Hyderabadi Biryani Recipe

For hyderabadi biryani recipe soak long grain fragrant basmati rice in water.

In a warm milk add a few strands of saffron,color will change to yellow.

Marinate chickens with curd, spices, ginger garlic paste, coriander, mint, curry leavesfried onions, biryani powder, oil.

Check the rice by pressing fingers, It shouldn't be mushy.

Apply ghee at the bottom of handi and add marinated chickens, coriander, pudina leaves.

1. Add first layer of rice on chickens. 2. Add boil eggs and potatoes,brown onions.

1. Pour kesar milk, rose, kewra water, rice stock and fried onion's oil. 2. Metha attar if you like.

Finally sprinkle chopped coriander leaves,mint leaves, on fried onions on top of hyderabadi chicken biryani.

1. Seal the handi with foil paper or flour dough. 2. First cook hyderabadi biryani in high flame, then place on tawa and cook on low flame

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