Fragrant Indian Hyderabadi Biryani with Saffron
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
For the Rice
For the Final Assembly
For Garnishing
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
Fragrant Indian Hyderabadi Biryani with Saffron
Fragrant Indian Hyderabadi Biryani with Saffron
Serve Hot
Serve biryani hot in a serving bowl, garnished with fried onions and boiled eggs, showcasing vibrant layers.