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How to Make Hyderabadi Biryani at Home

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Here’s a recipe for Hyderabadi Biryani, a flavorful and aromatic dish that’s a staple of Indian cuisine:

Ingredients:

For the Rice:

  • 1 cup basmati rice
  • 3 cups water
  • 1 teaspoon salt
  • 1 tablespoon ghee
  • 1 teaspoon cardamom pods
  • 2 cloves
  • 1 inch cinnamon stick

For the Chicken Marinade:

For the Chicken Marinade:

  • 1 kg chicken, cut into pieces
  • 1 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder  
     
  • 1 teaspoon cumin powder  
     
  • Salt to taste
  • 1 tablespoon lemon juice
Special Masala Biryani

Prepare the Rice:

  1. Wash the basmati rice thoroughly in cold water until the water runs clear.
  2. Soak the rice in water for 30 minutes.
  3. Drain the rice and set aside.
  4. In a large pot, bring the water, salt, ghee, cardamom pods, cloves, and cinnamon stick to a boil.
  5. Add the soaked rice and cook until it is 70% done.
  6. Drain the rice and keep it aside.

Marinate the Chicken:

  1. In a bowl, combine the chicken pieces, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, salt, and lemon juice.
  2. Mix well to coat the chicken evenly.
  3. Marinate the chicken for at least 2 hours, or preferably overnight

Prepare the Rice:

  1. Wash the basmati rice thoroughly in cold water until the water runs clear.
  2. Soak the rice in water for 30 minutes.
  3. Drain the rice and set aside.
  4. In a large pot, bring the water, salt, ghee, cardamom pods, cloves, and cinnamon stick to a boil.
  5. Add the soaked rice and cook until it is 70% done.
  6. Drain the rice and keep it aside.

Marinate the Chicken:

  1. In a bowl, combine the chicken pieces, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, salt, and lemon juice.
  2. Mix well to coat the chicken evenly.
  3. Marinate the chicken for at least 2 hours, or preferably overnight.

Cook the Biryani:

  1. Heat the ghee in a large pot or biryani pot.
  2. Add the sliced onions and fry until golden brown.
  3. Add the green chili and ginger-garlic paste and fry for a few more minutes.
  4. Add the marinated chicken and cook until it is almost done.
  5. Add the garam masala, coriander powder, and cumin powder and cook for a few more minutes.
  6. Layer the rice and chicken in the pot, alternating between the two.
  7. Sprinkle the fried onions, mint leaves, and coriander leaves on top.
  8. Pour the saffron milk over the biryani.
  9. Seal the pot tightly with aluminum foil and cook on low heat for 30-40 minutes, or until the flavors have infused and the biryani is cooked through.