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  • Ingredients
  • Directions
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hyderabadi chicken biryani recipe

Hyderabadi Chicken Biryani - Find Authentic Recipes of non-vegetarian hyderabadi biryani. We will help you to make delicious non-vegetarian hyderabadi biryani by proving best recipes.

Ingredient

  • 500 grams of Kohinoor Gold Extra Long Basmati Rice
  • 1 Kg mutton (or chicken/lamb)
  • 2 cups curd
  • 2 tbsp garam masala powder
  • 2 tbsp garlic & ginger paste
  • 2 cups golden friend sliced onions
  • 3 green chillies
  • 2 lemon (juice)
  • 1tbsp meat tenderizer
  • 1 bunch mint
  • 1 bunch coriander leaves
  • 5 tbsp cooking oil
  • 1tbsp red chilli powder
  • 1 pinch saffron
  • 1 pinch turmeric powder
  • 2 boiled eggs (for decoration)
  • 50 g cashew nuts (optional)
  • Salt to taste

Direction

  • First boil the water, add oil, salt and cook the Kohinoor Gold Extra Long Basmati Rice till it is half cooked, and keep aside.
  • Next marinate the mutton (chicken or lamb, if you prefer) by adding all the spices, curd, onion, and garlic & ginger paste. Keep aside for 1 to 1.5 hours.
  • Now in a pan put some oil and then add the marinated mutton in the bottom layer and top it with half cooked basmati rice, add mint leaves, coriander leaves and friend onions.
  • Repeat the same process twice to create 2 layers.
  • Put saffron, pre-soaked in a little milk, cook for 30 minutes, or till cooked through.
  • Garnish with friend onions, fried cashews, slit and fried green chilies.
  • Serve hot with raita and Mirchi Ka Salan.
  • 500 grams of Kohinoor Gold Extra Long Basmati Rice
  • 1 Kg mutton (or chicken/lamb)
  • 2 cups curd
  • 2 tbsp garam masala powder
  • 2 tbsp garlic & ginger paste
  • 2 cups golden friend sliced onions
  • 3 green chillies
  • 2 lemon (juice)
  • 1tbsp meat tenderizer
  • 1 bunch mint
  • 1 bunch coriander leaves
  • 5 tbsp cooking oil
  • 1tbsp red chilli powder
  • 1 pinch saffron
  • 1 pinch turmeric powder
  • 2 boiled eggs (for decoration)
  • 50 g cashew nuts (optional)
  • Salt to taste
  • First boil the water, add oil, salt and cook the Kohinoor Gold Extra Long Basmati Rice till it is half cooked, and keep aside.
  • Next marinate the mutton (chicken or lamb, if you prefer) by adding all the spices, curd, onion, and garlic & ginger paste. Keep aside for 1 to 1.5 hours.
  • Now in a pan put some oil and then add the marinated mutton in the bottom layer and top it with half cooked basmati rice, add mint leaves, coriander leaves and friend onions.
  • Repeat the same process twice to create 2 layers.
  • Put saffron, pre-soaked in a little milk, cook for 30 minutes, or till cooked through.
  • Garnish with friend onions, fried cashews, slit and fried green chilies.
  • Serve hot with raita and Mirchi Ka Salan.

Not reviewed yet

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