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Hyderabadi Chicken Biryani Recipe
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Hyderabadi Biryani is a very famous type of biryani which has its origin in the Nizam's State of Hyderabad, India. Hyderabadi biryani is very popular not only in India but outside the India too.
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Ingredients for
Hyderabadi Chicken Biryani Recipe
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Chicken
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1 kg, cut into small pieces
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Basmati rice
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1 kg
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Turmeric
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1/2 tsp
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GingerGarlic paste
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2 tsp
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Chilli powder
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3 tsp
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Onions
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1 cup, chopped
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Cloves
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4 to 5
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Cashew nuts
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100 gm
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Green chillies
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6 to 10, ground to paste
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Bay leaves
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4 to 5
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Garam masala powder
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1/2 tsp
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Cinnamon sticks
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2 cm long
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Coriander powder
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2 tsp
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Coriander leaves
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1 cup
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Mint leaves
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1
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Cumin
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1 to 2 tsp
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Coconut milk
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1 cup
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Lemon
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1 piece
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Cardamom pods
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3 to 4
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Salt
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According to taste (1
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Ghee
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1 cup
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Yogurt
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1/2 cup
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Oil
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1 cup
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Dried coconut powder
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2 tsp
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Saffron
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few strands
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Onions
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2 cup, finely chopped for garnishing
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Preparation Steps for
Hyderabadi Chicken Biryani Recipe
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Make deep incisions on the chicken flesh. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half=lemon's juice.Apply this paste onto the meat flesh and let it marinate for an hour.
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Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chick
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Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water act
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You will need a utensil of about 12" (300 mm) base. Place about half of semicooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest
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Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressu
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Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves.
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Comments on
Hyderabadi Chicken Biryani Recipe
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V Good..... i love it. thank u pls keep posting
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pravalika
on
09-Apr-2012
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i like this biryani
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sumaiyya kousar
on
12-Mar-2012
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I normally cook biryani at home...layered with rice and chicken . i always use 1/2 cup mix of milk and curd to keep spiciness mild and gives a very nice color to dish.
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Rajeev Kumar
on
15-Oct-2011
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V Good
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Rehan
on
29-Sep-2011
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i love
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SUSHIL
on
25-Sep-2011
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i love chicken biryani it seems so tasty and i will try it on my b,day.THANKS FOR LOVLY DISH NAYYAR
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Namrata
on
02-Jul-2011
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I never eaten the meat before this and tried first. This is amazing.
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Harkamal
on
22-Jul-2010
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Wow, this is great. I liked this recipe very much. Thanks Nayyar, please keep posting such a good recipes.
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Rashid
on
29-Mar-2010
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