Recipe

Hyderabadi Biryani Recipe

Ingredients

For the Marinade:

  • 1 lb (450g) chicken or mutton, cut into pieces
  • 1 cup yogurt
  • 2 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp biryani masala
  • 2 tbsp lemon juice
  • Salt to taste

For the Rice:

  • 2 cups Basmati rice
  • 4-5 cloves
  • 3-4 green cardamom pods
  • 1-inch cinnamon stick
  • 2 bay leaves
  • Salt to taste
  • Water for boiling

For the Biryani:

  • 3 large onions, thinly sliced
  • 4 tbsp ghee or oil
  • A pinch of saffron, soaked in 2 tbsp warm milk
  • 1/2 cup fresh mint leaves, chopped
  • 1/2 cup fresh coriander leaves, chopped

Instructions:

  1. Marinate the meat with yogurt, ginger-garlic paste, red chili powder, lemon juice, turmeric powder, biryani masala, mint, coriander, and salt. Let it sit for at least 1 hour.
  2. Rinse the rice and soak it in water for 30 minutes. Then, cook the rice until it is 70% done.
  3. In a large pot, heat ghee or oil and fry the onions until golden brown. Remove half of the fried onions and set aside for garnish.
  4. Layer the marinated meat at the bottom of the pot, followed by a layer of the partially cooked rice.
  5. Top with the remaining fried onions, mint leaves, and coriander leaves and drizzle the saffron milk over the rice.
  6. Cover the pot with a tight-fitting lid and cook on low heat (Dum) for about 30-40 minutes until the rice is fully cooked and the meat is tender.
  7. Serve hot, garnished with fresh mint and coriander leaves.

Butter Chicken Recipe

Ingredients:

  • 1 lb boneless chicken, cut into pieces
  • 1 cup yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 2 tsp garam masala
  • 1 tbsp lemon juice
  • 4 tbsp butter
  • 2 large tomatoes, pureed
  • 1 cup heavy cream
  • 1 tsp sugar
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

  1. Marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Let it sit for at least 1 hour.
  2. In a large pan, melt 2 tbsp butter and cook the marinated chicken until it is browned and cooked through. Remove the chicken and set aside.
  3. In the same pan, melt the remaining butter and add the tomato puree. Cook until the tomato mixture thickens and the oil starts to separate.
  4. Add the cooked chicken, heavy cream, sugar, and salt. Stir well and simmer for 10-15 minutes until the flavors meld together.
  5. Garnish with fresh coriander leaves and serve hot with naan or rice.