Hyderabadi Biryani is a popular and tasty rice dish that originated in Hyderabad, India. It is renowned for its rich flavors, aromatic spices, and distinct cooking style, which combines long-grain basmati rice, marinated meat (often chicken, mutton, or beef), and a variety of fragrant spices. It is traditionally cooked using the Dum method (slow cooking), which involves sealing the biryani and cooking it over low heat to allow the rice and meat to absorb the flavors.

Hyderabadi Dum Biryani

1. Marinate the Chicken

• In a mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, turmeric, chili powder, garam masala, salt, mint, cilantro, and fried onions.

• Add chicken and coat well.

• Marinate for at least 1 hour, preferably 4–6 hours (refrigerated).

2. Prepare the Rice

• Rinse and soak the basmati rice for 30 minutes.

• Boil the water with entire spices and a pinch of salt.

• Cook the rice until it is 70% done (stiff to the bite).

• Drain quickly and set aside.

3. Fry the Onions

• In a deep pan, heat ghee/oil.

• Fry sliced onions until golden brown and crisp.

• Remove and set aside.

For the Rice:

• 2 cups Basmati rice (long-grain)

• 6 cups water

• 1 bay leaf

• 3 cloves

• 3 green cardamoms

• 1 small cinnamon stick

• 1 star anise (optional)

• Salt, to taste

Ingredients

For the Marinade:

• 500g chicken

• 1 cup thick yogurt

• 1 tbsp ginger-garlic paste

• 1 tbsp lemon juice

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp garam masala

• Salt to taste

• 2 tbsp mint leaves (chopped)

• 2 tbsp coriander leaves (chopped)

• ½ cup fried onions (birista – store-bought or homemade)

For Cooking:

• 2 medium onions (thinly sliced)

• 2–3 tbsp ghee or oil

• 2 tbsp mint leaves (for layering)

• 2 tbsp coriander leaves (for layering)

• Pinch of saffron soaked in 2 tbsp warm milk (or warm water)

• 2 tbsp ghee or oil (for final drizzle)

Instructions

4. Layer and Cook the Biryani

• In a thick-bottomed pan, spread the marinated chicken evenly.

• Add half of the rice over it.

• Sprinkle half the mint, coriander, saffron milk, and fried onions.

• Repeat with the remaining rice and toppings.

• Drizzle 2 tbsp ghee or oil on top.

Seal the pot.

• Use foil and a tight lid or dough to seal the pot.

• Cook on a low flame (Dum method):

• Place a griddle (tava) on the flame, and keep the biryani pot on top of it.

• Cook for 25–30 minutes on a low flame.

5. Rest and Serve:

• Let it rest (covered) for 10 minutes before serving.

• Gently fluff the biryani from the sides.

• Serve hot, with raita, salad, or mirchi ka salan.

RICE PREPARATION

1. Use aged basmati rice
Aged basmati has lower moisture and longer grains that stay fluffy. Soak for 30 minutes before cooking.

2. Parboil the rice (70% cooked)
It should have a bite in the center. Overcooked rice leads to mushy biryani.

Flavored water for boiling

While the rice is boiling, add the bay leaf, cardamom, cinnamon, cloves, and salt to the water for added aroma.

MEAT MARINATION

1. Marinate for at least 4–6 hours
This helps tenderize and infuse flavor.

2. Include yogurt, fried onions, ginger-garlic paste, lemon juice, green chilies, mint, and coriander
These ingredients build the base flavor.

3. Don’t add water to the marinade
The meat releases moisture during cooking; added water can make the biryani soggy.

FRIED ONIONS (Birista)

1. Golden brown, not burnt
Thinly slice onions and fry slowly in oil or ghee until golden brown. These add sweetness and depth.

2. Drain excess oil
Use paper towels to avoid making the dish oily.

HERBS & AROMATICS

1. Use fresh mint and coriander generously
They brighten up the flavor.

2. Add kewra water, rose water, and saffron milk
Drizzle just before dum (steaming). Use 1–2 tbsp of saffron-infused warm milk for a rich aroma.

DUM COOKING (Sealing and steaming)

1. Seal the pot with dough or foil
This traps steam and infuses the rice with flavor.

2. Layer rice and meat properly
Always start with a layer of marinated meat, followed by rice, herbs, saffron milk, and fried onions. Repeat if needed.

3. Use a heavy-bottomed pot
Prevents burning during the slow-cooking process.

4. Cook on low heat
Place a tawa (flat pan) underneath if your flame is too strong to diffuse heat evenly.

FINAL TIPS

Rest after cooking
Let the biryani sit for 10–15 minutes before opening the lid. This helps the flavors settle.

Do not mix vigorously
Gently fluff the biryani before serving to preserve layers.

Tips for Hyderabadi Biryan