How to Make Hyderabadi Biryani?

How to Make Hyderabadi Biryani?

Hyderabadi Biryani is a delicious and aromatic Indian dish that is sure to be a hit at any dinner party or family gathering. Here’s a recipe to make Hyderabadi Biryani at home:

Ingredients:

1 kg chicken or lamb

4 cups basmati rice

2 cups yogurt

2 onions, sliced

3-4 green chillies, slit

1 tablespoon ginger paste

1 tablespoon garlic paste

1 tablespoon cumin seeds

2 cinnamon sticks

5-6 cloves

5-6 green cardamoms

2 black cardamoms

2 bay leaves

1 teaspoon turmeric powder

1 teaspoon red chilli powder

2 teaspoons coriander powder

Salt to taste

1/2 cup oil or ghee

1/4 cup chopped coriander leaves

1/4 cup chopped mint leaves

Saffron strands, soaked in 1/4 cup milk

Instructions:

Rinse the basmati rice in water until the water runs clear. Soak the rice in water for 30 minutes.

In a large pot, heat the oil or ghee over medium heat. Add the sliced onions and fry until they turn golden brown.

Add the cumin seeds, cinnamon sticks, cloves, green cardamoms, black cardamoms, and bay leaves to the pot. Fry for a few seconds until they release their aroma.

Add the ginger and garlic paste and fry for a minute until the raw smell goes away.

Add the chicken or lamb pieces and fry for a few minutes until they turn slightly brown.

Add the turmeric powder, red chilli powder, coriander powder, and salt to the pot. Mix well and cook for a few minutes.

Add the green chillies, yogurt, coriander leaves, and mint leaves to the pot. Mix well and cook for a few more minutes.

In a separate pot, boil 8 cups of water. Drain the soaked rice and add it to the boiling water. Add salt to taste and cook for 6-7 minutes until the rice is half cooked. Drain the water and keep the rice aside.

Take a large pot and layer the chicken or lamb mixture at the bottom. Add a layer of half-cooked rice on top of the chicken or lamb.

Add another layer of chicken or lamb on top of the rice. Repeat the layers until all the chicken or lamb and rice is used up.

Sprinkle the saffron-infused milk on top of the rice. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and fluffy.

Serve the Hyderabadi Biryani hot with raita, pickle, and salad. Enjoy!