Hyderabadi Chicken Biryani | How to make Hyderabadi Chicken Biryani

By Biryani Art  |  6th Nov 2015  |  
4.8 from 12 reviews Rate It!
  • Hyderabadi Chicken Biryani, How to make Hyderabadi Chicken Biryani
Hyderabadi Chicken Biryaniby Biryani Art
  • Prep Time

    0

    mins
  • Cook Time

    2

    Hours
  • Serves

    6

    People

2839

12

About Hyderabadi Chicken Biryani Recipe

Hyderabadi Chicken Biryani

Ingredients to make Hyderabadi Chicken Biryani

  • chicken 800 gm
  • cinnamon 05 gm
  • Yellow chilli 05 gm
  • Red chilli 05 gm
  • lemon juice 25 ml
  • ginger Garlic Paste 25 gm
  • Slit Green chilli 20 gm
  • Biryani masala 1 tsp
  • chicken 800 gm
  • Long Grain rice 1 Kg
  • Brown onion 150 gm
  • Desi ghee 300 gm
  • cinnamon 05 gm
  • Green cardamom 05 gm
  • Shahi jeera 05 gm
  • Yellow chilli 05 gm
  • Red chilli 05 gm
  • For the Marination: curd 250 gm
  • mint 10 gm
  • Chopped coriander 10 gm
  • lemon juice 25 ml
  • ginger Garlic Paste 25 gm
  • Slit Green chilli 20 gm
  • saffron 01 gm
  • Biryani masala 1 tsp

How to make Hyderabadi Chicken Biryani

  1. Marinate the chicken with the ingredients mentioned under marination and set aside for at least 2 hrs and overnight is best.
  2. Wash rice till the water runs clear. Soak for 20 to 30 minutes. Heat 2 ½ cups water in a utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil rapidly for 5 mins.
  3. While the rice cooks, transfer the marinated chicken to a heavy bottom casserole, handi or non-stick. Add fried onions, green chilies, ½ of the mint, coriander leaves and pour in the oil or melted ghee. Mix well and level the surface.
  4. Layer the cooked rice evenly, add fried onions, mint and coriander leaves over the chicken. Sprinkle ¼ tsp to ½ tsp. biryani masala powder.
  5. Repeat steps of layering rice, coriander mint leaves and then fried onions. Pour the saffron milk all over.
  6. Cover rim of the casserole with foil to trap the dum or use a cloth. Rinse a thick kitchen cloth and squeeze off the excess water, it must be just moist. Make a double layer. Spread this cloth over rim and cover lid over the casserole.
  7. Place this over a thick hot tawa, set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins. After 20 mins, if you have a see thru lid you can see the vapour filled.
  8. Now reduce the flame to min (as low as in Indian stoves or burners, where the flame barely touches tawa). Cook this way for exactly 10 to 15 mins. You can see the vapour dripping on the moist cloth.
  9. Turn off the flame and leave it as it is for at least 20 to 30 mins. Garnish chicken biryani and serve.

Reviews for Hyderabadi Chicken Biryani (12)

Shakuntla Parmar6 months ago

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Ranjan Chauhan8 months ago

So......... Yummy
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Anu Sachdevaa year ago

Lip smacking dish..
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Upasana Duttaa year ago

Testy
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Rajkumar Babua year ago

Superb
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Pallavi Panigrahi2 years ago

When I opened the seal there was water and rice was wet. Where could I have erred?
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mamata pakki2 years ago

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Chayashree Bhandarkar2 years ago

tasty recipei .can we prepare biryany Masala at home? if so pls let me know
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Anil Dogra2 years ago

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Ruchira Hoon2 years ago

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Narinder Lamba2 years ago

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Upasana Mahesh3 years ago

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