Hyderabadi biryani recipe | Hyderabadi chicken biryani recipe

Hyderabadi biryani recipe – uncooked marinated chicken slowly steamed with partially cooked fragrant long grain basmati rice, fried onions, and a few herbs, is one of the famous hyderabadi chicken biryani recipe in India. If you want to cook first time hyderabadi chicken dum biryani at home, then you are in right place. In this post, I will give you proper instructions on how to make hyderabadi biryani?

Note: if you are in a hurry, feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step by step recipe preparation keep reading!

Whenever we think about biriyani recipes the most common name pop up in our mind is hyderabadi biryani recipe. This is one of the best biryani recipes in India also known as kacchi hyderabadi biryani.

Though preparing the perfect hyderabadi chicken biryani recipe at home, looks like a huge task, don’t worry if you follow the below step by step method, you can easily cook this famous hyderabadi chicken dum biryani recipe without any hassle.

 

 

What is dum biryani

When we say Dum biryani whether it is chicken dum biryani, mutton dum biryani, veg dum biryani or egg dum biryani all of these methods uses Dum Pukht technique.

Dum Pukht is a Persian language that means Slow cooking method, where all of the biryani ingredients are first put inside a single pot and then sealed with a wheat flour dough around the edges.

Then put the pot in the oven consequently biryani gets cooked from the steam generated from inside. 

 

Why hyderabadi biryani so famous

The hyderabadi biryani first originated from the kitchen of Nizam of Hyderabad, it is located in a southern city of India called, Hyderabad.

This hyderabadi chicken dum biryani is a blend of two different cuisines Mughlai and Iranian.

Hyderabadi chicken biryani recipe follows ” dum pukht ” method where uncooked or kaccha marinated chicken is slowly cooked with layering aromatic saffron flavour of long-grain basmati rice and fried onions.

 

What is hyderabadi chicken biryani

Hyderabadi chicken biryani recipe is also known as ” kacche murgh ki biryani “. Where ” kacche murgh “ means ” raw chicken “ which is first overnight marinated with curd, brown onions and a few spices

then layered with good quality partially cooked long-grain fragrant basmati rice, a few biryani spices, brown onions, desi ghee and freshly chopped pudina leaves, coriander leaves then cooked in dum style.

What to serve with the hyderabadi chicken dum biryani

This hyderabadi chicken dum biryani goes well with raita and salad otherwise you can serve Kadai chicken, butter chicken, chicken korma. masala chicken curry for biryani.

 

| Check below recipes:

• Chicken biryani
• Egg biryani
• Veg biryani
• Curd rice
• Tomato rice
• Jeera rice
• Lemon rice
• Veg fried rice
• Veg pulao
• Chicken fried rice

 

Note: If you want to make the above chicken dishes hover over the chicken recipes section.

 

Tips to make hyderabadi chicken biryani recipe

 

• Rice: For preparing the best hyderabadi biryani recipe you must use the best quality flavourful long grain basmati rice from any popular brand available in the market and soak them in the water for at least 30 min before using it.

 

• Brown Onions: In the authentic hyderabad biryani recipe the most important ingredient used is fried onions or brown onions, so always fry them in medium flame with a lot of oil.

 

• Secret Flavour: To enhance biryani’s flavour I use a few tbsp of fried onion’s oil, and 2 to 3 cups of rice stock,Kesar milk, and biryani masala from any popular brand, which I separated earlier while draining the rice.

 

• Marination: In hyderabadi chicken biryani recipe as we use uncooked chicken marination plays a very important role which ultimately helps to make a juicy and tender chicken. 

 

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How to make hyderabadi biryani

Here is the complete recipe for hyderabadi chicken biryani preparation classified into three simple categories,

The first one is basic preparation for hyderabadi biryani recipe, the second one is marination for hyderabadi chicken biryani recipe

and

the third one is Perfect parboiled rice for hyderabadi biryani recipe and the last one is cooking hyderabadi chicken dum biryani. 

so, let’s make it now.

 

 

 

Preparation for hyderabadi biryani recipe

 

1. Before starting marination first washes and soak 300 to 400-gram long-grain fragrant basmati rice in a large mixing bowl for up to 30 min.

 

2. Now to make saffron or Kesar milk pour 50 ml hot milk into a bowl and add 10 to 12 saffron or Kesar, mix with a spoon, and set aside for some time until the milk turns white to yellow.

 

3. Now before making biryani, I boil 3 to 4 eggs and 4 to 5 small size potatoes cut into two parts. You can discard them if you don’t like eggs and potatoes.

 

4. To enhance flavour in hyderabadi biryani recipe we generally use fried onions, for this add 50 to 60 ml of oil in a deep pan or Kadai.

 

5. Then add 4 to 5 medium size sliced onions and fry them in medium flame until they turn completely golden brown.

 

Note: We need only brown onions, so while frying onions continuously stir them in otherwise it gets burned.

 

 

 

Marination for hyderabadi chicken biryani recipe

 

1. Now the most important step for preparing hyderabadi chicken biryani recipe is marination, for this place 500-gram fresh chicken leg pieces in a large mixing bowl.

 

2. Then, add 1/4 tsp turmeric powder, and 2 tsp Kashmiri red chili powder.

 

3. Add 1/2 tsp salt and 1 tsp cumin seed.

 

4. Also, mix 3 tbsp hung curd or thick yoghurt.

 

5. Add 1 tbsp ginger garlic paste.

 

6. Mix 3 to 4 green cardamom, and 1-inch cinnamon.

 

7. Additionally, mix 4 to 5 tbsp fried onions.

 

8. 3 tbsp freshly chopped pudina leaves, and coriander leaves.

 

 

9. Finally add 2 tbsp oil for marination.

 

10. Now, mix all the ingredients with chicken pieces.

 

11. After that add 2 sliced green chili and 1 tsp biryani masala powder and mix with this marination.

 

12. Now set aside this chicken marination for at least 2 hours in the refrigerator. If you have time you can do overnight marination.

 

Cooking rice for hyderabadi biryani recipe

 

1. Now to cook perfect biryani rice for hyderabadi biryani recipe, first pour 1.5 lt to 2 lt of water into a deep bottom pan or kadhai.

 

2. After that add 2 to 3 tbsp salt, don’t worry after boiling rice soak only a small portion of salt.

 

3. Mix the most important biryani ingredients including 3 to 4 cloves,1 small bay leaf, 1-inch cinnamon,4 green cardamoms,1 black cardamom,1 mace, and 1 tsp cumin seed.

 

4. Also add 2 sliced green chili and 1 tbsp oil in this water.

 

5. Now let the water starts boiling.

 

6. After that, add soaked rice to boiling water.

 

7. Now cook the rice up to 65% to 70%, it takes 5 min in medium flame to reach that stage.

 

8. You can check the rice by pressing in fingers. When rice is 70% cooked drain the excess water from the rice and cool them for some time.

 

 

 

Cooking hyderabadi chicken dum biryani

 

1. Now, for perfectly cooking hyderabadi chicken dum biryani, without any stickiness of rice at the bottom of the handi, spread oil or ghee at the bottom of the handi.

 

2. Now spread evenly the first layer of marinade chicken at the bottom of the handi also sprinkle some chopped pudina leaves, and coriander leaves on this marinated gravy.

 

3. After that place per-boiled rice as a second layer over the marinated chicken.

 

4. If you want to use boiled eggs and potatoes add them at this stage.

 

5. Sprinkle some fried onions over them.

 

6. Next, add another rice layer over them.

 

7. Now, pour Kesar or saffron milk.

 

8. To enhance biryani’s flavour I use fried onion oil you can use desi ghee.

 

9. Also, add 2 cups rice stock which has a very good aroma, I separated it while draining rice in a colander.

 

10. Sprinkle some freshly chopped coriander leaves, pudina leaves, and remaining fried onions over top of the rice layer.

 

11. Finally, cover the handi with foil paper and dum the biryani in 2-3 min high flame and 30 min in medium to low flame. Don’t open the handi for a further 20 min, if you want to avoid the direct heat of biryani you can place the handi over tawa.

 

12. When we prepared this delicious hyderabadi chicken biriyani recipe, now carefully open the lid. Fluff the rice from one side with a sharp spatula and serve hot with some salad or any chicken gravy dish.

 

 

Hyderabadi Biryani Recipe Card

Here is a quick overview of all the ingredients of hyderabadi biryani including the quick step-by-step preparation of hyderabadi chicken dum biryani shown in the recipe card.

Take note of all ingredient lists.

Yield: 4

Hyderabadi biryani recipe ( Hyderabadi chicken biryani recipe )

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Hyderabadi biryani recipe is also known as kacchi murgh ki biryani is one of the famous biryani recipes in hyderabad,in which partially cooked fragrant long grain basmati rice layered with marinated uncooked chicken along with a few biryani spices and a few herbs then cooked in dum style.

Prep Time 40 minutes

Marination  Time 2 hours

Cook Time 1 hour

Total Time 3 hours 40 minutes

Ingredients

Ingredients For Hyderabadi Chicken Biryani

•  500 to 600 gm chicken [4 to 5 leg pieces] 
•  1/4 tsp turmeric powder
•  2 tsp kashmiri red chilli powder
•  1/4 tsp salt 
•  3 tbsp hung curd or thick yogurt
•  1.5 to 2 tbsp ginger garlic paste
•  3 to 4 green cardamom
•  2 inch cinnamon
•  3 tbsp fried onions
•  2 tbsp chopped fresh pudina leaves
•  2 tbsp chopped fresh coriander  leaves
•  2 sliced green chili
•  1/4 tbsp biryani powder 

Ingredients For Hyderabadi Biryani Rice

• 400 grams long grain basmati rice
•  1.5 lt to 2 lt water 
•  2 to 3 tbsp Salt
•  4 to 5 green cardamom
•  1 black cardamom
•  3 to 4 cloves 
•  2 inch cinnamon
•  1 tbsp cumin seed
•  1 mace or javitri
•  1 tbsp oil
•  1 sliced green chili

Ingredients For Cooking Hyderabadi Biryani

•  5 to 6 tbsp fried onion's oil
•  2 cup rice water
•  50 ml hot milk
•  10 to 12 saffron or kesar
•  3 tbsp chopped pudina leaves
•  3 tbsp chopped coriander leaves
•  4 boiled eggs [optional]
•  4 to 5 medium to small size boiled  potatoes [optional]
•  4 to 5 tbsp fried onions

Instructions

how to make hyderabadi biryani

1. To make the best hyderabadi biryani at first wash and soak fragrant long grain basmati rice in a large bowl for up to 30 min.
2. Now to make fried onions pour oil into a deep bottom pan.
3. Then add sliced onions and fry them on medium to high flame until onions become golden brown.
4. After that take out the brown onions from the oil and set them aside for later use.
5. Next, marinate chicken pieces, and place them in a large bowl.
6. Add a teaspoon of turmeric,kashmiri red chili powder, salt, hung curd, and ginger garlic paste.
7. Also mix a small number of fried onions, freshly chopped pudina leaves, and coriander leaves. sliced green chili, biryani masala.
8. Now, mix all the ingredients with chicken pieces, and set aside this chicken marination for later use.
9. Next for perfectly cooking rice for hyderabadi chicken biryani, pour water into a Kadai, and add salt, clove, green cardamom, black cardamom, green chili, mace, cumin seed, and oil.
10. When water starts boiling, add soaked rice.
11. cook the rice up to 70%.It takes almost 4 to 5 min.
12. You can check the rice by pressing it on your fingers.
13. When the rice is almost 70% cooked drain the excess water from the rice and cool the boiled rice for some time.
14. Also, set aside some rice stock which we will add to our hyderabadi biriyani later.
15. Now for cooking hyderabadi chicken dum biryani, spread oil or ghee in the bottom of the handi.
16. Then, spread evenly the marinating chicken gravy at the bottom of the handi.
17. Next sprinkle chopped pudina leaves, and coriander leaves in gravy.
18. After that place the first layer of rice over this chicken gravy.
19. Next, add boiled potatoes, and eggs then place them at this stage.
20. Sprinkle some fried onions over this layer.
21. Now, spread the second layer of rice over these boiled eggs and potatoes.
22. Next pour kesar milk, oil of fried onions, and rice stock.
23. Sprinkle some chopped coriander leaves, pudina over top of the rice layer.
24. Finally, for cooking hyderabadi chicken dum biryani, cover the handi with foil paper, then first give 2-3 min high flame and 15-20 min on low flame.
25. At this stage open the handi for a further 20 to 30 min, if you want to avoid direct heat of biryani you can place handi over tawa.
26. Finally, the biryani is ready carefully open the lid and fluff the rice from one side with a sharp spatula and serve hot with some salad or chicken gravy dish.

Notes

Hyderabadi Biryani Recipe Note

1. While frying brown onions carefully fry them in medium flame, don't burn them.
2. To seal the handi you can also make a dough of wheat and place at the edge of the lid and cover the handi.
3. To prevent biryani from turning mushy avoid overcooking the rice as it can ruin the biryani. Always slow-cook the biryani so that all flavours are combined well.

Nutrition Information

Yield

3

Serving Size

3
Amount Per Serving Calories 344Total Fat 31gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 27gCholesterol 11mgSodium 277mgCarbohydrates 15gFiber 2gSugar 2gProtein 3g

Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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