Hyderabadi Biryani

This Hyderabadi Biryani is a fragrant and flavorful rice dish that combines tender marinated meat with aromatic basmati rice, layered with spices, and garnished with fresh herbs. The traditional elements shine through with the use of saffron, cardamom, and fried onions, while a hint of lemon zest adds a modern twist that enhances the overall flavor without overpowering it. This dish is perfect for family gatherings or special occasions, offering a rich taste experience that respects its roots.

Ingredients:

• 2 cups basmati rice
• 500 grams chicken, cut into pieces
• 1 large onion, thinly sliced
• 2 tablespoons ginger-garlic paste
• 2 green chilies, slit
• 1/4 cup plain yogurt
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh coriander leaves, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/4 teaspoon saffron strands
• 2 tablespoons lemon juice
• 4 cups water
• 4 tablespoons ghee or oil
• Salt, to taste

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes.
2. In a large bowl, marinate chicken pieces with yogurt, ginger-garlic paste, green chilies, lemon juice, garam masala, salt, and half of the chopped mint and coriander leaves. Allow it to marinate for at least 1 hour or overnight in the refrigerator for better flavor.
3. In a large pot, heat ghee or oil over medium heat. Add sliced onions and sauté until golden brown. Remove half for garnishing later.
4. Add cumin seeds to the remaining onions and sauté for a minute. Then, add the marinated chicken and cook until the chicken is browned and cooked through, about 10-15 minutes.
5. In another pot, bring 4 cups of water to a boil. Add the soaked rice and cook until it's about 70% done. Drain the rice and set aside.
6. Layer the cooked chicken in the pot and spread the partially cooked rice over it. Sprinkle saffron strands (dissolved in a tablespoon of warm water), remaining mint and coriander leaves, and the fried onions on top.
7. Cover the pot with a tight lid and cook on low heat for about 25-30 minutes, allowing the flavors to meld and the rice to finish cooking.
8. Once done, gently fluff the biryani with a fork before serving. Enjoy with raita or salad.