3 Hyderabadi (Deccan Style) Authentic Recipes

Make your Iftar dinner aromatic and flavorful with Hyderabadi (Deccan Style) cuisine. Make these delicious and Finger-Licking specialties of Dum Ki Chicken Biryani, Mirchon Ka Saalan and Bhuni Siwayyan in authentic Deccan style to impress everyone in the family. #Foodlab #CookItRight #MagicalRecipe


Bhuni Siwayyan

Cooking time 20 Min. Serving 4-5

Ingredients (for Bhuni Siwayyan):

Ghee ½ cup

Cardamom Powder ½ Tsp

Vermicelli (Crushed) 200 gms

Sugar ½ cup

Milk 1 Cup

Khoya 100 gms




Method (for Bhuni Siwayyan):

– Heat Ghee in Pan and add Cardamom powder.

– Mix and stir cook for two minutes on low flame.

– Add vermicelli (siwayyan) and stir cook until vermicelli turns brown

– Add sugar and milk. Mix well and cover the pan to simmer for 10 minutes on low flame.

– Mix almonds, pistachios, khoya and coconut and Serve.

Mirchon Ka Saalan

Cooking time 20 Min. Serving 4-5

Ingredients (for Mirchon Ka Saalan):

Sesame Seeds ½ cup

Cumin seeds 1 Tbsp

Oil 250 ml

Cumin seeds ¼ Tsp

Black Seeds (Kalonji) ¼ Tsp

Curry Leaves 6 Stalks

Onion (chopped) 2

Green Chilli (Large) ½ Kg

Ginger-Garlic Paste 1 Tbsp

Salt 2 Tsp

Coriander Powder 1 Tbsp

Coconut Powder 1 Tbsp

Turmeric Powder ¼ Tsp

Tamarind Pulp ½ cup

Method (for Mirchon Ka Saalan)

– Put sesame seeds and cumin seeds in pan and stir cook.

– Grind them to make powder. Keep aside.

– Heat oil in cooking pan. Add Cumin seeds, Black seeds and 3 stalks of curry leaves and stir cook.

– Add onion, and stir fry until onion turns translucent.

– Add green chillies, ginger-garlic paste, salt, coriander powder, coconut powder, turmeric powder and grinded cumin & sesame seeds powder. Mix well and stir cook.

– Add half cup of water and simmer for 10 minutes on low flame.

– Add tamarind pulp and curry leaves.

– Mix half cup of water and Simmer for 10 minutes on low flame.

– Remove the lid and Serve.

Hyderabadi Chicken Biryani

Cooking time 50 Min. Serving 4-5

Ingredients (for Hyderabadi Chicken Biryani):

For preparation of Chicken Masala for Biryani:

Green Chilli (small) 12

Cumin seeds 1 Tbsp

Coriander Leaves ¼ cup

Chicken 1 Kg

Yogurt ½ Kg

Salt 1 Tbsp

Ginger-Garlic Paste 2 Tbsp

All Spices (Garam Masala) ½ Tbsp

Red Chilli (Crushed) 1 Tbsp

Mint leaves

Fried onion ½ cup

For preparation of Rice for Biryani

Water 2 Litres

Salt 3 Tbsp

Cumin seeds 1 Tbsp

Bay leaves 2

Black Cardamom 5

Cinnamon Sticks 2

Cloves 8

Black Pepper 8

Basmati Rice 750 gms

Coriander leaves

Mint leaves

Lemon 2

Fried onion

Gold (Zarda) color

Oil 1 cup

Method (for Hyderabadi Chicken Biryani)

– Grind green chillies, cumin seeds and coriander leaves together to make a paste (Hara Masala).

– Take chicken in a cooking bowl/pan. Add Yogurt, Salt, Ginger-Garlic Paste, All Spices (Garam Masala), Red Chilli (Crushed), Hara masala paste, coriander leaves and Mint leaves. Mix well.

– Add fried onion and marinate for 2-3 Hours.

– In another pan, take 2 litres of water. Add salt, Bay leaves, Black Cardamom, Cinnamon Sticks, Cloves, Black Pepper and Basmati Rice. Boil it and drain when 75% done.

– Pour rice on marinated chicken. Add coriander leaves, mint leaves, lemon syrup and gold (zarda) color.

– Pour oil over rice. Cover the pan tightly and cook for 15 minutes on medium flame.

– Cook for 15 minutes on lowest flame for dum. Turn off the flame. Let it rest for 20-30 minutes and Serve.