Introduction

Hyderabadi Biryani is one of India’s most beloved dishes—fragrant, spicy, and rich. A royal dish originating from the kitchens of the Nizams, it’s a perfect balance of long-grain basmati rice, tender marinated meat, aromatic spices, and saffron-infused milk.

Ingredients

For Chicken Marinade

• Chicken – 500g (bone-in pieces)
• Yogurt – 1/2 cup
• Ginger-garlic paste – 2 tbsp
• Red chili powder – 1 tsp
• Turmeric – 1/2 tsp
• Garam masala – 1 tsp
• Lemon juice – 1 tbsp
• Salt – to taste
• Fried onions – 1/2 cup
• Fresh mint & coriander leaves – a handful (chopped)

For Rice

• Basmati rice – 2 cups (soaked for 30 mins)
• Whole spices – bay leaf, cloves, green cardamom, cinnamon, star anise
• Salt – to taste

Other

• Saffron – a few strands soaked in 2 tbsp warm milk
• Ghee – 2 tbsp
• Fried onions – for garnish

Recipe

• Marinate Chicken:
  Mix all marinade ingredients in a bowl and coat the chicken well. Cover and refrigerate for at least 2 hours or overnight.
• Cook Rice:
  Boil water with salt and whole spices. Add soaked rice and cook until 70% done. Drain and keep aside.
• Layering:
  In a heavy-bottomed pot, spread the marinated chicken at the bottom. Top with partially cooked rice. Drizzle saffron milk, ghee, and some fried onions.
• Dum Cooking:
  Cover with a tight lid or seal with dough. Cook on low heat for 25-30 minutes.
• Serve:
  Gently fluff up the biryani and serve hot with raita or salad.