I have tried out both the chicken/mutton briyani.

Believe it, was excellent!

A very simple and fast method but must be careful with the flame.

If it is very hot then the meat gets charred.

Should be slow cooking heat.

It was awesome but I have a doubt that when the rice is half cooked and we are placing the chicken first along with half cooked rice in another container to cook it further.......will chicken not stick to the container when kept on flame......rlp me Thank u

Thanks very much for your recipe, we tried at our home and got the result with very tasty,,,, It's really mouth watering taste. Thanks again for your process..... It's worked and I suggest everbody can try at home...

i i m american & i love hyderabadi chicken biryani .thankz for the video

this guy rockz

I don't think that it is possible to make the Biryani in a slow cooker. Only the last part ie Dum it needs slow cooking but not too slow either just about half an hour. The rice would totally dry out if kept warm for two long. Even in a rice cooker if the cooked rice is kept on warming for two long it tends to dry out especially at the bottom

I have had this biryani a couple of times when I visited India for a wedding or two. I was stunned at the elaborate process that the preparation took and so is the number of ingredients. I must say the biryani tasted out of the world! Also, I have once tried a popular biryani from somewhere in North India. Even that too was awesome!

Is it possible to cook biryani in Crockpot (Slow Cooker)? If so could you please suggest how?? Thanks!

I think this is the best way to cook easily and even the taste would be so.............good. I even think your Resipe Video is so...........excellent . I will definetly try this. Thank You !!!

Well, even though i cooked on pretty medium heat, the bottom was still burned. Gosh i am not looking forward to clean that now. Anyway the dish turned out OK.

The receipe written is different than the method Chef is suggesting. Well I am following what chef says, will let you know the results soon.

Hello Sanjay I tried your recipe. Its delicious.

I'm love hydrabadi biryani for its flavor and spicy feel! Althou i have tried it in Chennai a couple of time, couldn't yet get a chance to try out the real biryani somewhere from Andhra Pradesh. I'm currently out up at Vizag, but none of my outings have given me a chance to savor this delicious rice. Thanks Chef, now that you have posted the recipe video, i myself can make it at home.

I love biryani and tried this recipe, everything was fine except it got burnt in the bottom. I used a non-stick tava to cook. Please let me know about the type of vessel to use. One more thing, i used less oil... please help. Chef your video was excellent.

This hyderabadi chicken biriyani looks wonderful and with ur step by step details I am sure can get a tasty biriyani. Biriyani is one of my favorites and Hyderabadi biriyani is simply the best.

my sister asked me to make rice for her today...made hyderabadi biryani...everybody loved it....thankyou very much....shall definitely try the butter chicken next time...and sanjay i love your videos and the tips you give... :)

I tried this recipe Sanjay...It was amazing...I was preparing any chicken recipe for the first time and after eating this amazing dish I got the confidence to prepare some more chicken recipes...(No one prepared chicken recipes till now in our family except me. All the credit goes to you)I also tried your recipe of butter chicken and chicken 65...All were just amazing...Thank you very much...

Vahchef!!!! So glad to see you here with your explanation-knowing you were from Hyderabad (which is considered the home of the best biryani) I knew it was a good and noble biryani.

Pervez mentioned a fusion of Thai and Indian spices-do I see a Desi Indian Thai Biryani? Sounds interesting to my taste buds.

There are many Indians living in India and of course in Malaysia. In South Thailand there is a definite fusion of Indian/Thai spices in recipes like Penang and Mussaman curries.

I also found there are some Indian restaurants in Cambodia. Could be interesting. In Cambodia the cuisine has been influenced by the French. A special dish is Amok (like Thai Haw Mok) but not only with seafood per se. The Cambodians make an Amok with snails! Maybe there is a fusion of Indian spices being used in Cambodian dishes. Sounds interesting.

I always say the best Chinese food I have ever eaten is in Delhi! That is a big statement as I have been in China to various regions many many times, and I live in the San Francisco Bay Area where we have excellent Chinese restaurants and chefs, but still not as tasty as the Indian cooking I have eaten in Delhi.

The oft quoted "The whole is greater than the sum of the parts", often today referred to as synergy, is the way I'd term much of California Cuisine.

Shanti/Mary-Anne

Warrangal Biryani it is :) I had Machalipatnam, and or Nalgonda in mind but Warrangal wins.

Sanjay your set is fabulous where is this?? Do you have a show on any tv channel?? I was watching your turkey recipes. One of my friends insists on feeding me turkey on thanksgiving I really dislike any sweet stuff in my main course they sweet stuffing that he uses really turns me off. Im going to ask him to use your recipe the rice stuffing looks good.

I totally agree with Pervez , i just used to be like him , when new in culinary college i used to always argue with my lecturers on Hyderabadi recipes , being born in Hyderabad i always thought what my mom cooked or what my Fatima aunty cooked was true authentic recipes of Hyderabad , it took time and working in various Hyderabad restaurants small and in five star i realized what little knowledge i had , even today i look to learn some thing new

i think if i have to learn all of even one regional Cusine it will take many life times , i am not here to make anyone exel in cooking or show of my talents , as i say in each video ,i just hope i can inspire even one person to cook and eat fresh food

so lets smile and call it warangal biryani

hmmm... What makes you suggest that Im intolerant??? As Sanjay Thumma says in his introduction to the recipe that the Hyderabadi Biryani is almost a tourist attraction.

If you look at the various recipes for various biryanis the basics are almost the same. Rice, meat, spices, marinade. Cook in layers.

So what would make one call a biryani 'hyderabadi' say over one which is called 'sindhi?' or bombay biryani, or madras biryani or Bangalore biryani(yes there is such a thing)

He also mentions that the heritage of the Biryani was developed in the Nawabi period and obviously a part of the Nawabi culture.

It has certain characteristics by which people recognise it as Hyderabadi biryani.

If you would take a survey of professional cooks(not the 5 star kind ) and natives of Hyderabad they will tell you some specifics.

Among these specifics is that there is hardly any extensive list of spices used in marinating the meat. Ginger, Garlic, a bit of Chilli(some use green chilli paste some none), a bit of turmeric and yoghurt form the base.

The Whole garam masala is used to flavor the boiling water and thrown out while adding rice, some hotels in secunderabad have been leaving the whole garam masala in the biryani, a matter of convenience and add such small pieces of whole garam masala in such quantity that picking it out of the plate slows one down. I suspect they also make it too hot so a customer feels the heat and cannot eat too much and is satisfied with the quantity provided.

So those are the basics of the hyderabadi biryani, very simple spices, extremely simple marinade, extremely simple cooking method(ie if you get it right!!!) a mild dish which can be a meal in itself and if needed can be further spiced by the Baghare baigan or mirchi ka salan or with raita if more gravvy is needed by the individual.

Im not against experimentation and variety. In fact I once enjoyed a most wonderful chicken biryani in a Andhra resturant in Nalgonda(which is quite near to hyderabad) that I still rembember the taste, they did not call it Hyderabadi biryani nor will many hyderabadi natives ever call it Hyderabadi biryani.

Like I said a hyderabadi biryani has particular taste and method of cooking and if any & every type of biryani can be called hyderabadi biryani it does not make sense at all.

There are many names available and can be invented I have nothing against that. What makes a San Franscisco sourdough special is a particular taste because of the typical yeast present in that area. There is only a very subtle diffrence from a San Franscisco Sourdough bread from that of any other sourdough. Similar is the case of Hyderabadi biryani, adding pepper, cummin & corriander powder changes that recognisable identity. In particular it should be noted that use of black pepper is one of the first identifiers of a Sindhi Biryani.

Would adding Thai methods and spices to awadhi cusines give it the label of lucknowi dish?? after all we use almost similar ingredients in both cuisines. Giving the right name would be important or in this case not giving the wrong label would be important. We can call the new dish by any new name or chose not to give it a name or give it a descriptive identifier.

Remember cooking is an ongoing evolution, recipes are only for reference, be creative. If one must only follow a recipe that is considered the "true and only" way, that is fine if that is what they want. But please be tolerant of others!

Every time we make something it will vary depending on the where the vegetables or even rice were grown, and what the animal or chicken or fish was eating.

Even the same variety of tomato grown n different gardens will taste differently depending on weather, water, and terroir.

Variety and experimentation is wonderful! I often will cook old Awadhi recipes and adhere 100% to a written recipe unless I can't get an ingredient, but other times a cook/chef will use his personal touch to create something different and special. I certainly do and am a very good cook.

We're all here to share and learn from one another and thus be a better cook.

Viva la difference!

Shanti/Mary-Anne

Pepper in Hyderabadi birayani!!! Never heard of it. Chicken in the Hyderabadi birayani is quite a stretch on top of it pepper, cumin & coriander powder!!!

Whatever it may be it certainly is not Hyderabadi biryani, c'mon there are many cities left in India why not use their name. Warrangal biryani has a nice sound to it or may be Machlipatnam biryani!!!

gr8 recipe...

chef, it was a wonderful video of the recipe..am trying it right now and hope me and my husband both will relish after its done...esp the rice preparation was extremely helpful. I have been a die-hard biryaani fan and thanks for such articulate presentation.

I have always used readymade biryani spice from the store, after watching your video, will give your recipe a try. Nice presentation aand simple to follow recipe.

This sounds wonderful! Your videos are so infomative. I love learning of the culture, history as well as the recipe-well done.

Are you using skinless thighs? Would you say boiling the rice to half done is 6 minutes? That is the timing I use for Persian style Basmati rice which is also cooked in salted boiling water, then drained and butter is added and the rice continues cooking in the pan without the water with a towel under the heavy lid and without heat. This method forms a golden crust called Tah-dig and is wonderful.

Its a great recipe. I also use 'Star Anise' while making Hyderabadi Murg Biryani. It gives a wonderful flavor.