 F. Heat ghee and oil in a fry pan. Add all the spices and fry for 1 minute. Add the strained rice on top. Mix reserved rice water with lime juice and saffron and pour into the pan. Cover and seal well with aluminum foil. Place the pan in the oven. Lower the heat to 300 and bake further for 15-20 minutes. Switch off the oven and leave the biryani there for at least 15 more minutes or until serving (up to 1 hour). Just before serving, gently mix the contents and sprinkle the garnish on top.