CHICKEN BIRYANI

Biryani Recipe in 2 ways! Make the ultimate Biryani in homestyle and restaurant styles. Biryani is a celebratory rice and meat dish cherished in the Indian sub-continent.
A traditional biryani consists of fluffy basmati rice layered over tender & succulent pieces of meat, accompanied with the mesmerizing aromas of spices, herbs & caramelized onions.

Ingredients

For Marination:

• Chicken (bone-in) or Mutton (cut into pieces)
• 1 cup Yogurt
• tbsp Ginger-Garlic Paste
• 1 tbsp Ginger-Garlic Paste
• 2 tbsp Lemon Juice
• 2-3 Green Chilies (chopped)
• ½ cup Fried Onions (Birista)
• ½ cup Coriander Leaves (chopped)
• ½ cup Mint Leaves (chopped)
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tbsp Biryani Masala Powder
• ½ tsp Garam Masala Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 3 tbsp Oil or Ghee
• Salt to taste

For Rice:

• cups Basmati Rice (soaked for 30 minutes)
• 6 cups Water
• >2-3 Cloves
• 2-3 Green Cardamoms
• 1 Black Cardamom
• 1 Bay Leaf
• 1 Cinnamon Stick
• 1 tsp Shahi Jeera (Caraway Seeds)
• 1 tsp Salt

Layering & Dum Cooking:

• ¼ cup Fried Onions (for topping)
• 2 tbsp Ghee
• ¼ cup Warm Milk + 1 pinch Saffron (or Food Color)
• 1 tsp Rose Water or Kewra Water

Instructions:

Step 1: Marinate the Meat

• In a large bowl, mix the chicken/mutton with yogurt, lemon juice, ginger-garlic paste, green chilies, fried onions, mint, coriander, and all the spices. Add oil/ghee and mix well.
• Cover and refrigerate for at least 2 hours (overnight for mutton).




Step 2: Prepare the Rice

• Boil 6 cups of water with whole spices and salt.
• Add soaked basmati rice and cook until 70% cooked (grains should be firm).
• Drain the rice and set aside.




Step 3: Layering the Biryani

• In a heavy-bottomed pot, grease with some ghee and add the marinated meat at the bottom. Spread the partially cooked rice over the meat.
• Drizzle saffron milk, ghee, rose/kewra water, and fried onions on top.





Step 4: Dum Cooking (Slow Cooking)

• Cover the pot with a tight lid or seal with dough to trap steam.
• Cook on high heat for 5 minutes, then low heat for 30-40 minutes.
• For chicken: 25-30 minutes
• For mutton: 40-45 minutes
• Turn off the heat and let it rest for 10 minutes before opening.




Step 5: Serve & Enjoy

• Gently mix the biryani and serve hot with Raita, Mirchi Ka Salan, or Salad.
• Enjoy your homemade Hyderabadi Dum Biryani!