Hyderabadi Chicken Biryani Recipe

Biryani comes from the Persian word, birian which means to fry before cooking. The one-pot rice dish is believed to have origins in the Middle-East from where it travelled around t...more

4.7
23 Rating - Rate
Non Vegdiet
50minstotal
10minsPrep
40minsCook
50m.total
10m.Prep
40m.Cook

ingredients serve

Ingredients for Hyderabadi Chicken Biryani Recipe

  • As required Ingredients for Biryani masala powder
  • 4 No.s Bay leaf
  • 9 No.s Cardamom
  • 2 stick Cinnamon
  • 1 No.s Black cardamom
  • 3 No.s Star anise
  • 11 No.s Cloves
  • 1/4 piece Nutmeg
  • 1 teaspoon Peppercorn
  • 1/2 teaspoon Fennel seeds
  • 1/2 teaspoon Cumin seeds
  • As required Ingredients for chicken marinade
  • 750 gram Chicken
  • 3 tablespoon Ginger garlic paste
  • 1 cup Coriander and mint
  • 2 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 2 Crispy fried sliced onion onions
  • 1 No.s Ground biryani masala powder pack
  • 2 tablespoon Lemon juice
  • 1 cup Mint and coriander leaves
  • 4-6 Green chillies
  • 2 tablespoon Ghee
  • 1 cup Curd
  • 6 tablespoon Oil
  • As required Ingredients for rice
  • 3 cup Basmati rice
  • 1 stick Cinnamon piece
  • 1 teaspoon Shahi jeera
  • 2 Crisply fried slices onions onions
  • 1/2 cup Saffron milk
  • 2 teaspoon Ghee
  • As required Coriander leaves finely chopped A few

Directions

How to Make Hyderabadi Chicken Biryani Recipe

    Steps To Prepare

  • Arrange for a huge vessel and a large fireplace.
  • The chicken should be marinated overnight for best taste.
  • Cooking Directions

  • Soak a few strands of saffron in ½ cup hot milk for 10 minutes to prepare saffron milk.
  • In a small grinder jar, add 2 bay leaf, 6 cardamom (elaichi), 2 cinnamon (dalchini), 1 black cardamom (badi elaichi), 2 star anise, 8 cloves (lavang), ¼ pice nutmeg, 1 tsp peppercorn, ½ tsp fennel (saunf) seeds, ½ tsp cumin seeds and grind to a powder.
  • In a large mixing bowl, add 750 gms chicken cut into pieces. To this, add 3 tbsp ginger garlic paste, 2 tsp red chilli powder, ½ tsp turmeric powder, 1 tsp coriander (dhaniya) powder, the ground biryani masala powder, 2 tbsp lemon juice, 1 cup mint and coriander leaves chopped, 4 to 6 green chillies and 2 onions sliced and fried crisp.
  • Mix all the ingredients together well to evenly coat the chicken.
  • Add 2 tbsp ghee, 1 cup curd and 3 tbsp oil. Mix well with the marinated chicken.
  • Pour a few tbsp of oil over the chicken. Cover the bowl and refrigerate the chicken to marinate for 4 hours or overnight.
  • In a vessel, place 3 cups of basmati rice. Wash and soak for 30 minutes.
  • In a wide deep vessel, spread the marinated chicken at the bottom to make a single layer.
  • To prepare the rice, boil water in a large vessel and add 2 bay leaf,1 cinnamon stick, 3 cardamom, 3 cloves, 1 star anise, salt, 1 tsp shahi jeera and 3 tbsp oil.
  • Add the soaked and drained basmati rice and bring to a boil.
  • When it is 70 % cooked (breaks into pieces), strain it and layer it over the chicken.
  • Sprinkle crispy, fried slices of two onions and 1/2 cup saffron milk.
  • Then spread another thin layer of rice. Pour 1/4 cup boiling rice water.
  • Then again pour saffron milk and repeat the process.
  • Add some coriander leaves and ghee on top.
  • Seal the vessel with aluminium foil and close the lid.
  • Place the biryani on the old tawa. Cook for 10 minutes on high flame and 30 minutes on low flame.
  • Turn off the heat and take it off. Open the vessel after letting the biryani rest for 10 minutes.
  • Storage And Serving Method

  • Serve the hot, spicy and aromatic biryani with a creamy onion and cucumber raita.
Nutrition
value
6365
calories per serving
222 g Fat245 g Protein924 g Carbs269 g FiberOther

Current Totals

  • Fat
    222g
  • Protein
    245g
  • Carbs
    924g
  • Fiber
    269g

MacroNutrients

  • Carbs
    924g
  • Protein
    245g
  • Fiber
    269g

Fats

  • Fat
    222g

Vitamins & Minerals

  • Calcium
    5277mg
  • Iron
    82mg
  • Vitamin A
    11950mcg
  • Vitamin B1
    3mg
  • Vitamin B2
    2mg
  • Vitamin B3
    63mg
  • Vitamin B6
    6mg
  • Vitamin B9
    577mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    182mg
  • Vitamin E
    30mg
  • Copper
    7mcg
  • Magnesium
    1373mg
  • Manganese
    131mg
  • Phosphorus
    3081mg
  • Selenium
    197mcg
  • Zinc
    34mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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