How To Make Authentic Hyderabadi Biryani At home

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: