Hyderabadi Biryani Recipe

33
Ingredients

30m
Prep Time

30-40m
Cook Time

1h
Ready In

Recipe: #43437

August 16, 2024

Categories: Spicy,

recipe by:
justinsmith07

"Hyderabadi Biryani is a flavorful and aromatic dish that combines tender meat (usually chicken or mutton) with fragrant basmati rice, spices, and herbs. This traditional dish from Hyderabad, India, is loved for its rich taste and unique cooking method. Here’s how to make it: For order here https://halalcaters.com/restaurants/cuisine/indian"

Original is 30-40 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (106.2 g)
Calories 83
Total Fat - 3.3 g
Saturated Fat - 0.7 g
Cholesterol - 80.3 mg
Sodium - 104.6 mg
Total Carbohydrate - 6.1 g
Dietary Fiber - 0.6 g
Sugars - 0.9 g
Protein - 7.2 g
Calcium - 25.9 mg
Iron - 1.2 mg
Vitamin C - 4.3 mg
Thiamin - 0 mg

Step 1

Marinade: In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, black pepper, green chilies, fried onions, coriander leaves, mint leaves, lemon juice, and salt.

Step 2

Add the chicken or mutton pieces to the marinade, mixing well to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight for best results.

Step 3

Rice: Wash the basmati rice thoroughly and soak it in water for 30 minutes.

Step 4

In a large pot, bring 4 cups of water to a boil. Add the bay leaf, green cardamom pods, cloves, cinnamon stick, and salt.

Step 5

Add the soaked rice to the boiling water and cook until it is 70% cooked (the rice should still be firm). Drain the rice and set aside.

Step 6

3. Assembly: In a heavy-bottomed pot or a large oven-safe dish, heat the cooking oil over medium heat.

Step 7

Add the marinated meat to the pot, spreading it evenly.

Step 8

Layer the partially cooked rice over the meat, spreading it evenly.

Step 9

Sprinkle fried onions, chopped coriander leaves, chopped mint leaves, garam masala, saffron milk, ghee, and kewra or rose water (if using) over the rice.

Step 10

Cover the pot with a tight-fitting lid, sealing the edges with dough if necessary to prevent steam from escaping.

Step 11

Biryani: Place the pot on low heat and cook for 30-40 minutes, allowing the steam to cook the meat and rice together. This method is known as "dum" cooking.