Hyderabadi Biriyani

Home > Applications > Application Kitchen > Mains > HYDERABADI BIRYANI

HYDERABADI BIRYANI

Celebrating the essence of South Indian culinary artistry, this iconic rice dish features layers of fragrant basmati rice and succulent meat, infused with the bold flavours of TastyKan Hyderabadi biryani. This slow-cooked dish is a timeless choice for festive occasions and memorable dining experiences

Ingredients	Quantity in gm Basmati	Marination for Chicken	Quantity in gm
Rice	180	Ginger Garlic Paste	10
Chicken	250	Turmeric	1
Biryani Masala with TastyKan Hyderabadi Biryani	2	Green Chilli (1 No:)	8
Onion	100	Curd	82.5
Coriander Leaves	10	Lemon Juice	5
Mint Leaves	5	Biryani Masala with TastyKan Hyderabadi	8
Sunflower Oil	20	Biryani Red Chilli Powder	4.5
Ghee	10	Salt	5
Saffron Extract	0.1	Rice Cooking
Water
Salt
Sunflower Oil
Bay Leaf
Cinnamon
Star Anise (Diluted in 3 gm water/milk)
Raisins Cashew Nuts	5	Ingredients	15

Mane Kancor Ingredients: TastyKan Hyderabadi Biryani

TastyKan Hyderabadi Biryani imparts an ethnic and spicy fragrant profile to the rice which is further enriched by the addition of exquisite saffron notes.

Method :

Slice onions thinly for making birista and deep fry till golden brown. Deep fry cashew nuts and raisins and soak rice for 20 to 30 minutes. Take curd in a bowl, add all spice powders and Hyderabadi biryani masala and mix well, marinate the chicken and rest it for 30 to 40 minutes. Add 20 g oil to a pan sauté the marinated chicken for 5 minutes and add 100 g of water and cook the chicken covering the lid for 15 to 25 minutes, meanwhile chop coriander and mint leaves.

To Layer Biryani :

Take a non-stick pot, apply melted ghee, start layering with a portion of cooked rice, sprinkle Hyderabadi biryani masala, birista, chicken, chopped coriander and mint leaves. Add raisins, cashew nuts and birista on top, finally add in melted ghee and saffron. Cover with a silver foil. Cook on low flame for 20 to 30 minutes. Serve hot.

Portion size: 2 portions