Zainab's Chicken Biryani (Hyderabadi way)

Recipe by:zainab

Mona @ zaiqa host the RCI event for Authentic Hyderabadi Cuisine.

Deadline: September 15, 2008

I hope my entry still "Hyderabadi" because the recipe in the family for generations & I'm sure the recipe Changed .

For Hyderabadi Chicken Biryani you will need:


1-2 Tablespoons olive oil.
2 whole chickens, each cut to 4 (you can use meat or Fish or shrimp).
Salt and Fresh ground black pepper
Ground turmeric.


1-2 Tablespoons olive oil.
4 large onions, cut into slices.
2 green chilies.
2-3 cloves garlic, crushed.
1 Tablespoon fresh ginger peeled and finely grated.
1/4 teaspoon ground turmeric.
1/4 teaspoon red hot pepper.
1/2 teaspoon Biryani Masala.
1 1/2 teaspoons salt.
Whole Spices:
2 cinnamon sticks.
3 whole cloves.
4 whole cardamom pods.
1 Bay leaves.
360 g low fat yogurt.
1/2 cup parsley, chopped.
1/2 cup mint, chopped.


3 cups basmati rice.
Water for boiling the rice +1 Tablespoon salt +1 Tablespoon Oil.
1/2 teaspoon cumin seeds.
2 cinnamon sticks.
3 whole cloves.
4 whole cardamom pods.
1 Bay leaves.
1 Tablespoon butter.


* soak:
2 Tablespoons Boiled rose water.
Pinch of saffron .
Juice of 3-4 lime.


1) Heat oil in pan, add chicken, season with fresh ground black pepper, salt & turmeric cook until browned all over, then remove to plate.

2) Heat oil in same pan; add onions & green chilies, cook until browned, than add garlic+ ginger and stir.

3) Add turmeric, red hot pepper, Biryani Masala ,salt & whole spices stir until fragrant .


4) Add yogurt then the chicken let it cook on low heat for 20 minutes per side.

5) Add parsley & mint just before remove from heat.

6) To cook rice: in a deep pan bring to boil water with 1 tablespoon salt, cinnamon stick, cardamom pods, cumin seeds, whole cloves, bay leaves &1 tablespoon oil, add basmati rice, and cook for 6-8 minuets. Remove from heat and Rinse the rice from any excess water; put it back to the same pan.

7) In a deep pan cover the bottom with half the cooked rice and pour half of saffron and rose water mixture over the rice, then arrange chicken pieces and vegetables on top of rice, then cover it with the rest of rice, pour rose water + arrange butter pieces all over the rice.

8) Cover the pan, turn heat to very low and steam for 20 minutes. Do not lift lid.

9) Serve it with cucumber and yogurt mint salad.

* My mom always serves Biryani with Spicy boiled eggs when we were kids, so I add it to this Biryani as a touch of Arabic Gulf taste & it's not part of the recipe.

Here the recipe for Spicy boiled eggs:

5 eggs.
1 teaspoon butter.
1 teaspoon oil.
Pinch of each :saffron, ground cardamom, Fresh ground black pepper,salt.

Fill pan with water, Bring water to a boil ,add eggs, turn off heat, cover, and let stand for 15 minutes.
Once the egg is cooked, transfer it to a bowl of cold water ,then Peel under cold, running water.

Heat oil+ butter in pan, add hard-boiled egg season with spices, and stir until browned all over.