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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: 
50 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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Nutrition Rank

Nutrition Facts

Serving size

Calories 791 Calories from Fat 146

% Daily Value*

Total Fat 17 g25.8%

Saturated Fat 9.1 g45.5%

Trans Fat 0 g

Cholesterol 94.1 mg31.4%

Sodium 249.6 mg10.4%

Total Carbohydrates 121 g40.4%

Dietary Fiber 6.3 g25.2%

Sugars 5.9 g

Protein 37 g73.4%

Vitamin A 35.8% Vitamin C 28.9%

Calcium 23.3% Iron 22.5%

*Based on a 2000 Calorie diet

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Hyderabadi Murg Biryani Recipe