October 22, 2009

Hyderabadi chicken Biryani

It was my hubby's birthday yesterday and I wanted to make a different biryani this time. I have never tried making a hyderabadi biryani although we have had this several times. I got this recipe form my friend. She usually makes  the kacha biryani but i was not brave enough to try this yesterday. Didnt want to spoil hubby's birthday by giving him an experimental dish. But next time for sure I will try the kacha biryani.



  • 2 lbs chicken cut into medium size pieces

  • 3/4 cup of yogurt

  • 2 tbsp ginger garlic paste

  • 11/2- 2 tbsp chillie powder

  • 2- tsp corriander powder

  • 1/2 tsp turmeric powder

  • 1/2 tsp cumin powder

  • 1 cup chopped mint leaves

  • 1 cup chopped corriander leaves

  • 4-5 green chillies {always add chillies according to ur taste}

  • 1 tbsp lime juice

Garam masala powder
                Grind the following :-

  •         6 Pepper Corns

  •         6 Cloves 
  •         2 black Cardamom
  •        ½ tsp Sahajeera or Black Cumin 
  •        1” Cinnamon Stick     
  •        1 bay leaf
  •        1 tbsp javeri [mace]
  • Salt to taste
  • 1 tbsp biryani mix  [I use eastern biryani masala,just to make up for any spices missing]
For making the gravy
  •  6 medium onion thinly sliced.
  • oil for frying. 
For cooking the rice
  • 3 cups basmati rice soaked in water for 30 minutes 
  • 5 Cardamoms
  • 3 Cloves
  • 2 Bay Leaves
  • 1 Aniseed
  • 1 tsp Sahajeera
  • 1 green chillie slit
  • 1 tbsp of Oil
  • salt to taste [I add 2 -3tbsp]
  • 4 cups water.
For garnish
  • 1/2 tsp saffron soaked in milk or Red food color.
  • 1/2 cup fried onion
  • fried cashewnuts and raisins

For gravy
  • Mix all the ingredients of the marinade above and keep it aside for an hr.
  • In a heavy bottomed pan add oil and cook the sliced onions until they are very soft.
  • Add the chicken marinade into the cooked onion and mix well.
  • Cook the chicken in a medium heat till the chicken is cooked.Dont add any water coz we will have the water from the yogurt and the chicken.
  • Check for salt. Once chicken is cooked remove from flame and keep aside.
For rice.
  • While the chicken is being cooked.Wash the rice and strain all of the excess water
  • Add all the spices,chilie salt and oil into the water and bring it to boil in a big vessel.
  • Once the water starts to boil,add the rice and cook it till it is 3/4 th done.Dont overcook the rice.What I usually do is after adding the rice I wait till it boils well. i.e rice should roll over in boiling water. Drain and keep the rice aside.

For layering:
  • Divide the rice into 2 parts.
  • Greese a large thick bottomed ovenproof vessel with oil. Layer one batch of rice.
  • Add the chicken masala over this.
  • Add the next layer of rice on top of the biriyani masala. Sprinkle the fried onions,saffron or red color, and abt 2 tbsp oil on top.
  • Cover the vessel and place it in a preheated oven of 400 F for 15 minutes.
  • Remove from oven 
  • while serving mix the layers. Garnish with nuts and raisins.