• Md Sera Alam

AaaZ Global Trade Present

Updated: Aug 24

Hyderabadi Chicken Biryani

Hyderabadi chicken biryani originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State. Hyderabadi Biryani is a staple food and part of Indian Cuisine. Prepared with Chicken marinated with spices overnight and then soaked in dahi (yogurt) before cooking. The marination is sandwiched

List Your Ingredients

  • 500 grams of Pitambar Extra Long Basmati Rice

  • 1 Kg mutton (or chicken/lamb)

  • 2 cups curd

  • 2 tbsp garam masala powder

  • 2 tbsp garlic & ginger paste

  • 2 cups golden friend sliced onions

  • 3 green chilies

  • 2 lemon (juice)

  • 1tbsp meat tenderizer

  • 1 bunch mint

  • 1 bunch of coriander leaves

  • 5 tbsp cooking oil

  • 1tbsp red chili powder

  • 1 pinch saffron

  • 1 pinch of turmeric powder

  • 2 boiled eggs (for decoration)

  • 50 g cashew nuts (optional)

  • Salt to taste


  • First, boil the water, add oil, and salt and cook the Pitambar Basmati Rice till it is half cooked, and keep aside.

  • Next marinate the mutton (chicken or lamb, if you prefer) by adding all the spices, curd, onion, and garlic & ginger paste. Keep aside for 1 to 1.5 hours.

  • Now in a pan put some oil and then add the marinated mutton in the bottom layer and top it with half-cooked basmati rice, add mint leaves, coriander leaves and friend onions.

  • Repeat the same process twice to create 2 layers.

  • Put saffron, pre-soaked in a little milk, and cook for 30 minutes, or till cooked through.

  • Garnish with friend onions, fried cashews, slit, and fried green chilies.

  • Serve hot with raita and Mirchi Ka Salan.

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