Hyderabadi Biryani Recipe

Hyderabadi Biryani is renowned for its rich, aromatic flavor, combining basmati rice with meat (typically chicken or mutton) and a blend of fragrant spices. This iconic dish is a favorite among biryani lovers for its exquisite taste and regal presentation.

Ingredients for Hyderabadi Biryani

2 cups basmati rice
500g meat (chicken or mutton)
1 cup yogurt
1 pinch saffron
Whole spices (cloves, cardamom, bay leaves)
2 onions, sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
1 tsp garam masala
1 tsp turmeric powder
1 tsp red chili powder
1/2 cup fresh coriander leaves, chopped
1/2 cup fresh mint leaves, chopped
Salt to taste
3 tbsp oil
1 tbsp ghee

Instructions for Making Hyderabadi Biryani

Preparation: Wash and soak the basmati rice for 30 minutes. Cook the rice until it's 70% done, then drain and set aside.
Marinate the Meat: In a bowl, mix the meat with yogurt, ginger-garlic paste, turmeric, red chili powder, and salt. Marinate for at least 1 hour.
Cook the Meat: Heat oil in a large pot. Fry the onions until golden brown and set aside half for garnishing. Add the marinated meat, tomatoes, garam masala, and whole spices. Cook until the meat is tender.
Layer the Biryani: In a heavy-bottomed pot, layer half of the partially cooked rice. Add the cooked meat mixture, then top with the remaining rice. Sprinkle saffron, chopped coriander, and mint leaves.
Dum Cooking: Drizzle ghee over the top layer. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes (dum method) until the rice is fully cooked and the flavors are well blended.
Serve: Garnish with fried onions and serve hot with raita and salad.

Tips for Success

Rice: Use high-quality basmati rice for the best texture and flavor.
Meat: Ensure the meat is marinated well to absorb the spices.
Dum Cooking: Seal the pot tightly to retain the steam and cook the biryani evenly.

Enjoy the rich and aromatic flavors of Hyderabadi Biryani, a true feast for the senses!