Hyderabadi Biryani

- Submitted by Radhika

(Dum Biryani, Hyderabadi Murg Pakki Biryani, Hyderabadi Biriyani)

Recipe For Hyderabadi Biryani

Ingredients

To Make Rice

• Basmati Rice - 3 cups
• Onion - 1 big
• Green Chilly - 6
• Ginger garlic Paste - 1 tsp
• Salt - as needed
• Fennel Powder - 1/4 tsp
• Coconut Milk - 1 cup
• Water - 3 cups
• Ghee - 2 tbsp

To Make Gravy

• Chicken - 2 lbs (cut into pieces)
• Onion - 2 (chopped)
• Tomato - 3 (chopped)
• Ginger Garlic Paste - 2 tbsp
• Green Chilly - 10 (slit)
• Mint Leves - 1 cup (chopped)
• Cilantro - 1 cup (chopped)
• Curd - 4 tbsp
• Fennel Powder - 1/2 tsp
• Cumin Powder - 1/2 tsp
• Coriander Powder - 2 tbsp
• Chilly Powder - 2 tbsp
• Turmeric Powder - 1/2 tsp
• Pepper Powder - 1 tbsp
• Garam Masala Powder - 1 tsp
• Whole Garam Masala - 1 Bay Leaf, 2 Cinnamon Sticks, 5 Cloves, 3 Cardamom
• Salt - as needed
• Ghee - 2 tbsp
• Fried Onions (Birista) - 1 cup
• Roasted Cashews - 10 pieces or as needed
• Lemon Juice - 2 tbsp
• Orange food color / Saffron - a pinch

Method

To Prepare Rice

1. Soak the rice in water for about half an hour.
2. Heat little ghee in a frying pan, add the onions and green chilies and fry till it turns brown in color.
3. Add the ginger garlic paste and fry for a minute.
4. Add fennel powder and the drained rice. Fry the rice for few minutes.
5. Add the coconut milk, water and required salt and let it cook till the rice is 3/4th cooked.

To Make Gravy

1. Heat the ghee in a pan and add the whole garam masala.
2. Add the onions, green chillies and mint leaves and saute.
3. Add the ginger garlic paste and fry till the mixture is golden brown.
4. Add the tomatoes and cook till the tomatoes are smashed up.
5. Add all the dry spice powders, salt and curd. Cook the mixture.
6. Add the chicken pieces and saute nicely.
7. Cover, cook for 10 minutes and switch off. The chicken gravy is ready.

To Prepare Dhum

Method 1 (On Stove Top)

1. Take a heavy bottomed vessel and add about 2 inches of the prepared gravy.
2. Add half of the cooked rice as the next layer.
3. Next layer with the remaining gravy and put the remaining cooked rice as the last layer.
4. Top this with chopped cilantro, fried onions and roasted cashews.
5. Mix the orange food color/saffron with the lemon juice and sprinkle on top.
6. Cover with a tight fitting lid.
7. Keep a tawa on the stove-top and put this vessel on top of it.
8. Keep the flame on a very low setting and cook for about half an hour.

Method 2 (In Conventional Oven)

1. Take a baking dish or aluminum tray and add the chicken gravy as the first layer.
2. Add the half cooked rice as the second layer and top it with chopped cilantro, fried onions and roasted cashews.
3. Mix the orange food color/saffron with the lemon juice and sprinkle on top.
4. Cover the dish/tray with aluminum foil and cook it in a 350 degree oven for half an hour.

Serving Suggestion

• Do not mix it. While serving dig deep with the serving spoon to get all the layers.
• Serve with raita, boiled egg, mirchi ka salan or ennai kathirikai.

More Biryani Recipes

Hyderabadi Mutton Dum Biryani	Channa Biryani	Cracked Wheat Biryani	Mutton Biryani
See more biryani varieties...

Comment by Nindi Dharan
        Hi Radhika, I happened to go on this website chanced upon your recipe. Had tried it and it was really good.
 
Reply :-
       Thank You.

Comment by Meher Mirza
         u r great I made it and it turn out excellent I just love u.
 
Reply :-
         Thank You so much!!!

Comment by renuka memba
            supurb receipee, than Q
 
Reply :-
         U r welcome!!!

Comment by ALIASHER VHORA
            NICE RECIPES
 
Reply :-
          Thank You Aliasher.

Comment by madhu groy
            thank u sooooo much for posting such recipes! slowly i am becoming a fan or yours. we tried it and it came out just the PERFECT!
 
Reply :-
          Thank You so much Madhu. Do try many more recipes and leave your feedback.