Thursday, March 5, 2009

Hyderabadi Biryani


For the rice

1 1/2 cups Basmati rice

1 bay leaf

3 cloves

1 ' stick cinnamon

2 green cardamom

1 black cardamom

4 black peppercorns

salt to taste

2 tsp oil

For the gravy

1/2 kg chicken(with bones) cut into med size pieces

2 tbsp ginger-garlic paste

1/2 cup fried onions

2 onions sliced

5 black pepper corns

2 green cardamom

1 ' stick cinnamon

3-4 cloves

1 tsp shah jeera(caraway seeds)

2 tbsp finely chopped coriander leaves

2 tbsp dry mint

1 cup yogurt(hung curds)

1 tsp red chilli powder

1/2 cup milk

3 tbsp ghee

salt to taste


For the rice

  • Heat 4 cups of water in a pan and when its starts boiling add  all the ingredients listed under rice and cook it till 3/4th done. drain it and spread it in a plate and allow it to cool

For the gravy

  • Grind shah jeera,green cardamom,peppercorns,cloves,cinnamon, to a fine powder
  • Marinate the chicken pieces with  spice powder,ginger garlic paste,coriander leaves, dry mint ,yogurt,red chilli powder,salt, 1tsp oil  and 1/4 cup crushed fried onion and refrigerate for 2 hours atleast
  • Heat ghee in a kadai, add sliced onion and fry till golden brown, then add the marinated chicken and fry for 5-10 minutes and then add milk and cook till the chicken is tender and the gravy is thick
  • Switch off the gas and allow it to cool and then add the basmati rice and mix it well,add salt if needed
  • Switch on the gas again and cook for 15 minutes on a low flame
  • lastly garnish it with remaining fried onions and serve hot


  1. Sounds really tasty... I've never used caraway in my rice before!

  2. Thanks meeso, try this its very nice and adding caraway seeds gives a nice taste and aroma to the Biryani ..