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Hyderabadi Murg Biryani

Snigdha's picture
Ingredients
  Basmati rice/Long grain rice 5 Cup (80 tbs) (cup = rice cooker cup)
  Chicken breasts 4
  Mint 1 Bunch (100 gm) (pudina)
  Cilantro 1 Bunch (100 gm) (coriander)
  Onions 2 Large, julienned
  Yogurt 2 Cup (32 tbs)
  Lime juice 5 Tablespoon
  Bay leaves 6
  Cinnamon sticks 4 Medium
  Cloves 8
  Shajeera 1⁄2 Teaspoon
  Whole black cardamoms 2
  Star anise 3
  Mace 3
  Whole nutmeg piece 1⁄4
  Dhaniya powder 2 Teaspoon (coriander)
  Garam masala powder 1 Teaspoon
  Ginger garlic paste 2 Teaspoon
  Salt To Taste
  Chilly powder To Taste
  Ghee/Oil 5 Tablespoon (Clarified Butter)
Directions

Wash Chicken and cut them into large cubes. Puree Mint and Cilantro into a paste.

Marinade Chicken in yogurt, pureed mint & cilantro, ginger garlic paste, dhaniya powder, garam masala powder, juice of lime, salt and chilly powder for about 7 - 8 hours (I leave it overnight).

Julienne 2 large onions. Heat 6 tbs oil in a deep vessel, fry onions until brown. Remove onions. Keep aside.

In the same vessel, add bay leaves, cloves, cinnamon sticks, whole cardamoms, star anise, mace, nutmeg & shajeera. Saute until bay leaves turn light brownish. Remove the spices. Keep aside.

Wash Basmati Rice, add the fried spices. Add water and cook either in rice cooker or on stove.

In the same deep vessel used previously, add another 5 tbs oil/ghee (clarified butter). Add the marinated chicken pieces along with yogurt etc, cover with lid and cook until chicken turns tender. Remove lid and continue cooking until water evaporates and chicken turns sort of dry. But do leave some gravy with the chicken. Keep aside.

Once the basmati rice is cooked, you can remove the spices if you want to, else keep it. (I prefer to keep them).

In the deep vessel, at the bottom spread a layer of chicken with gravy and top it with some fried onions. Spread some cooked rice over this layer.

Again spread a layer of the remaining chicken with gravy and top it with some more fried onions. Spread the remaining cooked rice over this layer. Top it with the remaining fried onions.

Cover tightly with lid. Do not let any steam escape. (I usually wet a cotton cloth & tie it tightly around the lid of the vessel). Cook on very low flame for 10 minutes. Remove from flame.

Serve Hot with Raita.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Hyderabadi
Course: 
Main Dish
Taste: 
Spicy
Method: 
Slow Cooked
Dish: 
Biryani
Interest: 
Holiday, Gourmet, Party, Healthy
Occasion: 
Wedding
Ingredient: 
Rice
Language: 
hindi
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
7
Story
There are a couple of ways to make the world famous "Hyderabadi Murg Biryani" . Being a Hyderabadi myself, I grew up savouring this exotic dish during special occasions. Any person visiting Hyderabad makes sure he/she tastes this Biryani at least once. There are different kinds of Hyderabadi Biryani like the Hyderabadi Safed (white) Biryani, Hyderabadi Dum (Steam) Biryani, Hyderabadi Handi (Earthern Pot) Biryani, Hyderabadi Zaafraani (Saffron) Biryani. These Biryani's can be made using Murgi (Chicken), Gosht (Mutton) or Subzi (Veggies).

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14 Comments

shantihhh's picture
I love Hyderabadi cuisine. Many consider it the best of all of Indian cuisines, of course they also might be from Hyderabad. *chuckle* But I adore the dahl of this region. BTW if someone doesn't know Shajeera is caraway seed.
foodlover's picture
Ladies and Gentleman what you are seeing here is no ordinary food. This is something which can transform a depressed person into happy, make a dull day bright and make you want to live just to eat. Let me just say that after eating this I am singing - now I am no poet so have an idea about my happiness by watching following video, just replace paya with Snigdha ki Biryani.
vikash.kumar1's picture
Hahahaaa..hoooo...great! I was not aware of all these hidden strength of Haidarabadi Paya. LOL... Anyway Snigdha's recipes are superb and reflect the true Indian teaste. Snigdha, if I try its veg version, will it taste less then the chicken version... It looks so yummy...
Snigdha's picture
Thanks for the compliments. Vikas....I suggest you don't substitute the chicken with the veggies because the mint and cilantro marinade I have used in this recipe is unique only to chicken/red meat. To make the veggie biryani its a slightly different procedure. Please wait until I post the Hyderabadi Subz Biryani.
Pervez87's picture
Thats right, They are two different animals at least in the method of cooking.
mandeep's picture
thanx to you snighdha, indeed it is an awesome taste & combination. but can i ask for the recipe of baghare baingan even?
shantihhh's picture
Hyderabadi Subz Biryani? Oh great, my mother loves Hyderabadi Biryani that she gets at a local Indian spot near her in Sunnyvale, CA (Silicon Valley). She is here on iFood.TV and will be happy for that recipe. TIA
Snigdha's picture
Hi Mandeep... Thanks for the compliments. I have already posted 'Bagara Baingan'. Here is the link http://www.ifood.tv/recipe/bagara_baingan
minaxi's picture
I usually use chicken pieces with bones especially the legs and chicken thighs. I have asked the hyderbadi recipe from a pro and he suggested me not to cook the chicken marination seperately instead make it cook the rice layers itself ,though it takes lot of time,but believe me it tastes so.......yummy that the wait is worth it.i make it that way.
Snigdha's picture
Minaxi...I do agree with you that chicken pieces with bones for making Biryani tastes much better but buying some breast pieces and cooking is slightly hassel free for me ;) also I tried cooking rice and marinated chicken together once but it came out a little soggy and every grain could not be separated like in this recipe. May I should get the technique right..thanks for the suggestion though.
hyderabadi's picture
Hyderabadi Biryani! Basically are only of two types one is pakki other is kachi briyan, these are named after their procedure of dealing with the " aakhni" i.e masala. Else is pulavs or self named briyanis. Regards
Snigdha's picture
Hyderabadi Biryani is a famous meat and rice dish of Hyderabad, India. It is a traditional celebration meal made using goat meat and rice and is a staple of Hyderabadi cuisine. This variety is popular in the city of Hyderabad, India. The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. History: Biryani was brought to Hyderabad by the invading Mughal army of Aurangazeb under the command of Khwaja Abid, the grandfather of the first Nizam of Hyderabad. As traditional food, such as cooked rice and/or roti (a type of Indian bread) and an assortment of soups and curries, would be too time consuming to prepare and eat in times of war, the Biryani was developed as a way of getting quick food to the troops. Preparation: Hyderabadi biryani is of two types, the Kacchi (raw) Biryani and the Pakki biryani Kachchi biryani is prepared with raw meat, which is marinated in curd and then cooked along with the rice by sealing the handi (vessel) with a layer of dough, and is cooked on dum - steaming over coals. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat. In Pakki biryani, the meat marinating time is shorter, and the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Yakhni (with cooked gravy), the ingredients are already cooked before baking. The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used. There is also a vegetarian version of the biryani, which is made from vegetables such as carrots, peas, cauliflower and potato. Source: wikipedia.org
khavayiya's picture
i love hydrabadi biryani chicken
jaral khan's picture
oh really verry nice test