Aromatic Hyderabadi Biryani: A Royal Feast

Indulge in the rich flavors of Hyderabad with this authentic Hyderabadi Biryani recipe, elevated by our artisanal spice blend. This dish, fit for royalty, combines fragrant basmati rice with tender, marinated meat and a symphony of spices that will transport your taste buds to the streets of the City of Pearls.

Ingredients:

For the marinade:

  • 1 kg chicken or lamb, cut into pieces
  • 1 cup yogurt
  • 2 tbsp ginger-garlic paste
  • 2 tbsp The Spice Lane Hyderabadi Biryani Spice Mix
  • 1/4 cup lemon juice
  • Salt to taste

For the rice:

  • 500g basmati rice, soaked for 30 minutes
  • 4-5 green cardamom pods
  • 2-3 black cardamom pods
  • 1 cinnamon stick
  • 2-3 bay leaves
  • Salt to taste

For layering:

  • 2 large onions, thinly sliced and fried until golden
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 2 tbsp ghee
  • 1/4 tsp saffron soaked in 2 tbsp warm milk
  • 1/4 cup rose water (optional)

Instructions:

  1. Marinate the meat:
  • In a large bowl, mix the meat with yogurt, ginger-garlic paste, The Spice Lane Hyderabadi Biryani Spice Mix, lemon juice, and salt.
  • Cover and refrigerate for at least 2 hours, preferably overnight.
  1. Prepare the rice:
  • In a large pot, bring water to a boil with cardamom pods, cinnamon stick, bay leaves, and salt.
  • Add the soaked rice and cook until it’s 70% done (about 5-7 minutes).
  • Drain the rice and set aside.
  1. Cook the marinated meat:
  • In a heavy-bottomed pan or ‘handi’, cook the marinated meat on medium heat until it’s about 70% done.
  1. Layer the biryani:
  • In the same pan, layer half of the par-cooked rice over the meat.
  • Sprinkle half of the fried onions, mint leaves, and coriander leaves.
  • Add the remaining rice, creating a second layer.
  • Top with the rest of the fried onions, mint, and coriander.
  • Drizzle ghee, saffron milk, and rose water (if using) over the top.
  1. Dum cooking:
  • Seal the pan with a tight-fitting lid or aluminum foil.
  • Place the pan on very low heat and cook for 20-25 minutes.
  1. Serve:
  • Let the biryani rest for 5-10 minutes before opening the lid.
  • Gently mix the layers and serve hot with raita or salan.

Enjoy your aromatic Hyderabadi Biryani, made extra special with our Hyderabadi Biryani Spice Mix!

Chef’s Tips:

  • For an authentic touch, use a clay pot or ‘handi’ for cooking if available.
  • The key to perfect biryani is in the ‘dum’ process. Ensure a tight seal to trap all the flavors.
  • Our Hyderabadi Biryani Spice Mix contains the perfect balance of spices, saving you time without compromising on flavor.

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