Can anyone tell me how to make authentic Hyderbadi chicken biriyani?

Answer 1

* 1 Whole Chicken (cut in pieces)
* 500 grams of Basmati Rice (Preferably pre-soaked for atleast half an hour)
* 2 medium Onions (thinly sliced)
* 5 Cardamom Pods (Choti Ilaichi)
* 2 Cinnamon Sticks (Dal Cheeni)
* 6 Cloves (Loung)
* 1 tsp. Garlic Paste (Pisa Lehsan)
* 1 tsp. Ginger Paste (Pisi Adrak)
* 200 grams of Plain Yogurt
* ½ tsp. Turmeric Powder (Pisi Haldi)
* 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
* 3 tsp. Coriander Powder (Pisa Dhania)
* 1 tsp. Cumin Powder (Pisa Zeera)
* ½ tsp. Cumin Seeds (Saabut Zeera)
* 500 ml Stock
* A few Saffron Strands (Zafran) (soaked in 5 tablespoons of water)
* A handful of Ready Fried Onions (for garnish)
* A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped - for garnish)
* 200 grams of Clarified Butter (Ghee) or Cooking Oil


Marinade the chicken pieces with the plain yogurt , turmeric powder, coriander powder, red chilli powder, ginger paste, garlic paste and cumin powder.

Add the sliced onion and salt and mint to the marination. In boiling water add clarified butter or oil, cinnamon sticks, cardamoms, cloves and cumin seeds and boil the rice until it is half cooked. Add the rice to the meat. Pour a little clarified butter or oil and saffron water on rice and cook the rice on dum for about 30-45 minutes or until done.

Serve hot garnished with fried onion and fresh coriander leaves.

Answer 2

Here you go:

INGREDIENTS
1/4 cup ghee (clarified butter)
20 whole cloves
9 whole cardamom pods
5 bay leaves
1 medium onion, chopped
5 small green chile peppers
2 tablespoons ginger garlic paste
1 (3 pound) whole chicken, cut into pieces
1 1/2 cups plain yogurt
1 teaspoon salt
6 fresh curry leaves (optional)
3 cups uncooked jasmine or white rice
4 1/8 cups water
1 sprig cilantro leaves with stems
DIRECTIONS
Soak rice for 30 minutes in enough water to cover; then drain.
Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.

Answer 3

My wife makes fantastic biryani. Write to her for the recipe. Her id is ' [e-mail] '

Answer 4

Hi,
I think my mom makes the best chicken biryani ;-).. Better than any hyderbadi biryani. I think you should get the receipe from her :-)

Answer 5

for making AUTHENTIC HYD biriyani u need to be in HYD :D (just kidding)