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.