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Saturday, April 07, 2012

Hyderabad Special Chicken Biryani

Hyderabad Chicken Biryani is famous across the boundaries of the world. Today let us see how to make this Delicious aroma cuisine at our home. 


Chicken - 1 kg
Rice (Basamathi) - 1 kg 
Mint leaves - 50 gm
Coriander leaves - 50 gm
Fried Onion Slices - 150 gm
Curd - 500 gm (thick)
Green chilli - 4 -6 nos
Lemon - 1 no
Carrot - 2 big (chopped round)
Bay leaves - 4 nos
Black cardamom - 4 nos
Cardamom- 10 nos 
Cloves - 8 nos
Mace- 4 pieces
Star anise - 4 nos
Black pepper - 8 nos
Cinnamon- 8 nos (1 inch each)
Ginger garlic paste - 25 gm
Turmeric - 1/2 tea spoon
Red chilli powder - 1 spoon (adjust)
Oil- 100 gm
Ghee -50 gm
Milk - 1 glass
Saffron - little
Coriander powder - 50 gm
Salt - as per taste
Shaw jeera - 1 tb spoon

Marination :

1) Take good chicken pieces, wash and remove water.
2) Add cloves, cardamom, bay leaf, turmeric,2 star flower and mace pieces, red chilli powder, cinnamon stick, black pepper and black cardamom powder, salt  and mix well.
3) Add lemon juice, half of the mint leaves and coriander leaves, sliced green chilli, crushed fried onion 50 gm,ginger garlic paste and 50 gm oil , mix it evenly.
4) Now pour curd on it and keep a side for 4 hours (at least 1 and half an hour)


Prepare rice:

1) Wash and soak rice for 30- 40 mins.
2) Boil excess water for rice cooking .
3) While boiling add shaw jeera , 2-3 bay leaves, 2-3 cloves, 2 nos of  cardamom, mace, star anise,  crushed black cardamom and salt (after adding salt, taste it. It should be little salty )
4) Add rice and cook till 50% done and strain out water.
Mix saffron in warm milk and any other food colour if you want

Biryani Preparation:

1) Take a wide pan and spread marinated chicken evenly in one layer.
2) Add one layer of rice then add little mint and coriander leaves,carrot slices, fried onion half of the ghee and 25% of saffron milk .
3) Add remaining rice and sprinkle fried onion, coriander and mint leaves, carrot, ghee and saffron milk.
4) Put dough along the edge and keep lid tightly.
5) Keep it on stove and keep weight on it (to do not escape the vapours )
6) Flame : first 5 mins high, then 20 mins on medium flame and final 5 mins on very low flame .


1) Keep a pan in between flame and biryani dish in order to avoid direct heat, so that it won't leave any thing black.
2) Check chicken pieces before switch off stove.
3) Adjust spices according to your taste.
4) Do not mix all the rice and chicken and rice, serve it from one side.

Serve it hot with Raitha or Mirchi ka salan or Onion gravy or Chicken soup.
Garnish with sliced onion, boiled egg slices, carrot and lemon 

1 comment:

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