Authentic Hyderabadi Biryani Recipe – Fragrant & Flavor-Packed Delight
A fragrant, spicy, and rich rice dish layered with marinated meat and cooked on dum, Hyderabadi Biryani is royalty on a plate.
Ingredients
For Marinating Meat:
- 500 gram chicken or mutton, bone-in
- 1 cup yogurt
- 1 tbsp ginger garlic paste
- 2 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- Juice of 1 lemon
- A handful of fried onions
- A few mint and coriander leaves
For Rice :
- 2 cups basmati rice, soaked for 30 minutes
- 6 cups water
- 2-3 green cardamoms
- 4-5 cloves
- 1 bay leaf
- 1 -inch cinnamon stick
- Salt to taste
For Final Assembly :
- 1 pinch saffron, soaked in ¼ cup warm milk
- 2 tbsp ghee or oil
- Remaining fried onions
- Mint and coriander leaves for layering
- 1/2 tsp rose water (optional)
Instructions
Step 1: Marinate the Meat
- Mix all the marinade ingredients in a bowl.Add chicken or mutton and coat well.Cover and refrigerate for 2 hours (overnight for best flavor).
Step 2 : Parboil the Rice
- Bring water to a boil with salt and whole spices.Add soaked rice and cook until 70% done.Drain and keep aside.
Step 3: Assemble the Biryani
- In a heavy-bottomed pot, spread a layer of marinated meat.Add half the rice, then top with fried onions, mint, coriander, saffron milk, and a drizzle of ghee.Repeat the layering.Seal the pot with dough or foil and cover with a lid.
Step 4: Cook on Dum (Slow Cook)
- Cook on high for 5–7 minutes, then lower the flame and cook for 30–40 minutes.Let it rest for 10 minutes before opening.Gently mix and serve hot with raita or salan.
Notes
- Use long grain basmati rice for the best texture.
- For mutton, marinate longer and cook longer than chicken.
- Adjust chili levels based on your spice preference.