Name: Hyderabadi Biryani Recipe
Total time: 180 min
Yield: 4
Cuisine: Andhra

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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

How to make Hyderabadi Biryani Recipe

Sanjula Thangkhiew

Crawler

Andhra

<p>The famous hyderabadi biryani can now be easily made in your kitchen.</p>

Non Vegetarian

Basmati rice

chicken cut into medium size pieces

Water

Fresh curd

large onions sliced

Green chilies slit

Oil/ghee

coriander leaves chopped

mint leaves chopped

Lemon juice

ginger garlic paste1

Turmeric

Biryani masala powder

Kashmiri red chili powder

green cardamom powder

pepper corn

saffron strands soaked in 3 tbsp hot milkj

green cardamom

Cinnamon

Cloves

large Bay leaf

large Black cardamom

Shahi jeera / caraway seeds

oil for frying

Salt

Soak rice in water for 30 mins and soak saffron in hot milk. 

step 1

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

step 2

Fry onion in oil till golden brown and set aside. 

step 3

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. 

step 4

Cook the rice till its 3/4th done.  drain any excess water. 

step 5

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.  

step 6

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. 

step 7

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

step 8

Lower heat and cook for another 15 mins at low flame,  switch off gas and let the biryani rest for another 15 minutes. 

step 9

Garnish with coriander and mint leaves and serve hot. 

step 10

Better Butter