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Hyderabadi Biryani


Preparation Time: 30 minutes

Cooking Time: 30 minutes

No Of serves: 4


For the Rice:

2 cups Basmati rice

1 onion

2 bayleaves

4 cloves

1 inch cinnamon stick

4 cardamoms

1 tbsp ghee

For the curry:

1 kg chicken (whole) or Marylands

1/2 cup yogurt

juice from 2 limes

1 tbsp ginger

1 tbsp garlic

1 tbsp garam masala

1tbsp coriander powder

1 tsp cumin powder

1 tbsp chilli powder

salt to taste

2 large onions

2 green chillies

1 tbsp ghee

2 tbsp oil


For the rice:

Cook the 2 cups of rice in 6 cups of water and when the rice is cooked and firm drain all the water.Keep it aside till it is cool. In a deep bottomed pan add the ghee and season with all the spices and fry the chopped onion till golden brown, then add the rice and salt and mix well taking care not to mush up the rice.

For the curry:

Cut the chicken into medium sized pieces and slit them randomly. Take a mixing bowl and mix all the ingredients for the except onions and chillies adding just a little oil from the 2 tbsp s . Place the chicken pieces in the mixture and rub the marinade well into the chicken. Let it stand for 2 hours. Chop the onions and  fry them till they are browned completely. blend them into a smooth paste in a blender. Now heat the rest of oil and the 1tbsp of ghee and add the onion paste , marinated chicken with the marinade and the bunch of mint  and let it cook on a medium heat till the chicken is cooked and the gravy becomes rich brown. 

take a deep bottomed dish and place some rice in single layer at the bottom of the dish cover with a layer of the curry and repeat with rice again. Repeat the procedure one more time and cover it with aluminium foil and let it bake in  a hot oven for 10 minutes. (this step can be skipped)

Serve hot taking care that you serve all the layers of the dish, alternatively you can mix it up before serving.






*** Read The Review Given By Times Of India

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                                              Last modified: October 17, 2003