Hyderabadi Biryani

Description

Hyderabadi Biryani is a flavorful and aromatic dish originating from Hyderabad, India. This biryani is known for its unique cooking method, where marinated chicken is layered with half-cooked rice and slow-cooked on a low flame to create a perfect blend of spices, tender meat, and fragrant rice. The dish is often served with raita or salan on the side.

Ingredients

Ingredients:

• 500g chicken (bone-in)
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 2 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala q
• 1/4 cup fried onions
• 1 tbsp lemon juice
• Salt to taste
• Fresh coriander and mint leaves (chopped)
• 2-3 green chilies (slit)

For Rice :

• 2 cups basmati rice (soaked for 30 minutes)
• 4-5 cloves
• 2 cardamom pods
• 1 bay leaf
• 1 cinnamon stick
• Salt to taste

For Layering:

• 1/4 cup fried onions
• Saffron strands soaked in 2 tbsp warm milk
• 2 tbsp ghee
• Fresh coriander and mint leaves
• 1 tsp kewra water (optional)

Direction

• 01In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, fried onions, lemon juice, fresh coriander, mint leaves, green chilies, and salt.
• 02Add the chicken pieces to the marinade and coat them well. Let it marinate for at least 2 hours or overnight for best results.
• 03Boil 6-8 cups of water in a large pot. Add cloves, cardamom, bay leaf, cinnamon, and salt.
• 04Once the water boils, add the soaked basmati rice and cook until it is 70% done (it should still be firm). Drain and set aside.
• 05In a heavy-bottomed pot, spread a layer of the marinated chicken at the bottom.
• 06Add half of the semi-cooked rice on top of the chicken. Sprinkle fried onions, fresh coriander, mint leaves, saffron milk, and ghee over the rice.
• 07Add the remaining rice, repeating the layering process with fried onions, herbs, saffron milk, and ghee.
• 08Optional: Add a few drops of kewra water for extra aroma.
• 09Seal the pot with a lid and either place a heavy object on top or seal it with dough to trap the steam.
• 10Cook on low heat for 30-40 minutes (alternatively, place the pot on a heated tawa for indirect heat).
• 11Once done, gently fluff the biryani and serve hot with raita or salan.