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Monday, April 19, 2010

Hyderabadi Chicken Biryani


For cooking rice:

1 1/2 cups Basmati rice
1/2tsp Fennel seeds
4 cups Water
1tsp Oil

How to:
  • Heat water in a medium flame, add fennel seeds, oil, salt and stir it. Make sure the water is salty.
  • Add the rice and wait for the water to boil and the rice to come up. Now, take 1 grain of rice and check if it breaks when pressed by your finger tips.
  • If yes, switch off and carefully drain the water from the rice in a colander and keep aside .
For coloring:

Pinch Saffron color
1tbsp Water
  • Dissolve the saffron color in water and keep it aside.
For frying onions:

1/2 Yellow onion (thinly sliced)
1tsp Corn flour
How to:
  • Heat oil at medium-high in a deep frying pan.
  • Sprinkle the corn flour over the onions and deep fry'em immediately. (Do not let sit after sprinkling corn flour, as it may start sticking.)
  • Place it on a paper towel to absorb excess oil.
For cooking Chicken:

4 Chicken drumsticks
1 Yellow onion (thinly sliced)
2 Roma tomatoes (chopped)
2 small green chilli (chopped)
3/4 cup Yogurt (plain)
1/2 cup Mint leaves
1/2 cup Cilantro
1tbsp ginger-garlic paste

1/4tsp Turmeric powder
3/4tbsp Chilli powder
1tbsp Coriander powder
1/2tsp Garam masala powder

1tsp ghee (optional)

Whole garam masala:

1tsp Fennel seeds
1/2tsp Cumin seeds
1/2tsp Black cumin seeds
3 green cardamom
2 black cardamom
1 Cinnamon stick (1")
3 Cloves
1 Bay leaf
HowBold to:
  • In a skillet, heat oil and ghee, add the whole garam masala spices and saute for a min.
  • Then add the onion and green chilli and saute until it starts browning.
  • Now add ginger-garlic paste and cook until raw smell disappears.
  • Then add cilantro, mint leaves and tomatoes and cook till its completely mashed up.
  • Then add turmeric powder, chilli powder, coriander powder and garam masala powder and cook for 2 mins.
  • Now add the chicken to the masala, mix well and cook for 2 mins.
  • Pour the yogurt, mix well and cook until the chicken is tender, with lid closed.
  • Reduce the flame, remove the lid and cook till the masala thickens.
Check salt for taste and switch off the flame.


Let the fun begin.
  • In a baking dish, spread the chicken masala at the bottom and layer it up with the rice.
  • Then top it with fried onions, cilantro, mint leaves and pour around 2tsp of saffron water and wrap it up with aluminum foil.
  • Bake at 350 degrees for 30 mins.
Serve hot with hard-boiled egg and raita.

Sending this dish to the event 'Iftar moments Hijri 1431', hosted by Umm Mymoonah.


  1. Looks very nice... I'm gonna try this 2morrow. I don't have corn flour. Is it ok if I don't add any flour to fry onions? Or can I add any other flour instead of corn flour?

  2. Thanks Priya.
    You can use rice flour instead of corn flour which also gives crispiness.If you don't sprinkle any flour,after frying onions end up soggy and oily.

  3. Wow! Looks great, very clear instructions. Thank you for sending it to my event.

  4. Thanks Umm. Happy to send it to your lovely event.


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