Friday, August 11, 2006

Hyderabadi Biryani

Hyderabadi Biryani is a popular variety of Biryani.There are 2 styles of preparing this variety. The Katchi Biryani is prepared with the Kacci Akhni method (with raw gravy). It is usually accompanied with Dahi ki Chutney Raita(a yogurt dish) or Mirch ka Salan.
1 whole chicken / 2 lbs chicken,
1 kg Basmati rice / 2 lbs rice
1 cup thinly sliced onions,
2 tsp ginger/garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
3 or 4 cardamom pods,
1 or 2 tsp shah jeera,
2 cups mint leaves,
1 cup coriander leaves (cilantro),
½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang),
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (clarified butter),
½ cup yogurt,
1 cup oil,
few strands of saffron,
2 cups finely sliced onions,
1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.
3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
4. You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise.

Note: Got the recpie from wikipedia.


Anonymous Anonymous said...

Looks yummy

1:15 PM  
Blogger Saffron said...

welcome to the world of food blogging! Best Wishes.


1:41 PM  
Blogger Radhika said...

u have great recipes here. keep going.R u from hyderabad,so am i.

9:59 AM  
Blogger Prema Sundar said...

Hyderabadi biriyani looks yummy.. welcome to the blog world.. All the best

1:04 PM  
Blogger Hyderabadi's said...

Thank you

2:09 PM  
Blogger Hyderabadi's said...

Yes, I am from hyderabad

2:09 PM  
Blogger archana said...

Welcome aboard, have fun in the food blogging world !! Wish you all the best.

4:08 PM  
Blogger Hyderabadi's said...

Thanks Archana!

5:41 AM  
Blogger indianadoc said...

Your Hyderabad biriyani is almost the same as our Malabar Biriyani...I ws thinking it wd be very different...hmmm...very likely the moghul influence in Malabar and Hyderabad was almost the same!Thanx for the detailed post...

2:49 AM  
Blogger Hyderabadi's said...

I never tried malabar biryani, let me try.
Thanks for the comments

5:56 AM  
Anonymous raani_iyer said...

Plagiarism - u took this from from wikipedia. That's unethical but then u r a spiritual god fearing indian aren't u. Shameful!

4:17 PM  
Anonymous Anonymous said...


If the history or the recepie is taken from other website, its not wrong. Because history of any city cant be changed neither the original recpie cannot be changed.


10:32 AM  
Anonymous Anonymous said...

I tried the Hyderabadi Briyani based on your recipe. It was awesome. Your description of the history as well as the explanation for preparation was very nice.

I look forward to your posting the recipe for Lamb Briyani.

Happy Cooking


7:54 PM  
Blogger Hyderabadi's said...

Thank you.
Sure I will be posting the recpie for Lamb Biryani very soon...

8:45 AM  
Anonymous anu said...

you biryani is great i tried it .it was wonderful.Thank u soo much..u have a good picture of the recepie.can u please post the recepie of sherva which is seen with biryani and raita.i am looking farward to listen from you.

2:41 PM  
Blogger Hyderabadi's said...

Hi Anu,

Thanks for the comments.
The shorva shown the picture is mirchi ka salan, which is already published here. And the raitha, I would be publishing it very soon.

4:25 AM  
Anonymous Anonymous said...


hyderabadi biryani is famous .especially hyderabad people enjoys having every day and on special days.ur biryani it was owesome.iam too from hyderabad .

4:52 PM  
Anonymous Anonymous said...

ur biryani was yummy .will publish the soup of side dish with biryani u shown.and raitha too.

4:55 PM  
Anonymous Anonymous said...

Hi ,I tried ur hyderabadi biriyani and it has come up so well.Thanks a lot for ur recipe...Keep posting ...All the best

12:16 PM  
Anonymous Anonymous said...

Yakni means broth. As in yakni biryani made in Lucknow with lamb broth used instead of water while cooking the rice.
It would be nice if you posted your own pictures of the food instead of borrowing.
Also the picture is a chicken biryani which is a pretty late entrant in the biryani scene in hyderabad.


11:29 PM  
Anonymous Gowher said...

Thank you sooooooooo much for your delicious reciepe.:)

11:15 AM  
Blogger Chinnoor said...


5:13 PM  
Anonymous Krishna Kumar said...

Excellent. I have got lot of appreciations for this Biryani. Forwarded this link to lot of my friends.

So nice and Helpful.

Krishna Kumar

2:34 PM  
Anonymous durga said...

ur recipie is good, i too am looking forward for the lamb briyani

4:54 AM  
Anonymous Anonymous said...

Thank you so much...atlast my search for d exact recipe is over.

12:38 AM  
Anonymous Anonymous said...

Thank you so much.. atlast my serach for d exact recipe is over.

12:39 AM  
Anonymous ronak said...

boss maza a gaya ye Biryani kha k
ronak from jabalpur

9:40 AM  
Blogger Crazy Cat said...

Great Dish,keep up the good work

check out my method as well. I prefer Mutton

Hyderabadi Biryani

7:58 AM  
Blogger Aarati said...

Instead of Garam Masala for the Chicken Gravy, try using Shaan Bombay Biryani Masala. Yumm-O!!
Thanks for posting this recipe.

5:45 PM  
Anonymous Anonymous said...

This is not an authentic recipe for a Hyderabadi Biryani.

I would know as I am a hyderabadi and I make a damn good Biryani.

1:36 PM  
Anonymous chandu said...

simple awesome work

12:20 AM  
Anonymous Anonymous said...

hey ofter cooking chicken peaces should be smooth is it right ....

awesome work mamuuuu

12:24 AM  
Anonymous Anonymous said...

Biryani isn't biryani unless made with good mutton. Chicken is a poor substitute.

7:58 PM  
Anonymous Anonymous said...

Hi, your biryani looks yummmmy. However, have a little query, you've mentined coconut powder and coconut milk in the preperation but not in the ingredients and am not sure how much quantity of both to use. Can you please clarify and also would dessicated coconut pwd do??

5:26 AM  
Anonymous Venkatramana@Life Insurance said...

I have spent almost 10 years of my adult life in Hyderabad. Now I live in Bangalore and I miss Hyderabadi biryani a lot along with irani chai, lassi and more than others haris. Thank you for the post.

6:54 AM  
Blogger felice said...

Nice site! Very professional and full of information.All your posts are really so informative where we get lots of information on any topic. Nice job keep it up!!

Kitchen Range Hoods

9:55 PM  
Blogger sevay22 said...

I'm new tO Indian food carnt wait to try this can you add potato and if so when should you add it in thank. This looks and sounds amazing thank you .

12:14 AM  

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