Hyderabadi Chicken Biriyani Recipe

Making a good Hyderabadi  Chicken Biryani is very simple and this recipe is perfect for home preparation. This layered chicken Biryani is made with a thick consistency of chicken Korma layered with saffron rice turns juicy and delicious and definitely one of the most requested meals at my house. We often pair it with a cooling raita.

I have shared chicken Biryani recipe in step by step method with a detailed pictures below.

How to make the recipe

Soak rice for at least 20 to 30 minutes.

Marinate chicken with yogurt. Set this aside.

Wash and boil the tomatoes peel off the skin and chopped the tomatoes.

Making chicken biryani

Add oil to a pot or pressure cooker. Add onions and fry until golden brown take some golden brown onions in a bowl for garnishing. Add ginger garlic paste and fry till the raw smell goes off.

Add red chili powder, coriander powder, Cumin powder and salt.

Add marinated chicken mix well.

Add chopped tomatoes stir well. Add little water pressure cook for 2 whistle to make the cooking process easy. I have pressure cook the chicken. You can also cook chicken in a pot or vessel on a low flame for 15 minutes. Or cook until chicken are almost cooked soft .

How to make Rice

In a separate wide utensil boil water to cook the rice.Add cinnamon, cardamoms, cloves and bay leaves for the aroma in the rice.

Add rice and salt cook for few minutes until the rice grain is 75% cooked.

Drain off the rice completely and add it to the pot or cooker. Add saffron milk and ghee to the rice .

Keep in a stove simmer for 10 mins. Cook until the rice is done , rice must be fluffy and separate.

SERVING:

Arrange the rice in a flat plate as one layer.

 Sprinkle few fried onions and chopped coriander leaves as second layer.

Add thick chicken gravy as third layers.

sprinkle fried onions, coriander leaves and mint leaves for garnishing.

recipe card for Hyderabadi chicken Biryani recipe:

Ingredients :

  • Onions 4
  • Tomatoes 3-4 ( boil and peel the skin of tomatoes)
  • Red chilli powder 2teaspoon
  • Coriander powder 1 teaspoon
  • Cumin powder 1 teaspoon
  • Bone Chicken 500 gram
  • Ginger garlic paste 1 tablespoon
  • Salt as needed
  • Yogurt 1 cup(250)ml
  • Oil 5 tbsp
  • Coriander and mint leaves for garnish
  • Saffron 10_15 strands dissolve in 1 tbsp of warm milk
  • Ghee 2 tbsp
  • Basmati rice 2 1/2 cup

 

INSTRUCTIONS

  • Soak rice for at least 20 to 30 minutes.Marinate chicken with yogurt. Set this aside.
  • Wash and boil the tomatoes peel off the skin and chopped.
  • Making chicken biryaniAdd oil to a pot or pressure cooker. Add onions and fry until golden brown take some golden brown onions in a bowl for garnishing. Add ginger garlic paste and fry till the raw smell goes off.
  • Add red chili powder, coriander powder, Cumin powder and salt.
  • Add marinated chicken mix well.
  • Add chopped tomatoes stir well. Add little water pressure cook for 2 whistle to make the cooking process easy. I have pressure cook the chicken. You can also cook chicken in a pot or vessel on a low flame for 15 minutes. Or cook until chicken are almost cooked soft .

 

How to make Rice

  • In a separate wide utensil boil water to cook the rice.Add cinnamon, cardamoms, cloves and bay leaves for the aroma in the rice.

 

  • Add rice and salt cook for few minutes until the
  • Drain off the rice completely and add it to the pot or cooker. Add saffron milk and ghee to the rice .
  • Keep in a stove simmer for 10 mins. Cook until the rice is done , rice must be fluffy and separate.

Serving:

  • Arrange the rice in a flat plate as one layer.
  • Sprinkle few fried onions and chopped coriander leaves as second layer.
  • Add thick chicken gravy as third layers.
  • sprinkle fried onions, coriander leaves and mint leaves for garnishing.

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