Hyderabadi Chicken Biryani
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[Based on 159 users]
Author vahchef Yield No Value
Published Mar 24, 2009 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Chicken Standing Time 1 hour

Recipe of Hyderabadi Chicken Biryani

Ingredient Name Quantity Unit
Pepper Corns 6 Piece
Lime Juice 1 Tablespoons
Cumin And Coriander Pdr 1/2 Teaspoons
Cloves And Green Cardamoms Each 2 Numbers
Green Chilli 2 Numbers
Onion Fried 2 Large
Oil Or (ghee) 2 Tablespoons
Medium Sized Onions Sliced 4 Numbers
Salt To Taste
Black Cardamom 2 Numbers
Chopped Coriander Leaves 2 Tablespoons
Each Of Chopped Ginger And Garlic 2 Tablespoons
Cinnamon 2 Stricks
Flavored Rice(basmati) 2 Cup
Javeri Mace 1 Tablespoons
Chicken Medium Pieces 800 Grams
Yoghurt 2 Cup
Turmeric To Taste
Saffron Color 1/2 Teaspoons

Directions

In a bowl take chicken, gingergarlic paste, mint, curd, green chillies, coriander leaves, pepper corns, cumin, chilli powder turmuric, salt, cumin, coriander powder and whole garamasala dry, fried onion and add oil, mix all very nicely.

In a bowl add water,salt and bring to boil to cook rice, once the rice is half cooked drain the wate.

Now in a biryani bowl add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron color and close it with the lid and cook for 30min.

 

 

 

 

Recipe Tips

Traditionally this recipe is cooked in an earthen pot for many hours on very low indirect flame.
Posted Mar 24, 2009

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5 Comments

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Nov 30, 2013
What is the amount of salt to be added to chicken at the time of marination in Reataurant style Biriyani for one K G chicken.

Nov 30, 2013
Do i need to add water after adding chicken topped with rice? Wont the chicken get too roasted (In tamil : adi pidichi ) if i do not add water?

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