Hyderabadi Chicken Biryani Recipe

Name: Hyderabadi Chicken Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 grams Rice; 1 kg Whole chicken cut into pieces; 10 grams Cumin seeds; 5 grams Peppercorns; 5 grams Green Cardamom; 5 grams Cloves; 5 grams Cinnmamon sticks; 5 grams Mace; 3 each Green Chillies; 250 grams Yoghurt; 25 grams Coriander chopped; 25 grams Mint leaves chopped; 2 tbsp Chilli pwd; 1 tsp Turmeric pwd; 1 tbsp Ginger - Garlic paste; 1 tbsp Salt; 1 pinch Saffron; 25 ml Milk; 2 tbsp Clarified butter; 1 kg Onions; 3 tbsp Cashewnuts; 4 tbsp Oil

Servings: persons

750 grams Rice
1 kg Whole chicken cut into pieces
10 grams Cumin seeds
5 grams Peppercorns
5 grams Green Cardamom
5 grams Cloves
5 grams Cinnmamon sticks
5 grams Mace
3 each Green Chillies
250 grams Yoghurt
25 grams Coriander chopped
25 grams Mint leaves chopped
2 tbsp Chilli pwd
1 tsp Turmeric pwd
1 tbsp Ginger - Garlic paste
1 tbsp Salt
1 pinch Saffron
25 ml Milk
2 tbsp Clarified butter
1 kg Onions
3 tbsp Cashewnuts
4 tbsp Oil

1
Wash and drain the rice.
2
Cook with draining method till al-dente stage.
3
Add a little oil so it does not get sticky.
4
Grind together all the whole spices and green chillies together!
5
Make a coarse mixture of it.
6
Add to the chicken the ground mixture, yoghurt, ginger - garlic paste, coriander, mint leaves, red chilli pwd, turmeric pwd and salt.
7
Make a marinade and keep in d refrigerator for around 1hr.
8
Till it gets marinated properly, thinly slice d onions and deep fry them till they become crispy.
9
Also fry the cashewnuts and keep aside.
10
Now take a big flat bottom vessel enough to cover the marinade as well as the rice.
11
Add all the remaining oil, add the chicken marinade and half of the fried onion, mix till oil starts separating.
12
Then add all the rice over it.
13
Make a mixture of saffron and milk and pour over it evenly.
14
Atlast add all the clarified butter, fried onions and cashewnuts on the top.
15
Cover it with a lid putting some weight on it.
16
Keep it on slow flame for around 1hr.
17
When done add a little chopped coriander and serve hot.
18
:-)

1393

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 750 grams Rice, 1 kg Whole chicken cut into pieces, 10 grams Cumin seeds, 5 grams Peppercorns, and more.

Yes, Hyderabadi Chicken Biryani falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hyderabadi Chicken Biryani

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