Hyderabadi Biryani is a flavorful and aromatic rice dish that originated in Hyderabad, India. It is known for its distinct taste, combination of spices, and the blending of meat and rice.
Here’s a simplified recipe to make Hyderabadi Biryani:
Ingredients:
For the rice:
2 cups basmati rice
4 cups water
1 bay leaf
4-5 green cardamom pods
4-5 cloves
1-inch cinnamon stick
Salt to taste
For the meat:
500 grams chicken or mutton, cut into pieces
1 cup plain yogurt
2 tablespoons ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
For the biryani:
3 large onions, thinly sliced
1 cup chopped mint leaves
1 cup chopped coriander leaves
1 teaspoon saffron strands (soaked in 2 tablespoons of warm milk)
1/4 cup ghee (clarified butter)
1/4 cup oil
1 teaspoon shahi jeera (black cumin seeds)
4-5 green cardamom pods
4-5 cloves
1-inch cinnamon stick
2-3 green chilies, slit
Salt to taste
Instructions:
Wash the 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 the soaked and drained rice, along with bay leaf, cardamom pods, cloves, cinnamon stick, and salt. Cook the rice until it is 70-80% done. Drain the rice and set it aside.
Marinate the meat with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes (you can marinate it longer for more flavor).
In a large, deep-bottomed pan, heat ghee and oil over medium heat. Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.
To the remaining onions in the pan, add shahi jeera, cardamom pods, cloves, cinnamon stick, and slit green chilies. Sauté for a minute until the spices release their aroma.
Add the marinated meat to the pan and cook on medium heat until it is partially cooked and the moisture has evaporated. This will take around 10-15 minutes.
Layer the partially cooked meat with the partially cooked rice in the same pan. Sprinkle chopped mint leaves, chopped coriander leaves, and saffron-soaked milk over the rice.
Cover the pan with a tight-fitting lid and cook on low heat for about 30-40 minutes, or until the meat is tender and the rice is fully cooked.
Once the biryani is cooked, gently fluff the rice with a fork to mix the layers. Garnish with the reserved fried onions.
Serve the Hyderabadi Biryani hot with raita (yogurt sauce) and enjoy!
Note: The cooking time may vary depending on the type of meat and the thickness of the rice. Adjust the spices and seasoning according to your taste preferences.
