Hyderabadi Murgh Khuskhus Biryani

Hyderabad is the fist place that comes to our mind when we think of Biryani in India. But, did you ever know that Hyderabad itself makes numerous kinds of Biryanis and every Biryani differs from the other one.

Though I have never been to Hyderabad, I love the Biryanis that I try at different places. Hyderabadis love using coconut, poppy seeds and nuts in their Biryanis  and while reading more about the authentic Biryani recipes, I found that khuskhus or poppy seeds make an important ingredient to one of the Biryanis. I felt the idea was different and the Biryani would come out slightly creamy since poppy seeds give creamy texture to a dish when added. Also, the fragrance of saffron and star anise is a beautiful touch to the dish.

I have always loved saffron. The fragrance, the flavor, the texture and the ability to bring out so much color to a dish is simply amazing. Unless you have used saffron, you’d never know how magical a few strands of this super expensive spice is.

Growing up, my mom always had abundance of this super expensive spice. My maternal grandmother would always send loads as gifts or bring them each time she would visit or when we visited her in UK. I have never seen my mom run out of saffron. So, my love for it has been before I entered the world of cooking. One of the most annoying things I did, once I started cooking was using saffron for making tea. My  mother never liked it much but then the tea would be so amazingly delicious that she would forget to tell me off after a sip. It was much later when I realized how expensive saffron is and that it should be used sparingly. But even that didn’t make much of a  difference to me using saffron. It sounds ridiculous, but I had my hubby buy 500 gms of saffron from Spice souk in Dubai…LOLzzz

So, finally I got things ready and decided to make the fabulous khuskhus Biryani. It was an instant hit. This Biryani is also great for people who do not like their Biryani too spicy. Though I have tried to make this Biryani in a simple manner so its easy for everyone to follow, but at times it gets a little complicated and therefore I wouldn’t recommend this to be your first Biryani. But, do eventually try it.

Print Recipe

Hyderabadi Murgh Khuskhus Biryani

Chicken Biryani from hyderabad made with poppy seeds as the main spice.

Votes: 4
Rating: 3.25
You:

Rate this recipe!

Cuisine

Indian, Mughlai

Prep Time

15 minutes

Cook Time

40 minutes

Passive Time

50 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 Lbs Chicken [with bones] cut to medium to small size pieces
• 5 No. Onions sliced
• 1/2 cup olive oil
• 500 gms Long grain Basmati Rice washed and soaked for 20 minutes
• 1/4 cup poppy seeds Khuskhus, soaked for 30 minutes
• 2 TBSP Cashews soaked for 30 minutes
• 1/2 tsp whole black pepper
• 1/2 tsp Black cumin seeds
• 1 No. Cinnamon stick medium size
• 2 No. Black Cardamom
• 2 No. Star Anise
• 5 No. cloves Laung
• 6 No. Green Cardamoms
• 2 No. Bay leaves
• 3 TBSP Ginger garlic paste
• 1 tsp Red chili powder
• 1/4 tsp Turmeric Powder
• 2 tsp Salt More or less according to your taste
• 1 cup Yogurt
• 1/2 cup Mint leaves
• 1/2 cup Coriander leaves
• 8 No. Green chilies sliced
• 4 TBSP Lemon juice
• 1/2 tsp saffron strands Mixed in 1/2 cup of warm milk and a pinch of orange food color

Cuisine Indian, Mughlai Prep Time 15 minutes Cook Time 40 minutes Passive Time 50 minutes Servings people MetricUS Imperial Ingredients 2 Lbs Chicken [with bones] cut to medium to small size pieces 5 No. Onions sliced 1/2 cup olive oil 500 gms Long grain Basmati Rice washed and soaked for 20 minutes 1/4 cup poppy seeds Khuskhus, soaked for 30 minutes 2 TBSP Cashews soaked for 30 minutes 1/2 tsp whole black pepper 1/2 tsp Black cumin seeds 1 No. Cinnamon stick medium size 2 No. Black Cardamom 2 No. Star Anise 5 No. cloves Laung 6 No. Green Cardamoms 2 No. Bay leaves 3 TBSP Ginger garlic paste 1 tsp Red chili powder 1/4 tsp Turmeric Powder 2 tsp Salt More or less according to your taste 1 cup Yogurt 1/2 cup Mint leaves 1/2 cup Coriander leaves 8 No. Green chilies sliced 4 TBSP Lemon juice 1/2 tsp saffron strands Mixed in 1/2 cup of warm milk and a pinch of orange food color

Votes: 4 Rating: 3.25 You: Rate this recipe!

Instructions

1. Soak poppy seeds, cashews, whole pepper and caraway seeds for 20 minutes. Grind it to a fine paste.

   
2. Add oil to a pan. Add the onions and fry till they turn golden brown.

   
3. Take them out. Keep 2 TBSP aside for garnishing later and crush the rest of the onions in mortar-pestle, once the excess oil is drained out on a paper towel.

   
4. Add oil to a pan. Once warm, add cinnamon stick, cloves, green cardamoms and bay leaves. Add ginger garlic paste to the same pan and saute for 2-3 minutes till the raw smell goes away.

   
5. Add chicken and cook till the color of the chicken changes.

   
6. Now add the cashew- poppy seed paste and cook for 10 mins on low medium flame.

   
7. Now add red chili powder, salt and Turmeric powder.

   
8. Add the crushed fried onions, followed by ½ cup water.

   
9. Cook for 5 mins and add yogurt.

   
10. Add the coriander leaves and green chilies. Cook till the chicken is done and there is just around 1 cup of gravy is left.

    
11. In another pan, add 1 tsp of oil and star anise. Add mint leaves. Add 2 liters of water and salt. Let it come to a boil. Add the soaked rice [throwing the water it was soaked in]. Let it boil for 10 minutes, till Rice is 70% cooked and drain the rice in a colander.

    
12. Assemble rice and yakhni: Preheat the oven to 350F. In a heavy bottomed pan, add half of the rice followed by the yakhni. Add lemon juice over the yakhni. Add the remaining rice. Add the fried onions we kept aside and spread the saffron milk around. Cover with a cloth and a tight lid and put it in the oven for 45-50 mins.

    
13. Serve with Dalcha on the side. ENJOY!!!