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.