Hyderabadi Biryani
A fragrant and flavorful Hyderabadi biryani recipe that combines marinated meat with spiced basmati rice, cooked to perfection. This dish serves 4 people and is a classic choice for biryani enthusiasts.
- Prep Time: 30 min
- Cook Time: 1 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ 500g bone-in chicken or lamb, cut into pieces
- ½ cup yogurt
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- ½ tsp cumin powder
- ½ Salt to taste
- 1 cups basmati rice, soaked for 30 minutes
- 2 cups water
- 1 bay leaves
- 2 green cardamom pods
- 2 cloves cloves
- ½ 1-inch cinnamon stick
- ½ tsp cumin seeds
- 1 large onions, thinly sliced
- ½ 1/2 cup chopped mint leaves
- ½ 1/2 cup chopped coriander leaves
- ½ Saffron strands soaked in 1/4 cup warm milk
- ½ Fried onions for garnish
Instructions
- In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, cumin powder, and salt. Marinate the meat pieces in this mixture for at least 2 hours.
- In a large pot, bring water to a boil. Add soaked rice, bay leaves, cardamom, cloves, cinnamon, and cumin seeds. Cook until the rice is 70% done. Drain and set aside.
- In a separate pan, heat oil and fry the sliced onions until golden brown. Remove half for garnish.
- Layer the marinated meat at the bottom of a heavy-bottomed pot. Add a layer of partially cooked rice on top. Sprinkle mint, coriander, and fried onions. Repeat the layers, finishing with a layer of rice.
- Drizzle saffron-infused milk on top. Cover with a tight-fitting lid and cook on low heat for 30-40 minutes until the meat is tender and the rice is fully cooked.
- Once done, gently mix the layers before serving. Garnish with fried onions and fresh mint leaves. Serve hot with raita or salan.
Nutritional Estimates
Per serving · 2 servings total
| calories | 550 |
|---|---|
| protein | 30g |
| carbohydrates | 60g |
| fat | 20g |
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