Hyderabadi Chicken Biryani Authentic Recipe – Cooking In 3 Simple Steps

Hyderabad is known for it’s tourist attraction and the biggest Film City of India Ramoji Film City. Hyderabad is not only famous for it’s tourism but also it’s very famous for the most popular Biryani of the country Hyderabadi Chicken Biryani.

In this Blog I will take trough the Roads of the mesmerizing flavours that works behind cooking the most perfect Hyderabadi Biryani.

What’s in this Blog

1. Etymology Of Biryani
2. History Of Origin
3. Types Of Hyderabadi Biriyani
4. Ingredients
5. Method Of Preparation of Hyderabadi Chicken Biryani
6. Nutritional Information
7. FAQ

County Of Origin	India
State Of Origin	Hyderabad
Variation Other than Chicken	Vegetable, Goat Meat, Panner (Cottage Cheese)
Types	Kachchi Biryani and Pakki Biryani

1. Etymology

It is to be said that the word biryani comes from the Persian Language though it is an Indian word which is braked from the Persian word, different theories establish different prospective,

One theory establish that it is a Persian words where the word biryani derived from.

2. History Of Origin

The exact origin of Biryani is still being uncertain to the modern World as there many theories available clamming different stories behind the Origin of Biryani.

In the views of Historian Lizzie Collingham, the modern Biryani Develop due to the mix of Indian Spicy Rice preparations and the Persian Pilaf means Pulao in the imperial Kitchen of Mughal Empire.

Kris Dillon an Indian Restaurateur have his thoughts that the dish had brought to India by Mughals and is created in Persia.

There are certain theories that claim the existence of Biryani even before the existence of Mughal these theories claims that

Before Babur Conquered India there was the existence of Biryani in the Country.

Ain-I-Akbari Mughal text of 16th Century Shows no distinction between Pilaf (Pulao) and Biryani.

Biryani Restaurant Chain Owner Vishwanath Shenoy tales that there are two branches of Biryani in India one branch was introduced by Arab Traders in Malar in South India and another branch is brought by Mughals in India.

The Book “Biryani”

Author of the Book Biryani Prathibha Karan tales her theory Behind Biryani in her book, the book states that the Origin of Biryani in South India came from a range of Varieties of Pilaf (Pulao) brought to Indian Subcontinent by Traders of Arab. She told in Her book that the Pilaf or Pulao is an army dish in medieval India.

The armies were unable to prepare a number of items so they started to prepare one dish they used to prepare the rice with the meat available to them

As the time passes by the dish is called Biryani due to differences between the method of preparation of Pilaf or Pulao or Pulao and the Biryani.

History of Origin of Hyderabadi Biryani

Hyderabadi Biryani was Originated in the Hyderabad as stated by its name only it is believed to be first prepared in the Kitchens of Nizam of Hyderabad

it depicts a perfect blend of Mughal-Iranian Cuisine

3. Types Of Hyderabadi Biryani

Hyderabadi Biryani is mainly of two types

First Kachchi Gosht ki Biryani and Pakki Biryani. In one we use raw marinated meat for cooking Biryani and

In another, we use cooked meat to make Biryani, so let us look at both of them one by one.

Kachchi Gosht Ki Biryani

In the case of cooking Kachchi Biryani we used the raw meat marinated with spices and curd rested for a day or few

Then we used the marinated meat for cooking Biryani we will take a Handi or Vessel and alternative layers of cooked Basmati rice and the marinated meat

Then seal the Handi with dough then we will cook the Biryani in a low flame.

It is very difficult and challenging to make perfect Biryani as

We should have a close look at the quantity of Biryani and the temperature of cooking to avoid undercooked or overcooked of the Biryani

We should carefully remember that meat is hard than Chicken and if it is undercooked we will unable to chew it and

If it is overcooked it can ruin the Flavours of the Biryani.

Pakki Biryani

In the case of cooking Pakki Biryani, it is totally different from Kachchi Gosht Ki Biryani

The method of cooking totally differs at first we will marinate the Mutton for a comparatively shorter period of time and then we will cook the marinated Mutton

So that the Mutton is almost cooked and we will boil the Basmati Rice and

Then we will take the Handi or Vessel and make alternative layers of Basmati Rice and the Cooked Mutton and

In each layer of cooked Mutton we will add Mace, Ittar, Kewra Water, Cardamom and Saffron

Which gives a nice flavour to the Biryani.

Cooking Pakki Biryani is not as challenging and difficult that Kachchi Gosht ki Biryani as there almost negligible chance of Over Cooking or Under Cooking of the Biryani

As everything is cooked before preparing the Biryani whereas in the Case of Kachchi Gosht ki Biryani there is always a fear of undercooking or overcooking of the dish is many cases it remains undercooked.

If you love reading this recipe you can also read the recipe of Butter Chicken and Aloo ka Paratha, Chicken Tikka Masala and Shami Kebab

4. Ingredients

1. Aged Basmati Rice
2. Chicken
3. Onions
4. Coriander leaves
5. Mint leaves
6. Ghee
7. Saffron
8. Black cardamom
9. Cardamom
10. Cloves
11. Cinnamon
12. Mace
13. Javitry
14. Bay leaves
15. White Pepper
16. Black Pepper
17. Caraway seeds
18. Star Anise
19. Milk
20. Ginger Garlic Paste
21. Green Chilies
22. Turmeric
23. Yogurt
24. Lemon Juice
25. Kashmiri Red Chilli Powder
26. Salt
27. Ittar
28. Kewra Water

5. Method Of Preparation Of Hyderabadi Chicken Biryani

The cooking of Hyderabadi Chicken Biryani is basically contains three parts

First marinating the Chicken in yogurt and spices and

The Second step cooking the marinated Chicken and

The Third and the final stage cooking of the Biryani.

Marination Of Chicken

For marination of the Chicken take a bowl and

Put the chicken into the bowl and add

Yogurt, Kashmir Red Chilli Powder, Cumin Powder, crushed Black Pepper, Cinnamon Powder, Black Cardamom, Crushed Cardamom, Cloves, Mace, Green Chilies, Ginger Garlic Past, Salt and Lemon Juice and marinate it well and

Give it rest in the refrigerator for overnight or for a couple of Days as

Marination for a longer time helps the Chicken to be tender and letting the flavours of spices penetrate through the layers of Chicken.

Cooking Of The Marinated Chicken

After the Marination of the Chicken here comes the stage of cooking the marinated Chicken

So take a pan and turn on the flame of the gas stove and let the pan to be heated

Then pour some Ghee into the pan and Chopped Onions into it

We should remember that the amount Onions should as much as the of Chicken

After the Onions starts to change it’s colour to golden brown add ginger garlic paste and cook it well until the aroma starts to come

Then add the Marinated Chicken and Cook the Chicken for a couple of minutes then add the spices caraway seeds, white pepper, black cardamom, turmeric powder, Javitry, bay leaves and salt and cook it for 5 to 10 minutes.

Cooking Of The Biryani

It is the last stage of making the Hyderabadi Chicken Biryani Before it we have to make sure of few things

That we have soaked the Saffron into the milk and

Boiled Aged Basmati Rice with a little bit of salt

The rice should not completely boiled as it will cook at dum

We should have also fired some thinly sliced Onions to crispy Brown so after all these things ready

We can jump into the stage where we prepare the final Biryani, so take a Vessel and make alternative layers of Basmati Rice and Cooked Chicken and a layer of the cooked Chicken add the Saffron soaked milk, Uttar, kewra water, mint and coriander leaves and

Seal the top of the Vessel with dough and

Cook it in low flame, cook the Hyderbadi Biryani precisely so that not remains undercooked or become overcooked after it the Hyderabadi Chicken Biryani is ready to mesmerize anyone with its amazing Flavours.

6. Nutritional Information

500 g of Hyderabadi Chicken Biryani contains approximately 726 calories,

It contains a large number of Carbohydrates due to portions of rice in the Biryani it contains as much as 60 g to 70 g of carbs depending upon the portion of Rice,

As the Biryani contains a sufficient quantity of Ghee in it is also rich in fat it contains 20 g to 25 g of fat depending upon the amount of Ghee used in the Biryani

It is also rich in protein as it a major amount of Chicken in it, it contains as much as 60 g to 70 g even 80 g of protein depending upon the number of pieces of as we know that Chicken Breast contains more protein and negligible fat compare to Chicken leg piece which contains less protein more fats and an amount of cholesterol than Chicken Breast.

A major portion of calories comes from fat though the grams of fat is low this is because 1 g of fats gives 9 calories whereas 1 g of protein and Carbohydrate only gives 4 calories,

Hyderabadi Chicken Biryani contains all three macronutrients Carbohydrates, Proteins and Fats in almost equal amount.

Micronutrients Present in Hyderabadi Chicken Biryani

The dish Hyderabadi Chicken Biryani also a range of Variety of micronutrients such as Vitamin A, Vitamins B-6, Vitamin B-12, Vitamin C, Vitamin D, Vitamin E, Calcium, Copper, Folate, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Riboflavin, Selenium, Thiamine and Zinc.

7. FAQ