📝 About This Recipe
Originating from the royal kitchens of the Nizam of Hyderabad, this Biryani is the pinnacle of Indian comfort food. It features succulent pieces of marinated meat layered with parboiled, aromatic long-grain Basmati rice, infused with saffron and slow-cooked to perfection using the 'Dum' method. Each bite offers a complex symphony of warm spices, caramelized onions, and tender protein that defines culinary luxury.
🥗 Ingredients
The Meat & Marinade
- 2 lbs Chicken thighs (bone-in) or Lamb shoulder (cut into 2-inch pieces)
- 1 cup Greek yogurt (whisked until smooth)
- 2 tablespoons Ginger-garlic paste (freshly ground is best)
- 1.5 teaspoons Kashmiri red chili powder (for vibrant color and mild heat)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Salt (adjust to taste)
The Fragrant Rice
- 3 cups Extra-long grain Basmati rice (soaked for 30 minutes and drained)
- 4-5 pieces Green cardamom pods (slightly crushed)
- 1 inch Cinnamon stick
- 4 pieces Whole cloves
- 1 piece Bay leaf (dried)
The Aromatics & Garnish
- 3 large Red onions (thinly sliced and fried until golden brown (Birista))
- 1/2 cup Fresh mint leaves (roughly torn)
- 1/2 cup Fresh cilantro (finely chopped)
- 4 tablespoons Ghee (Clarified butter) (melted)
- 1 pinch Saffron strands (soaked in 1/4 cup warm milk)
👨🍳 Instructions
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1
In a large mixing bowl, combine the meat with yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, and salt. Add half of the fried onions and half of the mint/cilantro. Marinate for at least 2 hours, or ideally overnight in the refrigerator.
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2
Wash the Basmati rice under cold water until the water runs clear to remove excess starch. Soak in water for 30 minutes, then drain.
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3
In a large pot, bring 8 cups of water to a rolling boil with the whole spices (cardamom, cinnamon, cloves, bay leaf) and a generous pinch of salt.
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4
Add the soaked rice to the boiling water. Cook for exactly 5-7 minutes until the rice is 70% cooked (the grain should be long but still have a firm bite/core).
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5
Drain the rice immediately through a colander. Do not rinse with cold water; we want the residual heat to help the steaming process later.
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6
In a heavy-bottomed pot (Dutch oven is perfect), spread the marinated meat in an even layer at the bottom. This is the foundation of your biryani.
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7
Layer half of the parboiled rice over the meat. Sprinkle half of the remaining fried onions, mint, and cilantro over the rice.
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8
Add the remaining rice as a final layer. Drizzle the saffron-infused milk and the melted ghee over the top in a circular motion.
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9
Seal the pot tightly. You can use aluminum foil under the lid or the traditional method of a dough seal (atta) around the rim to ensure no steam escapes.
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10
Place the pot on high heat for 5 minutes until you hear a slight sizzle, then reduce the heat to the lowest possible setting.
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11
Cook on low heat (Dum) for 35-40 minutes for chicken, or 50-60 minutes for lamb. If using a thin-bottomed pot, place a flat tawa or griddle underneath to prevent burning.
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12
Turn off the heat and let the pot sit undisturbed for 15 minutes. This allows the moisture to redistribute and the flavors to settle.
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13
Open the lid and gently fluff the rice with a fork, being careful not to break the long grains. Scoop from the bottom to ensure every serving gets meat, masala, and white rice.
💡 Chef's Tips
Always use high-quality, aged Basmati rice for that distinct long-grain texture. Do not overcook the rice during the boiling stage; 70% cooked is the sweet spot for a fluffy result. If using lamb, ensure the pieces are small enough to cook through or pre-sear them for 5 minutes before layering. Avoid skipping the saffron milk; it provides the signature aroma and beautiful yellow-white contrast. If you find the bottom burns easily, use a heavy-duty cast iron pot or a heat diffuser.
🍽️ Serving Suggestions
Serve with a chilled Cucumber Raita (yogurt dip) to balance the spices. Pair with Mirchi Ka Salan (a spicy peanut and chili curry) for an authentic Hyderabadi experience. Accompany with a side of sliced red onions, fresh lemon wedges, and green chilies. A glass of sweet Mango Lassi or a salty Chaas works beautifully to cleanse the palate. Finish the meal with a warm bowl of Double Ka Meetha (bread pudding) for a royal feast.