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Photo of Hyderabadi Chicken biryani by Kanupriya  at BetterButter
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Hyderabadi Chicken biryani

Jul-22-2017
Kanupriya
120 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Hyderabadi Chicken biryani RECIPE

Hyderabadi chicken biryani is a dish made with moderate species & tender chicken pieces. The Indian dish is slow cooked to perfection and served as a main course. Besides chicken should be marinated with spices to let it release the maximum flavor.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 1/2 kg basmati rice
  2. 1 kg chicken
  3. ginger garlic paste 1 tbsp each
  4. 3 large onions finely sliced
  5. 4-5 Green chillies cut into lengthwise
  6. 1/2 cup chopped mint leaves
  7. 10 strands of saffron
  8. 1-2 cup curd
  9. 7 cloves
  10. 2 Bay Leaves
  11. 2 tbsp lemon juice
  12. 1 inch piece cinnamon
  13. 4 GREEN cardamom
  14. 2 tbsp ghee
  15. 1 cup oil
  16. salt to taste
  17. Grind to paste : 7 cloves, 4 cardamoms, 1 inch Cinnamon, 1/2 tsp whole pepper

Instructions

  1. Soak Saffron in milk & keep aside.
  2. Fry the onions till golden brown in colour and set aside.
  3. When cool grind coarsely and set them aside.
  4. Rub ginger garlic paste all over the chicken.
  5. Add green chillies, salt, half of the mint leaves, lemon juice, curd, grinded onions and the oil in which onion fries & the ground spices. Mix well and marinate for 2 hrs.
  6. In a heavy bottomed pan put the chicken along with the marinade and cook under the medium heat until the chicken is tender & the liquid is not semi dried.
  7. Now boil water for the rice.
  8. Add the bay leaves, whole cloves, cardamom, Cinnamon to the water. Add salt to taste and the rice. When the rice 3/4 th cooked drain out the water and keep aside.
  9. In a separate heavy bottomed deep pan apply ghee on the bottom or everywhere. Place half the rice in a layer and cover the layer with the cooked chicken.
  10. Cover the chicken with the rest of the rice. Sprinkle the Saffron milk & red food colour. Pour the ghee all over the rice.
  11. Seal the pan tight with aluminium foil & cook over low flame for atleast 10-15 mins. For your comfort carefully remove the biryani in a serving pot or in the kadahi and mix well gently with your hand. Serve hot with the raita & salad.

Reviews (3)  

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Shivani Pawar
Mar-15-2018
Shivani Pawar   Mar-15-2018

kanupriya yummicious biryani:clap::clap::clap::clap: bus dur se dikha ke chidha ri ho yr ......:smile::smile::smiley:

Kanupriya
Jul-24-2017
Kanupriya   Jul-24-2017

Thank you so much Deepika ji :blush:

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