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Photo of Hyderabadi Biryani by Sanjula Thangkhiew at BetterButter
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Hyderabadi Biryani

Jul-22-2015
Sanjula Thangkhiew
0 minutes
Prep Time
180 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Hyderabadi Biryani RECIPE

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

Recipe Tags

  • Non-veg
  • Andhra Pradesh
  • Pressure Cook

Ingredients Serving: 4

  1. 1 ½ cups Basmati rice
  2. ½ kg Chicken cut into medium size pieces
  3. 2 1/2 cups water
  4. 2/3 cup Fresh Curd (thick)
  5. 3 large Onions sliced
  6. 3 Green chilies slit (or as per your taste)
  7. 3 tbsp Oil/ghee
  8. 2 tbsp Coriander leaves chopped
  9. 2 tbsp Mint leaves chopped
  10. 2 tbsp Lemon juice
  11. 1 tbsp Ginger garlic paste1
  12. 1/4 tsp turmeric
  13. 1 tsp Biryani masala powder
  14. 1 1/2 tsp Kashmiri red chili powder
  15. 1/4 tsp green cardamom powder
  16. 1/2 tsp pepper corn
  17. 1/4 tsp saffron strands soaked in 3 tbsp hot milkj
  18. 4 green cardamom
  19. 3 ” cinnamon stick
  20. 6 cloves
  21. 1 large Bay leaf
  22. 1 large Black cardamom
  23. 1/2 tsp Shahi jeera / caraway seeds
  24. Oil for frying
  25. Salt to taste

Instructions

  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.

Reviews (5)  

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Shekar Reddy
Jan-29-2017
Shekar Reddy   Jan-29-2017

Nice

Teeja Choudhary
Sep-19-2016
Teeja Choudhary   Sep-19-2016

wow!!!

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