Hyderabadi Chicken Biriyani - Recipe Book


Hyderabadi  biryani differs in taste and method of cooking from our Kerala biryani. It is one of the most sought after variants of the popular biryani. It is comparatively easier and quicker to make than other biryani.
Hyderabadi Biryani


For cooking the rice:

  1. basmati rice-2cup

  2. Bay leaves-2

  3. Cinnamon stick-1

  4. Cardamom-3

  5. Cloves-3

  6. Black pepper-1tsp

  7. Ghee-1tbsp

  8. Salt –to taste

For masala:
  1. Chicken- 1kg cut in to small pieces

  2. Onion sauté in oil until golden-5nos

  3. Ginger,  garlic , green chilly paste-3tbsp

  4. Yogurt-1/4cup

  5. Lime juice-1tsp

  6. Turmeric powder-1/2tsp

  7. Cumin powder- 1/2tsp.

  8. Coriander powder- 1/2 tsp.

  9. Garam masala-1tsp.

  10. Mint leaves chopped -2tbsp

  11. Coriander leaves chopped-1tbsp

  12. Ghee-1tbsp

  13. Oil-1tbsp

  14. Salt-to taste

  15. Cashew nut and raisins-to garnish

  16. Chopped carrot-to garnish

  • Marinate the chicken with half of onion sauté and with all other ingredient.

  • Put it in the fridge for 1 hour to set.

  • Cook the basmati rice with lots of water and with the ingredients for rice above.

  • When it is half cooked; strain the water.

  • Take a deep bottom vessel; add a tbsp of oil and ghee.

  • Add the marinated chicken pieces in to it.

  • cook it for 10 minutes(stir occasionally).

  • Spread the rice over the chicken layer

  • Pour a tbsp of ghee, remaining sauté onion, a tbsp of mint leaves, coriander leaves, fried cashew nuts, raisins, carrot and saffron color(optional) over the rice.

  • Cover it with an aluminum foil or cover the lid by sealing the edges with flour dough.

  • Place a heavy weight over the lid.

  • Cook on low flame for 25minutes.

  • Open the lid after 15-20minutes.

  • Serve it with raitha.

Hyderabadi Chicken Biryani


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