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Hyderabadi Chicken Biryani

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250g Basmati Rice
400g Chicken
200g Yogurt
Saffron (few strands)
200ml Milk
1 Lemon


1. Wash and then soak 250g Basmati rice in 400ml water for 30 minutes. Put the contents in a pan with 4 tbsp oil and boil until 70% cooked and water is absorbed.
2. To 400g chicken pieces, make shallow diagonal cuts and rub 2 tbsp ginger garlic paste (optional), 200g yogurt, 1 lemon juice, 4 tbsp oil and 1 pack of Nimkish Hyderabadi Chicken Biryani Spice Mix. Mix well and keep aside for 30 minutes.
3. Sauté chicken in a deep pan on medium heat until oil separates. Add 100ml water and boil once. In a heavy bottom pan, spread half the chicken then layer it with rice – again chicken and then rice on top.
4. Add few strands of saffron to 200ml hot milk and steep for 30 minutes till colour draws out. Pour this saffron milk over the rice evenly. Sprinkle with fried onions and garnish with coriander / mint flakes and dry fruits of choice.
5. Place the heavy bottom pan over tawa (flat pan) and let it simmer for 20-25 minutes. Turn off the heat and let it sit for 10 minutes. Garnish with boiled egg and serve with raita.

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