South Indian

Hyderabadi Biryani

By The Indian Hub Kitchen Edmonton, Alberta

Layered basmati rice and marinated chicken cooked in dum style with saffron and mint.

Food Story

Born in the Nizam's kitchens, Hyderabadi biryani is a regal dish of layered aromas and textures.

Prep

30 min

Cook

60 min

Serves

Ingredients

1
Wash and soak 500g basmati rice for 30 minutes. Drain. In a large pot, bring 8 cups water to a boil with 2 bay leaves, 4 cloves, 2 cardamoms, 1 cinnamon stick, and salt. Add the rice and parboil until 70% cooked (still has a bite). Drain immediately and spread on a tray to stop cooking.
2
Marinate 1kg chicken pieces in 1 cup yogurt, 1 tbsp ginger-garlic paste, 2 tsp biryani masala, 1 tsp salt, 2 tbsp fried onions, and 2 tbsp oil. Let it rest for at least 1 hour (or overnight for best results).
3
Soak a pinch of saffron in 3 tbsp warm milk. Slice 2 onions thinly and fry in oil until deep golden brown and crispy. Set aside half for layering.
4
In a heavy-bottomed pot, spread the marinated chicken evenly at the bottom. Layer the parboiled rice over the chicken. Sprinkle the fried onions, saffron milk, chopped mint, chopped coriander, 2 slit green chilies, and 2 tbsp ghee over the rice.
5
Seal the pot tightly - you can use dough made from wheat flour and water pressed around the lid, or cover with foil and a tight lid. Place on a heavy tawa and cook on the lowest heat for 40 minutes (dum cooking). Do not open the lid during this time.
6
After 40 minutes, remove from heat and let it rest sealed for 10 more minutes. Open, gently fluff from the sides so the layers mix without breaking the rice, and serve with raita and mirchi salan.