Authentic Hyderabadi Biryani

Hyderabadi Biryani is a world-famous dish known for its rich aroma, flavorful spices, and perfectly cooked basmati rice. This recipe follows the traditional Dum Pukht (slow-cooking) method to achieve the authentic taste. Follow this step-by-step guide to make restaurant-style Hyderabadi Biryani at home!

How to Cook Authentic Hyderabadi Biryani: A Step-by-Step Guide

Follow this step-by-step guide to make restaurant-style Hyderabadi Biryani at home!

Ingredients:

For Marination:

1 kg chicken (bone-in, cut into pieces)

1 cup yogurt

2 tbsp ginger-garlic paste

1 tbsp lemon juice

2 tbsp red chili powder

1 tsp turmeric powder

1 tbsp garam masala

1 tbsp coriander powder

1 tsp cumin powder

1/2 tsp nutmeg powder (optional)

1/2 tsp mace powder (optional)

1/4 cup chopped mint leaves

1/4 cup chopped coriander leaves

2 green chilies, finely chopped

Salt to taste

3 tbsp oil or ghee

For Rice:

3 cups basmati rice (long grain, aged)

5 cups water

2 bay leaves

4 cloves

2 green cardamoms

1 black cardamom

1 cinnamon stick

1 star anise

1 tsp caraway seeds (shahi jeera)

Salt to taste

For Cooking and Layering:

1/2 cup fried onions (birista)

1/4 cup warm milk

1/4 tsp saffron strands

3 tbsp ghee

1 tbsp kewra water (optional)

1 tbsp rose water (optional)

Extra coriander and mint leaves for garnishing

Step 1: Marinate the Chicken

In a large mixing bowl, add chicken pieces and all the ingredients listed under marination.

Mix well until the chicken is fully coated with the spices and yogurt.

Cover and let it marinate for at least 2 hours (overnight is best for maximum flavor).

Step 2: Prepare the Rice

Wash the basmati rice thoroughly and soak it in water for 30 minutes.

In a large pot, boil 5 cups of water with bay leaves, cloves, cardamoms, cinnamon, star anise, shahi jeera, and salt.

Add the soaked rice and cook until 70% done (grains should still be firm).

Drain the rice and set it aside.

Step 3: Layering the Biryani

In a heavy-bottomed pot, spread marinated chicken at the bottom.

Add a layer of half-cooked rice over the chicken.

Sprinkle fried onions, coriander, mint leaves, saffron-infused milk, kewra water, rose water, and ghee.

Repeat the layering process, ensuring the top layer is rice.

Step 4: Dum Cooking (Slow Cooking)

Seal the pot with aluminum foil or dough and cover it with a tight lid.

Cook on high heat for 5 minutes.

Lower the heat and let it cook on low flame for 30-40 minutes.

Once done, let it rest for 10 minutes before opening the lid.

Step 5: Serve & Enjoy!

Gently fluff up the biryani with a fork.

Serve hot with raita, salad, or mirchi ka salan.

Enjoy your authentic Hyderabadi Biryani!

Pro Tips:

Use aged basmati rice for the best texture.

Marinate chicken overnight for extra flavor.

Cook rice only 70% before layering to avoid mushy biryani.

For extra smoky flavor, use the Dum Pukht method with charcoal.

Try this recipe and impress your family with homemade Hyderabadi Biryani! Let us know how it turns out in the comments.