Sunday, June 14, 2015


Hyderabadi Chicken Biriyani

This is easier than any other biryani since it needs no sauting of spices or meat. Just mix all the ingredients and cook. To get an authentic flavor and taste, do use all the mentioned ingredients and if desired can substitute ghee for oil. Chicken can be marinated the previous night and refrigerated to make the best flavorful biryani.


For Marination

  • .Chicken-1kg
  • .Green chilly-4(sliced)
  • .Garam masala powder- 2 tsp
  • .Garlic-ginger paste-2 tbsp(each)
  • .Curd- 2 cups
  • .Turmeric powder- 1 pinch
  • .Salt-As per taste
  • .Kashmiri red chilli powder- 2 tbsp(as per your spice level)
  • .Chopped corinder leaves -few
For Rice
  • .Basmati rice-4cup((soaked for 20 to 30 minutes, drain and set aside)
  • .Cumin seeds (jeera)- 1 tsp
  • .Cardamom-5
  • .Bay leaves-2
  • .Cloves-6
  • .Cinnamon-2
For Layering

  • .Mint leaves,chopped-1 bunch
  • .Coriander leaves,chopped-1 bunch
  • .Fried nuts and raisins-few
  • .Fried onion-1
  • Turmeric powder-a pinch (mix in 1tsp water for yellow color)/food color
  • .Garam masala powder-for layering
Extra Addings
  • .Oil and vegetable ghee- 5 tbsp
  • Onion(lengthily sliced)-3big
  • .Ghee -1tbsp


.Add all the marinating ingredients to a bowl. Mix them well to make a paste.
.Allow it to sit for overnight in the fridge or for at least 2 hours.

Fry thinly sliced onions until golden brown (2 cup) in oil and vegetable ghee mix.Kept aside.

.Add the marinade chicken to a heavy bottom pot. Sprinkle fried onions(2 cup), half of chopped coriander and mint leaves. Add 1 tbsp ghee and mix it.

.Half cooks the chicken and kept aside.

.Add dry spices to a pot of boiling water along with few drops of oil. You can add the dry spices to a muslin cloth and make a knot if you don’t like to get a bite of the spices. Add soaked rice and cook till 3/4 cooked. Drain it.

.Layer the rice over the cooked chicken.
.Add fried onions, nuts, raisins, mint and coriander leaves. Sprinkle garam masala.

Layer the rice again.
.Sprinkle fried onions, nuts, raisins, mint and coriander leaves and garam masala.

. Pour the saffron milk/turmeric water.

.Use a foil to cover the rim. You can also use a thick clean kitchen cloth. Or make dough and stick to the rim of the pot.
.Cover the pot with a lid. If using dough, make sure the lid sits on the dough.

.Lower the flame to very low and cook for 20 minutes. Switch off the stove and let it rest for sometime


Fluff up the rice gently and serve.


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