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Hyderabadi Biryani

Discover the secrets of Hyderabadi Biryani with our step-by-step cooking guide. From the historical beginnings to the aromatic spices, discover how to produce an original masterpiece that will tickle your taste senses. Improve your culinary talents and give your loved ones a regal dining experience.
Prep Time29 minutes
Cook Time2 hours
Course: Main Course
Cuisine: Indian
Keyword: Hyderabadi Biryani
Servings: 2
Calories: 500kcal

Equipment

  • 1 Large heavy-bottomed pot with a tight-fitting lid
  • 1 Mixing bowls
  • 1 Skillet
  • 1 Mortar and pestle
  • 1 Aluminum foil
  • 1 Cooking Spoon
  • 1 Absorbent kitchen towels 

Ingredients

  • For the Marinade:
  • - 500g chicken or mutton cut into pieces
  • - 1 cup yogurt
  • - 1 tablespoon ginger-garlic paste
  • - 1 teaspoon red chili powder
  • - 1/2 teaspoon turmeric powder
  • - 1 teaspoon garam masala
  • - Salt to taste
  • For the Biryani:
  • - 2 cups basmati rice soaked for 30 minutes
  • - 4 cups sliced onions
  • - 1 cup chopped tomatoes
  • - 1/2 cup cooking oil or ghee
  • - Whole spices bay leaves, cloves, cardamom, cinnamon
  • - 1/2 cup chopped mint leaves
  • - 1/2 cup chopped coriander leaves
  • - 1/4 cup fried onions for garnish
  • For the Biryani Layering:
  • - Saffron strands soaked in warm milk
  • - Ghee for drizzling

Notes

Step-by-Step Guide:

1. Marinate the meat 
-In a bowl with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
- Allow it to marinade for at least 2 hours or overnight to improve the taste.
2. Frying Onions:
- Heat oil in a skillet, then fry sliced onions till golden brown.
   - Remove half for garnish and let the other half to fry until deep brown for extra flavor.
3. Parboiling Rice:
- Boil soaked rice with entire spices until 70% done. Drain the water.
4. Layering Biryani:
- In a heavy-bottomed pot, layer marinated meat, half cooked rice, chopped tomatoes, mint, coriander leaves, and fried onions. Repeat the layers, ending with a layer of rice on top.
5. To Garnish, 
- Drizzle saffron-infused milk, fried onions, and ghee on the top layer.
6. Dum Cooking:
- Seal the saucepan with aluminum foil and a tight-fitting lid.
- Cook on low heat for 30-40 minutes to let the flavors mingle.
7. Final Fluff:
-Finish by fluffing the biryani with a fork to ensure uniform layers.
8. Serve and Enjoy:
- Plate the Hyderabadi Biryani and enjoy the scent.