Online biryani cooking by De Chef group is trending now

Serving India - on platter full of biryani | Shutterstock

De Chef is an online group where foodies and home cooks share their common passion for good food and some interesting recipes as well. In one of their casual chats, the admin and the group members came up with a novel idea to make delicious biryani, in their respective homes, on the world family day.

This biryani is quite special as it has the love and friendship of a group of people who haven’t seen each other in person. The aroma of the delicious biryani wafting from the kitchens in England, Maharashtra and Chennai came to the ones in Kollam, Kottayam and Ernakulam as well.

The interesting video begins with Sini boiling water in her kitchen in Maharashtra while Ramya washes the rice in the United Kingdom. Meanwhile, Sunita was busy chopping onions at Karunagappally. Ligi at Kottayam then chopped the onions and handed it over to Rajitha who is in Karunagappally. Shanavas Kuzhivelipadiyil cooks the biryani and makes the dum as well. The biryani is then garnished by Nayana in Chennai and then presented on the dining table at Nivil Samuel’s home in Kunnamkulam.

Check out this recipe of special Hyderabadi chicken biryani (recipe by KC Bros)


2 kg chicken

1 kg biryani rice

3 tbsp chilli powder

½ tsp turmeric powder

2 tbsp garam masala

2 tsp green chili paste

2 tbsp ginger-garlic paste

8 cardamom pods

6 cloves

2 cinnamon sticks

1 tsp nutmeg powder

2 bay leaves

2 star anise

Mint leaves as required (chopped)

Coriander leaves as required (chopped)

2 cups yoghurt

2 tbsp ghee

10 small onions (thinly sliced and fried)

¾ cup saffron mixed in milk or turmeric powder mixed in milk

½ tbsp fennel seeds

2 tsp lemon syrup

Salt as required


Marinate the chicken pieces with chilli powder, turmeric powder, ginger-garlic paste and salt

Add half of the cardamoms, cinnamon, nutmeg powder, star anise, cloves and bay leaf

Into it, add the green chilli paste and palm full of mint and coriander leaves as well

Add some fried onions and the oil in which the onions were fried

Give everything a good mix and keep it aside for at least an hour

Meanwhile, soak the biryani rice

After an hour, add 1 cup yoghurt and 1 tbsp garam masala and 1 tsp lemon syrup into the marinated chicken

Mix well

Boil 2 ½ litres water in a vessel and add the remaining whole spices

Add the fennel seeds as well

When the water begins to boil, add the soaked rice and 1 tsp ghee as well

Turn off the flame when the rice is almost done

Place the biryani pot over the stove

Add the marinated chicken pieces

Put a layer of rice over it

Now add fried onions, mint and coriander leaves, lemon syrup and saffron milk/turmeric milk

Add another layer of rice and repeat the layers

Close the lid tightly and seal using all purpose flour paste

Place a weight on the lid and put hot coals over it

Cook on high flame for the first 5 minutes

After that, cook on medium flame for ten minutes

Finally, cook for 20 minutes on low flame

After 35 minutes break the dum seal

Allow the biryani to rest for at least 35 minutes

Garnish with coriander and mint leaves and fried onions if required

Serve the delicious Hyderabadi chicken biryani with yoghurt raita and pickle.  

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