Hyderabadi biryani - How to make Hyderabadi Biryani
Hyderabadi biryani recipe - This biryani has the most amazing flavors and aroma coming from the spices, saffron, chicken or meat and long grain basmati rice. Make this dum biryani easily at home.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Main
Cuisine: Indian
Servings: 4people
Calories: 572kcal
Author: Preeti
Equipment
Heavy bottom utensil
Ingredients
500gm chicken,cut into cubes
1.5cupbasmati rice,aged, long grain
To make fried onions:
3medium size onions,thinly sliced
To marinate the chicken:
1tablespoonginger garlic paste,(adrak lasan ka paste)
1teaspoonred chili powder, (lal mirch powder)
½teaspoonturmeric powder, (haldi powder)
salt to taste, (Namak)
1.5teaspoonbiryani masala powder
2teaspoonlemon juice (Nibu ka ras)
¼cupcoriander leaves (Hari Dhaniya)chopped
2tablespoonmint leaves (Pudina)chopped,
4green chilies (Hari Mirchi)slit
1cupcurd/yogurt (Dahi)
¼cupoilsame oil that we used to fry onions
¾cupfried onions
whole spices used to marinate the chicken:
1-inchcinnamon sticks (Dalchini)
1teaspooncaraway seeds (Shahi Jeera)
6-7cloves (Laung)
5green cardamom (Hari Elaichi)
To make the potli masala:
1inchcinnamon sticks (Dalchini)
1black cardamom (Kali Elaichi/Masala Elaichi))
10peppercorns (Kali mirch)
1blade mace (javitri)
2green cardamo, (Hari elaichi)
Whole spices to be used for cooking the chicken:
1bay leaf (Tej patta)
1blade mace (javitri)
1star anise (chakra phool)
1black cardamom (Kali Elaichi)
To layer the biryani:
¼cupFried onions
½cupCoriander leaves, (Hari Dhaniya)
¼cupMint leaves, (Pudina)
Saffron milk,(Kesar)soak ½ teaspoon saffron in ¼ cup hot milk
Kewra essence, 3-4 drops mixed in water.
3teaspoonGhee/clarified butter
2-3teaspoonBiryani masala powder
Instructions
Preparations
Soak the rice - Rinse rice with water 2-3 times until the cloudiness of water is gone. Soak the basmati rice in water for 30 minutes.
Making fried onions (birista) - You can use store-bought birista and skip this step. To make it at home, heat oil at high heat and fry thinly sliced onions until golden and crisp. Keep stirring it to ensure even cooking. Once the onions are light golden take it out. Spread it on a plate.
Marinate the chicken - In a mixing bowl, combine chicken with all the ingredients mentioned in the ingredients list to marinate the chicken. Cover & keep it aside. Marinate for 30 minutes to an hour.
Making potli masala for hyderabadi biryani - Take a clean muslin cloth. Put 1 inch cinnamon sticks, 1 black cardamom, 10 peppercorns, 1 petal javitri (mace) & 2 green cardamom. Tie the whole spices on a muslin cloth. Potli masala is ready. We will use it while cooking rice. You can skip this step. (Check recipe notes)
Prepare saffron milk - This is an opitonal step. Soak ¼ teaspoon saffron in ¼ cup of hot milk atleast for 10 minutes.
Cooking rice
Heat a vessel filled with 6 cups of water over high heat. When the water boils, add potli masala and salt. If not using potli masala, add the whole spices directly into the boiling water.
Drain off the water in which the rice is soaked. Add rice to the boiling water. After 5 minutes check the rice.
The rice will become long, soft but when you press it will split and should not be mushy. Remove from heat.
Discard the potli masala and drain off the excess water from the rice. Rice to make the biryani is ready.
Cooking the chicken
Heat 1 tablespoon of ghee/clarified butter on medium heat.
Add whole spices - 1 bay leaf, 1 petal javitri, 1 star anise and 1 black cardamom. Saute for a minute.
Add marinated chicken. Cook it uncovered for 4-5 minutes until the color of chicken turns from pink to white.
Next, cover & cook until the chicken is completely cooked.
Assembling and layering the Hyderabadi biryani
At this stage, lower the heat or switch off the heat.
Remove half of the cooked chicken from the gravy to a separate bowl.
To the pan, add half of the fried onions, coriander leaves & mint leaves.
Layer half of the biryani rice over it.
Sprinkle the remaining fried onions, mint leaves, coriander leaves, biryani masala powder & saffron milk.
Next, layer the remaining chicken with the gravy on it.
Spread again fried onions, coriander leaves and mint leaves.
Layer the remaining rice & spread it evenly.
Over it put saffron milk, kewra water, biryani masala powder, fried onions, coriander leaves, mint leaves & ghee/clarified butter. Remove from heat.
Dum cooking the Hyderabadi biryani
Cover with the lid. Seal it with wheat flour dough.
Heat an iron tawa or griddle over medium heat. Keep the biryani pot over it.
Keep the heat on medium for first 5 minutes. Lower the heat and cook it for 20 minutes.
Biryani is ready. Remove from heat.
Keep it aside for 5 minutes. Open the seal and check whether there is any water or moisture from the gravy left at the bottom. If there is any moisture then cook it on low heat until the water evaporates.
Serve hyderabadi biryani hot with raita, onion slices and lemon wedge.
Video
Notes
Use fresh curd for making this Hyderabadi biryani recipe.
Do not use lemon juice, if curd is sour.
Use aged long grain basmati rice.
If rice is over-cooked (means when you press it with fingers and it is mushy) then do not use that rice to make it.
Marinate the chicken for 2 hours or overnight. The longer it marinates, the better it tastes. Cover and refrigerate it, if marinating for 2 hours or overnight.
Do not cut the quantity of ghee/clarified butter used in this recipe. It increases the flavor and keeps the rice moist.
If you do not want to make potli masala then add the whole spices directly while cooking the rice.
If you are not able to arrange all the whole spices then I suggest at least adding a few that is available in your kitchen.
Storage suggestions: You can store leftover biryani in an airtight container in the refrigerator. Stays good for 2 days. Reheat and enjoy.