Hyderabadi Biryani

హైదరాబాద్ బిర్యానీ · Hyderabad Biryani

Ingredients14

• Basmati rice500 g
• Chicken, cut into pieces1 kg
• Yogurt200 g
• Ginger‑garlic paste3 tbsp
• Green chilies, slit4
• Fried onions (birista)150 g
• Fresh mint leaves30 g
• Fresh coriander leaves30 g
• Lemon juice2 tbsp
• Saffron milk (2 tbsp milk infused with 0.5 tsp saffron)2 tbsp milk + 0.5 tsp saffron
• Ghee4 tbsp
• Oil3 tbsp
• Spice mix (2 tsp whole spices, 1 tsp garam masala)2 tsp whole spices, 1 tsp garam
• Saltto taste

Method

1. Wash the basmati rice and soak it in water for 30 minutes.
2. Marinate the chicken with yogurt, ginger‑garlic paste, green chilies, mint, coriander, lemon juice, and salt; let it rest for at least 1 hour.
3. Fry thinly sliced onions until deep golden brown; set aside for layering.
4. Cook the marinated chicken in a little oil until it is half done and the spices are fragrant.
5. Boil the soaked rice with the whole spices until it is about 70% cooked, then drain.
6. In a heavy‑bottomed pot, layer the chicken at the bottom, then spread the partially cooked rice over it; sprinkle fried onions, mint, coriander, saffron milk, and dollops of ghee on top.
7. Seal the pot tightly (using dough or a heavy lid) and cook on low heat (dum) for 45 minutes.
8. Turn off the heat, let the biryani rest for 10 minutes before gently fluffing and serving.