Main - Hyderabadi biryani masala powder recipe
Author: Mike Tonge
Biryani is essentially a one-pot meal of basmati rice, marinated meat and aromatic spices and is often made using a slow-cooking method known as “dum,” in which the layers of rice, meat and fried onions are cooked for hours over a low flame. Easy hyderabadi biryani recipe made with basmati rice & chicken marinated in spices.
Hyderabadi Biryani
Easy hyderabadi biryani recipe made with basmati rice & chicken marinated in spices. This hyderabadi biryani recipe will give you the best biriyani that's flavorful & delicious.
Provided by: Swasthi
Total time: 180 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 29
Provided by: Swasthi
Total time: 180 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 29
Ingredients:
- 1 ½ cups basmati rice ((aged))
- ½ kg chicken ((preferably thighs & drumsticks))
- ¼ to ½ teaspoon biryani masala ((garam masala for layering))
- 1 large onions (or ⅓ cup fried onions store bought)
- 4 tablespoons coriander leaves ((cilantro ,finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided))
- 4 tablespoons mint leaves ((pudina, finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided))
- 4 tablespoons oil ((or ghee))
- 2 tablespoons ghee ((clarified butter))
- ¼ teaspoon saffron strands ((kesar, soaked in 3 tbsps hot milk))
- 1¼ tablespoons ginger garlic paste
- ¼ teaspoon turmeric
- 1 to 2 green chilies (slit)
- ⅔ cup yogurt ((fresh curd) (or 165 ml or ½ cup + 3 tbsp))
- 1 tablespoons lemon juice
- 1 to 1 ½ teaspoon red chili powder ((paprika, adjust to taste))
- 1 to 1 ½ teaspoon biryani masala powder ((or garam masala))
- ¼ to ½ teaspoon green cardamom powder ((or elaichi powder))
- ¾ teaspoon salt ((I used 1 ¼ tsp pink salt))
- 7 cups water
- 1 to 1¼ teaspoon salt ((I used 1 ½ tsp pink salt))
- 1 teaspoon oil
- 1 bay leaf ((tej patta))
- 3 inch cinnamon (piece (dalchini))
- 6 cloves ((laung))
- 4 green cardamom ((elaichi))
- 1 star anise (( biryani flower))
- 1 black cardamom ((optional))
- 2 strands mace ((javitri) (optional))
- ½ tsp caraway seeds ((shahi jeera) (optional))
Nutrition:
- Calories: 809 kcal
- Carbohydrate: 69 g
- Protein: 31 g
- Fat: 44 g
- Saturated Fat: 12 g
- Cholesterol: 118 mg
- Sodium: 969 mg
- Fiber: 4 g
- Sugar: 5 g
- Serving Size: 1 serving
- Make fried onions for Hyderabadi biryani
- Slice onion thinly, separate the layers and set aside.
- Heat 4 tbsps oil or ghee in a deep pan.
- Fry the onions stirring often until deep golden to brown.
- Do not burn else they turn bitter. Remove them from oil & set aside.
- Cool & pour this oil to the marinade later.
- Marination
- Add yogurt, salt, turmeric, chili powder, biryani or garam masala powder, cardamom powder, green chilli, ginger garlic paste & lemon juice to a mixing bowl.
- Mix well & taste this. If needed add more salt or spice.
- Next add in chicken & marinate for 2 hours to overnight for best results.
- Overnight marination in fridge yields best soft succulent chicken.
- Cooking rice
- Wash rice till the water runs clear. Soak for 30 minutes. Drain & set aside.
- Heat 6 to 7 cups water in a pot. Add 1 tsp oil, whole spices & salt.
- Taste this. The water has to be slightly salty.
- Boil water rapidly for 5 mins to release the aroma of spices.
- Add rice & cook till it is ¾ or 75% done.
- The center of the rice must be still slightly uncooked.
- Do not make the rice mushy. Drain off to a colander.
- How to make Hyderabadi Chicken Biryani
- While the rice cooks, transfer marinated chicken to a heavy bottom casserole or non-stick pan.
- Add oil, ½ of the fried onions, mint & coriander leaves. Mix & spread chicken in a single even layer.
- Layer the cooked rice evenly, sprinkle fried onions, mint & coriander leaves over the chicken.
- Sprinkle ¼ tsp masala powder. Pour the saffron milk all over & then ghee.
- Cover the pot with a foil to trap the steam or dum. Then cover with a tight & heavy lid.
- To bake Biryani in Oven
- Bake for 30 to 40 mins at 200 C in a preheated oven. The timings will slightly vary depending on the depth of the casserole/pot used. Once done, if the chicken is too moist then bake for another 10 mins.
- To dum cook on stovetop
- Place this over a thick hot griddle or tawa. Set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins.
- Reduce the flame to lowest. Cook for exactly 15 mins. Off the flame. Rest for 20 to 30 mins.
- Garnish hyderabadi biryani with fresh chopped coriander leaves & serve with raita.
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Hyderabadi Biryani Masala Powder Recipe-How to make
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Hyderabadi Biryani Masala Powder Recipe
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Biryani masala recipe | how to make homemade biryani masala powder
easy biryani masala recipe | how to make homemade biryani masala powder
Provided by: HEBBARS KITCHEN
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 1 serving
Cuisine: Indian
Number of ingredients: 15
Provided by: HEBBARS KITCHEN
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 1 serving
Cuisine: Indian
Number of ingredients: 15
Ingredients:
- 3 kashmiri red chilli (dried)
- 7 bay leaf / tej patta
- 2 tbsp coriander seeds / dhaniya seeds
- 1 tbsp cumin / jeera
- 1 tbsp caraway seeds / kala jeera / shah jeera
- 3 mace / javitri
- 2 inch cinnamon stick / dalchini
- 1 nutmeg / jaayaphal
- 1 tsp cloves / lavang
- 3 black cardamom / badi elachi
- 3 star anise / chakkar phool
- 10 cardamom / elachi
- 1 tbsp pepper / kali mirch
- 1 tsp fennel / saunf
- ½ tsp turmeric / haldi
How to cook:
- firstly, in a thick bottomed pan dry roast 3 red chilli and 7 bay leaf till they turn crisp. keep aside.
- further dry roast 2 tbsp coriander seeds, 1 tbsp cumin and 1 tbsp caraway seeds till they turn aromatic. keep aside.
- also dry roast 3 mace, 2 inch cinnamon stick, 1 nutmeg, 1 tsp cloves, 3 black cardamom, 3 star anise, 10 cardamom, 1 tbsp pepper and 1 tsp fennel / saunf.
- transfer to a blender and allow to cool completely.
- also add in ½ tsp turmeric.
- blend to fine powder and transfer to the airtight container.
- finally, store biryani masala powder in airtight container and use to prepare biryani.
Hyderabadi Biryani
Biryani is a quintessential part of South Asian cuisine. Many regions have their own variation, but the classic Hyderabadi biryani from India is one of the most popular. Biryani is essentially a one-pot meal of basmati rice, marinated meat and aromatic spices and is often made using a slow-cooking method known as “dum,” in which the layers of rice, meat and fried onions are cooked for hours over a low flame. This version of the classic is baked for a hands-off aproach to a delectable and authentic Indian meal. Recipe courtesy of Durdana Syed
Total time: 89 minutes
Cook time: 59 minutes
Prep time: 29 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 24
Total time: 89 minutes
Cook time: 59 minutes
Prep time: 29 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 24
Ingredients:
- 2 cup basmati rice
- 2 pound mutton or chicken with bone, cut and cleaned
- 1 cup canola oil
- 2 medium onions, thinly sliced
- 3/4 cup yogurt
- 1 1/2 tablespoon ginger garlic paste (or grated ginger and garlic)
- 1/2 teaspoon red chili powder and 1/4 teaspoon turmeric
- 1 teaspoon garam masala powder
- 1 lemon, juiced
- 5 cardamom pods
- 4 cloves
- 1/2 cinnamon stick
- 1/4 teaspoon saffron, crushed and dissolved in hot water (for color)
- 1 handful cilantro, chopped
- 2 thai green chillies
- 5 mint leaves
- ghee or butter
- 1 teaspoon salt, or to taste
- 1 cup yogurt
- water to thin it out
- 1 teaspoon cilantro, chopped
- 1 thai green chili, chopped
- 1/2 a small onion, chopped
- salt to taste
How to cook:
- Fry sliced onions in canola oil until they are light brown.
- Remove onions and place on paper towel to catch excess oil.
- Let cool, and crumble onions with hand.
- Set aside.
- Marinate the meat with ginger garlic paste, garam masala powder, red chili powder lemon juice, 2 of the cardomom pods, cilantro, green chillies, saffron, mint and salt for at least 4 hours.
- After 4 hours, reserve a handful of fried onions, and mix the rest of the onions and ⅓ of the oil from the fried onions and yogurt into meat marinade.
- Set aside.
- In a heavy pan, boil water with rest of cardamom pods, cloves and cinnamon stick.
- Add half a teaspoon salt to water.
- After water boils, add rice and cook until just tender, about 10 minutes.
- Drain the rice.
- Preheat oven to 400 degrees.
- In a deep pan, place the marinated meat on the bottom.
- Layer it with the rice on top and drop some ghee on top of the rice and a squirt of lemon juice, saffron and reserved fried onions.
- (Optional: Gently sprinkle 1/2 cup of milk on the rice, being careful to pour it only near the sides and edge of the pan. This prevents the rice from burning.)
- Bake at 400 degrees for 30 minutes, then another 15 minutes at 350 degrees.
- Gently check the inside of pan to see if there is still water on the bottom.
- If there is, bake for another 10 minutes.
- Serve hot with yogurt raita.
- Thin yogurt out with a fork and add water little by little until desired consistency.
- It should be a slightly thick, saucy consistency.
- Add cilantro, green chili, onion and salt and mix well.
- Serve cold alongside biryani.
Hyderabadi Veg Biriyani
Hyderabadi biryani is the best one pot yummy meal to satisfy every tummy
Provided by: Shweta Mehta
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 20
Provided by: Shweta Mehta
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 20
Ingredients:
- Basmati Rice: 1 1/2 cup
- Carrots: 1/2 cup
- Potatoes: 1/2 cup
- French Beans: 1/2 cup
- green peas: 1/2 cup
- Whisked Curds: 1/2 cup
- Mint leaves: 1/c cup
- Cashewnuts: 2 tablespoon
- Kishmish: 2 tablespoon
- Ghee: 2 tablespoon
- Milk: 4 tablespoon
- Wonder's Mera Wala Biryani Pulav Masala: 2 tablespoon
- Wonder Merawala Chilly Powder: 1 teaspoon
- Wonder Merawala Turmeric Powder: 1/2 teaspoon
- Wonder's Mera Wala Cumin Seeds: 1 teaspoon
- Ginger Paste: 1 teaspoon
- Green Chillies: 1 teaspoon
- Saffron Strands: 1/4 teaspoon
- Bay leaf: 1
- Salt
Nutrition:
- Calories: 2169.28 calories
- Carbohydrate: 363.97g
- Fat: 54.84g
- Protein: 53.15g
- Fiber: 23.39g
- Rinse the basmati rice thoroughly. Soak it for 15-20 mins. Boil the water with 1/2 teaspoon ghee and salt. Add the basmati rice and cook till cooked but not over cooked. Drain it in a strainer gently and keep aside to cool
- In a pressure cooker, heat 2 tablespoon ghee, add Wonder Mera Wala Cumin Seeds, bay leaf, cashewnut and saute it.
- Add all the chopped veggies, Wonder Mera Wala Turmeric powder, Wonder Mera Wala Red Chilli powder, Wonder Mera Wala Biryani Pulav Masala and salt. Mix all ingredients well.
- Pour in whisked curds, add little water and pressure cook for 1 whistle on medium flame.
- In a bowl, warm the milk with saffron strands and keep aside.
- In a thick wide pan, spread a layer of cooked vegetables. Top it up with rice. Garnish with finely chopped coriander an dmint leaves.Drizzle kesar milk over it.
- Cover it with a lid and cook for 7-8 mins on a low flame.
- Serve the Hyderabadi Biryani hot with mirchi salan, salad- sliced onion & tomatoes
