10x Hyderabadi Biryani Recipe

 Hyderabadi Biryani is a gastronomical delight 

What makes Hyderabadi biryani so unique? Why is Hyderabadi biryani considered the best South Indian delicacy? Why is it considered a way of life in Hyderabad? 

As per the expert in gourmand in Hyderabad cuisine, Mr Nawab Mehboob Alam Khan, the biryani prepared in Hyderabad is nowhere else prepared. There are several variations of biryanis, but the cooking style across all the variations remains the same. However, Hyderabadi biryani is one of those biryanis that is cooked in a unique style. 

In Hyderabad, people do not cook meat and rice separately. They cook raw rice and raw meat together with exotic spices, and that is their speciality. 

The authentic Hyderabadi biryani is prepared in a scrupulous way, in which raw rice and raw meat are cooked together in a "Handi" (Earthenpot) with spices and a little bit of water. The planning and preparation time is lengthy and time-consuming, but its richness and delicious taste are all worth it. 

Hyderabadi biryani is famous for its ability to consume many food ingredients, just like the Hyderabadi society, which is an amalgamation of different cultures. 

Hyderabadi biryani is traced back to Persia for its unique cooking style. The style of cooking known as 'Dum' came from Persia during the Mughal period in the country. The Nizams were great patrons of rich foods, which was why the biryani and its many variants spread all over the Deccan region and Andhra Pradesh. 

The Hyderabadi biryani has a lot of gravy-masala and is cooked in slow heat with rice in a sealed pot. Biryani is delicious in every form, and it is like a one-pot meal that the whole family enjoys. It is like a celebration in the house. 

Above, we have discussed the Hyderabadi biryani's unique style of cooking and its history. Let's prepare the luscious, juicy pieces of chicken, which are cooked in a yoghurt marinade and layered with crispy thin sliced onions, coriander, mint, and basmati rice to give you a rich and delicious dish that the entire family will enjoy.  

Ingredients For Hyderabadi Chicken Biryani

Here's everything you require to prepare the biryani: 

Chicken: You can use thighs and drumsticks for Hyderabadi biryani because it remains juicy and doesn't overcook through the long cooking process. The chicken breast will dry out and be rubbery or chewy in taste. So it is a big NO-NO to use. 

Yoghurt: Any kind of yoghurt - Greek, plain or homemade curd, works well, and it acts as a tenderiser and gives some tangy flavour to the masala. 

Fried Onions: Slice the onion thinly and fry it in heated up oil in a deep pot. Allow onions to fry until they turn deep brown and crispy. 

Tomato puree: You can use store-bought tomato puree, or prepare it at home. Cut the tomatoes in half and deseed it. Transfer it into a jar, blender, or mixer grinder. Blend the tomatoes until they become a smooth puree. 

Ginger-Garlic paste: You can always use store-bought ginger garlic paste, but the homemade ginger garlic paste is best to cook with. Add a dash of oil to a mixer grinder jar with raw garlic and ginger and a pinch of salt. Grind it till it becomes a smooth paste. 

Whole spices: 

1 bay leaf 

3-4 cloves

2 green cardamom

Saffron (Kesar) 

Ground spices: 

1 tbsp red chilli powder 

1 tbsp turmeric powder 

1 and a half tbsp garam masala

Herbs: Fresh mint and coriander leaves bring the rice and chicken together and fresh. 

You can use either oil or ghee as they make the biryani even richer. Also, you will require milk to soak the saffron strands. 

Basmati rice: It is a key ingredient to prepare biryani recipes. Basmati has long grains and also comes with a distinct fragrance and flavour. 

How to marinate chicken for Hyderabadi chicken biryani: 

The Hyderabadi chicken biryani gets its flavour from the marination. To marinate chicken, we add yoghurt, fried onions, tomato puree, red chilli powder, turmeric powder, coriander powder, garam masala, and salt to flavour the chicken. You need to marinate the chicken for at least two hours. However, you can marinate the chicken and keep it overnight to get the maximum flavour. Also, you need to soak basmati rice for two hours. 

How to cook chicken: 

Once your chicken is marinated, and the rice and fried onions are ready, you can start by cooking the marinated chicken. Place a large pot you have planned for cooking the biryani. Place a piece of marinated chicken in the pot and cook for about 7-8 minutes on medium flame. There is no need to stir the chicken constantly but you need to flip it once after around 4 minutes. 

Once the chicken is cooked partially, the next step is to layer it with fried onions, mint, and coriander. Onions give sweetness and richness, and herbs add tons of flavours and freshness. Cook the basmati rice for up to 70% in a different pot. 

The final step is to layer chicken and 70% cooked basmati rice in a pot. First, put the prepared chicken in that pot, add a dash of ghee, and then put the layer of cooked rice. Follow this step twice or thrice and then sprinkle the saffron milk and ghee on top and cover it tightly with a lid. Seal the pot with dough to prevent the steam from escaping. Cook the biryani on low flame so that the heat is distributed evenly and the biryani doesn’t get burnt at the bottom. 

• Tip: You can prevent biryani from burning at the bottom by using a heavy bottom pot when you cook it.

• Alternatively, you can try a 10X ready to cook biryani kit.

The cooking time is approximately one hour. But the result of your hard work will give you a wafting smell of chicken biryani in the house to get everyone at the table. It is hard to prepare biryani, but you can easily cook biryani after 4-5 attempts. You can enjoy this biryani with raita, salad, and maybe a salan. A good biryani doesn't need any accompaniments. The simple it is, the tastier it is.