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Hyderabadi Biryani

@arecipe.bsky.social

A regal, highly aromatic rice dish made with long-grain basmati rice and marinated meat, slow-cooked together using the classic sealed 'dum' technique.

Cook 00:45
Yield 6

Ingredients

  • 1kg Long-Grain Basmati Rice
  • 1kg Chicken or Mutton Pieces
  • 200g Plain Yogurt
  • 2 tbsp Ginger-Garlic Paste
  • 4 Large Onions (sliced and deep-fried until golden)
  • 1 tsp Saffron Threads (soaked in 1/4 cup warm milk)
  • 1 cup Mixed Fresh Mint & Cilantro (chopped)
  • 4 tbsp Ghee (clarified butter)
  • Whole Spices (cardamom, cloves, cinnamon, bay leaves)

Instructions

  1. 1
    Marinate meat with yogurt, ginger-garlic paste, half the fried onions, mint, cilantro, and biryani spices for 2+ hours.
  2. 2
    Parboil basmati rice with whole spices until it is only 70% cooked; drain thoroughly.
  3. 3
    In a heavy-bottomed pot, layer the marinated raw meat at the bottom.
  4. 4
    Layer the parboiled rice over the meat. Top with remaining fried onions, chopped herbs, melted ghee, and saffron milk.
  5. 5
    Seal the pot tightly with dough or foil, cover with a heavy lid, and cook on low heat (Dum) for 45 minutes allowing the steam to cook everything perfectly.
Category
Dinner
Cuisine
Indian

Recipe Attribution

incredibleindia.org
incredibleindia.org