Hyderabadi biryani, the name itself, transports us to the delicious memories of biriyani. The spices, rice, chicken…everything about Hyderabadi biryani is unforgettable, most importantly it’s the tempting smell of star anise, cinnamon, cloves, pepper and masalas. We can’t refuse it even on a diet. Hyderabadi biryani is also known as Hyderabadi dum biryani, it is one of the most famous Indian biryanis from Hyderabad. It combines elements of Hyderabadi and Mughal cuisines. Hyderabad biryani has a very special place both in Hyderabadi cuisine and their heart.
Preparation is described in 3 simple easy steps. Following this recipe, even beginners can also make the perfect Hyderabadi biryani.
Ingredients for the perfect Hyderabadi biryani
For marinating the Chicken :
Chicken – 1 kg (large pieces with bones is preferred)
Crushed Cloves – 10 nos
Crushed Cinnamon – 8 nos
Crushed Green cardamom – 6 nos
Star anise- 1
Caraway Seeds – 1 tsp
Red Chilli Powder – 5 tsp( Add according to your spice requirement)
Kashmiri chilli powder – 2 tsp
Coriander powder – 4 tsp
Garam masala- 2 tsp
Turmeric powder – 4 tsp
Crushed green chillies – 5 nos
Crushed ginger – 3 tbsp
Crushed garlic – 4 tbsp
Lemon juice- 1 lemon
Fried onions – 4 medium onions
Finely chopped coriander leaves – 1 cup
Mint leaves chopped – 1/2 cup
Beaten/ whisked curd – 200 ml
Oil – 1 cup
Salt – 2 tsp(according to your taste)
Preparation
First, clean the chicken with water. To marinate, add all of the above ingredients to a bowl and mix it well(use hands to get the perfect mix). Set it aside for 2 hours in the refrigerator(best result if marinated overnight). (Used only high-quality spices from Idukki gold spices)
Follow these simple steps and cook the perfect Biryani rice
Ingredients required to cook the perfect rice.
Basmati Rice – 2 ½ cup (cleaned and soaked for ½ hour)
Caraway Seeds – 3 tsp
Green cardamom – 4
Cloves – 4
Mace– 3 strands
Star anise – 1
Cinnamon– 2 pieces
Salt- 2 1/2 tablespoons
Saffron strands soaked in warm milk
Boiled water to boil the rice- 5 cup
Ghee- 3 tbsp
Oil- 3 tbsp
Foil, clean cloth & Tawa to use for Dum cooking
Cooking rice
Turn the heat into low flame, pour 3 tablespoons of ghee and 3 tablespoons of oil. Add green cardamom, caraway seeds, cloves, cinnamon, mace and star anise. Saute it for 1 minute, then add the basmati rice(the water in the rice should be properly drained). Saute it for 2 minutes. Add 5 cups of boiled water. Add salt according to your taste. Stir properly and close the lid. Drain the rice when the rice is 75% cooked.
Dum preparation
Heat a hot pot. Add 3 tablespoons of oil & ghee. Add the marinated mix into the mud pot and add the cooked rice. Pour the saffron strands soaked in warm milk into the rice. Place a clean towel above it and cover it with aluminium foil. Close tightly with a heavy lid. Cook on a medium flame for 15 minutes. After 15 minutes, take a heavy Tawa & shift the pan onto the Tawa to cook on DUM. Keep on high heat for 2mins & lower the flame to low & cook on DUM for 30 mins. Switch off the heat and remove the Tawa. Allow it to rest for an hour. After an hour remove the lid, foil and cloth. Give a gentle mix.
Serve hotly on any occasion, and your Hyderabadi biryani will be the star of the day. Salad & curd goes well with biryani as a side dish. Use high-quality spices for the best Hyderabadi biryani, Idukki gold spices have excellent quality spices with the right flavour and perfect aroma, freshly harvested from the Western Ghats.
