Hyderabadi Biryani Recipe

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.

Step 12: Alternatively, you can place the pot in a preheated oven at 350°F (175°C) for 30 minutes.

Step 13: Serve: Once cooked, gently fluff the rice with a fork, mixing it with the meat.

Step 14: Serve the Hyderabadi Biryani hot, garnished with additional fried onions, fresh coriander, and mint leaves.

Step 15: Accompany with raita, salan, or a simple salad.

Step 16: Enjoy the rich flavors and aromas of this classic Hyderabadi Biryani!