Hyderabadi Biryani Recipe how to make Hyderabadi Biryani

Hyderabadi Biryani Recipe how to make Hyderabadi Biryani  In south Indian rice varies there are many types of Biryani Recipe dishes are present. But the Hyderabad Biryani is the most famous and popular recipe in south India. This wonderful dish is prepared with Basmati rice, various types of spices and chicken or meat. The word Biryani is coined from the Farsi word Birian. Depending upon the name and preparation of this dish any one can thought that the dish originated in Persia or Arabia. It is also known as Dum Biryani. This Biryani travels from Persia via Afghanistan to north India and travel to reach the Arab Traders via Arabian ocean to Kerala, Calicut. Hyderabad Biryani is starts from the kingdom of Mughalai and the kitchens of Nijam when rules the historical Hyderabad state. 

Hyderabadi Biryani Recipe is of two types (1) kachchi or raw Biryani, (2) pakki or cooked Biryani. In the preparation of kachchi Biryani the chicken is marinated with spices overnight and soaked in yogurt before cooking. The prepared chicken matter will be place between the layers of fragrant long grained basmati rice and cooked on Dum a streaming over coals after sealing the vessel with pastry. The preparation of kachchi Biryani is a challenging process. In the preparation of pakki Biryani the chicken is marinated for a short period, and cooked prior being layered with the rice and cooked in dough sealed vessel with saffron and cardamom. Hyderabad Biryani is usually served with Raita or Mirchi ka salan or Baghar baingan. 

Hyderabadi Biryani Recipe Ingredients:

1. Chicken – 1kg
2. Basmati rice - 1kg  
3. Chopped onion – 1 cup
4. Ginger and garlic paste – 2tbsp
5. Chilli powder – 3tbsp
6. Turmeric powder – ½ tbsp
7. Cashew nuts – 100 gms
8. Bay leaves – 4
9. Cloves – 4
10. Long cinnamon sticks – 2
11. Green chillies – 4
12. Cardamom pods – 4
13. Shahi jeera - 2tbsp
14. Mint leaves – 2 cups
15. Coriander leaves – 1 cup
16. Coriander powder – 2 tbsp
17. Garam masala – ½ tbsp
18. Coconut milk – 1 cup
19. Lemon – 1
20. Ghee – 1 cup
21. Yogurt – ½ cup

Preparation:

Step 1

Soak the saffron strands in milk and keep it on aside. 

Step 2 

Heat non-stick pan add oil and onions. Fry the onions till brown color appears. Put them on absorbed paper.

Step 3

In a bowl marinate the chicken with ginger red chilli powder, salt, garlic paste, and lemon juice, green chillies, half of the mint, half of the coriander leaves, fried onions, yogurt and oil. Mix the content well and marinate them for 2 hours. 

Step 4

Heats a non stick pan add the chicken along with marinade cook the chicken on medium heat till it is tender.    

Step 5 

Take wide deep bowl and heat the water on it. In that water add some cloves, bay leaves, cardamom, cinnamon after that add salt and rice cook the content till the rice is one third done. Drain the rice and spread on plate.

Step 6

In that wide deep bowl put some ghee at the base of the bowl and spread half of the cook rice. Spared the cooked chicken on that rice layer and cover the chicken layer with the remaining rice to this content add saffron milk mixture remain mint, coriander leaves and closed with a lid. Put the bowl on the stove cook it with very low heat for 15-20 minutes. Dish out the Biryani and garnish with fried onions. This Hyderabadi Biryani Recipe served with Raita, Baghar-Baingan, Mirchi ka salan.