Hyderabadi biryani originated in the royal kitchens of the Nizams of Hyderabad, India, during the 17th and 18th centuries. It is a unique culinary blend combining Mughlai and Persian cooking traditions with local Deccani flavors.
Hyderabadi Biryani is a fragrant and flavorful dish made by layering marinated meat (usually chicken or mutton) with partially cooked basmati rice and cooking them together using the “dum” (slow steam) method.
INGREDIENTS
| For Biryani Spice Powder | |
| 5 green chilies 3 (1”inch) sticks cinnamon 1 bay leaf | 7 cloves 1 tsp shahi jeera 1 tbsp jeera |
| For Marination | |
| 1 Kg chicken ( pieces with bones) 1 cup fried onion ½ cup yogurt 2 tbsp ginger & garlic paste 2-3 green chilies 2 tbsp red chili powder 2 tbsp coriander powder 1 tbsp cumin powder | 1 tsp turmeric powder 1 cup copped coriander leaves ¾ cup chopped mint leaves Biryani spice powder 2 tbsp lemon juice ½ cup oil or ½ cup ghee Salt as per taste |
| For Rice Preparation | For Dum Cooking |
| 4 cups basmati rice 1 bay leaf Big stick cinnamon 3-4 cardamon 1 dried lemon or lemon juice 1 tbsp vinegar ¼ cup oil Water | ½ cup fried onion ½ cup chopped coriander ½ cup milk with yellow food color 1 tsp rose water Few stands of saffron 1 tbsp shahi jeera |
PREPARATION
- In a large bowl marinate the chicken pieces with ingredients mentioned for marination and keep aside for 2 hrs.
- Wash the rice and soak for 30 minutes .
- Chop 3 large onion into thin slices and deep fry. Remove on a tissue paper.
- Heat a pan and dry roast the biryani spices and grind to fine powder.
- Make a hard dough with wheat flour add water, to seal the edges of the vessel.
- Keep the dum cooking ingredients ready.
COOKING
- Keep a large vessel with enough water to cook 4 cups rice. When the water starts boiling add salt, bay leaf, cinamon, cardamom, lemon or juice, oil, vinegar.
- Add the soaked rice to the water and cook till 70% done. The rice should be firm as it as it has to be cooked agin in Dum for 1 hr.
- Once the rice is cooked , sieve it in a colander and drain all the water.
- In large a vessel place the marinated meat as first layer.
- Spread half of the cooked rice over the meat and drizzle half of milk, half of fried onion and half of chopped coriander.
- Spread remaining cooked rice and Dum ingredients.
- Make a deep dent (at least 3) so that the steam can circulate easily within the vessel.
- Place the lid and seal the edges with dough.
- First 10 minutes cook on medium high heat. Then reduce the flame on lowest and cook for 50 minutes.
- Switch off the gas and let the biryani sit for another 10-15 minutes.
SERVING
Hyderabadi biryani is often served with accompaniments such as raita (yogurt-based side), salan (spicy curry), boiled eggs, and sometimes salad or pickles, which complement the rich and aromatic biryani.