Thursday, May 24, 2007

Hyderabadi Chicken Biriyani


Ingredients:

Marinating Chicken for 3 hrs or 24 hrs:

Boneless Chicken - 1 kg (diced in to pieces), Green Chillies - 4 no. (slit length ways), Yoghurt - 1/2 cup, Milk - 1/2 cup, Chilli powder - 5 tsp, Big Lemon - 2 no.(take the juice), Salt - 2 & 1/2 tsp, Ginger & Garlic Paste - 3 tsp, Garam masala - 1 tsp, Turmeric - 1/2 tsp., Red Orange Color - 1/2 tsp.

Mix all the above and marinate for minimum 3 hrs or overnight.


For Par-boiled Rice:

Basmati Rice - 6 rice cups (electric cooker measure), Whole Cloves & Cardamom - 4 each., Shahjeera - 1 tsp, Cinnamon - 1/2 inch., Water - 9 cups

Par-boil rice (please read tips and comments too) with all the above. Once half boiled drain and spread it on a plate.


Deep Fried Onions:

Onions - 2 no. large (Sliced thinly), Oil - 1 cup (use electric rice cup measure, only)

Deep fry sliced onions until light golden color, keep these aside on a plate. (please read tips).


Powder these in Pestle:

Cardamom - 10 no., Whole Cloves - 10 no., Cinnamon Stick - 1 inch, Salt - 2 tsp.

Powder first three ingredients in hand pestle. Add salt, powder again and add very little water to dilute. Keep covered.

For garnishing:

Mint leaves - 1 big Bunch, Corainder leaves - 1 bunch, Lemon juice - 1 no.

Chop these together and add lemon juice to it.

Proceed:

1) We need a large pressure cooker. Smear some ghee from top to bottom, add chicken marination inside the cooker. Spread evenly.

2) layer with some deep fried onions.

3) Layer the top with some half boiled rice.

4) layer the top with some chopped herbs.

5) Sprinkle some of the powder liquid on top.

6) You can even add few tspns red orange color liquid (1/4 tsp ROC which is been diluted in little milk).

7) Repeat the layers from Point2 - Point6.

8) Top it with the oil in which onions were fried earlier.

Close it with a stainless steel lid and wrap a wet cotton towel (remove water by twisting) around it and cook this on medium-low for 40 - 45 mins until u get this nice aroma while cooking. Switch off once cooked.

After 30 mins stand by mix gently with fork or dig in through layers and serve.

For Hyderabadi dinner party:

Serve it with Haleem, Perugu Chutney or Raita, Mirchi ka Salan and for dessert Double-ka-meetha


Tips:

Always use Kohinoor Basmati Rice for quality and aroma, next bet would be Daawat.

Par-boil? When u cook the rice it just reaches bubbling or boiling point (60% cook rice). At this point switch off and drain immediately in a colander and spread it on a thali or a plate.

Always fry onions until golden color. Drain it on a plate, once cooled it turns in to dark color. If u cook the onions darker, it will taste bitter. Here we need sweetness from onions.

Always prepare this dish when everything is ready. Do not do multi tasking.

Always check the wet cover, if is dry wet again and wrap around the lid or u can keep atta dough around to seal the edges well. If the steam is escaping put the atta paste to stick where it is damaged.

Use pressure cooker utensil only, not stain less steel utensil, other wise you will burn the dish.

Electric element works even cooking, where as some gas cooking elements burns the dish. So keep an eye and sniff method while cooking.

Cooking on gas, then keep a skillet (means dosa pan) underneath the pressure cooker to get even cooking. As always said keep an eye on it.

If you are unable to powder the ingredients in pestle use coffee grinder to powder only. Remove this in to small bowl and add very small amount of water as shown in the picture.

Don't forget to post your comments, much appreciated:-)

© 2007 by Rajani Rayudu

77 comments:

Sumitha said...

Thank you very much Rajani for posting the recipe.Looks like you had a great treat.I have to make biryani and pair it with mirchi ka salan once,never tried that combo.

Aruna said...

Rajani, Love ur biryani is soo yummy!! I too prepare it along the same lines :-) will post it sometime.

www.themistressofspices.wordpress.com

Asha said...

Rajani,I made it too few weeks ago for RCI.Love the color.Thank you so much for your version:))

Jyothi said...

Looks yummy Rajani, thanks for posting your version of making biryani. I am a biryani lover... :)
Will try your version soon....thanks.

Sharmi said...

waw notlu neelu urutundi, though I dont eat chicken. lovely looking and great texture.

Rajani said...

Hi Sumitha,
You are welcome. Some times I like my biriyani as it is. No curry, but with raita. If I eat non-vege I don't want to pair it up with vege. In Restauremts they serve with shorva. Yum....

Hi Aruna,
Thanks dear. Will see your version too. Keep posting.

Hi Asha,
You are welcome. Let me know if u try my version.

Hi Jyothi,
Me too, I can survive just by eating spicy biriyani's and my husband is just the opposite...
and welcome to my blog.

Thanks for all my friends who took time to post comments in my blog.

cheers
rajani

Rajani said...

Hi Sharmi,
Meeru tinara chicken ayyo. Thank u for your comments. Adento chicken thinaka poyina manchiga vachi comment rasere. Thanks Sharmi.

cheers
rajani

Sukanya Ramkumar said...

Hay that biriyani is looking YUM!. It is so colourful. I love it.

Rajani said...

Hi Sukanya,
Thanks. It tastes great too.

cheers
rajani

Anonymous said...

Hi Rajini,

Your recipe is mouth watering.Could u plz tell me the detailed procedure of cooking the basmathi rice for ur chiken biryani.??including time to cook the rice for half done.Do we have to remove the rice once the water is boiling or once the water is fully absorbed and holes appear on the top surface of the rice?

Awaiting for ur early reply,
Lakshmi

Rajani said...

Hi lakshmi,
Time method would be 5-7mins. I would recommend to follow the eye method.

So, when you add basmati to a large deep skillet with water (it's not hot water), when it reaches bubbling stage, remove and drain immediately and spread it on a thali.

cheers
rajani

Anonymous said...

Thanks a lot

Tried all biryani recipes to please my husband.

Finally I have ur's to treasure!

Keep up the good work

Kalpita.

Rajani said...

Hi Kalpita,
You are welcome, I am glad it worked for u. Thanks for letting me know and welcome to my blog.

cheers
rajani

aa said...

Hi Rajani....

Your recipe seems yummy! I am going to try it tommorow.I have a small doubt.Do i need to add water after i put marinated chicken,fried onions,herbs,spices in the cooker?
Your blog rocks!

Rajani said...

Hi AA,
Thanks for your wonderful words at my blog.

The only liquid in the recipe is red orange color liquid and powdered spice mixed in little water. Thats it.... The par boiled rice and chicken will cook from the liquid from the marinated chicken itself. So no water needed for Dum.

Please read the instructions carefully and it will turn out perfect. Best of luck and do let me know how it turned out.

cheers
rajani

Hello said...

Hi Rajni...

I tried ur recipe after u cleared my doubt.It was so delicious!Me and my hubby loved it.I find all ur recipes laid down in a simple way especially for peolple like me who recently started cooking. I like everything abt ur blog,the name of ur blog,ur prompt replies to queries.Thanx a lot Rajni! U really make cooking easy buddy.Bon app├ętit!
Anu(aa)

sree said...

Hi Rajani, i have tried your chicken biryani recipe, it came out very good. If possible can you also put recipe for Mutton biryani. Thank you very much for all your wonderful recipes.

Rajani said...

Hi Anu,
I am glad it turned out well for u. Thanks for your lovely comments. Do try them and let me know......

Hi Sree,
Good that it came out well for u, thanks for your feed back. Some day, might post the mutton biriyani......

cheers
rajani

navinareddy said...

hi rajani,
nice recipe,i tried many recipes of biryani and i could never satisfy my hubby coz he says they all taste good but the biryani smell is not there,i tried yours and this one is really good and he says a 20 percent improvement in my biryani,i felt so happy,and thanks to you for ur great recipe,keep posting.
naveena.

Rajani said...

Hi Navina,
Wow, that must have been exciting to get compliments from your hubby. Good to know it came out well for you. Thanks for leaving a comment in my blog.

cheers
rajani

shilpa.kanakamedala said...

rajani,
After stuffing the cooker with rice and chicken we have to keep a plate and then close the pressure cooker lid ,right? To keep the plate inside the cooker Ive to put all the rice and chicken in another container?

Rajani Rayudu said...

Hi Shilpa,

Ok I assume you are confused with whole thing. Take a 10 litre pressure cooker, smear some butter all around it, put marinated chicken directly into the pressure cooker(remember you are not putting it into any bowl), then layer with par-boiled rice, onions, coriander and mint leaves and all the the things to be layered, repeat the process. For keeping the plate I use a steel lid which sits perfectly on top I invert it so it sits easily on top (I don't use any pressure cooker lid as it has got steam valve on top, we don't want to escape the steam so we use different lid which closes well), I put pestle rock on it and wrap it with squeezed hot towel around it to avoid steam getting it out. If it escapes I wet again and do the same scenario.

We have electric cooking element so I don't put any plate on the stove, If it is gas cooking put tawa on top of gas and keep the pressure cooker on top of tawa (tawa might get spoiled so be careful, use old ones).

Read instructions carefully or print it before doing cooking.

best of luck!

cheers
rajani

Nazish said...

Hello,

I marinated chicken yesterday and wanted to give a try today.

However, I was not feeling confident because I had only heard about kacchay ghost ki biryani but never seen it cooking. Therefore searched internet and got your blog.

My biryani was just perfect.

Thankyou so much for all great recipes, which I am going to try InshAllah.

Keep up the good work and dont get upset about anything.

Since

"THIS IS FOR YOU MOTHER" :)

Kind Regards,

Nazish

Rajani Rayudu said...

Hi Nazish,

Thanks for trying it out. I am glad you liked my blog. Please do try my recipes and leave your valuable comment.

cheers
rajani

padma said...

Hello Rajani garu,

First of all let me congratulate you for coming up with such a brilliant blog.
Your blog is super cool! I find most of the authentic Andhra dishes on this blog , all of those which are never seen in any other blog or cook book.

Your Biryani looks yummmm, will let you know when I try it this weekend.

Ta


Padma

Rajani Rayudu said...

Hi Padma,

Thanks for your lovely comments about my blog. I am glad you liked my traditional recipes from Andhra.

Do try Hyderabadi biriyani andi I bet you will love it. Looking forward for your feedback...........

cheers
rajani

padma said...

Hi Rajani garu

Thanks again for the recipe. Its the best ever Biryani I cooked so far.
Do you by any chance conduct cooking classes anywhere?
Else kindly consider in the near future or atleast some online videos pls.

cheers

Padma

Rajani Rayudu said...

Hi Padma,

Thanks for your encouragement! I am glad biriyani turned out great............

cheers
rajani

padma said...

Hi Rajani Garu

Thanks.
Its weekend again i.e. its time to try some recipes from your blog.
I m looking for some simple Indian snacks/ sweets as masala vada, punugulu, arisalu/ kobbari booralu. Please post them on your blog or else a link with the recipes.

thanks heaps

Padma.

Rajani Rayudu said...

Hi Padma,

I am keeping away from fried food for atleast few months.

Any how check Kamala's blog she has very authentic dishes.

http://www.kamalascorner.com/

cheers
rajani

Never ending said...

Rajani,

Your blog is simply amazing. Its so rare but nice to find such authentic andhra recipes. I have looking high and low for recipes such as these and you made my search easier. I have tried the Kodi kura and kodi fry. Cant wait to try the biryani.

Rajani Rayudu said...

Hi NE,

Thanks for visiting my blog and trying out recipes. I am glad you liked both the recipes. Waiting for your feed back for biriyani......

cheers
rajnai

Never ending said...

Hi Rajani,

Tried the biryani as well. It came out amazing. God bless you for giving us such wonderful recipes/

Rajani Rayudu said...

Hi NE,

Thanks for your feed back! it is so nice to read feed back, feels good. Thanks for dropping by.

cheers
rajani

meena said...

Rajini Gaaru

2 yrs nundi bharatadesam bayata unna naaku, inti vantala meeda mamakaaram chaavaka, chesukoleka, cheyadam raaka satamatam avutunna naaku yedaari lo oasis laa kanipistondi mee blog. Mee blog choosina ventane mutton keema undalu try chesaanu chinna maarpu tho, mutton badulu chicken...

Perfect andi.
next Hyderabadi chicken biriyani.

meeku elaa krutagnathalu cheppalo teliyaka...

mee 'blog'aabhimaani
Kalyana Pidugu

Rajani Rayudu said...

Hi Meena,

Mi comment bavundhi :-).

Na recipe try chesinanduku thanks. Actually lamb keema tho koda bavuntundhi, chicken tho nenu try cheyaledu, edo vaka roju try cheyali.

cheers
rajani

prinitha said...

Hi - great blog! I just want to find out why you don't include potatoes in your biryani? I am from South Africa and whenever we cook Biryani here we are always adding Potatoes, which we would pre-coook by cutting into halves (or quarters if large) then deep frying until golden, then lay onto rice together with chicken. I just find it interesting that all teh biryani recipes I see on teh 'net never have potatoes! Anyway will try your version; it sounds YUM ;)

Rajani Rayudu said...

Hi Prinitha,

May be what you are making is different style not all biriyani's has potatoes in it. For this recipe we don't need potatoes.

cheers
rajani

Srini Kummarasetti said...

Hi Rajani,

Mee recipe blog chaala baagundi. Neenu eppudu authentic andhra style vantala vetike vaadini. Google search ended up at your website. Thanks a lot for the various dishes. I love cooking, and always try to cook at least once a week, esp. on Sunday.

By the way, meeru US lo untaara? Naaku peetala iguru, bommedaayala pulusu tinaali ani undi. Ayithe mee peetala pulusu ki nenu crab meat tecchukunte parleda? Ikkada bommedaalu elaago dorakavu kaabatti India vellinappudu tinaali. Anyways, please do let me know.

Oh, by the way, mee Hydarabaadi biryani try chesaanu (without Shahjeera) it was very nice. Naaku nacchindi, kaani maa aavidaki inka koddiga gravy ga undaali ani andi. Nenu chesinappudu koddiga maadindi even though I cooked for only 30 minutes. Ee roju same style Mutton biryani try chestunnanu.

Signing off for now,
Srini Kummarasetti

Rajani Rayudu said...

Hi Srini,

Thanks for your comments.

I am in New Zealand, not in US. Actual ga maku crab meat ani ammutaru kani it is mock crab meat. Mari miku ade ammite matarem vadodhu. US lo crabs bane dorukutayi, I assume it is different. Curry ki shallots vadandi.

I am sorry for your chicken biriyani, maduthundi ante pennam pettalisindi.

I wouldn't recommend same recipe for mutton, muton kanna lamb taste vuntundhi biriyani lo. Then try my qeema biriyani recipe, instead of cutting into keema size just leave it as diced pieces,

http://amma-cheppindi.blogspot.com/2009/03/hyderabadi-qeema-biriyani.html

for bommidayalu, recipe try cheyaledu, unte post chesta.

cheers
rajani

prasanna said...

Hi Rajani,
Biryani was awesome. We could taste the real hyderabadi biryani in US after a long time.Thanks a lot. The rice came out too soft. Do you have tips to avoid this. thanks once again for this wonderful recipe.

Rajani Rayudu said...

Hi Prasanna,

Thanks for your feed back. Probably you might have cooked rice longer while parboiling. When you are cooking biriyani use quality brand not ordinary basmati, I always recommend Kohinoor Basmati. That's make a lot of difference try and let me know.

cheers
rajani

Jerry said...

Hello Padma,
Nice detailed description. Its rare to find detailed descriptions and tips on the net. Would be nice if you include step by step pictures, but i guess its tedious and takes space. Anyway i know this is an old post, and you might not notice this comment but is it ok if the colour is not added? Is paprika a good colouring agent? and is there an alternative to a pressure cooker like a heavy bottomed utensil or steel utensil b'cos since making biryani is a tedious task, i like to make a lot of it. so i go for BIG utensils for the final phase.

Jerry said...

By the way sorry for mistaking your name Rajani

sushma said...

haiii..amma

i really felt very happy by seeing u r blog..its nice...hyd biryani recepie superb...i tried in my home..it's taste is yuummy....
thank you.

BabuRao said...

Hi Rajani,

Thanks I will try Chicken Biryani tomarrow, can you please indegrediants I don't know can you pls put some image like how they look, so that I can know what to buy thanks dear.

V.Lakshmi

Rajani Rayudu said...

Hi Jerry,

Sorry for late reply, I came recently from a long holiday.......

Regarding your query - yup, you can use a very thick bottomed pan, some times I use nonstick heavy pans like baccarat. You can keep a tawa underneath that dish while cooking, this way you can rectify the dish gets burnt.

For the color, using little won't hurt. Paprika I don't think you will get that touch.

Any way try these methods and let me know.

cheers
rajani

Rajani Rayudu said...

Hi Sushma,

Welcome to my blog! I am happy you tried my Hyderabadi Biriyani recipe, thanks for your feed back.........

cheers
rajani

Rajani Rayudu said...

Hi Lakshmi,

Sorry for late reply, I am away for a holiday.........

Hope you made the biriyani or else search in google there are lots of images. One day might take pictures of them. until then.......

cheers
rajani

Sridevi said...

Hi Rajani,Appreciate you posting such wonderful recipes ,I have tried few of them...came out very well.
Wanted to ask you,How much time would be good for
marination and also would the chicken get fully cooked in the time you specified. I would be trying this recipe for the first time.

Thanks,
Sridevi

Rajani Rayudu said...

Hi Sridevi,

For marinating chicken you need to marinate at least 3 hrs, can be kept in fridge for 24 hrs too.

No need to worry, chicken will cook properly.

Let me know how it went. Best of luck.......

cheers
rajani

Sridevi said...

Hi Rajani,thanks for your quick reply.biryani has
turned out very well.thanks for posting a great
recipe.Regards,Sridevi

Rajani Rayudu said...

Hi Sridevi,

You are welcome. I am glad it turned out great in the end.

cheers
rajani

VENU GOPAL said...

HI Rajini...I am a biryani lover... :)..but i don'k know cooking.i have tried your chicken biryani recipe, it came out very good.Its the best ever dish I cooked so far.Thank you very much for all your wonderful recipes.


Thanks,
Venu G

Rajani Rayudu said...

Hi Venu,

It's my brothers name. He is also biryani lover same as you. Thanks for trying it out and leaving your feed back. I am glad everything turned out great.

cheers
rajani

Statistician said...

Hi Rajani Akka,
This is Sathish from Chennai, am going to try biryani... Praying to almighty that it comes out good as my dad office friends are visiting my home tomorrow. well am confident but still there are few butterflies in my stomach,... hope for the best
regards
Sathish

Rajani Rayudu said...

Hi Sathish,

Hope everything went good.........post your feed back.

Best of luck!!!!!

cheers
rajani akka :-)

Namita said...

one of the best!
Thanks a ton!
-Namita

Rajani Rayudu said...

Hi Namita,

Thanks for your feed back. I am glad it turned out good.

cheers
rajani

kalyani said...

Hi Rajani,

I've been trying to make Hderabad Chicken biryani for a long time..and your version is very very detailed that really helped me to to prepare my dish...and finally the biryani came out really wonderful..my husband just looved it..Thanks for your help with this..

Rajani Rayudu said...

Hi Kalyani,

Getting nice compliments from your hubby, biryani must be tasty. I am glad I am able to help you. Thanks for your feed back.

cheers
rajani

Mridula Noel said...

Hi Rajani...
Sweetheart u made my day!..Today I prepared ur version of Biryani n it turned out to be a sure-shot hit with my hubby,who is a die-hard foodie,esply biryani.I'd tried earlier one of ur recipes i.e 'Kodi Kura' n that too got thumbs up from my family.Thank u immensely dear! Keep spreading the joy of cooking by ur delicacies!

Love u n thx again!
Mridula

Rajani Rayudu said...

HI Mridula,

I am away until now. Good to read your nice feed back.
Good that you both enjoyed it.

cheers
rajani

jaya said...

Wonderful blog & good post.Its really helpful for me, awaiting for more new post. Keep Blogging!


Chicken Rotieselectric gas

Rajani Rayudu said...

Hi Jaya,

thanks, keep visiting!

cheers
rajani

Deepa said...

Rajani,

I tried your chicken biriyani, chicken 65, chilli chicken, guthi vankaya etc everything was awesome & perfect. We loved it. Thank you very much for sharing those.
Please keep posting such nice recipes.
I love mutton but i dont know how to make it. Can you please post mutton biriyani & other mutton recipes.

-Deepa

Rajani Rayudu said...

Hi Deepa,

Thanks for your comments.

1) For Mutton biryani do the same way as qeema biryani, use diced lamb but do not chop into small pieces like qeema. Let me know how it turned out for you. Lamb in biryani tastes good it gives nice flavor to biyani where as mutton tastes mild flavor.

http://amma-cheppindi.blogspot.com/2009/03/hyderabadi-qeema-biriyani.html

2) For Pepper Lamb, instead of chicken replace with lamb it tastes yum.

http://amma-cheppindi.blogspot.com/2007/03/pepper-chicken.html

3) For Mutton Curry, do the same way as kodi kura replace chicken with goat meat, and pressure cook it
in the last step for few whistles. If you find more water after pressure cooking then cook it until way is formed.

http://amma-cheppindi.blogspot.com/2006/11/kodi-kura-chicken-curry.html

4) For mutton pulao, replace my chicken pulao with mutton.

http://amma-cheppindi.blogspot.com/2007/01/chicken-pulav-pulao.html

5) Do not forget keema balls.

http://amma-cheppindi.blogspot.com/2007/02/keema-undalu-balls.html

6) Keema Naan

http://amma-cheppindi.blogspot.com/2008/08/keema-vepudu-fry-and-keema-naan.html

7) Keema Mutter

will post some day.

cheers
rajani

Sujatha said...

HI
It looks very good and i planned to try this sunday. Even before doing it i can say it will be delicious. Thanks for your recipe.

Sruthideep said...

Thank you very much Rajani. Chicken biryani recipe is better than Bawarchi HYD. I was delighted. Could please post Lamb biryani recipe.
Thank you.
Randeep
London

Rajani Rayudu said...

Hi Sujatha,

do try and let me know.

cheers
rajani

Rajani Rayudu said...

Hi sruthi,

thanks for trying and leaving your feedback.

cheers
rajani

madhavi said...

hi rajini tried the recipe..it was awesome..very detailed explanation..wonderful...by the way ru from vzm..just curious i know someone with the same name..

Unknown said...

MIne turned out bad :(
I cooked on tawa since i have a gas and it didnt turn out well. The chicken was just cooked and the rice got mushy :(

Rajani Rayudu said...

Hi Madhavi,

thanks for your feed back. vzm? is it vijayanagaram. nope.

Hi anon,

Sorry for your disaster try using good basmati rice and sniff method.

cheers
rajani

Anonymous said...

Do you any idea about bezawada briyani. Its is a fried chicken briyani. if you konw let me know the recipe. thanks in advance

Anonymous said...

Hi rajani

Amazing recipes in your blog. I like the way you describe each and every aspect,it really helps while cooking .When I cook biryani I follow the same except I use store brought masala and after layering them I cook it in oven . I am going to try your biryani today with fresh ingrediants for a party. Will let you know how it turned out.

Thanks
Jyothi

Shanmugapriya Rajamani said...

Very clear recipe as I've read so far. Apart from recipe, you gave tips, where everyone cannot give it. It's awesome :) .