Hyderabad Biryani
Hyderabad — Mother recipe · ar de en es fr it ja pt ru zh
A royal dish that combines aromatic rice and intense spices with marinated chicken or meat pieces, served steaming hot from the pot.
📷 Medhi jyoti — CC BY 4.0 (Wikimedia Commons)
⏱️ 60 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 400g basmati rice
- 800g chicken or meat pieces
- 2 large onions, finely chopped
- 1/2 cup Greek yogurt
- 3cm fresh ginger, grated
- 4-5 garlic cloves, crushed
- 1 teaspoon toasted and ground cumin seeds
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon turmeric
- 3-4 tablespoons vegetable oil
- Abundant water
Method
- Wash the rice and let it soak in water for at least 30 minutes.
- Marinate the meat or chicken with yogurt, ginger, garlic, black pepper, and turmeric for at least an hour.
- Fry onions until they turn dark brown. Remove and set aside.
- In a large pot, cook the rice in salted water until it is almost done (al dente).
- In a separate pan, temper cumin seeds with some oil. Add the marinated meat and fry until crispy.
- Mix the cooked rice with the fried meat and onions. Cook everything together for 5 minutes, then cover and let rest for 10 minutes before serving.
The story
Hyderabad Biryani is a traditional dish dating back to the 15th century and said to have been invented by cooks for Emperor Aurangzeb. It has become famous for its unique blend of spices, basmati rice, and meat or chicken.
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