Hyderabad biryani is a famous dish known for its aromatic flavors and rich taste, It has become special food and special recipe for many people around the world, it is available in many places, and here we bring you the recipe for Hyderabad biryani, Here’s a step-by-step process to make Hyderabadi biryani:
Following are the list of Ingredients used for making Hyderabad biryani
- 500 grams of basmati rice
- 500 grams of chicken (or meat of your choice)
- 2 large onions, thinly sliced
- 1 cup of yogurt (curd)
- 1/4 cup of fresh coriander leaves, chopped
- 1/4 cup of fresh mint leaves, chopped
- 4 green chilies, slit lengthwise
- 1 tablespoon of ginger-garlic paste
- Whole spices (bay leaves, cinnamon sticks, cardamom pods, cloves)
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of biryani masala powder
- Salt to taste
- Ghee or oil for cooking
- Saffron strands soaked in warm milk (optional, for garnish)
For Layering process of Biryani
- Fried onions
- Chopped coriander leaves
- Chopped mint leaves
- Saffron-infused milk
- Ghee or melted butter
Preparation Steps for making Hyderabad Biryani, firstly rice has to be prepared and keep aside, then chicken has to prepare after mixing all ingredients in appropriate proportion’s and quantity
Instructions are listed below
1. Preparation of Rice:
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Wash basmati rice under running water until the water runs clear.
- Soak the rice in water for about 30 minutes.
- In a large pot, bring water to a boil. Add whole spices (bay leaves, cinnamon sticks, cardamom pods, cloves), salt, and a few drops of oil.
- Add the soaked and drained rice to the boiling water. Cook the rice until it’s 70-80% cooked (al dente). Drain the excess water and set aside.
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2. Marination of Chicken:
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- In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, biryani masala powder, chopped coriander leaves, chopped mint leaves, green chilies, and salt to taste.
- Add the chicken pieces to the marinade and mix well. Allow the chicken to marinate for at least 30 minutes to an hour.
3. Cooking Chicken:
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- Heat ghee or oil in a deep, heavy-bottomed pan or a pressure cooker.
- Add thinly sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for layering.
- Add the marinated chicken along with the marinade to the pan. Cook until the chicken is almost done and the gravy thickens. Remove from heat.
4. Layering:
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- In a large, heavy-bottomed pot, spread a layer of cooked rice evenly at the bottom.
- Spread a layer of the cooked chicken mixture over the rice.
- Sprinkle fried onions, chopped coriander leaves, chopped mint leaves, and saffron-infused milk over the chicken layer.
- Repeat the layers until all the rice and chicken mixture are used up. Ensure that the top layer is rice.
5. Final Cooking:
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- Drizzle ghee or melted butter over the top layer of rice.
- Cover the pot with a tight-fitting lid or seal with dough to trap the steam.
- Cook the biryani on low heat (dum) for about 20-25 minutes until the rice is fully cooked and the flavors are infused.
6. Serve:
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- Once the biryani is cooked, gently fluff the rice with a fork.
- Serve hot Hyderabadi biryani with raita (yogurt-based side dish) and salad.
Enjoy your delicious homemade Hyderabadi biryani! Adjust the spices and seasoning according to your taste preferences.
Shan Special Bombay Biryani Masala, 2.12 oz ℮ 60 g, 2 Pack
Rs 159 (-1% Off on MRP : Rs 160)
Aashirvaad Chilli Powder, 200g Pack, Red Hot Chilli Powder
Rs 85 (-15% Off on MRP : Rs 100)
Smith & Jones Ginger Garlic Paste 200 gm – Thick Coarse
Rs 47 (-6% Off on MRP : Rs 50)
