Home / Recipes / Spicy Hyderabad Chicken Biriyani

Photo of Spicy Hyderabad Chicken Biriyani by Marittas Creative Food at BetterButter
594
4
5.0(2)
0

Spicy Hyderabad Chicken Biriyani

Dec-03-2017
Marittas Creative Food
60 minutes
Prep Time
75 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Spicy Hyderabad Chicken Biriyani RECIPE

Biriyani tasty healthy recipes in India. It have lot varieties and methods depands upon place. Hyderabad dum biriyani, thalapakkattu biriyani. dindugal biriyani, kolatthur biriyani, karaikudi biriyani... Each have different taste. Here we going to do Spicy Hyderabad Chicken Biriyani.

Recipe Tags

  • Non-veg
  • Hard
  • Everyday
  • Indian
  • Pressure Cook
  • Main Dish
  • Healthy

Ingredients Serving: 5

  1. 3 Chicken Breasts (more can add).
  2. 2 cups Basmathi Rise
  3. 1large Onion chopped lengthwise
  4. 2 tablespoons fresh ginger-garlic paste
  5. 2 large tomatoes
  6. 1/2 tsp tumeric
  7. 3 Cinnamom stick
  8. 4 whole cloves
  9. 2 bay leaf
  10. Salt for taste
  11. 1/2 tsp White viniger
  12. 2 tablespoons Red Chilli Powder and flakes ( as per ur taste)
  13. 5 Green Chillies Choped
  14. 1 tsp pepper
  15. 1 tablespoon Coriander Powder
  16. 1/2 tablespoon Gram Masala
  17. 1 generous pinch saffron thered (optional)
  18. 1 tablespoon chicken Gram Masala Powder (optional)
  19. 1 bunch (Coriander ,Mint) leaf chopped
  20. 3 cup water
  21. 1/2 cup yogurt
  22. Ghee(this is crucial to the flavor)
  23. 2 tap of Rose Water

Instructions

  1. Marinate the chicken pieces in yogurt, 1 tablespoon ginger-garlic paste, red chili powder, and vinegar. Keep in refrigerator for about 1 hour.
  2. oak basmati rice for 30 minutes in water. Drain. Fry the soaked rice in 3 tablespoons of ghee for only 2 minutes, stirring constantly. Set aside.
  3. Heat 2 tablespoons of ghee in another pan. Over medium heat, fry cloves, cinnamon stick, and bay leaves for 2-3 minutes. Add turmeric and onions and fry until soft, stirring constantly. Add the other 1 tablespoon of ginger-garlic paste and fry for another 3 minutes.
  4. Add tomatoes. Cook until very mushy. After that, stir in the salt and pepper and cook for 1-2 minutes.
  5. Add marinated chicken pieces and cook for 2 minutes, then mix in only half of the chopped coriander ,mint leaves.
  6. Add coriander powder, garam masala, saffron threads, and chicken masala, frying together for about 5 minutes.
  7. Add the fried mixture to a pressure cooker with 3 cups of water and pressure cook for one whistle (or for roughly 20-25 minutes if you do not have a whistle mechanism).
  8. Remove from heat. Open lid when pressure is released. Stir in the fried rice and remaining cilantro and mix well. Pressure cook again for one whistle or 20 minutes.
  9. When done, sprinkle rose water over finished biryani.

Reviews (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Shelly Sharma
Dec-10-2017
Shelly Sharma   Dec-10-2017

I really want to try this from a long time.

Cynthiya Barbara
Dec-03-2017
Cynthiya Barbara   Dec-03-2017

Just awesome loved it

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE