How To Make Authentic Hyderabadi Biryani At home
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To make Hyderabadi Biryani, marinate chicken in a spiced yogurt mixture and partially cook basmati rice with whole spices. Layer the chicken and rice with fresh herbs, saffron milk, and fried onions, then steam-cook (dum) on low heat for 20-25 minutes. Serve hot, garnished with fried onions and accompanied by raita or salan.
Ingredients:
For the Rice:
- 2 cups basmati rice
- 4 cups water
- 4 cloves
- 2-3 green cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- Salt to taste
For the Marination:
- 500 grams chicken, cut into pieces
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon nutmeg powder (optional)
- 1/4 teaspoon mace powder (optional)
- 1 tablespoon lemon juice
- Salt to taste
For the Biryani:
- 2 large onions, thinly sliced
- 1/2 cup oil or ghee
- 1/2 cup milk
- A pinch of saffron
- 2 tablespoons warm milk
- 1/4 cup chopped fresh coriander leave
- 1/4 cup chopped fresh mint leaves
- 2-3 green chilies, slit
- 1 teaspoon biryani masala (optional)
- 1 teaspoon kewra water (optional)
- 1 teaspoon rose water (optional)
- 1/2 cup fried onions (for garnish)
Instructions:
1. Prepare the Rice:
- Rinse the basmati rice in cold water until the water runs clear.
- In a large pot, bring 4 cups of water to a boil. Add the cloves, cardamom pods, cinnamon stick, bay leaves, and salt.
- Add the rice and cook until it is 70% cooked (still firm). Drain and set aside.
2. Marinate the Chicken:
- In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, nutmeg powder, mace powder, lemon juice, and salt.
- Add the chicken pieces and marinate for at least 1 hour (preferably overnight in the refrigerator).
3.Cook the Chicken:
- Heat oil or ghee in a large, heavy-bottomed pot. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnish.
- Add the marinated chicken to the pot with the remaining onions. Cook until the chicken is partially cooked (about 10-15 minutes).
4. Layer the Biryani:
- Warm 2 tablespoons of milk and add a pinch of saffron. Set aside.
- In the pot with the partially cooked chicken, layer half of the cooked rice over the chicken.
- Sprinkle half of the chopped coriander leaves, mint leaves, slit green chilies, and saffron milk over the rice.
- Repeat the layers with the remaining rice, herbs, and saffron milk.
- Drizzle kewra water, rose water, and biryani masala (if using) over the top.
5. Dum Cooking (Steam Cooking):
- Cover the pot with a tight-fitting lid. If the lid isn't tight enough, seal the edges with dough to prevent steam from escaping.
- Place the pot on low heat and cook for 20-25 minutes, allowing the flavors to meld together.
6. Serve:
- Garnish with the reserved fried onions before serving.
- Serve hot with raita, salan, or a side salad.