Hyderabadi Biryani

### **Hyderabadi Biryani Recipe**

Hyderabadi Biryani is a rich, sweet-smelling dish famous for its undeniable flavors and surfaces. Here is a one small step at a time manual for making this famous biryani at home.

#### **Ingredients:**

**For the Marinade:**

- 500 grams chicken or sheep, cut into pieces

- 1 cup plain yogurt

- 1 tablespoon ginger-garlic stick

- 2 tablespoons red stew powder

- 1 teaspoon turmeric powder

- 1 teaspoon garam masala

- 1 teaspoon cumin powder

- Salt to taste

- Juice of 1 lemon

**For the Rice:**

- 2 cups basmati rice

- 4 cups water

- 3-4 green cardamom cases

- 1 river leaf

- 4-5 cloves

- 1 little cinnamon stick

- Salt to taste

**For the Biryani:**

- 2 tremendous onions, gently cut

- 2 tomatoes, cut

- 2-3 green chilies, cut

- 2 tablespoons ginger-garlic stick

- 1 cup new coriander leaves, sliced

- 1 cup new mint leaves, sliced

- 1/2 cup cooking oil or ghee

- 1/2 teaspoon saffron strands (optional)

- 1/4 cup warm milk (for saffron)

- 1/2 teaspoon biryani masala

- 1/2 cup water

- Seared onions for decorate (optional)

#### **Instructions:**

1. **Marinate the Meat:**

- In a bowl, mix yogurt, ginger-garlic stick, red stew powder, turmeric powder, garam masala, cumin powder, salt, and lemon juice.

- Add the chicken or sheep pieces and coat them totally. Cover and refrigerate for somewhere near 1-2 hours, or present moment for best results.

2. **Prepare the Rice:**

- Wash the basmati rice until the water runs clear. Retain the rice water for 30 minutes.

- In a tremendous pot, heat 4 cups of water with the end result of bubbling. Add cardamom units, bay leaf, cloves, cinnamon stick, and salt.

- Add the doused rice and cook until it is 70% cooked. Channel and set aside.



3. **Cook the Meat:**

- Heat oil or ghee in a gigantic holder over medium force. Add the cut onions and singe until splendid brown.

- Add ginger-garlic paste and cook momentarily until sweet-smelling.

- Add hacked tomatoes and green chilies, and cook until the tomatoes are fragile and the oil starts to disengage.

- Add the marinated meat and cook until it is fragile and the sauce thickens. Blend in coriander and mint leaves, and cook for an additional 5 minutes.

4. **Layer the Biryani:**

- In an enormous pot or Dutch grill, start by layering half of the to some degree cooked rice.

- Add a layer of the cooked meat mix.

- Top with the extra rice. Shower saffron milk over the top, if using, and sprinkle biryani masala.

5. **Dum Cooking (Steaming):**

- Cover the pot with a tight-fitting top or seal it with hitter to get in the steam.

- Cook on low power for 20-30 minutes, allowing the flavors to combine and the rice to finish the method involved with cooking.



6. **Garnish and Serve:**

- Beautify with singed onions, at whatever point needed. Serve hot with raita, salad, or a side of pickle.

Hyderabadi Biryani is known for its significant, rich flavors and sweet-smelling flavors. Participate in the exemplification of Hyderabad decidedly in your home with this wonderful recipe!