Hyderabadi Biryani Recipe

Hyderabadi Biryani is a fragrant and flavorful rice dish from the royal kitchens of Hyderabad, India. It is made by layering basmati rice with tender marinated meat (usually mutton or chicken) and a rich blend of spices, then slow-cooked to perfection. This iconic dish is known for its aromatic saffron-infused rice, succulent meat, and intricate balance of spices, making it a true culinary masterpiece that captures the essence of Hyderabadi cuisine. Hyderabadi Biryani is a flavorful and aromatic dish that combines basmati rice, tender meat, and a blend of spices.

Hyderabadi Biryani Recipe

Ingredients:

For Marination:

• 500g mutton (or chicken), cut into pieces
• 1 cup thick yogurt
• 2 tablespoons ginger-garlic paste
• 2 green chilies, finely chopped
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala powder
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1 teaspoon black pepper powder
• 2 tablespoons lemon juice
• 2 tablespoons fried onions (Barista)
• Salt to taste
• A handful of fresh mint leaves, chopped
• A handful of fresh coriander leaves chopped
• 4-5 saffron strands soaked in 2 tablespoons of warm milk

For Rice:

• 2 cups basmati rice
• 4 cups water
• 4-5 green cardamom pods
• 2-3 cloves
• 1 bay leaf
• 1-inch cinnamon stick
• 1 teaspoon shahi jeera (caraway seeds)
• 1 tablespoon ghee (clarified butter)
• Salt to taste

For Layering:

• 2 tablespoons ghee
• 1/4 cup fried onions (Barista)
• A handful of fresh mint leaves
• A handful of fresh coriander leaves
• Saffron milk (from marination)
• 1/4 cup warm milk
• 1/2 teaspoon kewra water (optional)
• 1/2 teaspoon rose water (optional)

Instructions:

1. Marinate the Meat:

• In a large bowl, combine the mutton (or chicken) with all the marination ingredients. Mix well, ensuring that the meat is evenly coated with the spices and yogurt.
• Cover the bowl and let it marinate for at least 3-4 hours, preferably overnight in the refrigerator for a more intense flavor.

2. Prepare the Rice:

• Wash the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
• In a large pot, bring 4 cups of water to a boil. Add the green cardamom, cloves, bay leaf, cinnamon stick, shahi jeera, and salt.
• Add the soaked and drained rice to the boiling water. Cook the rice until it is 70-80% cooked (the grains should still have a bite to them).
• Drain the rice and set it aside.

3. Layering the Biryani:

• In a heavy-bottomed pot or a large biryani pot (handi), spread 2 tablespoons of ghee at the bottom.
• Add the marinated meat, spreading it evenly across the bottom of the pot.
• Layer the partially cooked rice over the meat.
• Sprinkle the fried onions, chopped mint, and coriander leaves over the rice.
• Drizzle the saffron milk, warm milk, kewra water, and rose water on top.

4. Cooking the Biryani:

• Cover the pot with a tight-fitting lid or seal it with dough to prevent steam from escaping.
• Place the pot on low heat and cook the biryani on the "dum" (slow steam cooking) for about 30-45 minutes. You can place a heavy tawa (griddle) under the pot to prevent the meat from burning.
• After cooking, let the biryani rest for 10 minutes before opening the lid.

5. Serve:

• Gently fluff the biryani with a fork to mix the layers without breaking the rice grains.
• Serve hot with raita, mirchi ka salan, or a side salad.

Enjoy your flavorful Hyderabadi Biryani!