Authentic Hyderabadi Biriyani Recipe

Hyderabadi Biriyani exact origins are unknown, but the story of how it became popular in India is quite intriguing. Biryani has been a staple of Hyderabadi cuisine for about 400 years. It is thought to have originated in Persia. After Nizam-Ul-Mulk was named the new ruler of Hyderabad by Emperor Aurangzeb, the signature dish of the royal cuisine, Hyderabadi Dum Biryani, was introduced to India. The Mughals took control of Hyderabad in the 1630s, and the Nizams were in charge there. Hyderabad became the epicentre of South Asian culture in 1857, following the decline of the Mughal Empire in Delhi, which led to the combination of innovations in Hyderabadi Biryani.

Types of Hyderabadi biriyani 

One of the most fragrant Biryanis is Hyderabadi Dum Biryani, also known as Hyderabadi Biryani, which gets its perfume from Kewda, Rose Water, and the delicate notes of Zaffran that are sprinkled over the dish. By itself, Hyderabadi Dum Biryani is a work of art. Based on the way it is cooked, Hyderabadi Dum Biryani can be divided into two categories: Kacchi Yakhni and Pakki Yakhni. 

In a sealed pot or handi, uncooked marinated meat is layered with parboiled rice before being cooked. This dish is known as kacchi biryani. Before cooking, the raw meat is marinated for several hours in yoghurt and spices to make it softer. The slowly cooking meat absorbs the rice and spices’ tastes.

For making pakki biryani, the rice and meat are cooked independently. When the meat is soft, it is layered with cooked rice after being cooked with spices and yoghurt. The flavours are then allowed to blend as the rice and meat are cooked together in a handi, a sealed pot.

Both varieties of biryani are well-liked and delectable on their own. In contrast to pakki biryani, kacchi biryani often has a more clear flavour profile. The decision between the two 

varieties of biryani ultimately boils down to personal preference.

The cooking method in the Hyderabadi biriyani recipe

The cooking method is one of the primary factors contributing to the popularity of Hyderabadi Dum Biryani, Hyderabadi Chicken Biryani, Hyderabadi Veggie Biryani, or simply Hyderabadi Biryani. The special method involves marinating meat, poultry, and vegetables in yoghurt and spices before cooking them gently with rice to let the flavours and aromas of the spices come through. Its distinctive flavour, which combines strong South Indian scents with exotic flavours, is another factor in its popularity. The perfume of the spices, like as cardamom, cloves, and others, is what compels you to consume ever-increasing amounts of the biryani. The history of Hyderabadi Biryani spans ages, civilizations, ingredients, and cooking techniques, however, its exact origins remain a mystery. From an army ration to a delicacy fit for kings, it has gone a long way. Nowadays, every second biryani enthusiast in the world chose it as their preferred food.

Ingredients to prepare Hyderabadi biriyani recipe

• Chicken – 800g
• Hyderabadi biriyani masala mix – 1 pack
• Finely chopped tomatoes – 2
• Ginger garlic paste – 2tsp
• Sliced green chillies – 2
• Coriander leaves – 1 cup
• Mint leaves – ½ cup
• Rose water – 2 tsp
• Saffron strands  – few 
• Oil – 3 tbsp
• Ghee 
• Salt 

Method to prepare Hyderabadi biriyani recipe 

1. Wash and clean 800g chicken pieces, to the chicken, add Hyderabadi biriyani masala mix (small pack) and mix well.

2. Add 100g curd to the bowl and mix well.

3. Let the chicken marinate in the masala for about 30 minutes.

4. Rice given in the packet must be washed and kept aside.

5. Water should be added to a big pan and boiled on high flame.

6. Gently whisk in the drained rice after bringing it to a boil. Add 1 tsp oil and salt to the pan. After combining, put a lid on top. Cook over low heat for 5 minutes, or until partially done. Rinse the rice. Place aside and let cool.

7. Heat a deep-bottomed pan, as it heats, add 2 tbsp oil or ghee and when the ghee/oil warms up, add 2 finely chopped tomatoes and 2 tsp ginger garlic paste and mix well.

8. Let the tomatoes cook until the oil starts separating.

9. Add the marinated chicken and mix well.

10. You can add around 200ml of water and combine well.

11. Add 2 sliced green chillies, 1 cup coriander leaves and ½ cup mint leaves and mix well.

12. Close the lid and cook the chicken on medium flame until soft and tender.

13. Now, in a big deep-bottomed vessel, start layering the chicken and rice.

14. You can add fried onions, ghee, finely chopped coriander leaves and finely chopped mint leaves, and rose water along with soaked saffron to make the biriyani flavourful.

15. Close the lid and seal it completely and let the biriyani cook in dum for 30 minutes on medium flame.

16. Delicious Hyderabadi chicken biriyani is now ready to serve with raita.

Tips and tricks to prepare Hyderabadi chicken biriyani recipe

• Your biryani’s success or failure depends on the quality of the ingredients you utilize. For the greatest results use fresh chicken and premium spices.
• Before stacking with rice, cook the chicken with the yoghurt, spices, and other ingredients separately. By doing this, the chicken will be fully cooked and tender.
• To cook the biryani, use a heavy-bottomed pot with a tight-fitting lid. By doing this, you can make sure the biryani cooks evenly and won’t stick to the bottom of the cooker.
• For extra taste, top each layer with saffron-infused milk, chopped herbs, and fried onions.
• Low heat is necessary while cooking the biriyani in dum, to ensure that the rice and chicken are thoroughly cooked without burning. 
•  After the biryani has finished cooking, allow it to rest for at least 10-15 minutes before serving. The flavours will emerge and the biryani will taste better as a result.

Recipe Card

Authentic Hyderabadi Biriyani Recipe

Hyderabadi biryani, an iconic dish from Hyderabad, India. Traditionally, long-grain Basmati rice, meat (typically chicken or lamb), and a mixture of aromatic spices are used to make this layered rice meal. The dish is generally served with salan, a hot gravy prepared with chilli peppers, peanuts, and tamarind, as well as raita, a yogurt-based sauce

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Prep Time 40 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Calories 522 kcal

Ingredients

  

Ingredients to prepare Hyderabadi biriyani recipe

• 800 g Chicken
• 1 pack Hyderabadi biriyani masala mix
• 2 no Finely chopped tomatoes
• 2 tsp Ginger garlic paste
• 2 no Sliced green chillies
• 1 cup Coriander leaves
• ½ cup Mint leaves
• 2 tsp Rose water
• Few Saffron strands
• 3 tbsp Oil
• Ghee
• Salt

Instructions

 

Method to prepare Hyderbadi biriyani recipe

• wash and clean 800g chicken pieces, to the chicken, add Hyderabadi biriyani masala mix (small pack) and mix well.
• Add 100g curd to the bowl and mix well.
• Let the chicken marinate in the masala for about 30 minutes.
• Rice that has been given in the packet must be washed and kept aside.
• Water should be added to a big pan and boil on high flame. Gently whisk in the drained rice after bringing it to a boil. Add 1 tsp oil and salt to the pan. After combining, put a lid on top. Cook over low heat for 5 minutes, or until partially done. Rinse the rice. Place aside and let cool.
• Heat a deep-bottomed pan, as it heats, add 2 tbsp oil or ghee and when the ghee/oil warms up, add 2 finely chopped tomatoes and 2 tsp ginger garlic paste and mix well.
• Let the tomatoes cook until the oil starts separating.
• Add the marinated chicken and mix well.
• You can add around 200ml of water and combine well.
• Add 2 sliced green chillies, 1 cup coriander leaves and ½ cup mint leaves and mix well.
• Close the lid and cook the chicken on medium flame until soft and tender.
• Now, in a big deep-bottomed vessel, start layering the chicken and rice.
• You can add fried onions, ghee, finely chopped coriander leaves and finely chopped mint leaves, and rose water along with soaked saffron to make the biriyani flavourful.
• Close the lid and seal it completely and let the biriyani cook in dum for 30 minutes on medium flame.
• Delicious Hyderabadi chicken biriyani is now ready to serve with raita.

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