Hyderabadi Biryani

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Hyderabadi Biryani

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Hyderabadi Biryani is a regal and aromatic rice dish that hails from the kitchens of the Nizams of Hyderabad. This exquisite dish is a celebration of flavors and textures, featuring tender marinated chicken or mutton layered with fragrant basmati rice, infused with saffron and an array of spices. It's not just a meal; it's an experience that brings together the essence of Indian culinary heritage, perfect for special occasions and gatherings.

Servings: 4-6

Ingredients

Basmati rice
2 cups
Water
4 cups
Salt
to taste
Saffron strands
a pinch
Ghee
4 tablespoons
Red chili powder
1 teaspoon
Turmeric powder
1/2 teaspoon
Biryani masala powder
2 tablespoons
Coriander leaves
1/4 cup, chopped
Mint leaves
1/4 cup, chopped
Green chilies
2, slit
Ginger-garlic paste
1 tablespoon
Yogurt
1 cup
Tomatoes
2, chopped
Onions
2 large, thinly sliced
Chicken or mutton
500 grams, cut into pieces

Instructions

  1. Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
  2. In a large pot, heat ghee over medium heat. Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set aside for garnishing.
  3. In the same pot, add the ginger-garlic paste and slit green chilies. Sauté for about a minute until fragrant.
  4. Add the chopped tomatoes and cook until they soften and break down.
  5. Introduce the chicken or mutton pieces, browning them on all sides.
  6. Stir in the yogurt, biryani masala powder, turmeric powder, red chili powder, chopped mint, coriander leaves, and salt. Mix well to coat the meat with the spices.
  7. Add the soaked basmati rice and pour in the water. Bring the mixture to a boil.
  8. Reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the rice is cooked, and the meat is tender.
  9. Once cooked, remove from heat and let it rest for 10 minutes, covered.
  10. Gently fluff the rice with a fork, then drizzle saffron milk (prepared by soaking saffron strands in 2 tablespoons of warm milk) over the top. Garnish with the reserved fried onions.
  11. Serve hot with raita or salan (curry) of your choice.

Dietary Information

Servings: 4-6 • Dish Type: Main Course • Prep Time: 30 minutes • Cook Time: 40 minutes • Calories: 600 • Fat: 30g • Carbs: 60g • Protein: 35g • Sodium: 300mg • Sugar: 5g

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