Murgh Hyderabadi Biryani
Hyderabadi style Chicken Biryani
Servings Prep Time
8people 15minutes
Cook Time Passive Time
1Hour 40minutes
Servings Prep Time
8people 15minutes
Cook Time Passive Time
1Hour 40minutes
Ingredients
Instructions
  1. Soak the cashews and Poppy seeds together for 30 minutes.
  2. Add coconut to the cashews and poppy seeds. Grind it to a smooth paste.
  3. Add oil to a pan. Add black cumin seeds, cinnamon stick, Bay leaf, cloves and green cardamoms. Cook for a minute. Add sliced onions and cook till they turn golden brown.
  4. Take half of the onions out and keep them aside. Add ginger garlic paste. Add 1/4 cup of water and cook till raw smell of Ginger garlic goes away.
  5. Grind the green chilies to a paste.
  6. Add Green chili paste to the pan.
  7. Add chicken pieces to the pan.
  8. Add salt, Turmeric powder and white pepper powder to the Chicken. Cook for 5 minutes.
  9. Add the coconut + poppy seed + cashew paste. Mix well.
  10. Add Yogurt to the chicken.
  11. Add half of the fry onions that we kept aside.
  12. Add the chopped coriander leaves and Mint leaves. Cook for 10 minutes or a little more till the Yakhni.
  13. Add ghee to another pan. Add bay leaf, cardamom powder, star anise and mint leaves.
  14. Add salt and 10 cups of water and let it come to a boil.
  15. Add Rice and and boil till the Rice is 70% cooked. Drain the Rice.
  16. Layer the Yakhni and the Rice.
  17. After the final layer of Rice, add Green food color mixed in Kewra water.
  18. Serve with Baingan ka khatta or Raita.