2/3 cupyogurtor fresh curd (or 165 ml or ½ cup + 3 tbsp)
1 to 1 ½tspred chili powderor paprika
1 to 1 ½tspbiryani masala powderor garam masala
¼ to ½tspgreen cardamom powder(or elaichi powder)
¾ tspSalt(I used 1 ¼ tsp pink salt)
Whole spices for rice
1 to 1 ¼tspsalt(I used 1 ½ tsp pink salt)
3inchcinnamonpiece (or dalchini)
1bay leaf(or tej patta)
1 star anise ( biryani flower)
2strandsmace(or javitri) (optional)
½tspcaraway seeds(or shahi jeera) (optional)
fried onions for hyderabadi biryani
Heat 4 tbsps oil in a deep pan. Slice onion thinly, separate the layers and fry them stirring often in hot oil until deep golden to brown. Do not burn else they turn bitter. Remove them from oil & set aside. Pour this oil to the marinade later.
Marination for hyderabadi biryani recipe
Add yogurt, salt, turmeric, chili powder, biryani or garam masala powder, cardamom powder, green chilli, ginger garlic paste & lemon juice to a mixing bowl. Mix well & taste this. If needed add more salt or spice.
Next add in chicken & marinate for 2 hours to overnight for best results. Overnight marination in fridge yields best soft succulent chicken.
Cooking rice for hyderabadi biryani
Wash rice till the water runs clear. Soak for 30 minutes. Drain & set aside.
Heat 6 to 7 cups water in a pot. Add 1 tsp oil, whole spices & salt. Taste this. The water has to be slightly salty.
Boil water rapidly for 5 mins to release the aroma of spices.
Add rice & cook till it is ¾ or 75% done. The center of the rice must be still slightly uncooked. Do not make the rice mushy. Drain off to a colander.
Preparation for hyderabadi biryani
While the rice cooks, transfer marinated chicken to a heavy bottom casserole or non-stick pan.
Add oil, ½ of the fried onions, mint & coriander leaves. Mix & spread chicken in a single even layer.
Layer the cooked rice evenly, sprinkle fried onions, mint & coriander leaves over the chicken.
Sprinkle ¼ tsp masala powder. Pour the saffron milk all over & then ghee.
How to make hyderabadi biryani
Cover the pot with a foil to trap the steam or dum. Then cover with a tight & heavy lid.
To bake hyderabadi biryani in Oven
Bake for 30 to 40 mins at 200 C in a preheated oven. The timings will slightly vary depending on the depth of the casserole/pot used. Once done, if the chicken is too moist then bake for another 10 mins.
To make on stove
Place this over a thick hot griddle or tawa. Set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins.
Reduce the flame to lowest. Cook for exactly 15 mins. Off the flame. Rest for 20 to 30 mins.
Garnish hyderabadi biryani with fresh chopped coriander leaves & serve with raita.
Video of hyderabadi biryani recipe
Recipe notes for hyderabadi biryani
If you do not like to bite in the spices, then tie up all the whole spices for rice in a muslin cloth. Add this to the rice pot.
Do not use sour curd or flavored yogurt.
To Brown the chicken - The last 5 mins cook the biryani on a medium high flame. This gives browned chicken. To prevent charring you can check the chicken at the bottom before you do this.
If you do not like to use a cloth for trapping the steam or dum, you can use dough to seal the lid of the utensil. But cleaning up the mess is difficult. An aluminium foil too works.