Hydrabadi chicken biryani


Hydrabadi chicken biryani


For chicken marinade:

  • chicken: 1 (cut into medium pieces)
  • Thick Yogurt: 1cup
  • Ginger paste: 1tbsp
  • Garlic paste: 1tbsp
  • Red chilli powder : 1tsp
  • Kashmiri chilli powder: 1tsp
  • Salt to taste
  • Sugar: 1tbsp
  • oil: 1/4cup
  • ghee: 2tbsp
  • Lemon juice: 1tbsp
  • Make powder( 2 stick cinnamon,4 green cardamom,3 clove,1/4tsp mace(jaitri), 1/2 tsp shahijeera)
  • Food/saffron color: 1/4tsp

For rice:

  • Basmati/pulao rice: 4cup(3/4kg)
  • Salt to taste
  • Green chili: 4
  • Ginger paste: 1tsp
  • (Cardamom: 3(medium), cinnamon: 2, bay leaf: 2, Shahi jeera: 1tsp )

 For the Biriyani 🙁 assembling layers)

  • Fried onion: 1cup (grind using hand)
  • Powder milk: 1/2cup
  • Chopped coriander leaves: 1/2cup
  • Chopped Mint leaves: ¼ cup
  • ghee: 2tbsp


Preparing the chicken:

Wash the chicken and drain all water.
 Mix all the marinade ingredients and marinate for at least an hour.
Heat a big pan and add chicken mixture. Cover and cook on medium heat for 10 minutes or until gravy just thick. Stir occasionally.

Preparing rice:

Heat 10 cup water in a bowl, add 1tbsp oil, ginger paste, and whole garam masala into the water bowl.
Wash rice and drain water. Now add rice to this water when it is boiling. Cook until 70% done.

Preparing biriyani:

Now Spread fried onions, powder milk, mint and coriander leaves over the chicken.
Then spread rice over it all and spread ghee and pinch of food color on top.
Cover tightly with the lid. Cook for 5min on medium heat and then 25 min on low heat.
Turn off the heat and mix the biriyani before serving.

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