Fragrant Indian Hyderabadi Biryani with Saffron

Name: Fragrant Indian Hyderabadi Biryani with Saffron
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 kg chicken, cut into pieces; 1 cup yogurt; 2 tablespoons ginger-garlic paste; 1 teaspoon turmeric powder; 2 teaspoons red chili powder; Salt to taste; 1/2 cup fried onions; 2 cups basmati rice, soaked for 30 minutes; 4 cups water; 4 green cardamom pods; 2 cloves; 1 bay leaf; Salt to taste; A few strands of saffron, soaked in 1/4 cup warm milk; 1/4 cup chopped coriander leaves; 1/4 cup chopped mint leaves; 2 tablespoons ghee; Fried onions; Boiled eggs, halved

Aromatic layered rice and tender meat creation

A classic Indian dish composed of delicately layered and spiced basmati rice with tender marinated meat, laced with the exotic aroma of saffron.

3 h
6
Advanced

Ingredients

For the Marinade

1 kg chicken, cut into pieces

1 cup yogurt

2 tablespoons ginger-garlic paste

1 teaspoon turmeric powder

2 teaspoons red chili powder

Salt to taste

1/2 cup fried onions

For the Rice

2 cups basmati rice, soaked for 30 minutes

4 cups water

4 green cardamom pods

2 cloves

1 bay leaf

Salt to taste

For the Final Assembly

A few strands of saffron, soaked in 1/4 cup warm milk

1/4 cup chopped coriander leaves

1/4 cup chopped mint leaves

2 tablespoons ghee

For Garnishing

Fried onions

Boiled eggs, halved

Preparation

Marinating the Chicken

Combine ingredients

In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, and salt.

Add fried onions

Add fried onions to the mix and thoroughly coat the chicken.

Refrigerate

Cover and refrigerate for at least 2 hours.

Preparing the Rice

Boil spices

In a large pot, bring water, cardamom, cloves, and bay leaf to a boil.

Cook rice

Add the soaked rice and salt. Cook until the rice is 70% done, then drain and set aside.

Ensure not to overcook the rice; it should be firm to handle layering.

Cool rice

Spread the rice on a platter to let it cool and prevent overcooking.

Soak saffron in warm milk early to release its full flavor and color.

Cooking Process

Layering Biryani

Place marinated chicken in a pot, layer with parboiled rice, drizzle saffron milk, sprinkle coriander and mint.

Sealing and Cooking

Cover pot with lid and seal edges with dough to trap steam.

Final Touch

Cook on low heat till steam builds up, further enhancing the flavors.

Plating & Serving