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All love the aromatic, authentic, delicious and flavorful Hyderabadi chicken biryani. A lot happens when we eat tasty chicken biryani with friends, family, and relatives.

How about we skip the spicy recipes and get to the sweet part 'The Biryani'. All love the aromatic, authentic, delicious and flavorful Hyderabadi chicken biryani. A lot happens when we eat tasty chicken biryani with friends, family, and relatives. The chicken marination, balanced flavors, fried onions, saffron milk, and rightly cooked basmati rice blows the taste buds of every biryani lovers. Today FARM2COOK comes with the special Hyderbadi chicken dum biryani recipe. Wanna try? Join in.


1 KG
chicken washed and drained
large onions
1/3 cup
pudina leaves
3 tbsps
coriander leaves
1/2 tsp
3 tbsp
Warm milk
2 tbsps+ 4 tbsps
Ghee + Oil
For taste
For marination
3/4 cup
1 1/2 tbsps
ginger garlic paste
green chillis
1 tbsp
red chilli powder
1/4 tsp
turmeric powder
3/4 tbsp
coriander powder
1/2 cup
coriander leaves chopped
1/2 cup
pudina leaves
lemon juice
1 3/4 tsp
Biryani masala preparation
cinnamon stick
3/4 tsp
pepper corns
Ingredients to cook rice
4 cups
Basmati rice (1 kg)
cinnamon stick
bay leaves
mint leaves
star anise
1 tbsp
1 1/2 tbsps
As required


  • In a pan, warm 3 tablespoons of oil and 1 tablespoon of ghee. As soon as the oil is hot, lower the heat, add the onions, and cook until they are a wonderful golden brown colour. They soon become a darker colour, so remove the fried onions with a slotted spoon very away. To cool, set aside.


  • Chicken should be marinated in the ingredients listed under "marination," along with three-fourths of the biryani masala powder and three tablespoons of the fried onions. Hold back for 4 hours, or at least 1 1/2 hours. Prepare the remaining ingredients while the chicken is marinating.


  • Warm milk with saffron added should be thoroughly combined. Put aside.


  • Cook the basmati rice in a large amount of water with the bay leaves, cloves, cinnamon, cardamom, cardamom, oil, and salt until the rice is halfway done. After draining the water, put the rice across a sizable, broad plate.


  • Grab a big, deep vessel to make the biryani in. After cooking the onions, add the residual oil+ghee mixture, add the marinated chicken, and distribute it throughout the container. 2 minutes on high heat. Over the chicken pieces, pour a tablespoon of oil. lessen the flame


  • Half of the rice, half of the caramelised onions, and half a tablespoon of ghee should be sprinkled over the chicken layer and rice, respectively. Place a generous spoonful of biryani masala on top, followed by half of the chopped mint and coriander leaves. Rice should be covered with 1 1/2 tablespoons of saffron milk.


  • Spread the remaining rice over this layer. Then, sprinkle the remaining caramelised onions over the rice and drizzle half a tbsp of ghee over everything. Add a generous pinch of biryani masala and the remaining chopped mint and coriander leaves. The rice should be covered with the remaining saffron milk.


  • Place a lid on top of the lid and a heavy object on top of the lid. Or with wheat dough, enclose the edges. Cook for two minutes on high.


  • Place an iron tawa on top of the pot after removing it from the stove. Turn up the flame and let the tawa get hot.


  • Put the biryani pot on the iron tawa, lower the flame to low, and cook the biryani for 20 to 25 minutes. After turning off the heat, wait 10 minutes before opening the lid.


  • Remove the lid after 10 minutes, stir gently, and serve hot with raita and chicken curry.


Have you ever tried: Lamb Biryani


So, what do you think of cooking a yummy Hyderabadi chicken biryani? Get the perfect and soft fresh chicken cuts for your biryani from FARM2COOK online.



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