Hyderabadi Chicken Biryani

METHOD: Draining


750 grams chicken, cut into 16 pieces on the bone
1½ cups Daawat Extra Long Basmati Rice, soaked for 30 mins and drained
Salt to taste
2-3 black cardamoms
1 inch cinnamon
1 bay leaf
2-3 green cardamoms
3-4 cloves
2 tablespoons ghee
1 tablespoon caraway seeds
2 medium onions, sliced
1 tablespoon ginger-garlic paste
¼ teaspoon turmeric powder
2 teaspoons red chilli powder
1 teaspoon coriander powder
1 tablespoon biryani masala
¾ cup yogurt
½ cup chopped fresh coriander leaves
1 cup fresh mint leaves
1 cup browned onions + for garnishing
Pinch of saffron, soaked in warm water
5-6 green chillies, slit
2 teaspoons rose water
Whole wheat dough to seal
Mint leaves for garnishing


Boil sufficient water in a deep non-stick pan. add salt, black cardamoms, cinnamon, bay leaf, green cardamoms, cloves and Daawat Extra Long basmati rice, cover and cook till the rice is fully done. strain and set aside.
Heat ghee in a deep non-stick pan, add caraway seeds and onions, mix and sauté till onions turn golden.
Add ginger-garlic paste and mix. add turmeric powder, red chilli powder and coriander powder, mix well and sauté for 2-3 minutes.
Add chicken pieces, salt, biryani masala, mix well and cook for 3-4 minutes. add yogurt and mix. add half the chopped coriander, half the mint leaves, half the browned onions and cooked rice. spread the rice evenly.
Drizzle saffron water on top and add green chillies, remaining browned onions, remaining chopped coriander and remaining mint leaves. drizzle some more ghee and rose water and top.
Roll the dough into a long cylinder and press onto the edges of the pan. place the lid on top, press to seal and cook on low heat for 15-20 minutes.
Let it stand for 5 minutes. Open the lid and transfer the biryani onto a serving plate. Serve hot garnished with browned onions and mint leaves.

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