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Friday, 13 January 2017

Hyderabadi Chicken Biryani Recipe SPICY FOOD



  1 kg - chicken, cut into medium size pieces
1/2 kg - basmati Rice
1.5 glasses of water
1 tsp - Ginger paste
1 tsp - Garlic paste

3 - large onions, finely sliced
3 - green chillies, chopped
1 cup - chopped fresh Mint leaves
1 cup - chopped fresh Coriander leaves
1 tsp - Red Chilli powder
10 strands of Saffron

1/2 cup - Milk
2 cups - Yoghurt
2-3 tbsp - Lemon juice
7 - Cloves
2 - Bay Leaves
5 - green Cardamoms
1-inch piece Cinnamon

2 tbsp - Ghee
3 /4 cup - oil
Salt to taste
Grind to a paste:
7 - Cloves
4 - Cardamoms
1/2 inch piece - Cinnamon
1/2 tsp - whole pepper 


Hyderabadi Chicken Biryani is a non-vegetarian rice dish made with moderate spices and tender chicken pieces.
The Indian dish is slow cooked to perfection and served as a main course. It is a delectable rice delight that is famous globally for its perfect balance of flavored spices mixed with chicken.

If you are wondering how to make it at home, here is the technique. The two major ingredients involved in this recipe are – Basmati Rice and Chicken, with a handful of spices. The key to cooking Hyderabadi Chicken biryani to perfection is slow cooking technique. Besides, chicken should be marinated with spices to let it release the maximum flavor. The fragrant Hyderabadi Chicken biryani gets ready in no time with little patience and love

How to Make Hyderabadi Chicken Biryani:

 >Soak saffron in milk. Keep aside. Heat oil.
   > Fry the onions till golden brown in colour. Set aside to cool.
    >When cool, grind coarsely and set aside.
    >Rub ginger and garlic paste all over the chicken.
    >Add red chilli powder, salt, half of the mint and coriander, lemon juice, green chillies, the ground spices, crushed onions, yoghurt and the oil in which the onions were fried.

    >Marinate for 2 hours.
    >In a heavy-bottomed pan, put the chicken along with the marinade and cook on medium heat until the chicken is tender and the liquid is not fully dried.
    >Boil 1.5 glasses of water.
    >Add the whole cloves, bay leaves, cardamoms and cinnamon to the water.

    >Add salt to taste and the rice.
    >Parboil the rice.
    >Drain out the water and spread the rice on a plate.
   > In a separate heavy-bottomed pan, apply ghee on the bottom.
    >Place half the rice in a layer. Cover the layer with the cooked chicken.
    >Cover the chicken with the rest of the rice.
    >Sprinkle the saffron milk and balance mint and coriander over the rice.
    >Pour the ghee all over the rice

    >Seal the pan tightly and cook over slow fire till the rice is fully cooked. >Do not overcook the rice.
   > Carefully remove the rice to a serving dish without mixing the chicken and the rice. Serve


Sunday, 8 January 2017

How to Make Hyderabadi Dum Biryani Non-Veg recipie .Easily @hmmrecipes.blogspot.com

Hyderabadi Dum Biryani is world famous dish from India, native to Hyderabad. This non-vegetarian delicacy is an authentic Hyderabadi rice preparation which is a meal in itself.

Coupled with flavors of spices delicately combined with rice and chicken makes an aromatic combination that is hard to resist. How to make this Biryani recipe? This rice dish has two major ingredients – chicken and basmati rice. The rest is playing around with ingredients and spice mix to create this flavorful delight.

It is liked by locals and tourists alike in Hyderabad. While people might go all the way to Hyderabad to relish this dish, you can make this in your own kitchen in no time.


  •  1 kg - Chicken
  • 1 kg - Rice
  • 1 bunch - pudina
  • 1 bunch - Coriander leaves
  • 4 to 5 - Onions
  • 3 tbsp - Ginger Garlic paste
  • 1.5 tbsp - chilli powder
  • 1/2 tbsp - Turmeric powder
  • 3 tbsp - Chicken masala
  • 2 tbsp - coriander powder
  • Whole Garam Masala
  • 3 to 4 - biriyani leaves
  • 1 cup - Curd
  • 2 - Lemon

How to Make Hyderabadi dum biryani:

*Clean the chicken and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, chicken masala, curd and keep aside for about 30 minutes.

*Add enough oil and fry finely chopped onions till golden brown colour.
Remove from oil.

*Now drop the marinated chicken in that oil and keep it aside.

*Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook.

*When rice is half cooked, strain it.

*Cook the chicken and add pudina and coriander leaves.

*Add half the boiled rice and fried onions.

*Add remaining rice and onions layer by layer and cover the vessel with a lid (don't allow pressure to go out). Reduce flame and cook for 40 min.
Finally, add lime juice mixed with turmeric powder through small holes made in the rice.

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