Hyderabadi Biryani | How to make Hyderabadi Biryani

By Sanjula Thangkhiew  |  22nd Jul 2015  |  
4.4 from 5 reviews Rate It!
  • Hyderabadi Biryani, How to make Hyderabadi Biryani
Hyderabadi Biryaniby Sanjula Thangkhiew
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About Hyderabadi Biryani Recipe

The famous hyderabadi biryani can now be easily made in your kitchen.

Hyderabadi Biryani

Ingredients to make Hyderabadi Biryani

  • 1 ½ cups Basmati rice
  • ½ kg chicken cut into medium size pieces
  • 2 1/2 cups water
  • 2/3 cup Fresh curd (thick)
  • 3 large onions sliced
  • 3 Green chilies slit (or as per your taste)
  • 3 tbsp Oil/ghee
  • 2 tbsp coriander leaves chopped
  • 2 tbsp mint leaves chopped
  • 2 tbsp lemon juice
  • 1 tbsp ginger garlic paste1
  • 1/4 tsp turmeric
  • 1 tsp Biryani masala powder
  • 1 1/2 tsp Kashmiri red chili powder
  • 1/4 tsp green cardamom powder
  • 1/2 tsp pepper corn
  • 1/4 tsp saffron strands soaked in 3 tbsp hot milkj
  • 4 green cardamom
  • 3 ” cinnamon stick
  • 6 cloves
  • 1 large bay leaf
  • 1 large Black cardamom
  • 1/2 tsp Shahi jeera / caraway seeds
  • oil for frying
  • salt to taste

How to make Hyderabadi Biryani

  1. Soak rice in water for 30 mins and soak saffron in hot milk.
  2. Marinate the chicken with curd,red chilli,lemon juice,1/2 tsp biryani masala,cardamom powder,salt,turmeric and ginger garlic paste for 2 hrs or overnight in he fridge
  3. Fry onion in oil till golden brown and set aside.
  4. Heat water in a vessel and add cloves, black and green cardamoms,cinnamon,peppercorn,caraway seeds, alternatively you can tie up these spices in a clean muslin cloth and discard it later.Boil for 5 mins and then add the soaked rice.
  5. Cook the rice till its 3/4th done. Drain any excess water.
  6. While the rice cooks, transfer the marinated chicken to a heavy bottom pot. Add fried onions, green chilies, mint, coriander leaves and pour in the oil/ghee.
  7. Layer the cooked rice and add fried onions, coriander leaves,mint and sprinkle biryani masala. Continue layering in this way till all the ingredients are used up.
  8. Pour over the saffron milk and spread a clean cloth over the pot and seal in with a tight lid,alternately you can seal the pot with some dough around the rim or foil so that all flavours are retained, this technique is known as "dum", place pot on a hot tawa. Cook for 15-20 minutes on medium flame
  9. Lower heat and cook for another 15 mins at low flame, switch off gas and let the biryani rest for another 15 minutes.
  10. Garnish with coriander and mint leaves and serve hot.

My Tip:

Can be served with green salad and onions, korma, shorba, mint/cucumber or garlic raita.

Reviews for Hyderabadi Biryani (5)

Shekar Reddya year ago


Teeja Choudhary2 years ago


ajay kumar2 years ago

do I have to put some water in the heavy bottomed pot to cook chicken or chicken will become tender just by dum. in the heavy pot layering rice with chicken at bottom is enough or should I add water to cook the rice and chicken. I'm new to cooking, I want to try this. let u help me to cook biryani

anmol Rai2 years ago


Mariam S Khan mariya2 years ago


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