Hyderabadi Biryani Recipe

 

                      

                               Hyderabadi Biryani Recipe

Ingredients:

For the Rice:

• Basmati Rice: 2 cups (soaked for 30 minutes)
• Water: 8 cups
• Bay Leaf: 1
• Green Cardamom: 3-4
• Cloves: 4-5
• Cinnamon Stick: 1 inch
• Salt: to taste

For the Marination:

• Chicken/Mutton: 500 grams (cut into pieces)
• Yogurt: 1 cup
• Ginger-Garlic Paste: 2 tablespoons
• Red Chili Powder: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Coriander Powder: 1 teaspoon
• Garam Masala Powder: 1 teaspoon
• Green Chilies: 2-3 (slit)
• Lemon Juice: 2 tablespoons
• Fresh Coriander Leaves: 1/4 cup (chopped)
• Fresh Mint Leaves: 1/4 cup (chopped)
• Salt: to taste
• Oil: 2 tablespoons

For the Biryani:

• Onions: 2 large (thinly sliced and fried until golden brown, for birista)
• Ghee: 2 tablespoons
• Saffron: 1/4 teaspoon (soaked in 2 tablespoons warm milk)
• Rose Water: 1 tablespoon
• Kewra Water: 1 tablespoon
• Milk: 1/4 cup
• Fried Onions: for garnishing
• Fresh Coriander and Mint Leaves: for garnishing

Instructions:

1. Marinate the Meat:

   • In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala powder, green chilies, lemon juice, fresh coriander, mint leaves, and salt.
   • Add the chicken/mutton pieces and marinate for at least 2 hours (preferably overnight) in the refrigerator.

2. Prepare the Rice:

   • Boil water in a large pot. Add bay leaf, green cardamom, cloves, cinnamon stick, and salt.
   • Add the soaked basmati rice and cook until 70% done (rice should be slightly undercooked). Drain and set aside.

3. Layering the Biryani:

   • In a heavy-bottomed pot, spread a layer of marinated meat at the bottom.
   • Add a layer of partially cooked rice on top of the meat.
   • Drizzle ghee, saffron-soaked milk, rose water, and kewra water over the rice.
   • Sprinkle fried onions, fresh coriander, and mint leaves.

4. Dum Cooking:

   • Seal the pot with a tight-fitting lid or dough to prevent steam from escaping.
   • Cook on low heat (dum) for about 30-40 minutes, or until the meat is tender and the rice is fully cooked.
   • Once done, let it rest for 10 minutes before opening the lid.

5. Serve:

   • Gently fluff the biryani with a fork.
   • Serve hot with raita, salad, and a wedge of lemon.