Hyderabad Biryani
The grandeur of Indian biryani is layered with saffron, spices, and fluffy grains.
A timeless dish of layered rice, saffron, and marinated meat or vegetables, slow-cooked in the dum style. Fragrant, regal, and celebratory, it is India’s most iconic expression of rice.
Ingredients
For the marinade:
- 2 ½ pounds chicken, cut into small pieces
- 10 pods cardamom, crushed
- 3 small sticks of cinnamon
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons salt, or to taste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon green chili paste
- ½ cup coriander, chopped
- ¼ cup mint, chopped
- 1 cup fried onions, crushed
- 2 teaspoons shahi jeera
- ¾ cup plain yogurt
- ¾ cup cooking oil
For the rice:
- 3 cups basmati rice, soaked for 30 minutes
- Water, enough to cook the rice
- 8 pods of cardamom
- 5 cloves
- 3 bay leaves
- 2 pieces of mace
- 2 small sticks of cinnamon
- 2 tablespoons mint, chopped
- 2 tablespoons salt, or enough to make the water taste like seawater
- 2 tablespoons cooking oil
For layering:
- Additional mint, chopped
- Additional coriander, chopped
- Fried onions, for garnish
- 2 tablespoons ghee
- Yellow food color, optional, dissolved in a little water
Directions
Combine the chicken with all the marinade ingredients in a large pot. Mix well and set aside for at least 30 minutes.
Bring water to a boil in a large pan with cardamom, cloves, bay leaves, mace, cinnamon, mint, salt, and cooking oil. Add the soaked rice and cook for about 6 minutes until the grains are soft but not fully cooked. Drain and reserve about three-quarters of a cup of the hot rice water.
Pour the reserved rice water into the marinated chicken and add a few green chilies if desired. Spread the chicken evenly in the pot. Layer the semi-cooked rice over the chicken, then top with additional mint, coriander, fried onions, and drizzle with ghee. Sprinkle with the diluted food color if using.
Cover the pot tightly with aluminum foil and a heavy lid. Place over high heat for 8 minutes, then reduce to low and cook for 25 minutes more. Turn off the heat and let the biryani rest for 15 minutes without opening the lid.
Remove the cover, gently fluff and mix the layers to distribute the flavors, and serve hot with a mix of rice and chicken in every portion.
Serves 6. Best enjoyed with raita, mirchi ka salan, and papad.
