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Hyderabadi Chicken Biryani

By on December 9, 2009 in cake recipes

Authentic Indian Chicken Biryani, a speciality of Hyderabad by renowned Chef Harpal Singh Sokhi … Sanjeev kapoor khana khazana butter chiken murgh delhi chef harpal singh sokhi sardar makahni Indian food recipe tasty easy instant chutney gravy curry chicken biryani pickle cake bake sweet festival diwali Christmas roast toast fry steamed hot vegetables sundried tomato oil table spread bread cheese punjab desi basmati aroma

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17 Responses to Hyderabadi Chicken Biryani

  1. srisaisan October 23, 2009 at 8:57 pm #

    1st.

  2. somalin1982 October 23, 2009 at 10:26 pm #

    Thank you..can you please upload a cooked chicken biriyani?I could not get a good recipe anywhere.

  3. sanjeevkapoorkhazana October 27, 2009 at 4:49 pm #

    We have noted your request and will do the needful at the earliest convience.

    happy cooking
    sanjeevkapoorkhazana

  4. mahabore October 27, 2009 at 8:32 pm #

    Hi Sanjeev,
    Great recipes thank you for sharing We in America are a great fan of Indo Chinese recipes Can we have a series of Indo Chinese recipes Like chicken Manchurian (ming’s type) the chicken is minced and made in balls , chili chicken , sweet corn chicken soup and the famous chicken fried rice. Most of the viewers would agree with me what do u say guys do u need indo Chinese recipes
    Thanks

  5. zeeshankhanjsr October 28, 2009 at 1:26 pm #

    well i thot the chicken might get burnt ,loaded wid rice & getting a direct flame for abt 25 mins…..but i geuss da water coming out of da chckn and da rice prevents it from burning…..THNX anyways…………i’ll try it soon!!
    is it the complete hyedrabadi biryaani or the “simplified” &”short” form of it????

  6. sanjeevkapoorkhazana October 28, 2009 at 2:34 pm #

    Thank you very much for your appreciation. We have your noted your request for Indo Chinese recipes and will do the needful at the earliest convenience.
    happy cooking
    sanjeevkapoorkhazana

  7. dem0npain October 28, 2009 at 4:05 pm #

    This guy is brilliant thanks for videos sir!!

  8. mhaneline October 31, 2009 at 3:48 am #

    most impressive!

  9. santarosamom1 October 31, 2009 at 9:01 pm #

    Thank you. I made this last night for 20 people. It was a huge hit. I didn’t wrap up the spices though just left them in. It added an exotic touch to the dish. If you make this don’t forget to make some raita as a side dish for those who need some relief from the spices.

  10. sanjeevkapoorkhazana November 2, 2009 at 10:24 am #

    Congratulations – glad to hear that your efforts were appreciated. In Hyderabad the biryanis are generally served with mirchi ka salan. However a raita always makes a great accompaniment with biryani.

    Happy cooking
    sanjeevkapoorkhazana

  11. sanjeevkapoorkhazana November 2, 2009 at 10:24 am #

    Thank you.

    Happy cooking
    sanjeevkapoorkhazana

  12. sanjeevkapoorkhazana November 2, 2009 at 10:25 am #

    Thank you for appreciating the video. There will be many more such videos in future too. Keep a close watch on this channel.

    Happy cooking
    sanjeevkapoorkhazana

  13. greeksniper November 6, 2009 at 1:25 am #

    On what heat do you cook the biryani for the first 15 minutes please?Thank you very much for a wonderful recipe!

  14. sanjeevkapoorkhazana November 6, 2009 at 11:11 am #

    Glad you liked the recipe. The first fifteen minutes cook on medium heat and then on low heat. And do let us know how it turns out.

    Happy cooking
    sanjeevkapoorkhazana

  15. greeksniper November 6, 2009 at 5:45 pm #

    Thank you very much chef!!!

  16. sanjeevkapoorkhazana November 11, 2009 at 4:55 pm #

    You are welcome.

    Happy cooking
    sanjeevkapoorkhazana

  17. cfhasib November 12, 2009 at 4:38 am #

    nice, the ghee makes all the subtle difference.
    I noticed some Pakistani and Bangladeshi ppl put raw alu-bukhra in the biryani which gives a sour tone… do u think its good?

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