Hyderabadi Biryani Recipe

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Hyderabadi Biryani Recipe is a famous and authentic Chicken Biryani. It's easy to make and is a specialty of Hyderabad.

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Ingredients

  • For rice:
  • 2 cup - Long grain rice
  • 2-3 Bay leaf
  • 2-3 pods Cardamoms (bruised)
  • 2-3 Cloves
  • 1 tsp - Ghee
  • 1/2 cup - mint leaves
  • 1 star anise
  • 1-2 small piece cinnamon
  • Water as required
  • Salt according to taste
  • For chicken/lamb:
  • Meat of Choice Chicken/ Lamb/ mutton- 600 gms ( take mixed cuts of meat like shoulder, marrow bone or make it boneless)
  • 2 Onion (thin sliced)
  • 2 Tomato (chopped)
  • 1 tbsp - Oil
  • 2 tbsp - Ghee (optional)
  • 2 Cloves
  • 2 Cardamom
  • 2 Cinnamon sticks (small pieces)
  • Salt according to taste
  • 1/4 tsp - sugar
  • 2 tbsp - Biryani masala, store bought or
  • Make at home: 4-5 cloves
  • 1-2 small piece cinnamon stick
  • 3-4 cardamom, 1 tsp - shahi jeera
  • 12-14 peppercorns, roast and grind to powder)
  • For meat marinade:
  • Salt according to taste
  • 2 tbsp - Red chili powder
  • 2 tbsp - Coriander powder
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - Garam Masala
  • 1 cup - Curd
  • 1 tsp - Ginger paste
  • 1 tsp - Garlic paste
  • 2 Green chili (slit and deseeded)
  • 1/4 cup - Milk
  • 5-6 Saffron strands (add it to the milk)
  • 1/2 cup - Pudina/ mint
  • 2 tbsp - Lemon juice
  • Salt according to taste
  • For layering: Browned onions
  • Fried garlic
  • Saffron soaked in milk (1/ cup)
  • Chopped coriander
  • 1/2 cup - Ghee
  • Garnish:Fresh sliced tomatoes
  • Caramelized onions and garlic
  • Roasted dry fruits
  • Accompaniments: Raita
  • Chicken curry
  • Brinjal thokku

How to Make Hyderabadi Biryani Recipe

  • Step 1:
  • In a bowl all the marinade ingredients and make a smooth paste.
  • Apply this paste all over the meat.
  • Cling wrap the meat and let sit in the refrigerator for 3-4 hours or overnight.
  • Step 2:
  • While the marinated meat is in the fridge prepare the long grain rice.
  • Pre-soak the basmati rice in water for 10-15 minutes or follow the instructions mentioned on the cover.
  • Cook the rice with all the condiments as well the saffron strands soaked in water.
  • Once part cooked strain in a colander and keep aside giving a gentle stir ensuring it is only par boiled.
  • Keep aside.
  • Step 3:
  • In a heavy bottom wok add ghee and oil and heat.
  • Add the onions and fry till brown. Caramelize with the sugar.
  • Add the cloves, cinnamon, cardamom, and continue to fry with onions.
  • Add chopped tomato and fry till mashed.
  • Reduce heat completely and add milk.
  • Add the spice powders and stir well ensuring the milk is not curdled.
  • Add the marinated meat to this masala.
  • Give a good stir to ensure the masala is well incorporated.
  • Add the biryani masala, an important ingredient for biryani.
  • Cover and let it simmer.
  • Ensure the meat is not completely cooked.
  • It should be cooked medium rare.
  • Once done half, remove from flame and keep aside.
  • Step 4:
  • Take a broad mouthed vessel with heavy base to prepare biryani.
  • Add a layer of ghee rice, followed by onion, coriander, ghee, and saffron milk, top it with the cooked meat.
  • Repeat the process till all the rice and meat is well placed.
  • Cover the vessel with a heavy lid or place a heavy object over the lid.
  • You could use the technique of dum biryani to cook it further or.
  • Let it cook for 20-25 minutes over medium heat.
  • Once done remove from heat but do not open the lid for at least 10 minutes.
  • Break off the seal, gradually fold the rice ensuring you don't break the long grain.
  • Garnish and serve with yogurt and accompaniments of your choice.

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