Parveen has provided the step-by-step procedure to make this lovely Hyderabadi biryani. Simple and easy to make, try making this Hyderabadi biryani at home and don’t forget to share the recipe for this Hyderabadi biryani with your family and friends. The flavours in this dish are beautifully delicious and are one of the many reason as to why the Hyderabadi biryani is loved the world over. Simplicity, distinct flavours and a mouth-wateringly delicious aroma are some of the many things that the Hyderabadi biryani is known for. The Hyderabadi biryani will definitely make your mouth water and leave you asking for more, both in terms of cooking and eating! Super easy to make and super yummy to eat, this Hyderabadi biryani will make you a culinary star in the eyes of your family! So what are you waiting for? Go ahead and give the Hyderabadi biryani a try and be prepared to be surprised with the tasty magic that the Hyderabadi biryani is known all over the world for.
Ingredients (240 ml cup used)
biryani masala to powder
1star anise / biryani flower
½tsp.jeera / cumin (optional)
3 to 4pepper corn / kali mirch
½tsp.stone flower / dagad phool
3 to 4green cardamoms / choti elaichi
¾tbsp.coriander seeds / sabut daniya
1strand of Mace / javitri
½tsp.shahi jeera / caraway seeds
2inchcinnamon stick / dalchini
Biryani masala powder from above
¾tbsp.ginger garlic paste
¾tbsp.red chili powder / lal mirch powder
⅛tsp.turmeric / haldi
2medium onions fried to brown (set aside half for garnishing)
½cup+ 2 tbsp yogurt
3slit green chilies
Handful pudina or mint leaves finely chopped
Handful coriander leaves/ daniya finely chopped
For cooking biryani rice
Salt as needed
2cupsof aged basmathi rice
½tspshahi jeera / caraway seeds
3 to 4green cardamoms/ elaichi
1bay leaf / tej patta
3 to 4cloves/ lavang
2small cinnamon / dalchini sticks
8 to 10cupsof water
3tbsp.Ghee (onion fried oil can be used)
Pinchof saffron soaked in hot milk
Few fried onions
Mint and coriander leaves few
How to make the recipe
Make a fine powder of the ingredients mentioned under biryani masala.
Mix all the marinade ingredients along with the biryani masala powder. Check the salt and spice by tasting it. Then add chicken and marinate. Marinate for at least 2 hours, overnight works best. If resting for longer than an hour, refrigerate the chicken.
Wash rice few times until the water runs clear. Then soak it for 30 mins.
Slice onions and deep fry or shallow fry them to brown in ghee. You can also use store bought ones.
Add the spices, oil and salt to rice. Bring to a boil. Drain the rice and cook the rice on a medium high flame until ¾th done. You must be able to get a bite into the rice. Drain it completely.
Soak saffron in little milk and set aside along with ghee used for frying onions.
Bring the marinade to room temperature by keeping it out while you begin to cook the rice.
Transfer it to a heavy bottom pot or a baking dish if making in an oven.
Layer the rice over the chicken. Add fried onions, saffron milk, ghee, kewra and rose water.
Cover with a foil. Place a tight lid. If cooking on stove top, cover the pan with thick moist cloth and then place the lid. You can also seal with chapatti dough.
Dum cooking hyderabadi biryani on a stove top:
Place an old dosa tawa on the stove and heat it. On another burner first 5 mins cook on a medium high flame directly on the stove. Later move to a hot tawa (griddle) and cook for 30 mins on a low flame.
If making hyderabadi biryani in oven:
Preheat the oven to 200 c and bake for 30 to 40 mins. The time can vary depending on how deep your bowl is. Check after 30 mins to prevent over cooking. If it is still moist at the bottom, you can continue to cook for another 10 mins.
Serve hyderabadi chicken biryani hot with raita or shorva.