Skip to main content

Hyderabadi Chicken Biryani



Hyderabadi Chicken Biryani

 Here is the recipe for the rich and fragrant Hyderabadi chicken biryani.This was on my to- do list for a long time.It is an elaborate process but once you taste this aromatic and filling rice delicacy you will feel that it is really worth the effort.The biryani masala is somewhat similar to the Kerala chicken biryani,but the addition of shahi jeera imparts a unique flavor to this biryani.

Ingredients
To make rice
Basmathi Rice- 1/2 kg
Salt as per taste
Bay leaf-2
Green cardomon-2
Black cardamon- 2
Cloves- 4

To make masala
Chicken- 1/2 kg
Sliced onion- 250 grams
Green chilly-4-5
Ginger paste- 2 tsp
Garlic paste- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3/4 tsp
Yogurt- 1 cup
Lemon juice- 1 lemon
Garam masala- 1 tsp
Coriander leaves- 1/3 chopped
Mint- a few

Shahi jeera- 1 tsp
Cinnamon- 1 inch thick
Black cardamon- 2
Cloves- 4-5
Bay leaves- 1

For layering and garnishing
Fried onions- 3/4 cup
Chopped coriander and mint leaves-1/2 cup
Green cardamon powder-1/3 tsp
Garam masala- 1/2 tsp
Warm milk- 1/2 cup
Saffron strands- a pinch
Melted Ghee- 1/4 cup



Heat oil in a pan (about 1/3 cup) and add all the sliced onions and fry till it is nice and crisp. Drain the excess oil and keep aside.

 Marinate the chicken with turmeric powder, chilly powder, salt, half of the fried onions, garam masala and ginger garlic paste and marinate for one hour in the refrigerator. After one hour mix in yogurt and lemon juice and keep aside for another 20- 30 minutes.

To make the rice bring six cups of water to a boil and add rice (soaked for half an hour). In a cheese wrap and tie the whole garam masala and drop into the boiling water( you can remove this when the rice is cooked). Add salt and stir occasionally. When it is 3/4 cooked strain and drain off the excess water. Using a fork make the rice fluffy and keep aside.

Mix saffron in warm milk and keep aside.

Heat two tsp of oil in a heavy bottom pan and add shahi jeera, green cardamon,cinnamon, cloves and bay leaf ( as listed under - to make the masala) and fry for a minute. Add the marinated chicken and saute till the chicken changes color and the masala gets sealed with the chicken. Cover and cook for about two minutes in medium flame or till the chicken is half done. Switch off the flame and do the layering.Sprinkle coriander leaves, a little of fried onions and layer half of the rice. On top of the rice spread fried onions, chopped coriander leaves and mint, a pinch of green cardamon powder and 1/3 tsp of garam masala. Put the final rice layer and repeat the same order of garnishing along with 1/3 tsp of garam masala and pinch of green cardamon powder. Pour the saffron milk over the rice and melted ghee. Close the lid and place little weight on top or seal using a dough made of maida(just like chapati dough). Put it in high for about two minutes. Reduce the flame to low and cook for about 15- 20 minutes. You can place the vessel on a tawa and then cook to avoid direct flame. Serve warm with raita or mirchi ka salan.

Try this..
Hope you will all enjoy..

Comments

  1. wow!!biriyani looks so tempting and delicious,perfectly made........

    ReplyDelete
  2. kothi vannu.....njanum try cheyyum ktto

    ReplyDelete
  3. Yummy flavourful biriyani. Tempting Suja!! Sure on my to be tried recipes.

    ReplyDelete
  4. looks delicious and perfect for this thanks giving!!!

    ReplyDelete
  5. adipoli biriyani, tempting for a veggie too.

    ReplyDelete
  6. wow!!biriyani looks so tempting and delicious..can u pass the plate ..

    ReplyDelete
  7. Wow......it is so tempting dear.......

    ReplyDelete
  8. looks so delicious, luv the click.

    ReplyDelete
  9. Wow, a classic recipe very well recreated dearie :)
    USMasala

    ReplyDelete
  10. Chicken biryani looks fabulous, spicy, yummy and mouth watering.

    ReplyDelete
  11. Oh My God,its tempting like what ? I don't have words to say.Superb Suja..Am drooling here.Simple torture.

    ReplyDelete
  12. Biriyani looks so beautiful and fabulous presentation.

    ReplyDelete
  13. Who can say no to this delicious biryani...

    ReplyDelete
  14. Droolworthy briyani, seriously i can finish that whole plate in no time..

    ReplyDelete
  15. Fabulous looking Chicken Biriyani. Delicious preparation.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  16. The biryani looks flavorful and delicious - make a veggie version for me :)))

    ReplyDelete
  17. This is my fav biryani..luks so delicious

    ReplyDelete
  18. absolutely yummy biryani, great that u made at home..i got a chance to have the authentic hyderabadi biryani long back..

    ReplyDelete
  19. delicious biryani... mouth watering.. we make hyderabadi biryani slightly differently... will try your version soon..

    ReplyDelete
  20. Tempting biriyani....I also makes this way but I add tomatoes...

    ReplyDelete
  21. It's my fault that I'm blogging at midnight and I got tempted by looking at this delicious briyani, very tempting as always.

    ReplyDelete
  22. Hum............Adipoli ennu allathe enthu parayan.....Kothiyakunnu.

    ReplyDelete
  23. wow...that chicken biriyani looks just awesome !too tempting!

    ReplyDelete
  24. wow i totally loved ur version suja...it makes me hungry now...

    ReplyDelete
  25. Biryani has come out really well Suja..all rice grains are bursting with flavours ..lovely ..hugs and smiles

    ReplyDelete
  26. now thats my kind of dinner or lunch or even breakfast :)

    ReplyDelete
  27. wow.. now this is a mouth watering dish :)

    ReplyDelete
  28. Ohh goodness. YUM! This looks terrific Suja. How I wish I could have some for lunch tday... really.

    ReplyDelete
  29. can I come to your home suja...you are excellent in preparing traditional biryanis..:)
    Tasty Appetite

    ReplyDelete
  30. I love this recipe, looks so delicious ..will try this:)

    ReplyDelete
  31. thanks for the recipe, but can u tell me , when we will add green chillie??

    ReplyDelete
  32. I was searching for this recipe...collected 3,4 recipes yours looking suit for me.....book marking n sure let you know after trying this one.
    biriyani looks so tempting

    ReplyDelete

Post a Comment

Popular Posts

12 Best Traditional Kerala Snacks - Tea Time Snacks

 12 Best Traditional Kerala Snacks - Tea Time Snacks  Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks.  The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery. I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on 10 Quick and Easy Kerala Snacks/ Tea time snacks that you can make in under 20 minutes . Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please share your idea

Uzhunnu Vada/Urad Dal Vada

Uzhunnu Vada/Urad Dal Vada Uzhunnu vada or medu vada is a very common snack in south India and is a perfect accompaniment with a cup of hot piping tea.I like it as a snack but again cannot resist when it is served with idli,sambar and chutney as breakfast. One might wonder where does all the aroma come from? The  plain deep fried lentils is by itself flavorful because I make them often for  vada curry. But in uzhunnu vada the addition of pearl onions,ginger and curry leaves imparts a wonderful aroma that is irresistible.This is something I really missed when I came here to the US until I started making my home made version. Try this you will surely love it. Ingredients Urad Dal/Black lentil skinless- 1 cup Rice flour- 2 tsp Pearl Onions- 4-5 Ginger finely chopped- 1 inch thick Curry leaves finely chopped- 1 spring Green chilly  finely chopped- 3 Whole black pepper- 5-6 salt to taste Oil- 2 cup to fry Wash and soak urad dal and rice for about 4-5 hours. Drain

Kerala Beef Vindaloo- Anglo-Indian Recipe

Kerala Beef Vindaloo Vindaloo is often synonymous with fiery, bold, pungent curries. It is one Indian curry that needs no introduction. It is lip-smacking delicious, tenderly cooked meat in a spicy gravy. It is almost pickle like with flavor of vinegar and ground mustard. But again, the perfect vindaloo curry strikes the right balance with chilies, aromatic spices, and vinegar- a perfect balance of acidity, spicy heat, and flavor of earthy spices. Authentic Goan Vindaloo is made with pork, but you can also use beef or mutton. Vindaloo may sound complicated, but it is an easy recipe. You can make a restaurant-style curry right in your kitchen. Today I am sharing two ways to cook this recipe. The  traditional slow-cooked stove top recipe  and  an Instant pot recipe . Recently I have been making this curry in Instant pot and it comes out perfect each time. Beef Vindaloo is a quintessential dish for Christmas feasts in Kerala. It is popular among Christians and the Anglo-I