Chicken Biryani (Hyderabadi Style)

Long-grain basmati layered with aromatic Mehak Biryani Masala, cinnamon and cloves — an unforgettable celebration of flavour and aroma.

Total Cook Time
Prep Time
Cook Time
Recipe Servings
90 mins
40 mins
50 mins
4

Ingredients

  • 300 g Basmati rice
  • 700 g Chicken
  • 150 g Yoghurt
  • 2 Fried Onion (medium)
  • 2 tsp Mehak Biryani Masala
  • 1-inch Mehak Cinnamon
  • 4 Mehak Cloves
  • 1 tsp Mehak Cumin
  • 1 Mehak Bay Leaf
  • 2 tbsp Mint

How to Cook

  1. Parboil rice 70 %; set aside
  2. Cook chicken with Mehak Biryani Masala and whole spices till 80 %
  3. Layer rice and chicken with mint and fried onions
  4. add saffron milk and ghee
  5. Steam (dum) 20 min on low heat

Following spices are used in this recipe, you may have these directly from here also.

  • Biryani Masala 50 g
  • Dal Chinni (Cinnamon) 100 g
  • Clove 50 g
  • Jeera (Cumin) 100 g
  • Tej Patta (Indian Bay Leaf) 50 g
  • Haldi Powder (Ground Turmeric) 100 g