Hyderabadi biryani

Ingredients:

• 🍚 2 cups basmati rice

• 🍗 500 grams chicken or mutton, cut into pieces

• 🧅 2 onions, thinly sliced

• 🍅 4 tomatoes, chopped

• 🌶️ 4 green chilies, slit

• 🧄 2 tablespoons ginger-garlic paste

• 🥄 1 cup plain yogurt

• 🌿 1 teaspoon turmeric powder

• 🌶️ 1 teaspoon red chili powder

• 🍛 1 teaspoon garam masala powder

• 🍽️ 1 teaspoon biryani masala powder

• 🧵 A few strands of saffron (optional)

• 🥛 1/4 cup milk

• 🧈 4 tablespoons ghee or oil

• 🧂 Salt to taste

• 🌱 Fresh coriander leaves and mint leaves, for garnish

Instructions:

1. Wash the rice and soak it in water for 30 minutes. Drain the water and set aside.
2. Heat ghee or oil in a large pot and fry the onions until golden brown. Remove half of the fried onions and set aside for garnish.
3. In the same pot, add ginger-garlic paste and sauté for a minute. Add chicken or mutton pieces and cook until browned.
4. Add tomatoes, green chilies, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
5. Add yogurt, biryani masala powder, and garam masala powder. Mix well and cook for a few minutes.
6. In a separate pot, bring water to a boil. Add soaked rice and cook until 70% done. Drain the rice.
7. Layer the partially cooked rice over the meat mixture in the pot. Sprinkle saffron-soaked milk over the rice.
8. Cover the pot with a tight lid and cook on low heat for 20-25 minutes, or until the rice is fully cooked and tender.
9. Garnish with fried onions, fresh coriander leaves, and mint leaves. Serve hot.

TIPS & GARNISHING IDEAS

• 🍋 Garnish with lemon wedges on the side to add a fresh zesty flavor when served.

• 🌰 Sprinkle with fried cashews and almonds for a royal, crunchy touch that complements the rich flavors.

• 🧴 Drizzle a little ghee on top just before serving for a glossy finish and extra aroma.