BIRYANI RECIPE

Hyderabadi dum biryani is a traditional Indian dish that originates from the city of Hyderabad in Southern India. It is a fragrant and flavorful rice dish that is known for its tender meat, aromatic spices, and delicious layers of rice. Here's a recipe for a delicious and authentic Hyderabadi dum biryani that you can try at home.

Ingredients:

For the biryani rice:

1. 3 cups Basmati rice

2. 4 cups water

3. 1 onion, sliced

4. 2 bay leaves

5. 1 cinnamon stick

6. 4 green cardamom pods

7. 2 black cardamom pods

8. 6 cloves

8. 1 teaspoon cumin seeds

9. 1 teaspoon salt

10. 1/4 cup ghee or clarified butter

For the meat:

1. 1 kg bone-in chicken or mutton pieces

2.1/2 cup plain yogurt

3. 1 tablespoon ginger paste

4. 1 tablespoon garlic paste

5. 2 teaspoons red chili powder

6. 1 teaspoon turmeric powder

7. 1 teaspoon garam masala

8. 1 teaspoon cumin powder

9. 1 teaspoon coriander powder

10. 1/2 teaspoon black pepper

11. 1/4 teaspoon saffron strands, soaked in 1/4 cup milk

12. 2 tablespoons ghee or clarified butter

13. Salt to taste

For the dum (cooking):

1. 1/4 cup chopped mint leaves

2. 1/4 cup chopped coriander leaves

3. 1/4 cup fried onions

4. 2 tablespoons ghee or clarified butter

5. 1/4 cup saffron milk

6. Aluminum foil

Instructions:

1. Wash the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.

2. In a large pot, heat the ghee over medium heat. Add the sliced onions and cook until they turn golden brown. Add the bay leaves, cinnamon stick, green and black cardamom pods, cloves, and cumin seeds, and sauté for a minute.

3. Add the soaked rice to the pot and stir well. Add the water and salt, and bring the rice to a boil. Once the rice starts boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Cook the rice for about 10-12 minutes, until it is almost cooked. Turn off the heat and let the rice sit for 10 minutes.

4. In a separate bowl, mix the yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, black pepper, and salt. Add the meat to the bowl and coat it well with the marinade. Let the meat marinate for at least 30 minutes.

5. In a large pot, heat the ghee over medium heat. Add the marinated meat and cook until it is browned on all sides. Add the saffron milk and stir well. Cover the pot with a tight-fitting lid and cook the meat on low heat for about 20-25 minutes, until it is cooked through and tender.

6. Preheat the oven to 350°F (180°C).

7. To assemble the biryani, take a large, deep baking dish or pot. Layer the cooked meat at the bottom of the dish. Add a layer of rice on top of the meat, followed by a layer of chopped mint and coriander leaves and fried onions. Repeat the layers until all the meat and rice are used up. Finish with a layer of fried onions on top.

8. Cover the pot tightly with aluminum foil and place it in the preheated oven. Bake for 30-40 minutes.

9. Remove the pot from the oven and let it rest for 10-15 minutes.

10. Uncover the pot and gently mix the rice and meat together, being careful not to break the rice grains.

11. Serve the Hyderabadi dum biryani hot, garnished with additional fried onions and fresh herbs, if desired.

Tips:

• If you don't have a heavy-bottomed pot with a tight-fitting lid, you can use a large oven-safe dish and cover it tightly with foil.
• To get the best results, marinate the meat for at least 2 hours (or overnight) before cooking.
• The saffron milk is optional but it adds a beautiful golden color and a rich flavor to the biryani.
• Be careful not to overcook the rice or it will become mushy and lose its moisture.