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Published on 24 Jan 2013 | over 5 years ago

On this auspicious occasion of Milad un Nabi, momzkitchen presents to you the Hyderabadi Chicken Biryani


Medium Chicken Pieces- 1Kg
Small Ginger- 1
Garlic- 10
Lemon Juice- 2 tsp
Yoghurt- 4 tbsp
Turmeric Powder- 1/2 tsp
Chilli Powder- 1 tbsp
Garam Masala- 1 tsp
Coriander Leaves- Few
Green Chillies- 2

Medium Onions- 5
Ghee- 2 tbsp
Oil- As required
Almonds- 10

Basmati Rice- 4 Cups
Bay Leaves- 2
Cloves- 5
Cinnamon- 2
Cardamom- 5
Caraway Seed- 2 tsp
Salt- As required
Lemon Juice- 2 tsp

Coriander Leaves - Few
Rose Water + Saffron + Food Color - As Required

Fun Facts:
The name biryani is derived from the Persian word berya(n) which means "fried" or "roasted".
The origin of biryani was in the kitchen of Mughal Emperors.
The blending of Mughlai and Andhra Pradesh cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.
Hyderabadi Biryani is the most famous biryani in India today.
The most famous of all, Hyderabadi Biryani is called the "Kacchi Yeqni" Biryani as both the marinated meat and the rice are cooked together.

A few things to keep in mind while preparing biryani. Use best quality aged Basmati rice, good quality chicken and the best saffron available. Adding oil to the final rice layer will increase taste. Place tawa underneath the pot to reduce burning of rice. Try to include all the ingredients in the video for the ultimate biryani experience :D

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Chef & Instructions: Mumthaz Hassan Ali
Camera & Direction: Shaziya Hassan Ali
Editing & Awesome Music: Shaniya Hassan Ali

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