Authentic Hyderabadi Biryani Recipe : A Flavorful Delight from the City of Nizams

Learn how to make authentic Hyderabadi Biryani with our easy-to-follow recipe. Discover the secrets of this iconic dish from the city of Nizams, with layers of flavorful rice, meat, and spices.

Servings : 4-6

Ingredients

For the basmati rice:

• 2 cups basmati rice
• 4 cups water
• 1 tablespoon ghee
• 1 teaspoon salt

For the marinade:

• 1 pound boneless lamb or beef, cut into small pieces
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• Salt, to taste

For the biryani masala 

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon cinnamon sticks
• 2-3 green cardamom pods
• 1/2 teaspoon mace
• 1/2 teaspoon nutmeg
• 1/4 teaspoon saffron threads

For the layers

• 2 tablespoons ghee
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger paste
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Prepare the basmati rice: Rinse the rice and soak it in water for 30 minutes. Drain and cook with 4 cups water, ghee, and salt until the rice is 70% cooked. Drain and set aside.

2. Marinate the meat: Mix the marinade ingredients and add the lamb or beef. Refrigerate for at least 2 hours or overnight.

3. Prepare the biryani masala: Dry roast the coriander seeds, cumin seeds, cinnamon sticks, green cardamom pods, mace, and nutmeg until fragrant. Grind into a fine powder.

4. Cook the meat: Heat oil in a pan and cook the marinated meat until browned. Add the biryani masala powder and cook for 2 minutes.

5. Assemble the biryani: In a large pot, create layers:
   

• Ghee and onion
•   Meat mixture    
•   Basmati rice
• Ginger paste, garlic, lemon juice, and cilantro
• Repeat the layers, ending with rice on top.

6. Dum process: Cover the pot with a lid and cook on low heat for 10-15 minutes. Turn off the heat and let it rest for 5 minutes.

7. Serve: Fluff the biryani with a fork and serve hot.

Tips

• Use high-quality basmati rice for the best flavor.
• Adjust the spice level to your taste.
• Use a mixture of lamb and beef for a richer flavor.
• Add saffron threads to the rice for a vibrant yellow color.

Variations

• Vegetable Hyderabadi Biryani: Replace the meat with vegetables like carrots, peas, and cauliflower.
• Chicken Hyderabadi Biryani: Use boneless chicken instead of lamb or beef.
• Egg Hyderabadi Biryani: Add boiled eggs to the layers.