Hyderabadi Biryani, one of the most well-known biryani recipes, originated in the south but has now expanded throughout the nation and even overseas. North Indian cooks frequently prepare this flavorful and delicious culinary enchantment for dinner parties; it's a joy to savor. Make a splash at your dinner party by cooking it at home, and you'll thank us later.

Ingredients for Hyderabadi Chicken Biryani Recipe | Hyderabadi Biryani Recipe: sautéed chicken, sautéed onions, and mint are placed over half-baked rice, which is then sealed with dough and cooked slowly in the "dum" fashion.

1-hour, 35-minute total cooking time Twenty minutes for preparation Cooking Time: 1 hour and 15 minutes Two medium-sized servings of Hyderabadi Biryani recipe ingredients - chicken (1 kg), 1 tablespoon salt, (1 tablespoon ginger-garlic paste), 1 tablespoon red curry paste, One tablespoon of green chili paste or to taste, sautéed brown onions), 1/2 tablespoon powdered cardamom, three to four sticks of cinnamon, One tablespoon of cumin seeds, Four cloves, A dash of Maceto flavor Mint leaves, two tablespoons lemon juice, 250 grams of curd, 4 tablespoons clarified butter, 750 grams rice that is partially cooked, 1 teaspoon saffron thread, Half a cup each of water and boiled Eggs, boiled carrots, and sliced cucumbers are used as garnish. 

How to Prepare Biryani from Hyderabad style.

1. Wash the chicken. chicken, salt, ginger-garlic paste, red and green chili powders, sautéed onions, cardamom powder, cloves, mace, cinnamon, cumin seeds, cloves, and mint leaves should all be added to a pan.

2. Thoroughly combine all of these items.

3.Incorporate the curd, oil, water, saffron, semi-cooked rice, and clarified butter. Stir it thoroughly.

4. Now cover the pan's sides with sticky dough.

5. Put a lid on it and cook it for around twenty-five minutes.

6. You can now eat Hyderabadi biryani. Serve it hot and garnish with sliced cucumbers, carrots, and boiled eggs.

How to make Raita:

If I'm using two cups of yogurt, I'll add one cup of mix-ins, which can be mixed veggies, boondi, fruits (such pineapple, mango, or apples), or mint. I like to keep the yogurt to mix-ins ratio at 2:1. This gives you a great amount of mix-ins in every bite and maintains the consistency creamy without being overly thick. 
With the exception of mint, which is blended before being added, this is all true. However, the amount stays the same.

With this delicious preparation you will be treated as a great chef!