Hyderabadi Saadi Biryani Recipe ( Quick and Easy)

If we were to do just biryani recipes then we could do a new one everyday for one year. There are soo many variations but you will find 20-30 most commonly used recipes. We aim to cover all biryani recipes here at food fusion. Saadi(Simple) biryani is nothing new but is very simple and uses very spices. The taste is unique and delicious. Add this to your biryani recipe collection and let us know how it turns out.

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  • Chicken ½ Kg
  • Adrak Lehsan Paste (Ginger Garlic Paste) 2 Tbs
  • Namak (Salt) 2 Tsp Or To Taste
  • Lal Mirch Powder (Red Chili Powder) 2 Tsp Or To Taste
  • Dar Chini (Cinnamon) 2 Sticks
  • Badi Elaichi (Black Cardamom) 2-3
  • Dahi (Yogurt) ¾ Cup
  • Oil/Ghee ½ Cup
  • Pyaz (Onions) Fried 1 Cup
  • Jaifil Powder (Nutmeg Powder) ¼ Tsp
  • Javitri Powder (Mace Powder) ¼ Tsp
  • Hari Elaichi Powder (Cardamom Powder) ½ Tsp
  • Podina (Mint Leaves) 2-3 Tbs
  • Hara Dhania (Fresh Coriander) 1/4 Cup
  • Hari Mirch (Green Chilies) 3-4 Or To Taste
  • Ghee 2-3 Tbs
  • Pani (Water) 8-10 Cups
  • Namak (Salt) 2 Tsp Salt Or To Taste
  • Zeera (Cumin Seeds) 1 Tsp
  • Laung (Cloves) 1 Tsp
  • Chawal (Rice) Soaked 500 Gms
  • Doodh (Milk) Hot ½ Cup + Zafran (Saffron) Few Strands
  • Yellow Food Color ¼ Tsp + Pani (Water) ¼ Cup
  • Pyaz (Onions) Fried 2 Tbs
  • Kewra Essence 1 ½ Tsp


Marinate the chicken with Yogurt, salt, chili powder, black cardamom, cinnamon stick, ggp and leave for 1-2 hours.

Boil the soaked rice with cloves and cumin till ¾ th done and set aside.

In a pan pour in oil/ghee and add chicken. Cook until chicken is done and oil/ghee leaves the pan. Add fried onion, nutmeg & mace powder, green chilies, green cardamom powder and give a good mix on heat.

Add Mint leaves, coriander leaves, layer boiled rice than add ghee, milk & saffron mixture, water & food color mixture, remaining fried onions and kewra water on top and cover the pan and steam cook for 10-15 mins on lowest flame over flat pan.

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