Hyderabadi Biryani Recipe
Hyderabadi Biryani is a royal dish that originated from the kitchens of the Nizams of Hyderabad. It’s known for its aromatic spices, tender meat, and the unique dum cooking method that brings out the rich flavors. Below is a traditional recipe to help you recreate this iconic dish.
Ingredients:
For Marination:
- 500g Chicken (bone-in) or Mutton
- 1 cup Yogurt
- 2 tbsp Ginger-Garlic Paste
- 2 tbsp Red Chili Powder
- 1 tsp Turmeric Powder
- 1 tbsp Garam Masala
- 1 tbsp Coriander Powder
- 2-3 Green Chilies (slit)
- A handful of Fresh Coriander and Mint Leaves (chopped)
- 1 tbsp Lemon Juice
- 1/4 cup Fried Onions (Birista)
- Salt to taste
For the Rice:
- 2 cups Basmati Rice (soaked for 30 minutes)
- 4 cups Water
- 2-3 Bay Leaves
- 4-5 Cloves
- 2-3 Cardamom Pods
- 1 Cinnamon Stick
- 1 Star Anise
- 1 tsp Cumin Seeds
- Salt to taste
For the Biryani Layers:
- 1/2 cup Fried Onions (Birista)
- A pinch of Saffron soaked in warm milk
- 2 tbsp Ghee
- A few fresh mint and coriander leaves for garnish
Step-by-Step Cooking Method:
Step 1: Marinate the Meat
In a large bowl, combine the chicken or mutton with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, green chilies, chopped coriander, mint leaves, lemon juice, fried onions, and salt. Mix everything well to coat the meat evenly. Let the meat marinate for at least 2-3 hours (preferably overnight) to absorb all the flavors.
Step 2: Prepare the Rice
In a large pot, bring water to a boil. Add the bay leaves, cloves, cardamom, cinnamon stick, star anise, cumin seeds, and salt. Add the soaked basmati rice and cook until the rice is 70-80% done. The grains should still be firm when bitten. Drain the rice and set it aside.
Step 3: Layering the Biryani
In a heavy-bottomed pot or biryani handi, layer half of the marinated meat at the bottom. Then add a layer of half-cooked rice on top of the meat. Sprinkle some fried onions, fresh coriander, and mint leaves. Drizzle a little saffron-infused milk over the top layer.
Repeat the process with the remaining meat and rice, finishing with a top layer of rice. Garnish with the remaining fried onions, saffron milk, and fresh herbs. Finally, drizzle the ghee over the rice to enhance its richness.
Step 4: Dum Cooking (Sealing and Steaming)
Cover the pot with a tight-fitting lid to prevent steam from escaping. Alternatively, you can seal the edges of the lid with dough (this is the traditional dum method). Place the pot on low heat for about 30-40 minutes. The steam trapped inside the pot will cook the meat and rice to perfection.
Note
To avoid direct heat burning the biryani, place the pot over a griddle (tawa) on low heat. After 30-40 minutes, remove the pot from the heat and let it sit for 10 minutes before opening the lid.
Step 5: Serve the Hyderabadi Biryani
Once the Hyderabad biryani is ready, gently fluff the rice with a fork, taking care not to break the grains. Serve hot with raita, salad, or a side of spicy salan (gravy).
- Marinate the Meat Longer : Allow the meat to marinate overnight for the best flavor and tenderness.
- Do Not Overcook the Rice : Parboil the rice so it finishes cooking during the dum process.
- Use Fresh Herbs : Fresh coriander and mint give the biryani a refreshing taste, balancing the spices.
- Dum Cooking : Sealing the pot during dum ensures that the flavors are locked in and the meat remains tender.
“Authentic Hyderabadi Biryani, packed with rich flavors, tender meat, and aromatic spices. A royal treat that brings the taste of Hyderabad to your table!”
