Hyderabadi Murg Biryani Recipe

oh really verry nice test

i love hydrabadi biryani chicken

Hyderabadi Biryani is a famous meat and rice dish of Hyderabad, India. It is a traditional celebration meal made using goat meat and rice and is a staple of Hyderabadi cuisine. This variety is popular in the city of Hyderabad, India. The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. History: Biryani was brought to Hyderabad by the invading Mughal army of Aurangazeb under the command of Khwaja Abid, the grandfather of the first Nizam of Hyderabad. As traditional food, such as cooked rice and/or roti (a type of Indian bread) and an assortment of soups and curries, would be too time consuming to prepare and eat in times of war, the Biryani was developed as a way of getting quick food to the troops. Preparation: Hyderabadi biryani is of two types, the Kacchi (raw) Biryani and the Pakki biryani Kachchi biryani is prepared with raw meat, which is marinated in curd and then cooked along with the rice by sealing the handi (vessel) with a layer of dough, and is cooked on dum - steaming over coals. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat. In Pakki biryani, the meat marinating time is shorter, and the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Yakhni (with cooked gravy), the ingredients are already cooked before baking. The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used. There is also a vegetarian version of the biryani, which is made from vegetables such as carrots, peas, cauliflower and potato. Source: wikipedia.org

Hyderabadi Biryani! Basically are only of two types one is pakki other is kachi briyan, these are named after their procedure of dealing with the " aakhni" i.e masala. Else is pulavs or self named briyanis. Regards

I usually use chicken pieces with bones especially the legs and chicken thighs. I have asked the hyderbadi recipe from a pro and he suggested me not to cook the chicken marination seperately instead make it cook the rice layers itself ,though it takes lot of time,but believe me it tastes so.......yummy that the wait is worth it.i make it that way.

Hi Mandeep... Thanks for the compliments. I have already posted 'Bagara Baingan'. Here is the link http://www.ifood.tv/recipe/bagara_baingan

Hyderabadi Subz Biryani? Oh great, my mother loves Hyderabadi Biryani that she gets at a local Indian spot near her in Sunnyvale, CA (Silicon Valley). She is here on iFood.TV and will be happy for that recipe. TIA

thanx to you snighdha, indeed it is an awesome taste & combination. but can i ask for the recipe of baghare baingan even?

Thats right, They are two different animals at least in the method of cooking.

Thanks for the compliments. Vikas....I suggest you don't substitute the chicken with the veggies because the mint and cilantro marinade I have used in this recipe is unique only to chicken/red meat. To make the veggie biryani its a slightly different procedure. Please wait until I post the Hyderabadi Subz Biryani.

Ladies and Gentleman what you are seeing here is no ordinary food. This is something which can transform a depressed person into happy, make a dull day bright and make you want to live just to eat. Let me just say that after eating this I am singing - now I am no poet so have an idea about my happiness by watching following video, just replace paya with Snigdha ki Biryani.

I love Hyderabadi cuisine. Many consider it the best of all of Indian cuisines, of course they also might be from Hyderabad. *chuckle* But I adore the dahl of this region. BTW if someone doesn't know Shajeera is caraway seed.