Hyderabadi Biryani

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.