Biryani

Layered Hyderabadi-style dum biryani with fragrant basmati rice, tender marinated meat, caramelized onions, and saffron.

Nutrition per serving

• 3 cupsBasmati rice
• 1.5 lbsLamb or chicken
• 1 cupYogurt
• 4 largeOnions
• 1/4 tspSaffron strands
• 1/4 cupWarm milk
• 4 tbspGhee
• 2 tbspBiryani masala
• 4Green chilies
• 1/2 cupMint leaves
• 1/2 cupCilantro
• 3Bay leaves
• 1 tbspWhole spices (cardamom, cloves, cinnamon)

1. 1

   Marinate meat in yogurt, biryani masala, salt, ginger-garlic paste, mint, and cilantro for 2 hours.

2. 2

   Soak basmati rice for 30 minutes. Par-boil with whole spices and bay leaves until 70% cooked. Drain.

3. 3

   Slice onions thin and deep-fry until dark golden (birista). Reserve half for garnish.

4. 4

   Soak saffron in warm milk for 10 minutes.

5. 5

   In a heavy pot, layer: half the fried onions, all the marinated meat, then half the rice.

6. 6

   Sprinkle mint, cilantro, and remaining fried onions. Add remaining rice on top.

7. 7

   Drizzle saffron milk and melted ghee over the top layer.

8. 8

   Seal the pot with dough or tight foil, cover with lid.

9. 9

   Cook on high heat 5 minutes, then reduce to lowest heat for 35-40 minutes (dum).

10. 10

    Let rest 5 minutes before opening. Gently mix layers while serving.

💡 Tips for Biryani

• • Let meat rest for 5 minutes after cooking to keep it juicy.
• • Rinse rice under cold water until clear to remove excess starch.
• • Pound chicken to even thickness for uniform cooking.

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