Hyderabadi Biryani Recipe is aromatic and takes you to the heavens of taste with its authentic flavour.
What's not to love about a plate of aromatic Biryani? It tastes heavenly and is loved by many around the world. Mughals were first to introduce this dish in North India, while South Indians got their taste for it from Arab traders who brought biryani with them as they travelled through these regions.
You can find great versions of biryani all over India - including Lucknow, Old Delhi and Hyderabad! Some of the most celebrated Biryanis in Southern India are Hyderabadi Biryani, Coorgi Mutton Biryani, Mangalorean Fish biryani and Chettinad cuisine. Just in case you are in a mood to cook for yourself, here we bring you the recipe of the most famous Hyderabadi Biryani Recipe straight from the streets of Hyderabad.
INGREDIENTS: (Serves 5)
- 1 cup boiled basmati rice
- 600 gm chicken
- 1/2 teaspoon mint leaves
- Salt as per taste
- 2 tablespoon refined oil
- 3 Orco green cardamom
- 2 Orco clove
- 2 onion
- 1 teaspoon Orco turmeric
- 1 tablespoon garlic paste
- 1 cup hung curd
- 2 tablespoon coriander leaves
- Water as required
- 1 tablespoon ghee
- 1 tablespoon Orco garam masala powder
- 1 teaspoon saffron
- 1 tablespoon bay leaf
- 1 black cardamom
- 1 teaspoon Orco cumin seeds
- 4 green chillies
- 1 tablespoon ginger paste
- 1 teaspoon Orco red chilli powder
- 2 drops kewra
- 1 tablespoon rose water
METHOD OF PREPARATION:
- You'll need to soak some saffron in water, mix kewra drops with more water and then stir it all together.
- In the meanwhile, heat refined oil in a deep bottomed pan. Once the oil is hot enough add cumin seeds, bay leaf, green cardamom and black cardamom to it as well as cloves and sauté for about one minute.
- Now add chopped onions into it along with some salt. This is the crucial step in making Hyderabad biryani recipe and must be taken care of aptly. Cook until they turn pink then mix in your chicken pieces which have been previously cut up into cubes or strips (depending on what you like) along with slit chilli peppers (green), turmeric powder, ginger garlic paste mixed together first beforehand if needed extra-hotness from red chili powder that has also already gone through this preparation stage too. Add hung curd at last so everything can be properly cooked.
- Add garam masala to the sauce and julienne ginger, coriander leaves, mint and kewra. Add rose water and saffron for flavour then simmer until chicken is tender.
- Add 1 cup cooked rice and spread evenly. Then add saffron water and pour ghee over it.
- Now cook for 15 to 20 minutes with a closed lid and garnish with 1 tbsp fried onions.
- With this, your Hyderabadi biryani recipe is now ready and serve hot with coriander leaves.
With a spoonful Orco’s organic spices, enjoy the authentic taste of Hyderabad biryani guilt-free because it is good for health too. At Orco, our orcopreneurs are committed to deliver the premium flavours by handpicking the goodness for a delicious treat.
The brand ORCO not only conveys the need of a shift that we must make towards organic, but it also signifies purity and authenticity. Orco offers a wide range of spices and seeds including chai masala, kala namak, organic mutton masala, organic white sesame seeds, organic kitchen king masala and seeds like chia seeds, pumpkin seeds and a lot more. We have pledged to provide our customers with the best in the market, natural, chemical-free and tastiest organic spices.