Hyderabadi Biryani with Basmati Rice

Ingredients

Water

4 cups

Salt

to taste

Saffron strands

a pinch, soaked in 2 tablespoons warm milk

Biryani masala powder

2 tablespoons

Whole spices (cinnamon, cardamom, cloves, bay leaf)

1-2 of each

Ghee

3 tablespoons

Cilantro leaves

1/2 cup, chopped

Mint leaves

1/2 cup, chopped

Green chilies

2, slit

Ginger-garlic paste

2 tablespoons

Yogurt

1 cup, whisked

Tomatoes

2, chopped

Onions

2, sliced

Chicken (or mutton)

500g, bone-in

Basmati rice

2 cups

Instructions

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat ghee in a large pot over medium heat. Add the whole spices and sauté for a minute until they release their aroma.
3. Add the sliced onions and cook until they turn a golden brown. Remove half of the fried onions, and set aside for garnishing later.
4. Add the ginger-garlic paste and sauté until its raw smell disappears.
5. Add the chopped tomatoes, and cook until they turn soft and mushy.
6. Add the chicken (or mutton) pieces and cook until they are browned on all sides.
7. Stir in the yogurt, biryani masala powder, slit green chilies, mint leaves, cilantro leaves, and salt, ensuring that the meat is well-coated with the spices.
8. Add the soaked and drained basmati rice to the pot, and gently stir to combine it with the meat and spices.
9. Pour in water, bring it to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid, and let it cook for 20-25 minutes, or until the rice is cooked, and the meat is tender.
10. Remove the pot from the heat and let it rest for 10 minutes.
11. Gently fluff the rice with a fork, taking care not to break the rice grains.
12. Garnish the biryani with the reserved fried onions, and drizzle the saffron-infused milk over the top.
13. Serve the Hyderabadi Biryani hot with raita or your choice of curry.