Hyderabadi Biryani
Ingredients
For the Marinade:
- 500 grams chicken (or lamb) pieces, bone-in preferred
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt to taste
For the Rice:
- 2 cups basmati rice
- 4 cups water
- 2-3 green cardamom pods
- 4-5 cloves
- 1 bay leaf
- 1 cinnamon stick
- 1 teaspoon caraway seeds (shahi jeera) or cumin seeds
- Salt to taste
For the Biryani:
- 2 large onions, thinly sliced
- 2-3 green chilies, slit
- 2 tomatoes, chopped
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 1/4 cup ghee (clarified butter) or vegetable oil
- 1/2 teaspoon saffron strands, soaked in 1/4 cup warm milk
- 1/4 cup fried onions (optional, for garnish)
Instructions
- Marinate the Meat:
- In a bowl, combine the yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, and salt.
- Add the chicken or lamb pieces to the marinade and mix well. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare the Rice:
- Wash the basmati rice thoroughly until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- In a large pot, bring 4 cups of water to
