I met Hyderabadi Biryani on a monsoon evening on the streets of Hyderabad. Rukhsar the local restaurant chef, opened her kitchen for me, and I left the smell of cardamom and saffron. She taught me the method of kacchi biryani—raw marinated meat layered above parboiled rice and cooked slowly to perfection. This is my gift to her generosity, modified for home cooks without compromising its integrity.
Hyderabadi Biryani: A Fragrant Dance of Spices and Love
Description
Inspired by a Hyderabad professional cook, this biryani balances tender chicken, fragrant rice, and warm spices in a one pot symphony.
Ingredients
Instructions
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Marinate the Chicken
In a large bowl, I mix the chicken with yogurt, ginger-garlic paste, chopped mint, cilantro, ground spices, and 1 tsp salt. The yogurt tenderizes the meat while the herbs infuse brightness. I let this sit for at least 30 minutes (overnight for deeper flavor).
Chef’s Tip: Use Greek yogurt for a thicker marinade.
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Fry the Onions
I heat 2 tbsp ghee in a skillet and fry the onions until caramelized and crisp. This adds a sweet, smoky backbone to the biryani. Half go into the marinade later; the rest garnish the top.
Chef’s Tip: Fry onions in batches to avoid steaming.
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Parboil the Rice
I boil 4 cups of water with whole spices and 1 tsp salt. The soaked rice cooks for 5 minutes until 70% done. Drain immediately to keep grains separate.
Chef’s Tip: Add a squeeze of lemon to the water for fluffier rice.
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Layer the Biryani
I cook the pot on low heat (300°F) for 40 minutes. The gentle steam melds the flavors without burning the bottom. Let it rest 15 minutes before gently mixing.
Chef’s Tip: Place a tawa (griddle) under the pot to diffuse heat evenly.
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Dum Cooking (Slow Steam)
I cook the pot on low heat (300°F) for 40 minutes. The gentle steam melds the flavors without burning the bottom. Let it rest 15 minutes before gently mixing.
Chef’s Tip: Place a tawa (griddle) under the pot to diffuse heat evenly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 680kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 9g45%
- Cholesterol 120mg40%
- Sodium 900mg38%
- Potassium 520mg15%
- Total Carbohydrate 65g22%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
