Hyderabadi Briyani

The authentic Hyderabadi Biryani is the king of all Indian Biryani recipes that you will ever savour. A truly delicious Hyderabadi Biryani will draw you in with its aroma and would make you to drool.

There are two ways of making this biryani, one is called Pakki biryani, in which you cook the meat separately and then layer it with the rice, seal and cook on a very low heat. The other method is Kachi biryani, in which you marinate the meat, place it at the bottom of the pot and cover it up with par boiled rice, seal and cook on a very low heat. The meat and the rice are cooked in an air tight pot on very low flame, so that the rice is cooked in the flavors of meat and gets the aroma of the meat. The meat gets the direct heat from the flame and the rice is cooked with steam generated by the air tight method of cooking, also known as Dum method.

To Marinate

  • 1 kg Chicken/ mutton cut into desired size
  • 1 cup fried onions
  • ½ cup Yogurt
  • 1 1/2 tbsp Ginger Garlic Paste
  • 1-2 tsp Chili Powder
  • 2 tsp Coriander Powder
  • 1 tsp Cumin powder
  • 5 -6  green Chilies split into two
  • 1 cup chopped Mint Leaves
  • 1 cup chopped Cilantro
  • ½ tsp Turmeric
  • Juice of 1 lime
  • Salt to taste
  • 10 Pepper Corns
  • 5 Cloves
  • ½ tsp Cardamom Seeds
  • ½ tsp Sahajeera or Black Cumin
  • 1” Cinnamon Stick
  • 1 cup Oil
  • ½ tsp of saffron strands
  • ½ cup milk
  • 4 cups Basmati Rice soaked for 30 minutes
  • Spices for boiling rice (6 Cardamoms,3 Cloves,2 Bay Leaves,1 Bay Flower or Biryani Flower,1 tsp Sahajeera)
  • 1 tbsp of Oil
  • Salt

Marinate chicken pieces in salt, ginger garlic paste, whole garam masala, curd, chily, turmeric powder, coriander and cumin powder, mint & coriender leaves, lime juice & green chillies. Fry onions till brown. crush onions and add to the chicken.  Keep the marination for min 4 hrs, the more the better. If you are in a hurry, you could directly start the process.

Soak rice for 30 minutes. Boil 8 cups water add one lemon juice and salt. When the water starts boiling add soaked rice and boil for 3 minutes. now drain the excess water.

Grease a big pan with oil. put in it the marinated chicken. Add oil and add the boiled and drained rice. Cover the vessel with foil so that the steam does not go out. Cook high flame for 5 minutes. now simmer the flame and cook for 30 minutes. Once done switch off and do not remove the cover for 15 minutes. Serve this yummylicious briyani with Mirchi Ka Salan and Raita.

Dear Readers!!

Welcome to my world of cuisine.  Here, i have posted my experimental recipes as well as the ones i learnt  from friends/relatives/media and all of them are tasted n tested. The pictures on this site are all my original ones straight from my camera and shall indicate the source if otherwise. Do explore my blog and please hit that “leave a comment” button and record your thoughts n feedback which would be highly encouraging and motivating for me to post more recipes.

Thanks for exploring Azee’s Kitchen and stay tuned for more recipes!!

Eid Gift from Azee’s Kitchen

SubhanaAllah….We are celebrating the most joyous day Eid-ul-Fitr Tomorrow (In India)….A day of tremendous joy and unparalleled happiness that marks the conclusion of Ramadan with memorable golden moments of heavenly songs, triple hugging of random people at the masjid, heartfelt family reunions, gift-giving to all your loved ones, and bitterly vicious fighting in your community over when to actually sight the moon and announce it while subsequently declaring others who don’t follow your sighting as deviant. This is the unparalleled joy of Eid-ul-Fitr.

Of all the Eid festivities, what everyone looks forward to the most isn’t gorging on food mid-day nor is it the notion that the sins you commit now can totally go back to being blamed on Shaitan. What everyone (kids most of all) always look forward to year after year are the EID GIFTS. There’s nothing like the feeling of being a giddy little schoolgirl waiting in agonizing anticipation for the moment you rip open a mysteriously wrapped box to reveal a glittering prize that validates your entire childhood (or child-like adulthood for you weirdos out there).

So this is my (virtual) Eid Gift for you :-)

Chocolates 2

Fish Fingers


  • 10 pieces sole fish cut in finger shape
  • 2 tbsp lemon juice
  • 1/2 tsp white pepper powder
  • 2 tbsp bread crumbs
  • 1 egg
  • salt to taste
  • oil to deep fry


  1. Marinate fish fingers with salt, pepper powder and lemon juice.
  2. Keep in fridge for 15 minutes.
  3. Dip in beaten egg and roll in palms to coat the crumbs nicely.
  4. Heat oil and deep fry the fingers until fish fingers are light golden andcooked.
  5. Serve with tartare sauce or tomato sauce or Mayo dip

Fish Cutlet


  • ½ kg fish
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 bread slice
  • 1 tbsp cornflour
  • 1 egg
  • ½ tsp garam masala powder
  • 1 cup bread crumbs
  • 1-2 green chillies
  • 1 bunch coriander leaves
  • salt to taste
  • oil for frying
  • ½ tsp turmeric powder


  • Rub fish with salt & turmeric powder. Wash after 5 min.
  • Steam fish over a pan of hot water and remove all the bones.
  • Mash it with hands. Add ginger- garlic paste, salt, red chilli powder, garam masala powder, cornflour, coriander leaves, green chillies, bread slice (soaked in water & squeezed).
  • Mix all these ingredients & make cutlets of round or any shape you like.
  • Beat egg lightly. Dip cutlet in egg and roll them in bread crumbs.
  • Heat oil. Oil should not be very hot.
  • Fry till brown and serve with tomato sauce.

Summer Super Cooler!!

What could be more cooling and refreshing for the one who fasts the entire day and for those who are bearing this heat.

Indulge in this super cooler healthy dessert by just chopping the honey melon into chunks and adding nannari sarbath and sabja seeds to it. A truly refreshing dessert!! mmmm….

Replace high fattening dessert to this one for your next party (ofcourse if it’s a simple party!!) and your guests are gonna thank you for it :-)