hyderabadi biryani recipe

 Ingredients:

For the rice:

• 2 cups Basmati rice
• 4 cups water
• 1 bay leaf
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 4-5 cloves
• Salt to taste

For the meat:

• 500 grams chicken, mutton, or your preferred meat (cut into pieces)
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon Biryani masala (optional)
• Salt to taste

For the Biryani:

• 4 tablespoons ghee or oil
• 2 large onions, thinly sliced
• 1 teaspoon whole cumin seeds
• 2-3 green chilies, slit
• A handful of mint leaves, chopped
• A handful of coriander leaves, chopped
• Saffron strands (soaked in 2 tablespoons warm milk)
• Fried onions (optional, for garnish)

Instructions:

1. Wash the rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, along with bay leaf, cardamom pods, cinnamon stick, cloves, and salt. Cook the rice until it is 70-80% cooked (slightly undercooked). Drain the rice and set it aside.
3. In a bowl, marinate the meat with yogurt, ginger-garlic paste, turmeric powder, red chili powder, Biryani masala (if using), and salt. Let it marinate for at least 30 minutes, or preferably overnight in the refrigerator for better flavor.
4. In a large, deep pan or Dutch oven, heat ghee or oil over medium heat. Add the sliced onions and cook until they turn golden brown and caramelized. Remove half of the fried onions and set them aside for garnishing.
5. To the remaining fried onions in the pan, add the marinated meat and cook until it is browned and cooked through. If needed, you can add a little water and simmer until the meat is tender.
6. Layer the partially cooked rice over the meat in the pan. Sprinkle the slit green chilies, chopped mint leaves, and chopped coriander leaves on top. Drizzle the saffron-infused milk evenly over the rice.
7. Cover the pan with a tight-fitting lid or foil and place it over low heat. Cook for about 20-25 minutes, allowing the flavors to meld together and the rice to fully cook through.
8. Remove from heat and let the Biryani rest for 10 minutes, allowing the steam to distribute evenly.
9. Gently fluff the rice and meat layers using a fork, ensuring they mix lightly.
10. Garnish with the reserved fried onions and serve hot. Hyderabadi Biryani pairs well with raita (yogurt sauce) or a side salad.

Enjoy the delicious Hyderabadi Biryani with your family and friends!