Hyderabad chicken biryani
Hyderabad Biryani – A Royal Affair Served in Every Bite If there’s one dish that defines the soul of Hyderabad, it’s biryani — not just a recipe, but an emotion, a tradition, and a legacy passed down through spice-laden steam and saffron-kissed grains. At Happie Tummy, we don’t just cook Hyderabad biryani — we celebrate it. Made the traditional way with layers of perfectly spiced meat, fragrant basmati rice, golden-fried onions, and a whisper of rose water, each pot is slow-cooked to bring out the richness only time and tradition can deliver. What Makes Our Biryani Special? Homemade & Handcrafted:No commercial kitchens here. Just seasoned home chefs pouring in love, just like mom would. Authentic Hyderabad Flavors:We use hand-pounded garam masala, biryani masala, and a blend of turmeric, red chili powder, salt, and ginger-garlic paste — simmered into juicy meat and slow-cooked to perfection. Balanced & Nourishing:We don’t overload with oil or artificial color. Our biryani is balanced, flavorful, and gentle on your tummy — just how homemade food should be. Fresh Every Time:Cooked fresh for every order — because biryani deserves that kind of respect.; A Tale of Two Layers: On top – fragrant long-grain rice soaked in saffron and ghee.Below – spicy, tender chicken or mutton that melts in your mouth.Together – a harmony of aroma, texture, and taste that stays with you long after the meal. One bite. A hundred memories. One bite. A hundred memories.That’s the magic of our Hyderabad Chicken Biryani — a timeless recipe cooked slowly and soulfully, just the way it has been in Hyderabadi homes for generations. At Happie Tummy, we bring you not just food, but a celebration of tradition, where every grain of rice tells a story and every aroma brings you home. Hyderabadi Chicken Biryani Recipe For Chicken Marination: 500g chicken (bone-in preferred) ¾ cup thick curd (yogurt) 1½ tbsp ginger garlic paste ½ tsp turmeric powder 1 tsp red chili powder 1½ tsp garam masala or biryani masala Salt to taste Juice of half a lemon A handful of mint leaves (chopped) A handful of coriander leaves (chopped) 2 green chilies (slit) 2 tbsp fried onions (birista) For Rice: 2 cups basmati rice (soaked for 30 minutes) 4 cups water 2-3 cloves 1 bay leaf 2 green cardamoms 1 small cinnamon stick Salt (to taste) For Final Layering: 2 tbsp ghee or butter Few saffron strands soaked in 2 tbsp warm milk Fried onions for garnish Mint & coriander leaves 1 tbsp rose water (optional) 1. Marinate the Chicken: In a bowl, mix the chicken with curd, spices, herbs, lemon juice, and fried onions. Let it marinate for at least 2 hours (overnight is best for deeper flavor). 2. Cook the Rice (70% only): Boil water with whole spices and salt. Add soaked rice and cook until it’s about 70% done — firm but not fully soft. Drain and set aside. 3. Layer the Biryani: In a heavy-bottomed pot or handi, spread the marinated chicken at the bottom. Layer the partially cooked rice over the chicken. Drizzle saffron milk, ghee, fried onions, mint, coriander, and rose water on top. 4. Dum Cooking (Slow Steam): Cover the pot with a tight lid. (Seal with dough if needed.) Cook on medium heat for 10 mins, then low flame for 25–30 mins. Alternatively, you can place a griddle/tava underneath to prevent direct heat and burn. 5. Rest & Serve: Let it sit for 10 mins before opening the lid. Gently fluff from the side without breaking the rice. Serve hot with raita, mirchi ka salan, or boiled eggs on the side.
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