Hyderabadi Chicken Biryani Recipe

By | Published , Last Updated on | Biryani, Chicken | 3 Comments

For the rice
Basmati rice – 2 cups
Water – 3 1/2 cups
Ghee – 2-3 tsp
Cardamom – 3
Cloves – 3
Cinnamom – 1 inch piece
Bay leaf – 1
Shahjeera – 1 tsp
Salt as per taste

For the chicken
Chicken – 500 gms
Onions – 3, finely sliced
Tomatoes – 2, finely chopped
Coriander leaves – 1/2 bunch, finely chopped
Mint leaves – 1/2 bunch, finely chopped
Salt as per taste

Whole garam masala for the chicken
Cloves – 3
Cinnamon – 1 inch piece
Cardamom – 3

Grind the following to a paste (paste 1)
Red chillies – 12
Fennel seeds – 2 tsp
Coriander seeds – 2 tbsp
Poppy seeds – 2 tsp
Garlic – 1 pod
Ginger – 2 inch piece

Grind the following to a paste (paste 2)
Coconut – 1/2 cup
Curd – 1/2 cup
Cashew nuts – 3 tsp, chopped
Raisins – 3 tsp
Saffron – a pinch
Meetha attar – 3 to 4 drops

Cooking the rice
1. Put ghee in a pan and heat it. Next, add bay leaf and the whole garam masala and fry for 30 seconds.
2. Add the rice and stir the mixture for a minute.
3. Next, add water and salt.
4. Cook on high heat till water starts boiling and then cover with lid and simmer till rice is done.

Cooking the chicken
1. Heat oil in a pan. Put whole garam masala in it and fry.
2. Add to it the sliced onions and fry it till the onions turn brown.
3. Add to this ground paste 1 and fry for 2 mins.
4. Next, add the tomatoes to this and fry it till the oil separates.
5. Now, add the chicken and mix it well. Also, add the coriander and mint leaves.
6. Add salt and cook till done.
7. Now, add the ground paste 2 and cook for the next 2 minutes.
8. Divide the cooked rice into 3 and the chicken into 2 parts
9. Next, arrange the rice and the chicken in alternate layers. The bottom and the top layers should be that of rice.
10. Mix saffron in 1/4 cup of warm milk and pour it over the arranged biryani along with meetha attar.
11. For garnishing, use raisins and cashew nuts.
12. Cover the pan with a lid and seal with an aluminum foil.
13. Cook it for 15-20 minutes over a low flame, placing the vessel on a tawa.

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