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Hyderabadi Restaurant Style Biryani

A true restaurant style taste at home. Make this Hyderabadi Restaurant Style Biryani and enjoy you meal. #MehranFoods #FoodFusion #HappyCookingToYou

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Ingredients:

  • Javitri (Mace) 3 blades
  • Jaifil (Nutmeg) ½ piece
  • Hari elaichi (Green cardamom) 7-8
  • Zeera (Cumin seeds) 1 tsp
  • Kala zeera (Caraway seeds) 1 tsp
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Badi elaichi (Black cardamom) 2
  • Badiyan ka phool (Star anise) 1
  • Laung (Cloves) 5-6
  • Darchini (Cinnamon sticks) 2
  • Sabut dhania (Coriander seeds) 1 tsp
  • Tez patta (Bay leaves) 2
  • Chicken mix boti 1 kg
  • Adrak lehsan paste (Ginger garlic paste) 2 tbs
  • Paprika powder ½ tbs
  • Haldi powder (Turmeric powder) ½ tsp
  • Namak (Salt) 1 & ½ tsp or to taste
  • Lal mirch powder (Red chilli powder) 2 tsp or to taste
  • Chicken powder 1 tbs
  • Prepared spice mix 1 tbs
  • Pyaz (Onion) fried 1 Cup
  • Lemon juice 3-4 tbs
  • Hari mirch (Green chilli) crushed 1 tbs
  • Hara dhania (Fresh coriander) 2-3 tbs
  • Boiling water as required
  • Namak (Salt) 1 tbs
  • Sirka (Vinegar) 2 tbs
  • Hari mirch (Green chillies) 3-4
  • Chawal (Rice) sella 750g (soaked for 30 minutes)
  • Ghee ¼ Cup
  • Zafran (Saffron) ½ tsp
  • Kewra essence 1 tbs
  • Khoya ¼ Cup
  • Podina (Mint leaves) chopped 3-4 tbs
  • Water hot ½ Cup or as required
  • Dahi (Yogurt) whisked 250g
  • Podina (Mint leaves) chopped 1-2 tbs
  • Pyaz (Onion) fried
  • Ghee ¼ Cup

Directions:

In a spice mixer,add mace,nutmeg,green cardamom,cumin seeds,caraway seeds,black peppercorns, black cardamom,star anise,cloves,cinnamon sticks,coriander seeds,bay leaves and blend coarsely.Spice mix is ready!

In a bowl,add chicken,ginger garlic paste,paprika powder,turmeric powder,salt,red chilli powder, prepared spice mix (1 tbs),fried onion,lemon juice,green chilli,fresh coriander and mix well,cover & marinate for 2 hours in refrigerator.

At this point,marinade can be stored in an airtight container for up to 1 month in freezer.

In boiling water,add salt,vinegar,green chillies,rice & boil until 3/4th done then strain & set aside.

In a pot,add marinated chicken,ghee,saffron,kewra water,khoya,mint leaves & mix well.

Add hot water & mix well.

Add yogurt & mix well.

Add mint leaves,boiled rice,remaining prepared spice mix,fried onion,remaining boiled rice and ghee,cover & cook on high flame to build up the steam (4-5 minutes) then turn flame to low and steam cook for 25-30 minutes.

Serve with salad & yogurt raita.

Recipe By: Seema Hanif

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