Biryani (Hyderabadi Style)
Layer upon layer of rice, meat, and spices — it looks complicated but the rice cooker does most of the work.
Ingredients
- 1 kg chicken (bone-in pieces)
- 500 g basmati rice (soaked 30 min)
- 200 g yogurt
- 4 large onions (fried golden)
- 1 pinch saffron (in warm milk)
- 1 tbsp garam masala
- 4 tbsp ghee
- 1 cup mint leaves (fresh)
The Crown Jewel of Indian Rice Dishes
Hyderabadi biryani is the most complex and rewarding rice dish I've ever attempted. Every layer is intentional -- fragrant basmati, slow-cooked spiced meat, fried onions, saffron milk, and fresh herbs all sealed together and cooked until they meld into something absolutely transcendent. My version stays true to the traditional dum method.
Preparing the Rice
Soak basmati rice for 30 minutes, then parboil in heavily salted water with whole spices -- bay l
View full recipe on Sugar Spice Lab