Recipe: Perfect Hyderabadi Biryani Rice (with tutorial pics)

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Recipe: Perfect Hyderabadi Biryani Rice (with tutorial pics) Delicious, fresh and tasty.

Hyderabadi Biryani Rice (with tutorial pics). Great recipe for Hyderabadi Biryani Rice (with tutorial pics). Hyderabadi style Biryani is arguably, the definitive style of Biryani there is. It is a style that has even been adopted in Pakistan.

Then, strain the rice and set aside.

Hyderabadi biryani is a variety of biryani from Hyderabad, India.

It is prepared from rice using the dum method of cooking.

You can cook Hyderabadi Biryani Rice (with tutorial pics) using 33 ingredients and 5 steps. Here is how you cook it.

Ingredients of Hyderabadi Biryani Rice (with tutorial pics)

Prepare 400 g of Chicken.
It’s 1 cup of Basmathi Rice (soaked).
Prepare 2 Tbsp of Cooking Oil.
You need 2 Tbsp of Butter or Ghee.
It’s as needed of Salt.
It’s 2 cups of Water (or more).
Prepare of [Garnish].
It’s 1/2 cup of Caramelised Onions or Shallots.
You need 10 g of Mint Leaves.
Prepare 10 g of Fresh Coriander Leaves.
It’s 1/4 cup of Lemon Juice.
It’s 1/4 cup of Milk with Saffron/Yellow Coloring.
You need of [Aromatics].
You need 1 pc of Cinnamon Stick.
Prepare 2 pc of Star Anise.
It’s 3 pc of Cardamom Pods.
Prepare 4 pc of Cloves.
It’s 5 pc of Peppercorn.
Prepare 1 tsp of Caraway Seeds.
It’s of [Biryani Paste] - processed in a blender.
It’s 1/2 cup of Caramelised Onions or Shallots.
You need 10 g of Mint Leaves.
You need 10 g of Fresh Coriander Leaves.
It’s 30 g of Red Chillies (deseed).
It’s 30 g of Green Chillies (deseed).
You need 20 g of Ginger.
It’s 20 g of Garlic.
You need 20 g of Turmeric.
Prepare 1/4 cup of Yogurt (70 g).
It’s 1/4 of Lemon Juice.
It’s 1 tsp of Salt.
You need 2 tsp of Sugar.
It’s 1 Tbsp of Garam Masala.

Hyderabadi biryani is generally believed to have originated in the kitchens of the Nizam of Hyderabad, of the historic Hyderabad State, as a blend of Mughlai and Iranian cuisine.

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Hyderabadi biryani recipe - Making a good hyderabadi biryani is very simple and this recipe is perfect for a home preparation.

This is the easiest biryani since it needs no sauteing of spices or meat.

Hyderabadi Biryani Rice (with tutorial pics) instructions

MARINADE: marinate the Chicken in the Biryani Paste for 30 minutes or 3 hours to overnight..
RICE: in a pot of Water, add the Aromatics, Salt and Rice. Cook it until it is almost cooked (50-70%). Then, strain the rice and set aside. MEANWHILE, in an adequate sized Dutch Oven, melt the Ghee or Butter with Cooking Oil and let it cool..
LAYERING: once the Butter and Oil are cooled, arrange the Chicken neatly in the Dutch Oven along with all the Biryani Paste. Then, evenly lay out the Rice on top of the Chicken. Then top off the Rice with the Garnish, as well as Milk-Saffron solution (or Milk-Coloring).
SLOW COOK: cover the Dutch Oven with a lid and cook the Biryani on Medium heat for 5 minutes, and then TURN DOWN to Low heat and continue to cook for 20-25 more minutes. Check if the Chicken is tender (no easy way to do this). When the Biryani is ready to serve, garnish with more Caramelised Shallots, Coriander and Mint Leaves..
Dont worry if this happen to the pot's bottom, it's part of the process. Just soak the pot overnight scrub it in the morning..

Just marinate the meat with the spices & other ingredients.

Layer partially cooked basmati rice over it.

Cook on a slow dum process, trapping the steam to retain the aroma.

Hyderabadi Chicken Dum Biryani Recipe made from scratch.

Home style Hyderabadi Chicken Dum Biryani Recipe with step by step pictures / images and video made with homemade biryani masala.