Why You’ll Love It:
Fragrant basmati rice, marinated meat, caramelized onions, and a blend of rich spices make this biryani a royal delicacy. Each bite bursts with deep, complex flavors that transport you straight to the heart of Hyderabad.
Origin & Fun Fact:
Hyderabadi Biryani was influenced by Persian and Mughal cuisines. It was introduced to India by the Mughals and perfected in Hyderabad’s royal kitchens, where it became an iconic dish.
Ingredients:
2 cups basmati rice
500g chicken or mutton, cut into pieces
1 cup plain yogurt
1 tbsp lemon juice
2 large onions, thinly sliced
2 tbsp ghee (clarified butter)
2 tsp garam masala
1 tsp turmeric
1 tsp red chili powder
2 tsp ginger-garlic paste
1 cinnamon stick
4 cloves
2 green cardamoms
1 bay leaf
Half a cup of fresh chopped coriander and mint leaves.
Saffron strands soaked in half a cup of warm milk
Salt to taste
Instructions:
Marinate Meat: Combine yogurt, lemon juice, spices, and meat. Let it marinate for 2 hours or more for the best flavor.
Cook Rice: Boil basmati rice with whole spices until 70% cooked. Drain and set aside.
Layer & Cook: In a heavy-bottomed pot, layer the marinated meat, caramelized onions, and rice. Drizzle with saffron milk, ghee, and fresh herbs.
Dum Cooking: Cover the pot tightly and cook on low heat for 30 minutes.
Serve & Enjoy: Fluff up the biryani, serve hot with raita, and enjoy!
Pro Tip: Cooking on “dum” (slow steam) enhances the flavors and makes the biryani irresistible!