Hyderabadi biryani recipe

By Swasthi's Recipes · 90 min

Ingredients

Instructions

1. Make fried onions: thinly slice the onion, separate the layers and set aside.
2. Heat 4 tablespoons oil or ghee in a deep pan. Fry the onions, stirring often, until deep golden to brown. Don't let them burn or they turn bitter.
3. Remove the onions from the oil and set aside. Let the oil cool and save it for the marinade.
4. For the marinade, mix yogurt, salt, turmeric, chili powder, biryani or garam masala powder, cardamom powder, green chilies, ginger garlic paste and lemon juice in a bowl. Taste and add more salt or spice if needed.
5. Add the chicken and marinate for 2 hours up to overnight. Overnight gives the most tender chicken.
6. Wash the rice until the water runs clear, then soak for 30 minutes. Drain and set aside.
7. Heat 6 to 7 cups water in a pot with 1 teaspoon oil, the whole spices and salt. The water should be slightly salty. Boil rapidly for 5 minutes to release the spice aroma.
8. Add the rice and cook until it is about 75% done, with the center still slightly firm. Do not let it get mushy. Drain in a colander.
9. Transfer the marinated chicken to a heavy-bottomed casserole or non-stick pan. Add the oil, half the fried onions, and half the mint and coriander. Mix and spread the chicken in an even layer.
10. Layer the cooked rice evenly over the chicken. Sprinkle with the remaining fried onions, mint and coriander. Sprinkle 1/4 teaspoon biryani masala powder, then pour the saffron milk over and drizzle with the ghee.
11. Cover the pot with foil to trap steam, then press on a tight, heavy lid.
12. Oven: bake at 390°F (200°C) in a preheated oven for 30 to 40 minutes, depending on pot depth. If the chicken is too moist when done, bake another 10 minutes.
13. Stovetop: place the pot on a thick hot griddle (tawa). Set medium-high flame so it reaches the whole base of the pot and cook for exactly 20 minutes.
14. Reduce the flame to the lowest setting and cook for exactly 15 minutes. Turn off the heat and rest for 20 to 30 minutes.
15. Garnish with fresh chopped coriander and serve with raita.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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