Monday, June 21, 2010

Hyderabadi Briyani


HI all,

I took this recipe from

The recipe tasted awesome. Here she had presented in such a way that the rice was light coloured and didnt get over cooked too.

My version did have an awesome taste but I felt the masala was more and secondly the rice was over cooked too.

Again in my version I felt that the food container in which I was cooking the food was giving a burnt smell. But neither food was burnt or the smell did retain on the food either. SO I will have to check where I went wrong to correct myself in this recipe here..

To Marinade:
chicken - 1/2 kg
curd - 1/2 cup
ginger garlic paste - 1 tsp
red chilli powder - 2 tsp
corriander powder - 2 tsp
green chillies (whole) - 6
pudina leaves - 1 cup
corriander leaves - 1/2 cup
turmeric powder - 1/2 tsp
lemon juice - 2 tbsp
salt to taste
garam masala powder - 1 tsp

Spices for boiling rice:
6 Cardamoms
3 Cloves
2 Bay Leaves
1 Bay Flower or Biryani Flower
1 tsp Sahajeera
½ tsp Ginger Garlic Paste
1 tbsp of Oil
salt to taste (already salt is added in the marinate)

Rest of the ingredients:
1 Large Onion sliced
1 cup Oil
½ tsp of saffron strands
½ cup milk
3 cups Rice soaked for 30 minutes
cashews - 2tbsp

- clean the chicken and drain the water.
- to that add the marinate mixture and leave it in the fridge overnight for a better taste ( I did that )
- deep fry the onions till crisp
- leave it aside
- fry the cashews until golden brown, leave it aside
- soak saffron in wam milk leave it for 20 mins
- bring water to a boil in a pot, add all the spices for boiling rice and mix well.
- Add rice and continue to cook until you get a one good boil, may be for 5 mins.
- Now its time to arrange chicken and rice in layers, one layer of chicken and two layers of rice.
- In a heavy bottom sauce pan, pour ½ the oil at the bottom, arrange the chicken pieces and sprinkle some oil on top of the chicken.
- Arrange ½ the boiled rice on the chicken pieces, sprinkle some oil, ½ the fried onions and ½ the saffron milk.
- Repeat the above step for the last layer, I.e, arrange the last layer of rice.
- Spread the rest of the rice, sprinkle all the oil, fried onions, fried cashews and the saffron milk.
- Now, we need to seal the the container and make it air tight so that the steam doesn’t escape when we cook.
- I sealed the container with aluminium sheets
- Cook biryani for 8-10 minutes on high until stream escapes from the foil seal.
- then reduce the flame to medium low and continue to cook for another 20 minutes.
- Let it sit for 10-15 minutes before opening it.
- Mix the rice and serve it hot with raita



PranisKitchen said...

delicious biryani..

Shama Nagarajan said...

yummy delicious biriyani...tempting one

Anonymous said...

Hi, Thanks for letting me know how it turned out.
1. Burning smell or burnt chicken could be due to over cooking. Need to adjust the heat accordingly.

2. Over cooked rice is due to excess water or cooking it for too long. You could try any of these tips
a. squeeze out as much water as possible from the chicken
b. Or add less water to the rice when you arrange the rice in chicken for cooking it
c. OR reduce the boiling time of the rice.

Basically it is a trial and error method to get the exact texture. Do leave a message if you need further clarification.

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