Hyderabadi chicken biriyani. Hyderabadi Chicken Dum Biryani is world famous and the dish is flown to many countries from Hyderabad, native to Hyderabad, Chicken biryani is the most popular Indian rice dish. Hyderabadi chicken biryani is the world famous recipe. No person can go back without tasting authentic hyderabadi biryani when he visits Hyderabad.

Learn to cook Hyderabadi Chicken Biryani from Master chef Sanjeev Kapoor. Simple and easy to cook chicken biryani recipes.-This Hyderabadi biryani is definitely fit for the royalty. Hyderabadi Chicken Biryani, like all the food of the area, is greatly influenced by the Mughals, Arabic, Turkish and Iranian food that use plenty of rice, wheat and spices. You can have Hyderabadi chicken biriyani using 23 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Hyderabadi chicken biriyani

You need of Chicken.
Prepare 4 of lbs.
Prepare of Basmati rice.
It's 21 of ounces/ 3 big glass full.
Prepare of Spices.
It's 2 spoons of ginger garlic paste.
You need 2 spoons of coriander powder.
You need 3 spoons of mirchi powder.
Prepare 1 1/2 spoons of salt(adjust to taste).
It's 1 spoon of pepper.
Prepare 1 spoon of turmeric powder.
It's 2 spoons of garam masala.
You need 1 spoon of chicken masala powder.
You need 2 spoons of chicken biriyani powder.
You need of Vegetables.
It's 1 of onion.
It's 6 of green chili.
You need 2 of bay leaves.
It's 3 of cloves.
It's 4 of star anise.
You need of Oil.
You need 6 spoons of oil.
It's 3 spoons of ghee.

I particularly like the mix of spices. Chicken dum biryani recipe with step by step pictures. Dum biryani, a classic dish of the Mughal Nizams is an You can find one such Kachi hyderabadi biryani here that I shared earlier. Hyderabadi Chicken Biryani is a non-vegetarian rice dish made with moderate spices and tender chicken pieces.

Hyderabadi chicken biriyani step by step

Clean the chicken with turmeric powder and water and dry it and mix it with the spices and add oil and leave it overnight.
Thinly slice the onions and fry it in ghee until brown and store onions seperately.
Soak the basmati rice for 1 hour and cook it in an open container while checking the rice repeatedly and cook until 75% done.
Take a big pan and put little oil and ghee and when hot, dump the marinated chicken and mix it well and put the fried onions and put on mid-low flame from now.
After 5 mins add half of the 75% cooked rice on the chicken and close the lid for 10 mins.
Remove the lid and add fried onions and biriyani masala and dump remaining rice in it and close for 30 mins.
Remove the lid and decorate with mint leaves and put ghee and a little saffron water on it.

Here is the recipe of Authentic Hyderabadi Biryani that I prepared for Lunch in the weekend. I have shared quite a few variations of the Biryani on the blog and was looking to learn and try the. What makes the Hyderabadi chicken biryani recipe so unique? Why is it so synonymous with the way of life in Hyderabad? Why does everybody call Hyderabadi biryani the best South Indian dish ever.