Hyderabadi Biryani
हैदराबादी बिरयानी · Hyderabadi
Aromatic dum-cooked biryani with saffron-infused rice layered over spiced mutton. The crown jewel of Indian cuisine.
Ingredients
- 1 kg Mutton, bone-in pieces
- 3 cups Basmati rice, soaked 30 min
- 1 cup Fried onions (birista)
- 1 cup Yogurt
- 2 tbsp Biryani masala
- 1 tbsp Ginger-garlic paste
- a pinch Saffron soaked in warm milk
- 4 tbsp Ghee
- 2 Bay leaves, cinnamon, cardamom
- to taste Salt
Nutrition (per serving)
Instructions (150 min total)
- 1
Marinate mutton with yogurt, biryani masala, ginger-garlic paste, half the fried onions and salt. Marinate 4 hours minimum.
- 2
Parboil basmati rice with whole spices (bay leaf, cinnamon, cardamom) until 70% cooked. Drain.
- 3
In a heavy pot, layer marinated mutton at bottom. Add half the rice, then saffron milk, remaining fried onions and ghee.
- 4
Add remaining rice on top. Seal the pot with dough or tight foil to trap steam (dum).
- 5
Cook on high flame 5 minutes, then reduce to absolute minimum for 45 minutes.
- 6
Let rest sealed for 15 minutes. Open, gently mix from bottom. Do not over-stir.
- 7
Serve with raita, mirchi ka salan and sliced onions.
Tap each step to mark as done
Chef's Tips
- 💡Never skip marination — 4 hours minimum, overnight is best
- 💡The dum seal is everything — if steam escapes, rice dries out
- 💡Quality saffron makes a massive difference in aroma and color