Friday, 24 June 2016

Hyderabadi Chicken Biriyani

For this months Blogging Marathon the second category I chose is Holiday recipes. Generally on holidays I plan some elaborate recipes. A full meal with 3-4 dishes or something heavy with non-vegetarian. So my first recipe for holidays is hyderabadi chicken biriyani. 

Cooking on holidays is actually fun for me. The whole family would get involved and we will cook amidst other chores around the house. The whole process of cooking a meal will take 3-4 hours. There are many types of biriyani and the hyderabadi biriyani among these is a little time consuming. But the hyderabadi style of biriyani is absolutely delicious. 

I got to know that the word biriyani is derived from the persian word "beryan" which means yummy. Biriyani is made from a mixture of  special spizes and basmati rice, meat or vegetables and yogurt


pepper corns  - 6
cloves and green cardamoms each  - 3
black cardamom - 2
cinnamon  - 2
javeri mace - 1
bayleaf - 2
black cumin - 2 tsp
lime juice  - from 1 lemon
cumin and coriander powder - 1/2 tsp
chilly powder - 1/2 tsp
green chilli - 2
onion fried  - 2
oil or (ghee)  - 2 tbsp
medium sized onions sliced  - 4
Tomatoes sliced - 1
salt  - to taste
chopped coriander leaves - 2 tbsp
chopped mint leaves - 2 tbsp
each of chopped ginger and garlic - 2 tbsp
flavored rice (basmati) -  500 grams
chicken medium pieces - 500 grams
yoghurt  - 2 tbsp
turmeric  - 1 tsp
saffron color - 1/2 tsp


Chicken marinade:

  • Clean the chicken pieces.
  • In a bowl add green chillies, 1 tsp mint leaves, 1 tbsp ginger-garlic paste, 1 tsp coriander leaves, pepper-corns, black cumin, chilly powder, turmeric powder, salt, cumin powder, coriander powder. Mix well.
  • Add 1 tbsp of fried onions and 1 tbp of oil to the above mixture. Also add yogurt. Mix well. Add the chicken pieces to this and mix well and let the chicken pieces get coated evenly.  Marinate this for 3-4 hours.

Cooking rice:

  • Clean the basmati rice and soak it in enough water for about 30 minutes. 
  • Boil water in another vessel. I took about 3 cups of water for 1 cup of rice.
  • To the boiling water add some ghee or oil and add the whole spices to the boiling water.
  • Add the right amount of salt to the boiling water. 
  • Drain the rice and add it to the boiling water. 
  • Let the rice cook 60-70%. Drain and keep it aside. 

Preparing the biriyani.

  • Take a biriyani handi or a big heavy bottomed vessel.
  • Add some oil and add the sliced onions. Fry them until translucent.
  • Add sliced tomatoes and add the marinated chicken.
  • Cook till the chicken is half cooked, for about 10 minutes.
  • Now sprinkle the drained rice on top and spread evenly such that the chicken is completely coated.
  • Sprinkle coriander leaves, mint leaves and fried onions on top. 
  • Add saffron juice (saffron soaked in milk).
  • Put a tight lid on top or as i did make a dum using flour. (Take little amount of flour, mix it with water and make a dough out of it. Spread it on top of the vessel and keep the lid on top of it).
  • Cook the above in high flame for 5 minutes and then in low flame for about 15 minutes.
  • Switch off the stove and open the lid after about 10 minutes.

Tenderly cooked hyderabadi chicken biriyani is ready!!!


  • We can use ordinary jeera instead of black cumin.
  • Hyderabadi biriyani is usually served with raitha and mirchi ka saalan.
  • I served it with boiled eggs and papads.


  1. that must be flavourful !

  2. That is such a flavorful biryani recipe. Lovely pick!

  3. I am sure the non vegetarians would love it.

  4. Omg, lipsmacking here.Hyderabadi chicken biriyani makes me hungry.

  5. Looks superb and must have been so good..

  6. My favorite and it is worth all the effort!! I make it almost every week, either chicken or mutton.

  7. Tried it for the first time and it came out almost as perfectly as it could. Thanks from across the border for the simple yet wonderful recipe.Water Damage Restoration