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Hyderabadi Biryani
Fragrant layered rice with meat, saffron, and aromatic spices - king of rice dishes.
60 mins
90 mins
6 people
Hyderabadi
Basmati rice
Soaked 30 mins
500g
Chicken or mutton
800g
Yogurt
300g
Fried onions
2 cups
Saffron
Soaked in milk
1/4 tsp
Mint leaves
1 cup
Ginger-garlic paste
3 tbsp
Biryani masala
2 tbsp
🍽️ Commercial dum cooking
→ Heavy-bottomed pot with tight lid
Similar steam trapping
🍽️ Saffron
→ Turmeric for color only
Budget option
Marinate meat in yogurt, spices for 2 hours.
💡 Pro Tip: Long marination tenderizes meat
Par-cook rice to 70% done.
💡 Pro Tip: Rice continues cooking during dum
Layer meat and rice alternately, top with saffron milk and fried onions.
💡 Pro Tip: Layering creates distinct flavors
Seal pot with dough, cook on high 5 mins then low 45 mins.
💡 Pro Tip: Dum cooking traps steam for perfect rice
- ✓Use aged basmati rice for best results
- ✓Par-cook rice to exactly 70% done
- ✓Layer meat and rice properly
- ✓Use dum technique with sealed pot
- ✓Saffron and fried onions are essential
- ✓Rest biryani 10 mins before serving
- →With raita and shorba
- →With mirchi ka salan
- →With boiled egg and fried onions