Hydrabadi Biryani

I like Hyderabadi biryani whenever I am tired of eating our local biryani I cook this one for some change, my husband also preferred different tastes.

What makes Hyderabadi biryani different?

The authentic Hyderabadi biryani is prepared in the ‘Kutchi’ (raw) biryani style, in which raw rice and raw meat are cooked together in a ‘handi’ (earthen pot) with spices and a little bit of water. “It takes meticulous planning and a lot of time to prepare Hyderabadi biryani.

What is the difference between biryani and Hyderabadi biryani?

Hyderabadi biryani is of two types: the kachchi (raw) biryani, and the pakki (cooked) biryani.


  • Basmati rice(1kg)
  • Meat(1kg), it could be mutton chicken or beef i prefer chicken
  • Yogurt( 2 table spoon)
  • Tomatoes (2 medium size)
  • Mint (a bunch)
  • Coriander (a bunch)
  • Spices include cinnamon, cloves, cardamom (elaichi), bay leaves, nutmeg, caraway (shahi jeera), mace flower (javitri), star anise (biryani flower)
  • Milk, and saffron
  • ginger, garlic, (paste)lemon juice, chili peppers, fried onions, oil/ghee
  • garnishing:Eggs,carrots, sliced Cucumbers


Akhni:Clean the meat(i m cooking chicken you can cook it with beef or mutton as you prefer), heat the pot add 2 tablespoons of oil add onion sauteed it until it gets golden brown to add the meat, and fry it for 5 to 6 minutes as it turns in to white add 2 teaspoons of ginger garlic paste and 1 teaspoon of red pepper add some garam masala(2 teaspoons as I used) and salt to taste add some water too around 1cup add 2 tomatoes and yogurt. Mix all of these ingredients thoroughly together. Cook it until it releases the oil. Check the tendency of the meat then turn off the flame(akhni prepared).

For the rice: boil the water add salt and spices then add rice make it boil remember just cook semi-cooked rice then remove the starch add the prepared akhni layer by layer to the rice on the top of the rice sprinkle some mint coriander garam masala. On the other hand, in a small bowl add saffron and milk make a circle with this liquid, prepare green chillies cut them in two half heat some oil in the pan, and fry these chillies when they turn crisp and pour them on the rice. Cover the lid and cook it for 20 to 25 minutes

Hyderabadi biryani is ready to eat. Garnish it with boiled eggs, sliced carrots, and cucumbers, and serve it to your loved ones.

Tips:you can add some ghee(clarified butter) for extra flavor, if you don’t have saffron use food color with some kewra water.

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