Hyderabadi Biryani
📝 Ingredients
For the marinade (meat):
- 1 kg chicken or mutton (cleaned)
- 1 cup yogurt (curd)
- 2 tbsp ginger-garlic paste
- 2–3 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 2–3 tbsp fresh coriander leaves, chopped
- 2–3 tbsp mint leaves, chopped
- Juice of 1 lemon
- Salt – to taste
For the rice:
- 3 cups basmati rice
- 4–5 cups water
- 4–5 cardamom pods
- 4–5 cloves
- 1-inch cinnamon stick
- 1 bay leaf
- Salt – to taste
For assembling:
- 2 large onions, thinly sliced and fried until golden brown (birista)
- Saffron strands soaked in warm milk (2 tbsp)
- 2 tbsp ghee (clarified butter)
- Fresh coriander & mint leaves for garnish
👩🍳 Method
1. Marinate the Meat
- In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander leaves, mint leaves, lemon juice, and salt.
- Add chicken or mutton and mix well.
- Cover and marinate for 4–6 hours (overnight is best for flavor).
2. Cook the Rice
- Wash basmati rice thoroughly until water runs clear.
- Soak for 30 minutes.
- In a large pot, boil water with cardamom, cloves, cinnamon, bay leaf, and salt.
- Add rice and cook until 70% cooked (rice should still have a bite).
- Drain and keep aside.
3. Fry Onions (Birista)
- Heat oil or ghee in a pan.
- Fry thinly sliced onions until golden brown and crisp.
- Drain excess oil and keep aside.
4. Layer the Biryani
- In a heavy-bottom pot, add a layer of marinated meat.
- Add a layer of rice over it.
- Sprinkle fried onions, saffron milk, coriander leaves, and mint leaves.
- Repeat layers if needed, finishing with rice on top.
5. Dum Cooking (Steaming)
- Cover the pot tightly with a lid (seal with dough if possible).
- Cook on low flame for 30–40 minutes.
- Alternatively, place a heavy pan below as a heat diffuser to avoid burning.
6. Serve
- Gently mix before serving so the layers blend.
- Serve hot with raita, salad, and boiled eggs (optional).
🌟 Tips:
- Use aged basmati rice for best aroma and texture.
- Marinate meat overnight for deeper flavor.
- Fry onions slowly for perfect birista.
- Don’t overcook rice in the first step — dum cooking will finish the process.
✨ Now you have an aromatic, flavorful, and royal Hyderabadi Biryani ready 🍛 — perfect for Eid or special occasions.