Hyderabad Biriyani Recipe

(Indian Biriyani Recipe)

Hyderabad biriyani or hyderbadi biriyani ingredients:

Marinate Ingredients:

• 500g chicken (cut into 1" pieces)
• 1 cup curd
• 1 tsp chilli powder or to taste
• 1 tsp coriander powder
• ¼ tsp turmeric powder 
• Salt to taste 

Other Ingredients:

• 500g basmati rice
• 1 onion (finely chopped)
• 2 tbsp lemon juice
• 3 tbsp clarified butter
• 2 tsp ginger garlic paste
• 1 tsp garam masala
• 2 bay leaf
• 2 cardamoms
• 2 cloves
• small stick cinnamon
• few cashewnuts (optional)
• handful of coriander leaves (roughly chopped)
• handful of mint leaves (roughly chopped)
• salt to taste

Hyderabad Chicken Biriyani preparation:

• Marinate the chicken with marinated ingredients for 1 hour.
• Cook the rice with enough salt, till half done and drain the water.
• Heat ghee and saut'e cashewnuts,bayleaf, cardamoms and cinnamon for few mins.
• Add onions and saut'e till the onions become transulent.
• Add ginger garlic paste and saut'e till the raw smell disappears.
• Add marinated chicken pieces.
• Combine well roast well till the curd is absorbed.
• Add enough water and close with a lid.
• Cook on medium flame till the chicken pieces are tender.
• Remove from flame and divide the gravy into 2 equal portions and keep aside.
• Divide the cooked rice into 2 portions.
• Place half of the semi cooked rice in a heavy bottomed vessel.
• Spread one portion of the chicken gravy and sprinkle coriander and mint leaves.
• Do the smae for remaining rice, chicken gravy, coriander and mint leaves.
• Close with a tight lid and cook on low flame for 30 mins.
• Remove from heat and serve hot your hyderabadi biriyani with raita.

Prep&cooking time: 1.5-2 hrs

Serves: 2-4