Hyderabadi Chicken Biryani Recipe

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani Recipe


  1. Basmati/polao rice 1/2 kg
  2. 1 Chicken
  3. Chopped onion 2 tbsp
  4. Ginger 1 tablespoon
  5. Garlic paste 2 tsp
  6. Cumin paste 1 tsp
  7. Almond batter 1 tbsp
  8. Chilli powder 1 tsp
  9. Sour yogurt 1 cup
  10. Sugar half teaspoon
  11. Barista half cup
  12. Shahi cumin powder half teaspoon
  13. Salt in moderation
  14. 3 each of cardamom, cinnamon and bay leaf
  15. Whole white pepper 4-5
  16. Half cup of ghee/oil (as per quantity)
  17. Liquid milk 4 tbsp
  18. Cinnamon, cardamom, pepper, cloves roasted and powdered 2 tsp
  19. Chilli 4-5 hours
  20. Chopped mint leaves 1/2 cup
  21. Kewra 1 tablespoon
  22. A little bit of saffron


  • First, wash the rice and soak it for half an hour. After half an hour, the water should be drained from the soaked rice.
  • Take hot water in another vessel and cook rice with cardamom, cinnamon, long, bay leaves and rice.
  • Add salt-ginger-garlic paste, whole cardamom, cinnamon to 2/3 of the meat and boil it.
  • In a frypan, fry the ghee, chopped onions, garam masala powder, chaat masala, black pepper and salt.
  • Cook for 10 minutes with boiled (khasi) meat with roasted masala.


Mix the cooked mutton with the pollau. Grind the onion, condensed milk, keora water (screw pine flower water), crushed pistachio nuts, grate the egg over the color and simmer for half an hour. Garnish and serve hot after half an hour.

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