How To Make The Restaurant Style Hyderabadi Biryani

How To Make

The Restaurant Style

Hyderabadi Biryani


Today in this post we learn how to make the restaurant-style Hyderabadi biryani they're making it very easy for marination. You don't know more in the hotels in Hyderabad especially in the famous Hyderabadi biryani is also there are no more adding the whole spices because the trend comes that you know when you eat you don't want the whole spice to come in the mouth so what they're doing is they're going to make a powder of this and adding into the biryani.

they're pretty much getting the flavor out of this, the reason why they're doing it is bringing down the cost because
when you add the whole spices you have almost four times the spices to get that flavor.

whereas when you make the powder of it just one-fourth of it in the rice will give you a flavor.

So what they're doing here is they're taking the bay leaf, star anise, cloves peppercorn, green cardamom, cinnamon sticks, shahi jeera, maze, and dagad Phool or biryani Phool or they call it lichen this gives a very nice flavor to our biryanis.

This type of Biryani chicken is restaurant biryani style, they will not do the dum process, they will cook the chicken separately with the same masalas we use for the biryani chicken and the rice will cook separately if the order arrives, mix the rice and chicken and They serve because the same rice can also be used for vegetarians.


Chicken                     1500 g
Basmati rice               500g
Bay leaf            3 n
Star anise          3 n
Cinnamon sticks       2 n
Cloves               4 n
Cardamom       6 n
Shahi jeera       1 ts
Lichen (kalpasi) 1ts
Peppercorn            6 n
Mace                    2 n
Golden-fried onions    150 g
Red chilly powder    2 tb
Coriander powder     1 tb
Cumin powder          1 ts
Ginger garlic paste    1 tbs
Yogurt              1 cup
Coriander chopped   1 b
Mint chopped           1 b
Green chilly              5 n
Oil                              ½ cup
Lime juice                  2tb


First make powder of all the spices,
Take a bowl, put chicken pieces in it and add spices made, fresh powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, leaves. Add coriander, fried onions, green chill, lemon juice, oil and mix well, and keep in the fridge overnight,

Heat the water in a container and boil it by adding oil, salt, royal cumin, bay leaf and add basmati rice (keep the rice soaked for 1 hour) cook the rice to 70%, add a layer of chicken then this layer of rice Marinate Sprinkle the fried onions and add the saffron sprinkles to the milk, then add ghee (optional), kewda water, rose water and add a lid with sticky dough to the dum.

First cook it on high power for 4 to 5 minutes, then reduce the heat, use a hot spot under it for heat transfer. And cook it for 25 to 30 minutes and extinguish the heat. With 40 minutes, this lid is ready to open the seal. Never mix biryani, just remove it from the top rice and check the bottom of the container with scorching marks.