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Hyderabad Briyani
   Cooking time: 60 min.       Serving:  6 

        Butter         1/2 Cup
        Salt to Taste 

Chicken 2 lbs. (medium sized pieces) Mint Leaves 8 Yoghurt 1 cup Onion 1 small(grated) Ginger Paste 1 tbsp. Garlic Paste 1 tbsp. Tumeric 1/4 tsp. Rose petals 10
Cinnamom 1 inch. stick Cardamom 3 Cloves 4
Masala for Biryani
Black Pepper 5 Aniseed 1/4 tsp. Saffron pinch Nutmeg small piece Poppy seeds 1 tbsp.
Basmati Rice 3 cups Cinnamon 1 inch stick Cardamom 2 Cream from Coconut 2 cups Water 3 cups Cashew Nuts 10 Bay Leaves 2 Onion 1/2 cup finely chopped Green Chilies 1 tbsp.(chopped)
First Grind the masala(Powder). Mix it with the ingredients of chicken,mint leaves,yoghurt,onion,ginger,garlic,turmeric and rose petals and keep aside for 10 minutes. Then cook on high heat for 10 minutes or until the liquid evaporates. Remove from heat and keep aside.
Then Grind black pepper,aniseed,saffron,nutmeg and poppy seeds to powder and keep aside
Wash Basmati Rice, drain water and keep aside.
In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon and cardamom. When cashew nuts turn light brown add chopped onion and green chili and fry until onion turns brown. Now add rice and fry for two minutes on medium heat. Next add powdered Set 3, chicken, coconut milk and water. Stir well, cover and cook on high heat until the rice begins bubbling up for the first time. Reduce heat and let cook. Stir periodically and use a good lid to cover skillet so that aroma does not escape.