Hyderabadi biryani is a traditional Indian dish that originated in the city of Hyderabad. It is a flavorful rice dish made with aromatic spices, basmati rice, and meat (typically chicken or lamb). Here is a recipe to make Hyderabadi biryani at home:
Ingredients:
For marinating the meat:
- 500g chicken or lamb, cut into bite-sized pieces
- 1 cup yogurt
- 2 tablespoons ginger garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt, to taste
For the biryani:
- 2 cups basmati rice
- 4 cups water
- 2 bay leaves
- 4 cardamom pods
- 4 cloves
- 1 cinnamon stick
- 2 onions, thinly sliced
- 1/4 cup ghee or oil
- 1/2 cup chopped fresh coriander leaves
- 1/4 cup fried onions (optional)
- Salt, to taste
Instructions:
- In a bowl, marinate the meat with yogurt, ginger garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cover and refrigerate for at least 2 hours.
- Wash the rice thoroughly in cold water and soak for 30 minutes.
- In a large pot, bring the water to a boil and add the rice, bay leaves, cardamom pods, cloves, cinnamon stick, and salt. Cook until the rice is about 70% done. Drain and set aside.
- In a large pan, heat the ghee or oil and fry the onions until they are golden brown. Remove half of the onions and set them aside for garnishing later.
- Add the marinated meat to the pan and cook until it is browned on all sides.
- In a large pot, layer the meat and rice. First, add a layer of rice to the pot, followed by a layer of meat and some chopped coriander leaves. Repeat the layers, finishing with a layer of rice on top. Add the fried onions on top.
- Cover the pot with a tight-fitting lid and cook on low heat for 25-30 minutes.
- Once done, let the biryani sit for a few minutes before serving.
Enjoy your delicious Hyderabadi biryani with some raita (a yogurt-based side dish) and salad!
