Hyderabadi biryani

Ingredients

• basmati rice100g
• chicken pieces150g
• yogurt50g
• ginger-garlic paste1 tsp
• turmeric powder.5 tsp
• red chili powder1 tsp
• garam masala.5 tsp
• chopped mint leaves1 tbsp
• chopped coriander leaves1 tbsp
• medium onion (about 80g)1 piece
• bay leaf1 piece
• cloves2 clove
• small cinnamon stick (about 2g)1 piece
• warm milk2 tbsp
• a few saffron strandsAs needed
• cooking oil1 tbsp
• saltTo taste

Instructions

1. 1

   Step 1

   Wash and soak 100g basmati rice in water for 30 minutes, then drain.

2. 2

   Step 2

   Marinate 150g chicken pieces with 50g yogurt, 1 tsp ginger-garlic paste, 1/2 tsp turmeric, 1 tsp red chili powder, 1/2 tsp garam masala, salt to taste, and 1 tbsp chopped mint and coriander leaves. Let it sit for 30 minutes.

3. 3

   Step 3

   Heat 1 tbsp oil in a pan, add 1 sliced onion and fry until golden brown. Remove half for garnishing.

4. 4

   Step 4

   Add marinated chicken to the pan and cook on medium heat until chicken is tender and oil separates.

5. 5

   Step 5

   Boil water in a pot with 1 bay leaf, 2 cloves, 1 small cinnamon stick, and salt. Add soaked rice and cook until 70% done. Drain the rice.

6. 6

   Step 6

   In a heavy-bottomed pot, layer half of the rice, then the cooked chicken mixture, sprinkle fried onions, mint, coriander, and a few saffron strands soaked in 2 tbsp warm milk. Top with remaining rice and repeat garnishing.

7. 7

   Step 7

   Cover the pot tightly with a lid and cook on low heat (dum) for 20 minutes to allow flavors to meld.

8. 8

   Step 8

   Turn off heat and let the biryani rest for 10 minutes before gently mixing and serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Hyderabadi biryani can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.