Hyderabadi Biryani

Name: Hyderabadi Biryani
Yield: 2 servings
Cuisine: Indian
Ingredients: 1kg mutton or chicken on the bone; 750g aged basmati rice, soaked; 250g yoghurt; 4 onions, thinly sliced and fried crisp (birista); Ginger-garlic paste, green chillies, red chilli powder, biryani masala; Mint and coriander leaves; Saffron soaked in warm milk, and whole spices; 4 tbsp ghee

హైదరాబాదీ బిర్యానీ/hy-der-ah-BAH-dee bir-YAH-nee/

Also known as: Hyderabadi Dum Biryani, Kacchi Biryani Hyderabadi

About this dish

Hyderabad's famous dum biryani: marinated raw meat and part-cooked basmati layered and sealed to steam together in their own juices.

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Ingredients

🐑1kg mutton or chicken on the bone

🍚750g aged basmati rice, soaked

🥛250g yoghurt

🧅4 onions, thinly sliced and fried crisp (birista)

🌶️Ginger-garlic paste, green chillies, red chilli powder, biryani masala

🌿Mint and coriander leaves

🌼Saffron soaked in warm milk, and whole spices

🧈4 tbsp ghee

Method

Serves 2

Marinate the meat with yoghurt, spices, half the fried onions, mint, coriander and lemon juice for at least 4 hours.

Spread the marinated meat in a heavy pot.

Boil the rice with whole spices until 70% cooked and layer it over the meat.

Top with saffron milk, ghee, the remaining onions and herbs, seal the lid with dough and cook on high for 10 minutes, then very low for 45–60 minutes.

Rest for 10 minutes, then mix gently from the bottom and serve with raita and mirchi ka salan.

✓ What Makes it Authentic

The kacchi (raw) Hyderabadi biryani comes from the Nizams' kitchens; the pot is sealed with dough so the meat and rice cook together on dum.

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