Hyderabadi Chicken Biryani Recipe

Chicken Hyderabadi Biryani
submitted by explorer at ifood.tv

Summary

Health IndexAverageCuisine
CourseTaste
DishMain Ingredient

Ingredients

 Basmati rice2 Cup (32 tbs)
 Water1⁄2 Cup (8 tbs)
 Ghee3 Teaspoon
 Bay leaf1
 Shajeera1 Teaspoon
 Chicken500 Gram
 Onions3
 Tomatoes2
 Coriander leaves1⁄2 Bunch (50 gm)
 Mint leaves1⁄2 Bunch (50 gm)
 Salt To Taste
 Whole garam masala1 Tablespoon (For The Chicken)
 Cloves3
 Cinnamon1 Inch
 Cardamom3
 Red chilies22
 Fennel seeds2 Teaspoon (Grind The Following To A Paste)
 Coriander seeds2 Tablespoon (Grind The Following To A Paste)
 Poppy seeds2 Teaspoon (Grind The Following To A Paste)
 Garlic pod1 (Grind The Following To A Paste)
 Ginger2 Inch (Grind The Following To A Paste)
 Coconut1⁄2 Cup (8 tbs) (Grind The Following To A Paste)
 Curd1⁄2 Cup (8 tbs) (Grind The Following To A Paste)
 Cashew nuts3 Teaspoon (Grind The Following To A Paste)
 Raisins3 Teaspoon (Grind The Following To A Paste)
 Saffron1 Pinch (Grind The Following To A Paste)
 Mitha attar4 Drop (Grind The Following To A Paste)

Nutrition Facts

Serving size: Complete recipe

Calories 3392 Calories from Fat 991

% Daily Value*

Total Fat 114 g175%

Saturated Fat 42.3 g211.6%

Trans Fat 0 g

Cholesterol 389.9 mg

Sodium 1350.8 mg56.3%

Total Carbohydrates 444 g147.9%

Dietary Fiber 51.7 g206.8%

Sugars 54.7 g

Protein 162 g323.2%

Vitamin A 212.9% Vitamin C 702.3%

Calcium 133.5% Iron 138%

*Based on a 2000 Calorie diet

Directions

Put ghee in a pan and heat it.
Next, add bay leaf and the whole garam masala and fry for 30 seconds.
Add rice and stir the mixture for a minute.
Next, add water and salt.
Cook on high heat till water starts boiling and then cover with lid and simmer till rice is done.
Cooking the chicken Heat oil in a pan.
Put whole garam masala in it and fry.
Add to it the sliced onions and fry it till the onions turn brown.
Add to this Paste 1 and fry for 2 mins.
Next, add the tomatoes to this and fry it till the oil separates.
Now, add the chicken and mix it well.
Also add the coriander and mint leaves.
Add salt and cook till done.
Now, add Paste 2 to this and cook for the next 2 mins.
Divide the cooked rice into 3 and the chicken into 2 parts.
Next, arrange the rice and the chicken in alternate layers.
The bottom and the top layers should be that of rice.
Mix saffron in 1/4 cup of warm milk and pour it over the arranged biryani along with mitha attar.
For garnishing, use raisins and cashew nuts.
Cover the pan with a lid and seal with an aluminum foil.
Cook it for 15-20 mins over a low flame, placing the vessel on a tawa.

Comments

Anonymous

Dilip says :

What a recipe You have suggested,Thanks a lot
Posted on: 18 June 2011 - 9:20am
Anonymous

Anonymous says :

looks delicious and would love to try the recipe!
Posted on: 26 August 2010 - 7:29am
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