Basmati rice should be partly cooked with all the spices, and chicken should be marinated in a seasoned yogurt combination to produce Hyderabadi Biryani. After adding fried onions, saffron milk, and fresh herbs to the chicken and rice, steam-cook (dum) for 20 to 25 minutes on low heat. Serve hot with salan or raita on the side and fried onions as a garnish.

Components:

Regarding the rice:

Two cups of basmati rice

Four cups of water

Four cloves

1-2 pods of green cardamom

One cinnamon stick

two bay leaves

Add salt to taste.

Regarding the marinade:

500 grams of chopped chicken

one cup of yogurt

two tsp. ginger-garlic paste

One teaspoon of red chili powder

Half a teaspoon of powdered turmeric

One teaspoon of garam masala

One teaspoon powdered coriander

Half a teaspoon of powdered cumin

1/4 tsp. powdered nutmeg (optional)

One-fourth teaspoon of optional mace powder

One tablespoon of lemon juice

Add salt to taste.

Regarding the Biryani:

Two big onions, cut thinly

Half a cup of oil or ghee

half a cup of milk

A little bit of saffron

two tsp. heated milk

1/4 cup of freshly chopped coriander leaves

1/4 cup of finely chopped, fresh mint leaves

2–3 slit green chilies

One teaspoon of optional biryani masala

One teaspoon of kewra water (if desired)

One teaspoon of optional rose water

Half a cup of fried onions, garnished

Guidelines:

1. Get the rice ready:

Till the water runs clear, rinse the basmati rice in cool water.

Boil four cups of water in a big saucepan. Add the salt, bay leaves, cinnamon stick, cloves, and cardamom pods.

When the rice is 70% done (but still firm), add it and cook. After draining, put away.

2. Give the chicken a marinade:

Yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, cumin, coriander, nutmeg, mace, lemon juice, and salt should all be combined in a big bowl.

After adding the chicken pieces, marinate them for at least an hour, or better yet, overnight in the fridge.

3. Prepare the chicken.

In a big saucepan with a thick bottom, heat up some oil or ghee. When golden brown, add the sliced onions and continue to cook. Half of the fried onions should be taken out and reserved for garnish.

Combine the remaining onions in the saucepan with the marinated chicken. Simmer for 10 to 15 minutes, or until the chicken is half done.

Spread the Biryani layers:

Pour in two tablespoons of heated milk and a dash of saffron. Put aside.

Place half of the cooked rice on top of the partly cooked chicken in the pot.

Over the rice, scatter half of the chopped mint and coriander leaves, slit green chilies, and saffron milk.

With the remaining rice, herbs, and saffron milk, repeat the layering process.

Over the top, drizzle with rose water, kewra water, and biryani masala (if using).

Fifth, Steam Cooking (Dum Cooking):

Put a tight-fitting cover on the saucepan. To stop steam from escaping, seal the sides of the cover with dough if it’s not tight enough.

To enable the flavors to melt together, simmer the pot on low heat for 20 to 25 minutes.

6. Present:

Before serving, garnish with the reserved fried onions.

Serve hot with a side salad, salan, or raita.