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hyderabadi biryani recipe in hindi-01

Hyderabadi Chicken Biryani Recipe

One of the best Hyderabadi Chicken Dum Biryani Recipe video for 'biryani' lovers. If you seeking the best biryani flavor then try this Hyderabadi biryani...
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Course: Main Course, Rice
Cuisine: Hyderabad, Indian, Pakistani
Keyword: biryani, chicken recipes, non veg, recipes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 3 Persons

Ingredients

  • Ingredients
  • Ingredients:
  • Chicken - 800 Gms
  • Oil - 1 ½ Tbsp
  • Whole Garam Masala:
  • Cumin Seeds: 1 Tsp Cloves: 10, Green Cardamom: 6
  • Cinnamon: 3 inches Black Pepper: 15
  • Ginger Garlic Paste - 3 Tsp
  • Salt - 1 Tsp
  • Red Chilli Powder - 1.5 Tsp
  • Turmeric Powder - 1 Tsp
  • Coriander Powder - 1 Tsp
  • Garam Masala Powder - 1.5 Tsp
  • Yogurt - 2 Tbsp
  • Brown Onion - 1 Tbsp
  • Tomatoes - 1 Cup Without skin
  • Water - 200 ml for curry
  • Rice 2 Cups
  • Garam Masala for Rice:
  • Bay Leaves: 2 Cloves: 5, Cinnamon: 2"
  • Cumin Seeds: 1 Tsp Aniseed: 1
  • Salt - 2 Tsp For Rice
  • Green Masala: Coriander and Green Chilies for Rice layering
  • Yellow food color: 2 Pinches
  • Fresh lemon: ½
  • Saffron milk - 3 Tsp
  • Biryani Essence - ⅓ Tsp

Instructions

  • Method:
  • Preparation of Marinated Chicken Curry
  • In a bowl, add ginger garlic paste, salt, red chili powder, turmeric powder, coriander powder.
  • Also, add garam masala powder and yogurt.
  • Add crushed brown onion and mix well to make a blended paste of all spices.
  • Place chicken in a bowl and give it a good mix.
  • Marinate Chicken for 60 minutes.
  • Now in a pan, add oil and heat it up.
  • Add whole garam masala. As it starts popping up, place marinated chicken and cook on high heat.
  • As the chicken starts releasing water then add peeled tomatoes and cook on high heat.
  • When oil starts to float on the surface then add 200 ml water and cover for 25 minutes to tender chicken on low/medium heat.
  • Preparation of Rice:
  • Soak basmati rice for ½ an hour.
  • In a spacious pan, add 500 ml water.
  • And add whole garam masala and salt.
  • Cover for 10 minutes to make the water steamy and aromatic with gram masala flavor.
  • Add rice in hot water and cook until it cooks 80%.
  • Drain water from rice and start the layering process.
  • Biryani Layering:
  • Generously brush oil in biryani pan on the bottom to avoid rice sticking.
  • Now place a layer of rice and pour the chicken curry over it.
  • At the same time, sprinkle fresh coriander and green chilies at the top of the curry layer.
  • Now add 2nd layer of rice.
  • Make another layer of chicken curry.
  • Now again sprinkle green coriander.
  • Cover the chicken top with remaining rice.
  • Sprinkle red food color and mix well with the help of a spoon.
  • Now squeeze fresh lemon.
  • Sprinkle crushed brown onion.
  • Pour a few drops of biryani essence.
  • To make it more tempting and aromatic, pour saffron milk (In lukewarm milk (3 tsp), add saffron petals and leave it for 1 hour).
  • Cover the pan and keep on high heat for 2 minutes.
  • After 2 minutes, turn the heat to low to make it steamy. (Dum)
  • Keep on dum for 20 minutes.
  • After 20 minutes the Hyderabadi biryani will be ready to serve.