This biryani chicken recipe is prepared in the Hyderabadi style, where the rice and chicken are prepared separately, and then ...

Add rice, cook until rice is half done, take out half of the half cooked rice using big perforated spoons and immediately spread it over the marinated chicken evenly in the handi. Sprinkle 1/4th cup ...

From Calicut-special to the Hyderabadi marvel, we can never get enough of biryani in India. Then there's the style of cooking that varies too, from 'dum' style to the 'handi' biryani, there's never a ...

14. Allow the biryani to sit for about 30 minutes after taking it off the flame. Unseal the lid, mix the top rice with the middle layer and set aside. Mix the chicken and the spiced rice ...

Why have boring old rice when you can have biryani? With Eid feasts upon us this weekend, here are our top picks for the ...

Naz Deravian’s reader-favorite chicken biryani is a beautiful weekend dish, its preparation a satisfying process with ...

Cook the chicken in the covered pot until the oil separates, and it's fully cooked. Add water, bay leaves, cloves, cardamom, and salt in another pot. Bring it to a boil, then add soaked biryani rice.

Once carefully prepared the combination of rice, spices and meat for emperors and their courts, the subcontinent’s favourite ...

The eyes of Sayed Safar Ali, 84-year-old owner of Lucky Restaurant, light up when we tell him we want to speak about biryani.

When you think about Biryani, the first kind that comes to mind is the Hyderabadi biryani. Every day, a minimum of three lakh dinner plates of biryani are cooked and consumed in Hyderabad.

Add the whole spices to the pan and fry for one minute. Add the chicken and its marinade, bring to a simmer, then stir in the tomatoes and salt. Simmer over a medium heat for 20 minutes, or until ...