Hyderabadi Non-Vegetarian Biryani - Kraft Recipes Top
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Hyderabadi Non-Vegetarian Biryani

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Make It

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  • Grind the ingredients to be ground to a fine paste. Mix this paste with yogurt and salt. Make cuts on the chicken pieces and rub this marinade into them well. Marinate in the refrigerator for at least four hours.
  • In a large vessel combine the rice, water, salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool. Heat the clarified butter (ghee)/ butter in a heavy-bottomed pan till hot and fry the sliced onions till they are crisp and golden brown. Add the marinated chicken pieces, mix well and cook on low level for about 32 minutes or till the chicken is almost done.
  • In a large heavy-bottomed pan add some hot melted clarified butter (ghee)/ butter, a layer of chicken with gravy, a layer of rice topped with a portion of the saffron milk. In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken, rice and saffron milk till they are all used up. Make sure the topmost layer is of rice topped with melted clarified butter (ghee) / butter and saffron milk. Spread aluminum foil on the top of the pan and cover it with a tight fitting lid.
  • Cook on very low level (a griddle can be kept under the pan to cook on indirect flame) for another 32 minutes. Alternatively cook for the same amount of time in a pre-heated oven. Garnish with slices of boiled eggs, nuts and raisins.

Special Equipment Needed


Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine. Traditionally this recipe is cooked in an earthen pot for many hours on very low indirect flame. Serve hot with: cucumber in yogurt (Kheere ka Raita) or any other yogurt dish of your choice.

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