Hyderabadi Biryani is a famous dish from Hyderabad, known for its rich flavors and fragrant rice. Made with basmati rice, marinated meat, and aromatic spices, it’s cooked using the traditional “dum” method, which gives it a unique taste. This biryani is a perfect blend of Mughlai and local Deccan cuisines, making it a beloved dish across the world.
Ingredients
For the Rice:
- 2 cups Basmati rice
- 4 cups water
- 2 bay leaf
- 7 cloves
- 1 Black Cardamom
- 1 Star anise
- 4 Green chilly
- 2-3 green cardamoms
- 2-inch cinnamon stick
- Salt to taste
For the Marination:
- 500 grams chicken, cut into pieces (bone-in or boneless)
- 1 cup yogurt (curd)
- 2 tablespoons ginger-garlic paste
- 2-3 green chilies, slit
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon biryani masal
- 1 teaspoon cumin powder
- 1 Large fried onions
- Salt to taste
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh coriander leaves, chopped
- Juice of 1 lemon
- 2-3 tablespoons oil or ghee
- For Assembling:
- 2 large onions, thinly sliced and deep-fried until golden brown (Birista)
- 1/2 cup milk, warmed
- A pinch of saffron strands
- 2 tablespoons ghee
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh coriander leaves, chopped
Instructions
- Marinate the Chicken:
– In a large bowl, combine yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric powder, garam masala powder, biryani masala, coriander powder, cumin powder, fried onions, salt, mint leaves, coriander leaves, lemon juice, and oil or ghee.
– Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours (overnight for best results).
- Prepare the Rice:
– Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
– In a large pot, bring 4 cups of water to a boil. Add bay leaf, cloves, cardamoms, cinnamon stick, chili and salt.
– Add the soaked rice to the boiling water and cook until the rice is 70% cooked (it should still have a bite to it). Drain the rice and set it aside.
- Assemble the Biryani:
– In a heavy-bottomed pot or a large deep pan, layer half of the marinated chicken at the bottom.
– Layer half of the partially cooked rice over the chicken.
– Sprinkle half of the fried onions (Birista), mint leaves, and coriander leaves over the rice.
– Repeat the layers with the remaining chicken and rice.
– In a small bowl, dissolve saffron strands in warm milk. Pour this saffron milk over the rice.
– Drizzle the ghee on top of the rice.
- Dum Cooking:
– Cover the pot with a tight-fitting lid. If the lid isn’t tight enough, seal it with dough to prevent steam from escaping.
– Place the pot on a tawa (griddle) and cook on low heat for about 30-40 minutes. This slow cooking process is known as “Dum.”
– Alternatively, you can bake the biryani in a preheated oven at 180°C (350°F) for 30 minutes.
- Serve:
– Once cooked, gently fluff the rice with a fork, ensuring the layers remain intact.
– Serve the Hyderabadi Biryani hot, garnished with additional fried onions, and accompanied by raita or green chutney.
Nutrition Chart for Chicken Biryani (per serving)
- Calories —————— 620 kcal
- Total Fat —————— 22 g
- Cholesterol ————— 90 mg
- Sodium ——————– 1100 mg
- Total Carbohydrates — 75 g
- Protein ——————— 32 g
- Sugar ———————— 6 g
- Fiber ———————— 4 g
Note: These values are approximate and may vary depending on the ingredients used and cooking methods.
