Hyderabadi biryani recipe ( Hyderabadi chicken biryani recipe )

best-hyderabadi-chicken-biryani-recipe-at-home

Hyderabadi biryani recipe ( Hyderabadi chicken biryani recipe )

Prep Time 40

Cook Time 1

Marination Time 2

Total Time 3 40

Course Rice

Cuisine South Indian

Keyword how to make hyderabadi biryani, hyderabadi biryani recipe, hyderabadi chicken biryani, hyderabadi chicken biryani recipe, hyderabadi chicken dum biryani, hyderabadi dum biryani

Servings

Calories 344

Author Koushik

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.

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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
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.
Now to make fried onions pour oil into a deep bottom pan.
Then add sliced onions and fry them on medium to high flame until onions become golden brown.
After that take out the brown onions from the oil and set them aside for later use.
Next, marinate chicken pieces, and place them in a large bowl.
Add a teaspoon of turmeric,kashmiri red chili powder, salt, hung curd, and ginger garlic paste.
Also mix a small number of fried onions, freshly chopped pudina leaves, and coriander leaves. sliced green chili, biryani masala.
Now, mix all the ingredients with chicken pieces, and set aside this chicken marination for later use.
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.
When water starts boiling, add soaked rice.
cook the rice up to 70%.It takes almost 4 to 5 min.
You can check the rice by pressing it on your fingers.
When the rice is almost 70% cooked drain the excess water from the rice and cool the boiled rice for some time.
Also, set aside some rice stock which we will add to our hyderabadi biriyani later.
Now for cooking hyderabadi chicken dum biryani, spread oil or ghee in the bottom of the handi.
Then, spread evenly the marinating chicken gravy at the bottom of the handi.
Next sprinkle chopped pudina leaves, and coriander leaves in gravy.
After that place the first layer of rice over this chicken gravy.
Next, add boiled potatoes, and eggs then place them at this stage.
Sprinkle some fried onions over this layer.
Now, spread the second layer of rice over these boiled eggs and potatoes.
Next pour kesar milk, oil of fried onions, and rice stock.
Sprinkle some chopped coriander leaves, pudina over top of the rice layer.
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.
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.
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

While frying brown onions carefully fry them in medium flame, don't burn them.
To seal the handi you can also make a dough of wheat and place at the edge of the lid and cover the handi.
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