Hyderabadi Biriyani

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Biryani Masala

Nutmeg – 1/2 piece

Black cardamoms – 4

cinnamon – 2 piece

Star anise -3

Green cardamom -10

cloves – 15

mace – 1 tsp

Peppercorns – 2 tsp

bay leaves -4

coriander seeds – 2 tbsp

shah jeera – 1 tbsp

fennel seeds – 1/2 tsp

Chicken Marination

Chicken – 1 1/2 kg

Onion sliced- 7 cup(fried)

Garlic – 1/2 cup

ginger – 1/2 cup

green chillies – 15

curd – 2 1/2 cup

Biryani masala – 1 1/2 tbsp

chilli powder – 1 tbsp

Coriander and mint leaves

water- 1/3 cup



Rice Preparation

Basmati Rice – 7 cup

Green Cardamom – 8-10

cloves – 7

cinnamon – 4 piece

fennel seeds – 1/2 tsp

shah jeera- 1/2 tsp

coriander leaves



First process is making masala, for that, dry roast whole spices, then grind it into fine powder.

Heat oil in a pan, add sliced onion, then fry it until it become golden brown.Take chicken in a bowl, add ginger,garlic and chilly paste, masala powder 1 1/2 tbsp, chilly powder,salt, fried onion, mint leaves,and coriander leaves, marinate chicken well , then add curd too, mix it again, next add oil into it, add water, then mix it again and keep aside.

Boil water with salt, some spices and mint leaves, after boiling water add 1/2 hrs soaked rice, cook it about 60 %, then take the rice with a strainer laddle, then add the rice above the chicken in layers, pour ghee and cardamom powder in between the layers. Atlast, pour oil and ghee, then dum the biriyani for 1/2 hrs. Now tasty biriyani is ready to serve.

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