Looking for something?

HYDERABADI CHICKEN BIRYANI

Full of delicate flavour and aroma, this succulent chicken Hyderabadi biryani is easy to make with Knorrs convenient mix that has all the flavour of the ingredients that create an authentic Hyderabadi Biryani.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 3 tbsp vegetable oil
  • 2 cups soaked Basmati rice
  • 1-2 onions, chopped
  • 1-2 tomatoes, chopped
  • Spring of Mint leaves
  • ½ tbsp ginger-garlic paste
  • ¼ kg Chicken (with bones)
  • 1/2 tsp Turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 2 tbsp Knorr Chef’s Biryani Masala
  • salt To taste
  • 1 tbsp lemon juice
  • ½ cup beaten curd

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

0kcal

Energy (kJ)

0kJ

Protein (g)

0.0g

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0kcal

0kJ

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 1 In a deep pan. Heat 2 tbsp vegetable oil and fry 1-2 chopped onions till golden brown.
  • 2 Add 1-2 chopped tomatoes, ½ tbsp ginger-garlic paste, 1 tsp Coriander powder, ½ tsp Red Chilli Powder, a pinch of turmeric powder and salt to taste. Cook on slow flame till oil separates.
  • 3 Add the chicken pieces into the onion tomato masala along with about 1 cup (150 ml) water and 2 tbsp (16g) of Knorr Chef’s Biryani Masala.
  • 4 Cover with a lid and cook on slow flame for 20 minutes or till the chicken is done.
  • 5 Switch off the flame and sprinkle 3-4 mint leaves on top of the cooked chicken.
  • 6 In a separate large pan, boil the rice in about 750 ml water along with 2 tbsp vegetable oil and 1 tbsp lemon juice.
  • 7 Cook the rice till it is nearly done (not fully done), drain the excess water and spread the rice over the cooked chicken. Cover the pan with a heavy lid and cook on dum (slow flame) for 5-10 minutes till the steam comes out.
  • 8 Serve Hot!