Hyderabadi Biryani Recipe
This traditional Hyderabadi biryani stands as one of the most flavorful biryani recipes you’ll ever encounter. Layers of marinated meat and fragrant Basmati rice are slow-cooked with a meticulous selection of herbs and spices, allowing each grain of rice to absorb the rich and aromatic juices.
This culinary technique showcases a depth of flavor that epitomizes the grandeur of Hyderabad’s royal cuisine. If you haven’t tried Hyderabadi biryani yet, it is an absolute must for any lover of authentic Indian dishes.
Step by Step Video Instructions
Ingredients
For the Birista (Crispy Onions):
- Red Onions: Thinly sliced; these will be fried until crispy to add both flavor and texture to the biryani. You can also buy these if you prefer.
For the Biryani Masala:
- Whole Spices: Includes cloves, cardamom pods, a cinnamon stick, mace (optional), shahi jeera (caraway seeds), coriander seeds, a bay leaf, and fennel seeds, all of which are toasted and ground to make a fresh, aromatic biryani masala.
For the Mutton Marinade:
- Mutton: Cut into pieces and marinated to infuse depth and richness. If mutton is unavailable, you can also use beef or chicken.
- Seasonings: Salt, ginger garlic paste, turmeric powder, and Kashmiri red chili powder adds to the mutton’s flavor.
- Herbs, Lime and Yogurt: Fresh cilantro leaves, mint leaves, lime juice, green chilies, and yogurt help tenderize the mutton and add freshness.
For the Saffron Infused Milk:
- Saffron and Milk: A small pinch of saffron infused in warm milk adds a delicate aroma to the dish. Milk can be substituted with water if preferred.
For the Rice:
- Basmati Rice: Has long grains and a fragrant smell; it’s the traditional rice for biryani.
- Water and Seasonings: Water is salted and flavored with cardamom pods, cloves, a cinnamon stick, and shahi jeera.
- Herbs: Additional mint leaves and cilantro leaves enhance the rice with their fresh, aromatic flavors.
- Green Chilies: Optional, for those who prefer a spicier biryani.
How to use a traditional chapati dough seal instead of aluminum foil:
- Prepare the Dough: Start by making a small batch of dough similar to what you would use for a single chapati.
- Roll the Dough: Take the dough and roll it into a long, thin rope about 1/2 inch in diameter.
- Apply the Dough: Carefully place the dough rope around the rim of your cooking pot, pressing it gently to ensure it sticks well to the edges.
- Seal the Pot: Place the lid onto the pot, pressing down slightly to compress the dough, creating an airtight seal. This traps the steam inside, which is crucial for the ‘dum’ cooking process.
- Cook the Biryani: Cook your biryani as per the recipe instructions. The dough seal will help to lock in the flavors and ensure even cooking.
Storage and Leftovers
After cooking, let the biryani cool to room temperature before storing. Transfer the cooled biryani into airtight containers. Properly stored, biryani can last in the refrigerator for up to 3-4 days.
For longer storage, biryani can be frozen. Place it in freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 6 months. When ready to eat, thaw it in the refrigerator overnight.
To reheat, transfer the biryani to a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. This helps to trap steam and ensure even reheating. Microwave on medium power for about 2-3 minutes. Stir the biryani gently, then continue heating in 30-second intervals until it is heated thoroughly.
More Recipes You May Like:
- Keto Chicken Biryani
- Healthy Chicken Biryani (Instant Pot Recipe)
- Kosha Mangsho (Bengali mutton curry)
- Pork Vindaloo (Authentic Indian Recipe)
- Indian Rice Recipe (like your local curry house)
Hyderabadi Biryani Recipe
Ingredients
For the Birista (crispy onions)
- 210 grams red onions sliced
- Cooking oil for frying
For the Biryani Masala:
- 4 cloves
- 4 cardamom pods
- 1 cinnamon stick
- ½ mace optional
- 2 teaspoons shahi jeera caraway seeds
- ½ tablespoon coriander seeds
- 1 bay leaf
- 1 teaspoon fennel seeds
For the Mutton Marinade:
- 1 kg mutton cut into pieces
- 1 teaspoon salt
- 2 tablespoons ginger garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 ½ tablespoons homemade Biryani Masala
- ¼ cup cilantro leaves
- ¼ cup mint leaves
- 2-3 green chilies slit
- 220 grams yogurt 1 cup
- Juice of 1 lime
- ½ cup fried onions from birista
- ¼ cup oil from fried onions
For the Saffron Infused Milk (optional)
- A small pinch of saffron
- 50 ml milk
For the Rice:
- 500 grams Basmati rice
- 2 liters water
- 3 teaspoons salt
- 3 cardamom pods
- 3 cloves
- 1 cinnamon stick
- 1 teaspoon shahi jeera
- A handful of mint leaves
- A handful of cilantro leaves
- Green chilies optional
For Layering the Biryani:
- Mint leaves
- Cilantro leaves
- Fried onions reserved from birista
- Ghee melted
- Biryani Masala
Instructions
Prepare the Birista (crispy onions):
- In a large pot, heat oil until hot and deep fry the sliced onions until browned and crispy. Drain and set aside.
Make the Biryani Masala:
- In a large saute pan over medium low heat toast the cloves, cardamom, stick cinnamon, mace (optional), shahi jeera, coriander seeds, bay leaf, fennel seeds for 30 seconds until the spices just start to color. Cool and grind into a powder using a spice grinder.
Mutton Marinade:
- In a large bowl, mix together the mutton, salt, ginger garlic paste, turmeric powder, kashmir red chili powder, mint leaves, cilantro, green chilies, yogurt, lime juice, 1 ½ tablespoons of biryani masala, half a cup of birista (crispy onions) and ¼ cup of the oil you fried the birsta in. Marinate for at least 2 hours.
Prepare the Saffron Infused Milk:
- Warm the milk slightly and infuse with saffron. Set aside.
Preparing the Rice:
- Rinse the basmati rice under running water for 2-3 times. Place in a bowl filled with water and leave to soak for 30-60 minutes then drain.
- In a large pot bring 2 liters of water to a boil with salt, cardamom, cloves, cinnamon, shahi jeera, mint, cilantro, and optional green chilies. Add drained rice and cook until 50%-60% done, about 5-6 minutes. Reserve half a cup of cooking water then drain the rice.
Preparing the Biryani:
- In a heavy-bottomed pot, layer marinated mutton, half the rice, some fried onions, mint, cilantro, and a sprinkle of biryani masala. Repeat layers, finishing with melted ghee and saffron milk.
- Cover and cook over medium-high heat for 10 minutes. After 10 minutes, reduce the heat to very low.
- Carefully lift the lid and place a sheet of aluminum foil over the pot to tightly seal in the steam, then add the lid. Place a cast iron skillet under the pot and continue to cook for 45-50 minutes, or until the rice is fully cooked and the mutton is tender. Serve the Hyderabadi biryani hot.