Hyderabadi Biryani Recipe


 Ingredients:

For Marinating the Chicken:

  • 1 kg chicken, cut into pieces
  • 1 cup yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste

For the Rice:

  • 2 cups basmati rice, soaked for 30 minutes and drained
  • Whole spices (bay leaves, cloves, cardamom, cinnamon)
  • Salt to taste

For Cooking the Biryani:

  • 3 large onions, thinly sliced
  • 1/2 cup oil or ghee
  • 1/2 teaspoon saffron strands (soaked in warm milk)
  • A handful of chopped mint leaves
  • A handful of chopped coriander leaves
  • Fried onions (for garnishing)

Instructions:

  1. Marinating the Chicken:

    • In a bowl, combine yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, and salt.
    • Add the chicken pieces to the marinade and mix well. Cover and let it marinate for at least 2 hours or preferably overnight in the refrigerator.

  2. Cooking the Rice:

    • In a large pot, bring water to a boil. Add the soaked and drained rice, whole spices, and salt.
    • Cook the rice until it's about 70% cooked (it should have a slight bite to it). Drain and set aside.

  3. Assembling the Biryani:

    • In a large heavy-bottomed pot or biryani pot, heat oil or ghee. Add the sliced onions and fry until they turn golden brown and crispy. Remove and set aside half of the fried onions for garnishing.
    • Layer the marinated chicken at the bottom of the pot.
    • Add a layer of partially cooked rice over the chicken.
    • Sprinkle chopped mint and coriander leaves over the rice.
    • Drizzle saffron milk over the rice to give it a lovely color.
    • Sprinkle the remaining fried onions on top.

  4. Dum Cooking:

    • Seal the pot with a tight-fitting lid or aluminum foil. This helps trap the steam and flavors.
    • Place the pot on a low flame and cook for about 25-30 minutes. You can also place a tawa (griddle) under the pot to prevent direct contact with the flame and ensure even cooking.

  5. Serve:

    • Once the biryani is done, remove it from the heat and let it rest for about 10 minutes before opening the lid.
    • Gently fluff the biryani with a fork, ensuring the rice and chicken mix together.

Note: Hyderabadi Biryani is traditionally served with raita, boiled eggs, and salan (a spicy gravy). You can customize the spices and flavors according to your taste preferences.

Enjoy your delicious homemade Hyderabadi Biryani!


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